Description
Creamy Spinach Mushroom Lasagna is a hearty and comforting vegetarian dish made with layers of lasagna noodles, creamy béchamel sauce, sautéed mushrooms, spinach, and cheese. Perfect for a cozy family dinner or a special occasion.
Ingredients
- 9 lasagna noodles, cooked
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 500g (about 1 lb) mushrooms, sliced
- 300g (about 10 oz) fresh spinach
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent.
- Add mushrooms and cook until they release moisture and begin to brown.
- Add spinach, cook until wilted. Season with salt, pepper, and nutmeg. Set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk, stirring constantly until sauce thickens. Remove from heat.
- Stir in ricotta cheese and mix until smooth.
- Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, mushroom-spinach mixture, béchamel sauce, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until golden and bubbly.
- Let rest 10 minutes before serving.
Notes
- You can use frozen spinach, just thaw and drain excess water.
- Add a pinch of chili flakes for a bit of heat.
- This dish can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
