Name: Creamy Spinach & Mushroom Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 3 cups fresh spinach, roughly chopped; 2 cups mushrooms, sliced (button or cremini); 1 small onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper, to taste; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 4 cups whole milk; ¼ teaspoon ground nutmeg; 12 pre-cooked lasagna noodles; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 1 cup grated Parmesan cheese

Description

This delightful recipe combines the earthy goodness of mushrooms, the iron-rich benefits of spinach, and the creamy indulgence of béchamel sauce into one satisfying meal.

Ingredients

Scale

3 cups fresh spinach, roughly chopped
2 cups mushrooms, sliced (button or cremini)
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper, to taste
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk
¼ teaspoon ground nutmeg
12 pre-cooked lasagna noodles
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1 cup grated Parmesan cheese

Instructions

In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until they turn soft and translucent. Stir in the minced garlic, followed by the mushrooms. Sprinkle in the oregano and thyme, allowing the mushrooms to brown nicely, which should take around five minutes. Add the chopped spinach last, cooking until wilted down. Season with salt and pepper, and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk, cooking for about 1–2 minutes. Gradually pour in the milk, whisking until the mixture begins to thicken. Season with ground nutmeg, salt, and pepper.
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Begin layering by spreading some béchamel sauce on the bottom. Lay down a layer of lasagna noodles, spoon over some spinach and mushroom filling, add ricotta, sprinkle mozzarella, and drizzle béchamel. Repeat layers, finishing with béchamel and Parmesan cheese.
Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 15 minutes. Allow the lasagna to rest for at least 10 minutes before slicing.

Notes

Always allow the lasagna to cool slightly before slicing to keep the layers intact. Make the lasagna a day ahead to let the flavors meld. It often tastes even better the next day!

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dinner

Nutrition

Calories: Approx. 475 calories per serving
Sodium: 550mg per serving
Protein: 21g per serving