Description
Creamy Spinach Mushroom Lasagna is a rich and comforting Italian-inspired dish layered with tender lasagna noodles, a creamy béchamel sauce, sautéed mushrooms, and spinach. It’s a perfect vegetarian meal that’s both hearty and full of flavor.
Ingredients
Scale
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (such as cremini or button)
- 4 cups fresh spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups milk (whole or 2%)
- ½ teaspoon nutmeg (optional)
- 1 cup grated Parmesan cheese
For Assembling:
- 9 lasagna noodles, cooked al dente
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (for topping)
Instructions
Prepare the Filling:
- Heat olive oil in a large pan over medium heat.
- Add the onion and garlic, sautéing until fragrant.
- Stir in the mushrooms and cook until they release their moisture and brown slightly.
- Add the chopped spinach, oregano, basil, salt, and pepper. Cook until wilted, then remove from heat.
Make the Sauce:
- Melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
- Slowly add the milk, whisking constantly to prevent lumps.
- Simmer until thickened, then stir in nutmeg (if using) and Parmesan cheese. Remove from heat.
Prepare the Ricotta Mixture:
- In a bowl, mix ricotta cheese with the egg until smooth.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a layer of the béchamel sauce on the bottom of a greased baking dish.
- Add a layer of lasagna noodles, followed by some ricotta mixture, spinach-mushroom filling, and shredded mozzarella. Repeat layers until all ingredients are used.
- Finish with a final layer of sauce and sprinkle Parmesan on top.
Bake:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15 minutes until golden and bubbly.
Serve:
- Let it rest for 10 minutes before slicing. Enjoy warm!
Notes
- For extra creaminess, add a layer of béchamel between each set of noodles.
- You can substitute cottage cheese for ricotta if needed.
- This lasagna freezes well—just assemble and freeze before baking.
Keywords: Creamy Spinach Mushroom Lasagna