Description
This Creamy Spinach & Mushroom Lasagna is the ultimate vegetarian comfort food, featuring layers of rich ricotta, creamy spinach, savory mushrooms, and a delicious béchamel sauce. Perfectly baked to golden perfection, this lasagna is a hearty and satisfying dish, ideal for a cozy family dinner or special occasion. Packed with flavor and texture, it’s a dish that everyone, even non-vegetarians, will love.
Ingredients
Scale
For the Lasagna:
- 12 lasagna noodles, cooked and drained
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup vegetable broth (or white wine)
- Salt and pepper to taste
For the Creamy Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (or plant-based milk for dairy-free)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
For the Ricotta Layer:
- 15 ounces ricotta cheese
- 1 egg
- 1/4 cup fresh basil, chopped (optional)
- 1/2 cup shredded mozzarella cheese (for the ricotta layer)
For the Top Layer:
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
- Add the diced onion, garlic, oregano, basil, and red pepper flakes (if using) to the skillet. Cook for another 3-4 minutes, until the onion softens.
- Stir in the spinach and cook until wilted, about 2-3 minutes.
- Add vegetable broth (or white wine) and cook for another 2-3 minutes, until the liquid evaporates. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the béchamel sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute, until it forms a paste (roux).
- Gradually add the milk, whisking continuously to prevent lumps.
- Continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
- Stir in the Parmesan cheese, salt, pepper, and a pinch of nutmeg (if using). Remove from heat.
- Prepare the ricotta mixture:
- In a bowl, combine the ricotta cheese, egg, fresh basil (if using), and shredded mozzarella cheese. Stir until well combined.
- Assemble the lasagna:
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of béchamel sauce at the bottom.
- Add a layer of lasagna noodles on top of the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the spinach and mushroom mixture.
- Pour half of the remaining béchamel sauce over the top.
- Repeat the layers: noodles, ricotta mixture, spinach and mushroom mixture, and béchamel sauce.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake the lasagna:
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna sit for 10 minutes before slicing and serving.
- Serve and enjoy:
- Garnish with additional fresh basil or parsley if desired. Serve hot and enjoy!
Notes
- You can make the béchamel sauce in advance and store it in the fridge for up to 2 days.
- If you prefer a dairy-free version, use dairy-free ricotta, plant-based milk, and dairy-free cheese.
- For extra protein, you can add tofu or tempeh to the mushroom and spinach mixture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Vegetarian, Comfort Food
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (if recipe yields 8 servings)
- Calories: 430
- Sugar: 6g
- Sodium: 520
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg