Description
A comforting and creamy lasagna filled with spinach and mushrooms, perfect for a vegetarian meal.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340 g) mushrooms, sliced (button, cremini, or a mix)
- 10 oz (280 g) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper, to taste
- 4 tablespoons (60 g) unsalted butter (for béchamel sauce)
- 1/4 cup (30 g) all-purpose flour (for béchamel sauce)
- 4 cups (1 liter) milk, warmed (for béchamel sauce)
- 1/4 teaspoon ground nutmeg (optional, for béchamel sauce)
- 9–12 lasagna noodles (no-boil or pre-cooked according to package instructions)
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil or butter in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
- Stir in the mushrooms and cook until browned and any liquid has evaporated, about 7-8 minutes.
- Add the spinach, thyme, salt, and pepper. Cook until the spinach is wilted (or warmed through if using frozen spinach). Remove from heat and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually add the warm milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with nutmeg (if using), salt, and pepper. Remove from heat.
- Spread a thin layer of béchamel sauce on the bottom of the baking dish.
- Layer 3-4 lasagna noodles on top, slightly overlapping. Spread 1/3 of the spinach and mushroom mixture over the noodles, followed by 1/3 of the béchamel sauce. Sprinkle with 1/3 of the mozzarella and Parmesan cheese.
- Repeat the layers two more times, finishing with a layer of béchamel sauce and a generous topping of cheese.
- Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing. Serve warm.
Notes
- For a richer flavor, consider adding a pinch of red pepper flakes to the filling.
- This lasagna can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Creamy Spinach & Mushroom Lasagna, Vegetarian Spinach Mushroom Lasagna