Description
A rich and creamy lasagna with layers of spinach, mushrooms, 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 and spinach until wilted. Season with salt and pepper.
- In a bowl, mix ricotta, mozzarella, Parmesan, and egg.
- For the béchamel, melt butter in a saucepan, whisk in flour, then gradually add milk. Stir until thickened. Add garlic powder, onion powder, nutmeg, salt, and pepper.
- Layer noodles, spinach-mushroom mix, cheese mix, and béchamel in a baking dish. Repeat layers.
- Top with remaining cheese and bake for 25-30 minutes until bubbly and golden.
- Garnish with parsley before serving.
Notes
- Use no-boil noodles for quicker prep.
- Let lasagna rest for 10 minutes before cutting.
- Substitute with gluten-free noodles if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: creamy spinach mushroom lasagna, vegetarian lasagna, béchamel lasagna