Description
This Easy Creamy Spinach Mushroom Lasagna is a comforting vegetarian twist on the classic, featuring layers of creamy béchamel sauce, sautéed mushrooms, and spinach. Perfect for a cozy family dinner or special occasion, this lasagna is a crowd-pleaser that can easily be customized with additional vegetables or cheeses.
Ingredients
For the Vegetable Filling:
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, sliced
- 3 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
For the Béchamel Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups warm milk
- ½ teaspoon ground nutmeg
- Salt and pepper, to taste
For the Lasagna Layers:
- 9 lasagna noodles (no-boil or pre-cooked, as per package instructions)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Prepare the Vegetable Filling:
- Heat olive oil in a large skillet over medium heat.
- Add sliced mushrooms and sauté until golden and tender, about 5 minutes.
- Add chopped spinach and minced garlic; cook until the spinach wilts.
- Season with salt and pepper, then remove from heat and set aside.
- Make the Béchamel Sauce:
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes to form a smooth paste.
- Gradually whisk in warm milk, ensuring no lumps form.
- Continue to cook, stirring constantly, until the sauce thickens.
- Season with nutmeg, salt, and pepper.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
- Place three lasagna noodles over the sauce.
- Spread one-third of the vegetable filling over the noodles.
- Dollop one-third of the ricotta cheese over the vegetables.
- Sprinkle one-third of the shredded mozzarella cheese over the ricotta.
- Drizzle one-third of the béchamel sauce over the cheese.
- Repeat the layering process two more times, finishing with a final layer of noodles topped with the remaining béchamel sauce and shredded mozzarella.
- Sprinkle grated Parmesan cheese over the top.
- Bake:
- Cover the baking 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:
- Allow the lasagna to rest for 10 minutes before slicing.
- Serve warm and enjoy!
Notes
- Add extra vegetables like zucchini, bell peppers, or roasted butternut squash to the filling for added flavor.
- If you prefer a bit of heat, add a pinch of red pepper flakes to the vegetable filling.
- You can experiment with different cheeses such as provolone or fontina for a unique flavor.
