Creamy Spinach Mushroom Lasagna

Creamy Spinach Mushroom Lasagna is a delightful layer of tender pasta, béchamel, and savory vegetables that satisfies even the pickiest eaters.

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Prep Time 20

Cook Time 40

Resting Time 10

Total Time 1 10

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetable Filling

2 tbsp olive oil can substitute with butter
3 cups fresh spinach or frozen, thawed and drained
2 cups mushrooms, sliced replace with zucchini for a twist
3 cloves garlic, minced fresh is best
salt to taste
pepper to taste

For the Béchamel Sauce

3 tbsp butter can use margarine for dairy-free option
3 tbsp all-purpose flour gluten-free flour is suitable
3 cups milk, warm consider non-dairy milk for lighter option
0.5 tsp ground nutmeg can omit if preferred

For Assembling

9 lasagna noodles, no-boil or pre-cooked gluten-free noodles suitable
2 cups shredded mozzarella cheese fresh mozzarella enhances flavor
0.5 cup grated Parmesan cheese can use Pecorino Romano
1 cup ricotta cheese cottage cheese can be a substitute

Equipment

Skillet
Medium saucepan
Baking Dish

Method

Step-by-Step Instructions

In a large skillet, heat olive oil over medium heat. Sauté sliced mushrooms until golden brown. Add fresh spinach and minced garlic, cooking until the spinach is wilted. Season with salt and pepper to taste, then set aside.
In a medium saucepan, melt butter over medium heat. Stir in flour, cooking for 1-2 minutes until it forms a paste. Gradually whisk in warm milk, stirring until the sauce thickens. Season with nutmeg, salt, and pepper before removing from heat.
Preheat oven to 375°F (190°C). Spread a layer of béchamel sauce in a baking dish. Layer noodles, vegetable filling, dollops of ricotta, mozzarella cheese, and more béchamel. Repeat two more times, finishing with béchamel and mozzarella.
Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until the top is golden and bubbly.
Let the lasagna rest for about 10 minutes before slicing. Serve with garlic bread or a fresh salad.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This lasagna can be assembled a day in advance and stored in the fridge until ready to bake, making it an easy weeknight dinner option.

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