Creamy spinach and mushroom lasagna from The Food Lab: Better Home Cooking Through Science (page 738) by J. Kenji López-Alt

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Notes about this recipe

  • Skamper on April 08, 2026

    I liked this more than M did. I made the sauteed mushrooms and the spinach & cheese mixture the night before, otherwise this would not have been doable for me on a weeknight. Using the food processor resulted in too small pieces of mushrooms. I also made some mods to cut some fat & calories.

  • rionafaith on September 03, 2016

    This is fairly labor intensive, and took almost 3 hours of prep, but it was worth it -- the taste is absolutely fantastic, definitely restaurant-quality. I was a bit scant on the mushrooms as I only had two 10oz containers and it would probably have been better with the full amount, or even more, but then I'm a mushroom fiend. Only problem I had was the noodles sticking together a bit and I don't think I agitated them enough or maybe didn't have enough water in the pan when soaking them, so I'll be more mindful of that next time.

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