Creamy Spinach & Mushroom Lasagna
A delightful and creamy lasagna featuring layers of spinach, mushrooms, and a rich béchamel sauce, perfect for family gatherings and comforting weeknight dinners.
Servings: 8 servings
Calories: 350kcal
Ingredients
Vegetables
- 10 oz fresh spinach, chopped Loaded with vitamins and minerals.
- 8 oz mushrooms, sliced Provides a substantial texture and rich flavor.
- 3 cloves garlic, minced Enhances the overall deliciousness.
Sauce & Pasta
- 4 tbsp unsalted butter Adds richness and creaminess.
- 4 tbsp all-purpose flour Used to thicken the béchamel sauce.
- 4 cups whole milk Creates a lush, creamy texture.
- 1/4 tsp ground nutmeg Adds a pinch of warmth.
- 12 pieces lasagna noodles The hearty foundation of the dish.
Cheese
- 2 cups shredded mozzarella cheese Melts beautifully adding gooeyness.
- 1/2 cup grated Parmesan cheese Provides a crispy topping when baked.
Miscellaneous
- 2 tbsp olive oil For sautéing vegetables.
- to taste salt and pepper Essential for seasoning.
- Fresh parsley, chopped for garnish Adds freshness to the finished dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté sliced mushrooms until golden brown, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant, then add chopped spinach and cook until wilted. Season with salt and pepper, remove from heat.
- In a medium saucepan, melt unsalted butter over medium heat. Gradually whisk in flour and stir for 1-2 minutes to form a thick paste. Slowly add whole milk, whisking until the sauce thickens. Season with ground nutmeg, salt, and pepper.
- In a large pot of salted water, boil lasagna noodles according to package instructions until al dente. Drain and set aside.
Assembly & Baking
- Start with a thin layer of béchamel sauce at the bottom of a baking dish. Follow with a layer of cooked lasagna noodles, sautéed spinach and mushroom mixture, béchamel sauce, and a sprinkle of mozzarella cheese. Repeat layers until all ingredients are used, finishing with béchamel and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and continue baking for another 15 minutes until cheese is golden and bubbly.
- Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh parsley.
Notes
Make ahead by assembling the lasagna a day in advance and storing it in the fridge. Add cooked chicken or ricotta for a heartier version. You can experiment with different cheeses and include herbs for enhanced flavors.