Description
Creamy spinach mushroom lasagna with layers of rich béchamel sauce and sautéed vegetables.
Ingredients
Scale
- 12 lasagna noodles
- 2 cups fresh spinach
- 2 cups mushrooms, sliced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups béchamel sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add mushrooms and cook until tender. Stir in spinach and cook until wilted. Season with salt and pepper.
- In a baking dish, spread a layer of béchamel sauce on the bottom.
- Layer 3 lasagna noodles over the sauce. Spread half of the ricotta cheese, sautéed spinach, and mushrooms on top.
- Add a layer of béchamel sauce and sprinkle with mozzarella cheese.
- Repeat layers, finishing with noodles, béchamel sauce, and remaining mozzarella and Parmesan cheese on top.
- Bake for 30-35 minutes until the top is golden and bubbly.
- Let it cool for 10 minutes before slicing and serving.
Notes
- For a vegetarian option, omit any meat and increase the amount of spinach and mushrooms.
- You can substitute béchamel sauce with a store-bought version for convenience.
- For added flavor, incorporate herbs like thyme or basil.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: creamy spinach mushroom lasagna, lasagna recipes, vegetarian lasagna