Description
A rich and creamy spinach mushroom lasagna layered with noodles, sautéed vegetables, and a smooth béchamel sauce.
Ingredients
Scale
- 12 lasagna noodles (regular or no-boil)
- 3 cups fresh spinach, chopped
- 2 cups mushrooms, sliced (button, cremini, or your choice)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground nutmeg (optional)
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles as per package instructions, then drain and set aside.
- Heat olive oil in a pan, sauté mushrooms until tender. Add spinach and cook until wilted. Season with salt and pepper.
- In a bowl, mix ricotta, egg, and half the mozzarella and Parmesan. Set aside.
- Melt butter in a saucepan for the béchamel. Add flour and cook for 2 minutes. Gradually whisk in milk until smooth. Add garlic powder, onion powder, nutmeg, salt, and pepper. Cook until thickened.
- Spread a thin layer of béchamel in a baking dish. Layer noodles, ricotta mixture, vegetables, and more sauce. Repeat layers, finishing with noodles and sauce on top.
- Sprinkle remaining mozzarella and Parmesan on top.
- Bake for 30 minutes until golden and bubbly. Let rest for 10 minutes before serving.
- Garnish with parsley if desired.
Notes
- Use no-boil noodles for quicker prep.
- Let lasagna rest before cutting for cleaner slices.
- Adjust seasoning to taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: creamy spinach mushroom lasagna, vegetarian lasagna, Italian pasta