Layers of Flavor

Creamy spinach and three mushroom lasagna

By MIO Coalition January 2026

Ingredients

9 lasagna noodles, cooked al dente
2 cups Scissortail Farms spinach
2 tablespoons Hiland Dairy unsalted butter
2 tablespoons olive oil
1 cup J-M Farms button mushrooms, sliced
1 cup J-M Farms cremini mushrooms, sliced
1 cup J-M Farms shiitake mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
1/4 cup Shawnee Mills all-purpose flour
3 cups Hiland whole milk
1 tablespoon Scissortail Farms thyme
2 tablespoons Scissortail Farms basil
1 tablespoon Scissortail Farms oregano
Pinch nutmeg
Kosher salt and fresh cracked black pepper
1 (16-ounce) package Hiland small curd cottage cheese
3 cups shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese, divided
Scissortail Farms parsley, for garnish

Directions

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes until al dente. Remove noodles from pot, but keep water. Cook spinach in gently boiling pasta water for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Set aside. In a saute pan over medium to medium-high heat, warm butter and olive oil. Cook mushrooms, onion and garlic until onions are tender, about 4 minutes, stirring occasionally. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, stirring constantly until slightly thickened, about 2 to 3 minutes. Stir in thyme, basil, oregano and nutmeg cooking about 1 minute. Season with salt and pepper, to taste. In the bottom of a 9-by-13-inch baking dish, spread 1 cup mushroom sauce. Top with 3 lasagna noodles, half the cottage cheese, half the spinach, half the mozzarella cheese and half the Parmesan cheese. Repeat for a second layer, ending with cheese. Place into oven and bake for 40 to 45 minutes, or until bubbling. Let cool 10-15 minutes before serving. Garnish with parsley.

Category: Layers of Flavor