Description
A rich and comforting vegetarian lasagna layered with creamy spinach, sautéed mushrooms, and luscious béchamel sauce, baked to golden perfection.
Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 400g (14 oz) mushrooms, sliced
- 4 cups fresh spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
- Add sliced mushrooms and cook until tender and moisture has evaporated, about 8 minutes.
- Stir in fresh spinach and cook until wilted. Season with salt and pepper, then set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1 minute.
- Gradually whisk in milk, stirring constantly until thickened. Add nutmeg, salt, and pepper to taste.
- Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer noodles, mushroom-spinach mixture, ricotta, mozzarella, and sauce. Repeat layers until ingredients are used up, finishing with sauce and cheese on top.
- Bake uncovered for 30–35 minutes or until bubbly and golden brown on top.
- Let rest for 10 minutes before slicing and serving.
Notes
- You can substitute whole wheat noodles for added fiber.
- Add a layer of roasted red peppers for extra flavor.
- Use gluten-free noodles and flour for a gluten-free version.
- Make ahead: Assemble and refrigerate up to 24 hours before baking.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baked
- Cuisine: Italian