Easy Creamy Spinach Mushroom Lasagna (Print)
Cheesy lasagna layered with spinach, mushrooms, and creamy béchamel for a deliciously comforting meal.
# Ingredients:
→ Vegetable filling
01 -
2 tablespoons olive oil
02 -
3 cups fresh spinach, roughly chopped
03 -
2 cups mushrooms, sliced
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3 garlic cloves, minced
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Salt, to taste
06 -
Black pepper, to taste
→ Béchamel sauce
07 -
3 tablespoons butter
08 -
3 tablespoons all-purpose flour
09 -
3 cups warm milk
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0.5 teaspoon ground nutmeg
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Salt, to taste
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Black pepper, to taste
→ Lasagna assembly
13 -
9 lasagna noodles, no-boil or pre-cooked
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2 cups mozzarella cheese, shredded
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0.5 cup Parmesan cheese, grated
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1 cup ricotta cheese
# Steps:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for about 5 minutes until softened and lightly browned. Add garlic and chopped spinach, stir until spinach is wilted. Season with salt and pepper. Remove from heat and set aside.
02 -
In a saucepan, melt butter over medium heat. Add flour and cook for 1 to 2 minutes, stirring constantly, to form a smooth paste. Gradually whisk in the warm milk, ensuring a smooth consistency. Continue stirring until the sauce thickens and reaches a gentle simmer. Season with nutmeg, salt, and pepper. Remove from heat.
03 -
Preheat oven to 190°C.
04 -
Spread a thin layer of béchamel sauce onto the bottom of a 23x33 cm baking dish. Lay 3 lasagna noodles on top of the sauce. Distribute one third of the vegetable filling over the noodles, dot with ricotta cheese, sprinkle with mozzarella, and spoon over more béchamel sauce. Repeat the sequence of noodles, filling, cheeses, and sauce twice more. Finish with remaining béchamel, mozzarella, and all Parmesan cheese on top.
05 -
Cover the baking dish with aluminium foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is bubbling and golden brown on top.
06 -
Allow the lasagna to rest at room temperature for 10 minutes before slicing. Serve warm.
# Notes:
01 -
For deeper flavor, sauté chopped onion with the mushrooms or add a pinch of chili flakes to the vegetable filling.
02 -
For a gluten-free adaptation, substitute gluten-free lasagna noodles.
03 -
Leftovers may be stored in an airtight container in the refrigerator for up to 3 days and reheat well.