Description
Creamy Spinach Mushroom Lasagna is a comforting dish featuring layers of tender pasta, sautéed mushrooms, fresh spinach, and rich béchamel sauce. This vegetarian delight is perfect for family dinners or entertaining guests, offering a flavor-packed experience.
Ingredients
Scale
- 9 lasagna noodles (standard or no-boil)
- 2 cups fresh spinach
- 1 cup button or cremini mushrooms, sliced
- 1 cup ricotta cheese (whole milk recommended)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- A pinch of nutmeg
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add mushrooms and spinach; cook until wilted. Season with salt and pepper.
- In a saucepan, melt butter over medium heat, stir in flour to form a roux. Gradually whisk in milk until smooth. Add salt and nutmeg; cook until thickened.
- Spread a layer of béchamel sauce in the baking dish, followed by lasagna noodles, half the vegetable mixture, ricotta cheese, more béchamel sauce, and mozzarella cheese.
- Repeat layers ending with mozzarella on top.
- Cover with foil and bake for 30 minutes; remove foil for the last 10 minutes until bubbly.
Notes
- The total time includes preparation and baking.
- This recipe is vegetarian.
- Adjust seasoning as needed.
- Let the lasagna rest before slicing for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 162g)
- Calories: 410
- Sugar: 4g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg