Description

This easy creamy spinach mushroom lasagna is layered with tender pasta, rich béchamel sauce, creamy ricotta, mozzarella, Parmesan, and savory vegetables for the ultimate vegetarian comfort meal. It's perfect for family dinners, meal prep, or special occasions.

Ingredients

2 tbsp olive oil

3 cups fresh spinach, roughly chopped

2 cups mushrooms, sliced

3 garlic cloves, minced

Salt and pepper, to taste

3 tbsp butter

3 tbsp all-purpose flour

3 cups warm milk

1/2 tsp ground nutmeg

9 lasagna noodles

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

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Instructions

Preheat the oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes until softened.
Stir in the spinach and minced garlic. Cook until the spinach wilts, then season with salt and pepper. Set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes.
Gradually whisk in the warm milk until smooth and thickened. Season with nutmeg, salt, and pepper.
Spread a thin layer of béchamel sauce into a 9x13-inch baking dish. Layer with 3 lasagna noodles, one-third of the spinach and mushroom mixture, dollops of ricotta, mozzarella, and more béchamel.
Repeat the layering process two more times.
Top with the remaining béchamel sauce, mozzarella, and Parmesan cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Frozen spinach may be used; thaw completely and squeeze out excess moisture first.

Use oven-ready noodles if preferred, or cook traditional noodles according to package directions.

Assemble up to 1 day ahead and refrigerate before baking.

Add sautéed onions, cooked lentils, zucchini, or roasted bell peppers for extra flavor and nutrition.

Substitute part of the mozzarella with fontina or provolone for a richer taste.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Add a splash of milk when reheating if the lasagna seems dry.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 8 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 21 g
Cholesterol: 55 mg