Description
A comforting lasagna layered with earthy mushrooms, fresh spinach, and a rich béchamel sauce, topped with gooey mozzarella and Parmesan.
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
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Instructions
- Heat olive oil in a skillet over medium heat. Sauté sliced mushrooms until softened and lightly browned, about 5 minutes. Sprinkle with salt and pepper. Add chopped spinach and minced garlic, cooking until vibrant and wilted. Remove from heat and set the filling aside.
- In a saucepan, melt butter over medium heat. Stir in flour, cooking for 1-2 minutes until golden to form a roux. Gradually whisk in warm milk, stirring continuously until the mixture thickens, achieving a creamy consistency. Mix in nutmeg, salt, and pepper.
- Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce, followed by half of the vegetable filling, dollops of ricotta, and a sprinkle of mozzarella. Spoon another layer of béchamel over it. Repeat the layering, finishing with a final layer of béchamel topped with extra mozzarella and Parmesan.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese bubbles and turns golden brown.
- Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
Notes
Make-ahead by preparing filling and béchamel a day in advance. Customize with herbs or vegetables of your choice.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg