Description
A creamy, comforting vegetarian lasagna layered with sautéed mushrooms, wilted spinach, rich béchamel sauce, and gooey melted cheese. This dish is perfect for gatherings, holidays, or cozy nights when only comfort food will do.
Ingredients
9 lasagna noodles (no-boil or regular)
3 tablespoons olive oil
2 shallots, finely chopped
3 garlic cloves, minced
16 oz fresh spinach
16 oz cremini mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 1/2 cups milk (whole or 2%)
Pinch of ground nutmeg
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Sauté shallots and garlic until fragrant. Add mushrooms and cook until browned and their liquid evaporates. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
- Make the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Slowly whisk in the milk and cook until thickened. Season with salt, pepper, and nutmeg. Remove from heat.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer noodles, half the mushroom-spinach mix, dollops of ricotta, mozzarella, and béchamel. Repeat layers. Top final noodles with remaining béchamel, mozzarella, and Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until golden and bubbly. Let rest 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner