Description
Indulge in this decadent yet straightforward recipe for Easy Creamy Spinach Mushroom Lasagna that’s perfect for a comforting family meal or entertaining guests. Layers of lasagna noodles, savory mushrooms, fresh spinach, and a creamy béchamel sauce come together beautifully in this vegetarian dish.
Ingredients
Lasagna Noodles:
9 lasagna noodles
Vegetable Mixture:
2 tablespoons olive oil, 1 small yellow onion (diced), 3 cloves garlic (minced), 16 ounces mushrooms (sliced), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes (optional), 10 ounces fresh spinach (chopped)
Cheese Mixture:
2 cups ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 3 cups shredded mozzarella cheese
Béchamel Sauce:
2 tablespoons butter, 2 tablespoons all-purpose flour, 2 1/2 cups whole milk, 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the noodles: Cook the lasagna noodles according to package instructions, then drain and set aside.
- Sauté vegetables: In a skillet, sauté onion and garlic, then add mushrooms, seasonings, and spinach. Cook until tender.
- Prepare cheese mixture: Combine ricotta, egg, and Parmesan in a bowl.
- Make béchamel sauce: Melt butter, whisk in flour, add milk, cook until thickened, then stir in nutmeg.
- Assemble lasagna: Layer noodles, ricotta mixture, vegetable mixture, mozzarella, and béchamel sauce. Repeat layers and bake.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until golden.
- Rest: Let the lasagna rest for 10 minutes before serving.
Notes
- You can use frozen spinach—just thaw and squeeze out excess moisture.
- Add a layer of cooked, shredded chicken for extra protein.
- Make ahead and refrigerate unbaked for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
