Creamy Spinach & Mushroom Lasagna
A comforting and satisfying vegetarian lasagna layered with fresh spinach, mushrooms, and a creamy béchamel sauce, perfect for family dinners or gatherings.
Servings: 8 servings
Calories: 400kcal
Ingredients
Vegetable Filling
- 10 oz fresh spinach bright and leafy
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp olive oil for sautéing
Béchamel Sauce
- 4 tbsp unsalted butter for the sauce base
- 4 tbsp all-purpose flour to thicken the sauce
- 4 cups whole milk providing richness
- 1/4 tsp ground nutmeg for flavor
- Salt and pepper to taste
Lasagna Layers
- 12 pieces lasagna noodles cooked al dente
- 2 cups shredded mozzarella cheese for a melty finish
- 1/2 cup grated Parmesan cheese for a golden crust
- Fresh parsley chopped for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare your ingredients.
- In a large skillet, heat olive oil over medium heat and add sliced mushrooms. Cook until golden brown, about 5-7 minutes.
- Add minced garlic to the skillet and sauté for another minute until fragrant. Then add the chopped spinach and cook until wilted. Season with salt and pepper.
- In another saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1-2 minutes.
- Gradually whisk in milk and cook until thickened. Season with nutmeg, salt, and pepper.
- Cook lasagna noodles according to package instructions, drain and set aside.
Assembly and Baking
- Spread a thin layer of béchamel sauce on the bottom of a baking dish.
- Layer with lasagna noodles, followed by spinach and mushroom mixture, more béchamel, and mozzarella.
- Repeat layers and top with a generous layer of Parmesan.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley.
Notes
To prevent sogginess, drain spinach well. You can customize by adding other veggies or proteins.