1 (3 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) container frozen chopped spinach, thawed
1 cup heavy whipping cream
2 cups milk
2 teaspoons chopped green onions
1 envelope (1/4 cup) cheese filling
1/3 cup grated Parmesan cheese
1/3 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan over medium heat, mix cream cheese and mushrooms. Let mushrooms sit for about 10 minutes and pour into a shallow baking dish.
In a large bowl, pack spinach evenly between 1 ounce and 1 ounce layers of lasagna (mine has layers cut in to bite size). In a small bowl, mix shredded spinach and brown sugar. Crush the mushrooms and pour all over the layers.
Bake in preheated oven for 25 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 15 minutes, but do not brown any part of the cheese until all the mushrooms and spinach are heated. Carefully remove from heat, and stir cheese into the pan. Remove cheese filling from pan and set aside.
In a medium bowl, beat whipping cream until fluffy. Mix milk, sugar, green onions and celery salt into cream