Instructions
Step 1: Cook the Vegetables
1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and saute for 2-3 minutes until translucent.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add sliced mushrooms, salt, pepper, oregano, and basil. Saute for 5-7 minutes until mushrooms are soft and release their juices.
5. Stir in chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
Step 2: Make the Bechamel Sauce
1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for about 1 minute to eliminate the raw flour taste.
3. Gradually whisk in the milk, stirring constantly to prevent lumps.
4. Add salt, black pepper, and nutmeg. Continue stirring until the sauce thickens (about 5 minutes).
5. Remove from heat and stir in Parmesan cheese. Set aside.
Step 3: Assemble the Lasagna
1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of bechamel sauce on the bottom of a greased 9×13-inch baking dish.
3. Layer 3 lasagna noodles over the sauce.
4. Spread ⅓ of the ricotta cheese over the noodles, followed by ⅓ of the spinach-mushroom mixture, and a drizzle of bechamel sauce.
5. Sprinkle with a handful of mozzarella cheese.
6. Repeat layers until all ingredients are used, finishing with noodles, bechamel sauce, and the remaining mozzarella and Parmesan cheese on top.
Step 4: Bake the Lasagna
1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
3. Let it rest for 10 minutes before slicing and serving.
Nutritional Information
Calories: 400 kcal
Protein: 18g
Carbohydrates: 45g
Fats: 18g
Fiber: 4g
Sugar: 6g
Sodium: 550mg
Cook Time & Prep Time
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Notes & Variations
Make It Gluten-Free: Use gluten-free lasagna noodles and substitute cornstarch for flour in the bechamel sauce.
Add More Protein: Mix in cooked shredded chicken or tofu for extra protein.
Use Store-Bought Sauce: If short on time, replace bechamel with store-bought Alfredo sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Serving Suggestion: Pair with a fresh green salad and garlic bread for a complete meal.
This Creamy Spinach and Mushroom Lasagna is a comforting, cheesy, and satisfying dish that’s perfect for any occasion. Enjoy!
