Description
A comforting, vegetable-packed lasagna layered with creamy béchamel sauce, fresh spinach, and mushrooms — perfect for weeknight dinners.
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
- In a skillet over medium heat, heat the olive oil. Add the sliced mushrooms and sauté for about 5 minutes until softened and lightly browned.
- Add the chopped spinach and minced garlic to the skillet, cooking until the spinach wilts. Season with salt and pepper, then remove from heat and let it cool.
- In a saucepan, melt the butter over medium heat. Stir in the flour, cooking for 1-2 minutes until a paste forms.
- Gradually whisk in the warm milk, ensuring there are no lumps. Bring to a gentle simmer, stirring constantly until the sauce thickens. Season with nutmeg, salt, and pepper, then remove from heat.
- Preheat the 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 off with béchamel sauce and the remaining mozzarella and Parmesan on top.
- 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.
- Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the cozy flavors!
Notes
You can prepare this lasagna a day in advance and store it in the fridge before baking. Freeze unbaked lasagna for up to 3 months; add extra baking time when cooking from frozen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg