Easy Creamy Spinach Mushroom Lasagna Recipe
This Easy Creamy Spinach Mushroom Lasagna combines layers of tender mushrooms, fresh spinach, and a rich béchamel sauce with gooey mozzarella, ricotta, and Parmesan cheeses. It’s a comforting, vegetarian-friendly dish that’s simple to prepare and perfect for a hearty family meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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
Béchamel Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups warm milk
- ½ tsp ground nutmeg
- Salt and pepper, to taste
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
- Prepare the vegetable filling: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until softened and lightly browned, about 5 minutes. Add chopped spinach and minced garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.
- Make the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes to form a smooth paste. Gradually whisk in the warm milk, ensuring no lumps develop. Bring the mixture to a gentle simmer while stirring constantly until the sauce thickens. Season with ground nutmeg, salt, and pepper, then remove from heat.
- Assemble the lasagna: Preheat the 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 one-third of the vegetable filling over the noodles, followed by dollops of ricotta cheese, a sprinkle of mozzarella cheese, and a spoonful of béchamel sauce. Repeat these layers twice more, finishing with a final layer of béchamel sauce and topping with the remaining mozzarella and grated Parmesan cheeses.
- Bake the lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden.
- Serve: Allow the lasagna to rest for 10 minutes before slicing. Serve warm to enjoy the creamy, cheesy layers along with the hearty vegetable filling.
Notes
- For extra 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 desired for dietary preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.
Find it online: https://bitezly.com/easy-creamy-spinach-mushroom-lasagna-recipe/
