MUSHROOM AND SPINACH LASAGNA
A long, long time ago (ish), back when I was just beginning to learn the ins and outs of this blogging thing, I posted one of my faaaaaavorite recipes in the entire world (that’d be this Mushroom and Spinach Lasagna, HELLO DELICIOUS) on Life As A Strawberry.
Looking back at these old pictures now is a little traumatizing for me (“Why did I ever put that on the internet?!”), but it’s also a nice reminder of just how much I’ve learned and how far my little corner of the internet has come in the last three years.
It’s too easy to lose yourself in to-do lists and future goals – sometimes you need to take a step back and appreciate the things you’ve already accomplished.
I struggle with this a lot, but I have to remind myself that it’s ok to pat myself on the back sometimes, and it’s ok to look at something I did and be proud that I did it. Learning to use my camera, like, really use it? That was big! And recognizing the bigness of some things already done helps the future things seem a little less daunting.
INGREDIENTS
INSTRUCTIONS
for full recipes please see : www.lifeasastrawberry.com
Looking back at these old pictures now is a little traumatizing for me (“Why did I ever put that on the internet?!”), but it’s also a nice reminder of just how much I’ve learned and how far my little corner of the internet has come in the last three years.
It’s too easy to lose yourself in to-do lists and future goals – sometimes you need to take a step back and appreciate the things you’ve already accomplished.
I struggle with this a lot, but I have to remind myself that it’s ok to pat myself on the back sometimes, and it’s ok to look at something I did and be proud that I did it. Learning to use my camera, like, really use it? That was big! And recognizing the bigness of some things already done helps the future things seem a little less daunting.
INGREDIENTS
- 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)
INSTRUCTIONS
- Cook lasagna noodles according to package directions until they are 5 minutes less than al dente. The noodles should have a noticeably uncooked/crunchy center, because they will cook more in the oven.
- ..................................
for full recipes please see : www.lifeasastrawberry.com
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