Description
A comforting layered lasagna featuring fresh spinach, sautéed mushrooms, and a creamy béchamel sauce, perfect for family gatherings.
Ingredients
Scale
- Fresh Lasagna Noodles
- 2 cups Fresh Spinach
- 2 cups Sliced Baby Bella Mushrooms
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 3 cloves Garlic, minced
- 2 tbsp Olive Oil
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cups Milk
- Salt and Pepper to taste
- 1/2 tsp Nutmeg
- 1 tsp Thyme
- 1 tsp Oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté sliced mushrooms and minced garlic in olive oil until tender, then add fresh spinach until wilted. Season with salt, pepper, thyme, and oregano.
- In a saucepan, melt butter over medium heat. Whisk in flour for a minute, then gradually add milk, stirring until thickened. Stir in the cheeses until melted and creamy. Season with salt and nutmeg.
- In a baking dish, spread a layer of béchamel, followed by lasagna noodles, sautéed mushrooms and spinach, ricotta, and mozzarella. Repeat layers, finishing with béchamel and mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly. Let it rest for 10-15 minutes before slicing.
Notes
For a lighter version, use low-fat dairy and increase vegetables. Feel free to experiment with different mushrooms and layers.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
Keywords: lasagna, creamy, spinach, mushroom, vegetarian, comfort food