This rich and comforting vegetarian lasagna is layered with tender lasagna noodles, a velvety béchamel sauce, sautéed mushrooms, and fresh spinach. The combination of earthy mushrooms, vibrant spinach, and creamy cheese makes this dish a hearty and satisfying meal. Perfect for a cozy dinner or meal prep for the week!
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**Ingredients**
**For the Filling:**
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 10 oz mushrooms, sliced (cremini, white button, or portobello)
– 10 oz fresh spinach, chopped
– ½ tsp salt
– ¼ tsp black pepper
– ½ tsp dried oregano
– ½ tsp dried basil
**For the Béchamel (White Sauce):**
– ¼ cup unsalted butter
– ¼ cup all-purpose flour
– 3 cups milk (whole or 2%)
– ½ tsp salt
– ¼ tsp black pepper
– ¼ tsp ground nutmeg (optional)
– ½ cup grated Parmesan cheese
**For the Lasagna Layers:**
– 12 lasagna noodles (regular or oven-ready)
– 1 cup ricotta cheese
– 2 cups shredded mozzarella cheese
– ½ cup grated Parmesan cheese
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**Instructions:**
**Step 1: Cook the Vegetables**
1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté for 2-3 minutes until translucent.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add sliced mushrooms, salt, pepper, oregano, and basil. Sauté for 5-7 minutes until mushrooms are soft and release their juices.
5. Stir in chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.
**Step 2: Make the Béchamel Sauce**
1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for about 1 minute to eliminate the raw flour taste.
3. Gradually whisk in the milk, stirring constantly to prevent lumps.
4. Add salt, black pepper, and nutmeg. Continue stirring until the sauce thickens (about 5 minutes).
5. Remove from heat and stir in Parmesan cheese. Set aside.
**Step 3: Assemble the Lasagna**
1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of béchamel sauce on the bottom of a greased 9×13-inch baking dish.
3. Layer 3 lasagna noodles over the sauce.
4. Spread ⅓ of the ricotta cheese over the noodles, followed by ⅓ of the spinach-mushroom mixture, and a drizzle of béchamel sauce.
5. Sprinkle with a handful of mozzarella cheese.
6. Repeat layers until all ingredients are used, finishing with noodles, béchamel sauce, and the remaining mozzarella and Parmesan cheese on top.
**Step 4: Bake the Lasagna**
1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
3. Let it rest for 10 minutes before slicing and serving.
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**Nutritional Information (Per Serving):**
– Calories: 400 kcal
– Protein: 18g
– Carbohydrates: 45g
– Fats: 18g
– Fiber: 4g
– Sugar: 6g
– Sodium: 550mg
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**Cook Time & Prep Time:**
– Prep Time: 20 minutes
– Cook Time: 40-45 minutes
– Total Time: 1 hour 5 minutes
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**Notes & Variations:**
– **Make It Gluten-Free:** Use gluten-free lasagna noodles and substitute cornstarch for flour in the béchamel sauce.
– **Add More Protein:** Mix in cooked shredded chicken or tofu for extra protein.
– **Use Store-Bought Sauce:** If short on time, replace béchamel with store-bought Alfredo sauce.
– **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
– **Serving Suggestion:** Pair with a fresh green salad and garlic bread for a complete meal.
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This **Creamy Spinach and Mushroom Lasagna** is a comforting, cheesy, and satisfying dish that’s perfect for any occasion. Enjoy! 🍝🧀✨
