We made this on a whim tonight and boy, it did not disappoint. I love a good veggie meal, and this will most certainly be added into my rotation.🙌🏼
Begin by dicing an onion and slicing 1/2lb of baby bella mushrooms. Measure out 3 cups of fresh spinach and set aside.
Warm 3tbl EVOO over medium heat and sauté a yellow onion plus a teaspoon of minced garlic together for about 3 minutes (until onions soften). Now toss in your sliced mushrooms and cook for 5-7 minutes. Salt and pepper to your flavor preference.
Add in 2tbl of flour and stir quickly for 1 minute. Now add 1/4C vegetable broth and stir to combine. Now add in another 2.5C vegetable broth slowly. Add 3/4C milk and bring your pot to a simmer. Simmer for 10-12 minutes.
Add in your spinach and continue cooking for 5 more minutes.
Add 1.5C good shredded Parmesan. Stir until the cheese melts.
Cook Lasagna noodles according to package minus 2 minutes. Spoon a thin amount of sauce into baking dish and layer 3 noodles. Top with mushroom mixture and top with more shredded Parmesan. Repeat twice, ending with a layer of mixture topped with cheese.
Bake uncovered at 375 degrees for 30-35 minutes until it’s hot and bubbly. Enjoy!!
Adapted From: Life As A Strawberry
In honor of National Chocolate Chip Cookie Day, I feel like I should share the last “chip” recipe you’ll ever need. I say “chip” because I have made these with milk chocolate, toffee, mint, peanut butter, and white chocolate chips and all are heavenly.
I use my Kitchenaid Mixer but I think you could possibly get away with using a decent hand mixer.
Begin by sifting 2 cups minus 2 tablespoons of cake flour, 1 & 2/3 cups bread flour, 1.25 teaspoons baking soda, 1.5 teaspoons baking powder, & 1.5 teaspoons coarse salt. Set aside.
With paddle attachment cream together 2.5 sticks unsalted butter (room temp), 1 cup plus 2 tablespoons granulated sugar, & 1.25 cups light brown sugar until light and fluffy – approximately 5 minutes.
Reduce speed and add 2 eggs & 2 teaspoons of vanilla extract.
Slowly add dry ingredients and mix until combined. Fold in your chips.
Refrigerate for 24-36 hours – DO NOT SKIP THIS STEP.
When ready, drop by the spoonful and bake at 350 for 10-12 minutes – Cool on a wire rack.
You will be the hit of the bake sale, the cookie swap, & the neighborhood Christmas party. You are welcome!🍪
Adapted From: I Am Baker