- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 442
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 65 mg
- Sodium
- 416 mg
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 442
- Total Fat
- 28 g
- Saturated Fat
- 12 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 65 mg
- Sodium
- 416 mg
Ingredients
Directions
- Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.
- Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
- Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
- Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.
