Description
Creamy Spinach & Mushroom Lasagna is a comforting vegetarian dish layered with tender lasagna noodles, sautéed mushrooms, spinach, and a rich creamy cheese sauce baked to perfection.
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 3 cloves garlic, minced
- 5 cups fresh spinach
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until browned.
- Add garlic and spinach to the skillet and cook until spinach is wilted. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and cream, stirring until thickened.
- Season the sauce with salt, pepper, and nutmeg.
- Spread a thin layer of sauce on the bottom of the baking dish.
- Layer noodles, mushroom-spinach mixture, ricotta cheese, sauce, and mozzarella. Repeat layers.
- Finish with sauce and top with mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20–25 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use no-boil lasagna noodles to save time.
- Add a pinch of red pepper flakes for a little heat.
- Letting the lasagna rest helps it set for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American