INGREDIENTS
1/2 lb
Baby portobello mushrooms
2 cloves
Garlic
1/4 cup
Parsley
3 cups
Spinach, fresh
1/2
Yellow onion, large
2 2/3 cups
Vegetable stock
1/2 lb
Lasagna noodles
2 tbsp
Flour
1
Salt and pepper
3 tbsp
Olive oil, extra virgin
3/4 cup
Milk
3 1/2 cups
Parmesan cheese