Creamy Spinach & Mushroom Lasagna 🍄🥬

This Creamy Spinach & Mushroom Lasagna is a rich, flavorful vegetarian dish with layers of creamy béchamel sauce, spinach, mushrooms, and cheesy goodness. Perfect for a cozy dinner or a special occasion!

Ingredients:

For the Lasagna:

  • 9-12 lasagna noodles (regular or no-boil)
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 10 oz mushrooms, sliced (cremini or button)
  • 4 cups fresh spinach (or 2 cups frozen spinach, thawed and drained)
  • 1/2 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

For the Creamy Béchamel Sauce:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (or 2% for a lighter option)
  • 1/2 tsp ground nutmeg (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Lasagna Noodles:
    If using regular lasagna noodles, cook them according to package instructions. Drain and set aside. If using no-boil noodles, skip this step.
  2. Make the Béchamel Sauce:
    In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste. Slowly add the milk, whisking constantly to prevent lumps. Cook the sauce over medium heat, stirring frequently, until it thickens, about 5-7 minutes. Stir in the nutmeg (if using), salt, and pepper. Remove from heat and set aside.
  3. Prepare the Filling:
    In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened. Add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and begin to brown. Stir in the spinach and cook for 1-2 minutes until wilted (if using fresh spinach). Season with salt and pepper to taste. Remove from heat.
  4. Assemble the Lasagna:
    Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a small amount of béchamel sauce on the bottom. Layer 3-4 lasagna noodles (depending on the size of your pan). Add a layer of the spinach and mushroom mixture, followed by a layer of ricotta cheese (dolloped in small spoonfuls), and then some mozzarella and Parmesan cheese. Spoon over a layer of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of sauce and a generous amount of mozzarella and Parmesan cheese on top.
  5. Bake the Lasagna:
    Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 15-20 minutes until the top is golden and bubbly. Let the lasagna cool for 5-10 minutes before slicing and serving.

Tips:

  • If you prefer a lighter version, you can substitute ricotta with part-skim ricotta or cottage cheese.
  • For extra flavor, you can add some fresh herbs like basil or thyme to the spinach and mushroom mixture.
  • This lasagna can be made ahead of time and stored in the fridge for up to 2 days or frozen for later use.

This Creamy Spinach & Mushroom Lasagna is the perfect combination of rich flavors and textures, making it a vegetarian delight for all to enjoy! 🍽️