Description

This creamy spinach mushroom lasagna is a perfect balance of cheesy comfort and hearty vegetables. Layered with a creamy béchamel sauce, tender mushrooms, spinach, and gooey cheese, it’s a crowd-pleaser that’s surprisingly simple to make!

Ingredients

Scale

For the vegetable filling:

2 tbsp olive oil
3 cups fresh spinach (roughly chopped)
2 cups mushrooms (sliced)
3 garlic cloves (minced)
Salt and pepper to taste

For the béchamel sauce:

3 tbsp butter
3 tbsp all-purpose flour
3 cups milk (warm)
½ tsp ground nutmeg
Salt and pepper to taste

For the lasagna layers:

9 lasagna noodles (no-boil or pre-cooked, as per package instructions)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup ricotta cheese

Instructions

1️⃣ Prepare the vegetable filling:

Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and lightly browned, about 5 minutes.

Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.

2️⃣ Make the béchamel sauce:

In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.

Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.

Season with nutmeg, salt, and pepper. Remove from heat.

3️⃣ Assemble the lasagna:

Preheat your oven to 375°F (190°C).

Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.

Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.

Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.

4️⃣ Bake the lasagna:

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

5️⃣ Serve:

Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!

Notes

For added flavor, sauté onions with the mushrooms, or add a pinch of chili flakes to the vegetable filling.
Substitute whole-wheat or gluten-free lasagna noodles if needed.
Leftovers reheat beautifully—store in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes

Nutrition

Serving Size: 6