Creamy Spinach & Mushroom Lasagna Recipe 🍄🌱

 

  • 12 lasagna noodles (regular or no-boil)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup ricotta or cottage cheese (optional)
  • Fresh parsley or basil, chopped (for garnish)

Instructions

1. Prepare the Vegetable Filling

  1. Heat olive oil or butter in a large skillet over medium heat.
  2. Add the onion and sauté until translucent, about 3–5 minutes.
  3. Stir in the garlic and mushrooms, cooking until the mushrooms release their liquid and are lightly browned, about 5–7 minutes.
  4. Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen).
  5. Season with thyme, salt, and pepper. Remove from heat and set aside.

2. Make the Béchamel Sauce

  1. In a medium saucepan, melt the butter over medium heat.
  2. Stir in the flour and cook for 1–2 minutes, whisking constantly, to create a roux.
  3. Gradually add the warm milk while whisking to avoid lumps. Bring to a simmer and cook until thickened, about 5–7 minutes.
  4. Season with nutmeg (if using), salt, and pepper. Remove from heat.

3. Cook the Lasagna Noodles

  1. If using regular lasagna noodles, cook them in boiling salted water according to package instructions. Drain and lay flat on a clean surface.
  2. If using no-boil noodles, ensure the sauce is slightly thinner to compensate for the noodles absorbing moisture during baking.

4. Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
  3. Add a layer of lasagna noodles, followed by:
    • A layer of the vegetable filling.
    • A drizzle of béchamel sauce.
    • A sprinkle of mozzarella and Parmesan cheese.
  4. Repeat layers until all ingredients are used, finishing with a layer of noodles, béchamel sauce, and cheese.

5. Bake the Lasagna

  1. Cover the baking dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  3. Let the lasagna rest for 10–15 minutes before slicing to allow the layers to set.

Serving Suggestions