Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna

No ratings yet

A cozy and creamy lasagna packed with earthy flavors from fresh spinach and mushrooms, featuring a delightful béchamel sauce.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the Lasagna Layers

9 to 12 pieces lasagna noodles Use oven-ready ones if you prefer.
3 cups fresh spinach Always use fresh.
2 cups sliced mushrooms Feel free to use different varieties.
3 tablespoons olive oil Extra virgin is recommended.
2 cloves garlic Minced for flavor.
to taste Salt and pepper For seasoning.

For the Creamy Béchamel Sauce

3 cups whole milk The creamier, the better.
¼ cup butter Softened for easy mixing.
¼ cup all-purpose flour For thickening.
1 cup ricotta cheese The creamy goodness.
1 ½ cups shredded mozzarella cheese You can never have too much cheese.
½ cup grated Parmesan cheese For a salty, nutty kick.
¼ teaspoon nutmeg Enhances the flavor.
to taste Fresh parsley For garnish.

Method

Preparation

Preheat your oven to 375 degrees F. Grease a 9x13 inch baking dish with olive oil or cooking spray.
In a skillet, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and sliced mushrooms and sauté for about 5 to 7 minutes until golden brown.
Add fresh spinach and cook until wilted. Season the mixture with salt and pepper, then set aside.
In a saucepan, melt butter over medium-low heat. Whisk in the flour and cook for a minute until golden.
Gradually whisk in the milk and simmer until thickened (about 5 to 8 minutes). Season with salt, pepper, and nutmeg.

Assembly and Cooking

Spread a thin layer of béchamel sauce in the bottom of the baking dish, then layer noodles, the spinach mixture, dollops of ricotta, and a sprinkle of mozzarella and Parmesan.
Repeat the layers until you are out of ingredients, finishing with a final layer of noodles topped with béchamel and a generous sprinkle of cheese.
Cover with foil and bake for about 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until cheese is bubbling and edges are crispy.
Allow to rest for about 10 minutes before garnishing with fresh parsley.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 3g

Notes

Store leftovers in the fridge for 3 to 4 days or freeze well-wrapped for up to 2 months. Consider using no-boil noodles or substituting spinach with kale for variations.

Tried this recipe?

Let us know how it was!