Creamy Spinach and Mushroom Lasagna

 

Ingredients

For the Filling:

2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

10 oz mushrooms, sliced (cremini, white button, or portobello)

10 oz fresh spinach, chopped

½ tsp salt

¼ tsp black pepper

½ tsp dried oregano

½ tsp dried basil

For the Bechamel (White Sauce):

¼ cup all-purpose flour

3 cups milk (whole or 2%)

½ tsp salt

¼ tsp black pepper

¼ tsp ground nutmeg (optional)

½ cup grated Parmesan cheese

For the Lasagna Layers:

12 lasagna noodles (regular or oven-ready)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Instructions

Step 1: Cook the Vegetables

1. Heat olive oil in a large skillet over medium heat.

2. Add diced onion and saute for 2-3 minutes until translucent.

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Add sliced mushrooms, salt, pepper, oregano, and basil. Saute for 5-7 minutes until mushrooms are soft and release their juices.

5. Stir in chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.

Step 2: Make the Bechamel Sauce

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook for about 1 minute to eliminate the raw flour taste.

3. Gradually whisk in the milk, stirring constantly to prevent lumps.

4. Add salt, black pepper, and nutmeg. Continue stirring until the sauce thickens (about 5 minutes).

5. Remove from heat and stir in Parmesan cheese. Set aside.

Step 3: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of bechamel sauce on the bottom of a greased 9×13-inch baking dish.

3. Layer 3 lasagna noodles over the sauce.

4. Spread ⅓ of the ricotta cheese over the noodles, followed by ⅓ of the spinach-mushroom mixture, and a drizzle of bechamel sauce.

5. Sprinkle with a handful of mozzarella cheese.

6. Repeat layers until all ingredients are used, finishing with noodles, bechamel sauce, and the remaining mozzarella and Parmesan cheese on top.

Step 4: Bake the Lasagna

1. Cover the dish with foil and bake for 25 minutes.

2. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

3. Let it rest for 10 minutes before slicing and serving.