Creamy Spinach & Mushroom Lasagna

A delicious and easy-to-make lasagna filled with nutritious spinach and earthy mushrooms, enveloped in a rich béchamel sauce.

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Béchamel Sauce, comfort food, Creamy Spinach, lasagna, Mushroom

Servings: 6 servings

Calories: 450kcal

Ingredients

Vegetable Filling

10 oz fresh spinach, chopped Greens add a pop of color and nourish your body.
8 oz mushrooms, sliced Juicy and earthy, they infuse the lasagna with a rich umami flavor.
3 cloves garlic, minced Aromatic and savory, garlic enhances every layer of flavor.
2 tbsp olive oil A touch of richness helps to sauté the vegetables to perfection.
to taste Salt and pepper Essential seasonings that elevate all the ingredients.

Béchamel Sauce

4 tbsp unsalted butter Adds moisture and richness to the béchamel sauce.
4 tbsp all-purpose flour Used to create a smooth roux, the foundation of your sauce.
4 cups whole milk This creamy base makes the lasagna delightfully rich and comforting.
1/4 tsp ground nutmeg A warm spice that adds depth to the béchamel.

Lasagna Assembly

12 pieces lasagna noodles The heart of the dish, creating layers of delectable goodness.
2 cups shredded mozzarella cheese Melts beautifully, offering a gooey, cheesy crescendo.
1/2 cup grated Parmesan cheese Adds a savory touch that balances the dish.
to garnish Fresh parsley, chopped A final flourish that adds freshness and color.

Instructions

Preparation

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Once hot, add the sliced mushrooms and sauté until golden brown, around 5-7 minutes.
Add the minced garlic to the pan, stirring for an additional minute until fragrant. Toss in the chopped spinach and allow it to wilt, seasoning the mixture with salt and pepper. Set the filling aside.

Béchamel Sauce

In a saucepan, melt the unsalted butter over medium heat, then stir in the flour to create a paste, cooking for 1-2 minutes until golden.
Gradually whisk in the whole milk, stirring continuously until the sauce thickens, about 5-7 minutes. Season the béchamel with ground nutmeg, salt, and pepper to taste.

Lasagna Assembly

Cook the lasagna noodles according to the package instructions. Drain and set aside.
Spread a thin layer of the béchamel sauce at the bottom of a baking dish. Layer with three lasagna noodles, followed by half of the spinach and mushroom mixture, béchamel sauce, and a generous sprinkling of mozzarella cheese.
Repeat the layers, finishing with a final layer of noodles, béchamel, and a generous portion of Parmesan cheese on top.
Cover the dish with foil and place it in the oven. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with freshly chopped parsley.

Notes

Always allow your lasagna to rest before slicing for clean cuts. Consider adding ricotta cheese for extra creaminess. Whole wheat noodles can be a healthier choice. Try different types of cheese for unique flavors. Adding red pepper flakes gives a hint of heat.