Name: Easy Creamy Spinach Mushroom Lasagna
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 3 cups fresh spinach, roughly chopped; 2 cups mushrooms, sliced; 3 garlic cloves, minced; Salt and pepper to taste; 3 tbsp butter; 3 tbsp all-purpose flour; 3 cups milk, warm; ½ tsp ground nutmeg; 9 lasagna noodles, no-boil or pre-cooked; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 cup ricotta cheese

Description

This Easy Creamy Spinach Mushroom Lasagna is a rich, comforting dish filled with fresh vegetables and creamy béchamel sauce, perfect for busy weeknights.

Ingredients

Scale

2 tbsp olive oil
3 cups fresh spinach, roughly chopped
2 cups mushrooms, sliced
3 garlic cloves, minced
Salt and pepper to taste
3 tbsp butter
3 tbsp all-purpose flour
3 cups milk, warm
½ tsp ground nutmeg
9 lasagna noodles, no-boil or pre-cooked
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup ricotta cheese

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Instructions

Prepare the Vegetable Filling: In a skillet over medium heat, heat the olive oil. Add the sliced mushrooms, sautéing until softened and lightly browned, about 5 minutes. Add the chopped spinach and minced garlic, cooking until the spinach wilts. Season with salt and pepper, then remove from heat.
Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until a paste forms. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens. Season with 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 ⅓ of the vegetable filling on top, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce. Repeat layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.
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.
Serve: Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy goodness!

Notes

Make ahead and store in the fridge before baking. Leftovers can be stored for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 15g
Cholesterol: 50mg