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Mushroom and Spinach Lasagna
  • 1/2 lb. lasagna noodles
  • 3 Tbsp. extra virgin olive oil
  • 1/2 large yellow onion, diced
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 lb. baby portobello mushrooms, sliced
  • 2 Tbsp. flour
  • 2 and 2/3 cups vegetable stock
  • 3/4 cup milk
  • 3 cups fresh spinach
  • 3 and 1/2 cups shredded parmesan cheese, divided
  • 1/4 cup chopped parsley for garnish (optional)
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