Creamy Spinach Mushroom Lasagna: A Heavenly Comfort Food Masterpiece
A rich and creamy spinach mushroom lasagna layered with noodles, sautéed vegetables, and a smooth béchamel sauce.
Ingredients
- 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.