Description
A comforting vegetarian lasagna layered with tender mushrooms, creamy spinach filling, rich béchamel sauce, and melted cheese, baked until perfectly bubbly.
Ingredients
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 300 g mushrooms, sliced
- 200 g fresh spinach
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1/2 tsp nutmeg
- Salt and black pepper to taste
- 1 1/2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat oven to 180°C (350°F).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a pan and sauté onion until soft.
- Add garlic and mushrooms, cooking until mushrooms release moisture.
- Stir in spinach and cook until wilted. Season with salt and pepper.
- In a saucepan, melt butter and whisk in flour to form a roux.
- Gradually add milk, whisking constantly until thickened.
- Season béchamel with nutmeg, salt, and pepper.
- Spread a thin layer of béchamel sauce in a baking dish.
- Layer noodles, mushroom-spinach mixture, ricotta, béchamel, and mozzarella.
- Repeat layers and finish with béchamel, mozzarella, and parmesan.
- Cover with foil and bake for 30 minutes.
- Uncover and bake an additional 15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing.
Notes
- Let lasagna rest before serving for clean slices.
- Use no-boil noodles to save time.
- Add a pinch of chili flakes for mild heat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian