Creamy Spinach & Mushroom Lasagna
A comforting lasagna featuring layers of béchamel sauce, mushrooms, and spinach, perfect for family dinners or potlucks.
Servings: 6 servings
Calories: 450kcal
Ingredients
Vegetables
- 10 oz fresh spinach, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Sauce and Pasta
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- 1/4 tsp ground nutmeg
- 12 noodles lasagna noodles Use no-boil noodles for faster prep.
Cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add the sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Toss in the chopped spinach and cook until wilted, then season with salt and pepper. Set aside.
Béchamel Sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1-2 minutes until it forms a paste (this is your roux).
- Gradually whisk in the milk, stirring constantly until the sauce thickens (about 5-10 minutes).
- Season with nutmeg, salt, and pepper to taste.
Assembly
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- To assemble, spread a thin layer of béchamel sauce on the bottom of a baking dish.
- Layer with lasagna noodles, followed by the spinach and mushroom mixture, béchamel sauce, and mozzarella cheese.
- Repeat the layers, finishing with a generous sprinkle of Parmesan cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing.
- Garnish with fresh parsley before serving.
Notes
For added flavor, consider adding a pinch of red pepper flakes to the spinach and mushroom mixture. If you want to save time, use no-boil lasagna noodles. Make sure to let the lasagna rest before slicing. Feel free to mix in other vegetables such as bell peppers or zucchini.