Description
A comforting lasagna layered with creamy béchamel and packed with fresh spinach and mushrooms, perfect for busy weeknights.
Ingredients
Scale
- 2 tbsp olive oil
- 3 cups fresh spinach (roughly chopped)
- 2 cups mushrooms (sliced)
- 3 garlic cloves (minced)
- Salt and pepper to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (warm)
- ½ tsp ground nutmeg
- 9 lasagna noodles (no-boil or pre-cooked)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Instructions
- Prepare the vegetable filling: In a skillet over medium heat, heat the olive oil. Add the sliced mushrooms, sautéing until they are softened and lightly browned, about 5 minutes. Add the chopped spinach and minced garlic, cooking until the spinach wilts. Season with salt and pepper, then remove from heat and set aside.
- Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until a paste forms. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper, then remove from heat.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce. Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.
- Bake the lasagna: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Serve: Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
Notes
You can assemble the lasagna the day before and refrigerate until ready to bake. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg