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Spinach Mushroom Lasagna

Spinach Mushroom Lasagna
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Spinach Mushroom Lasagna is a hearty and wholesome vegetarian comfort meal featuring layers of sautéed mushrooms and fresh spinach combined with creamy ricotta, béchamel sauce, and melted mozzarella and parmesan cheeses, all baked to golden perfection. This vibrant veggie-packed dish offers rich textures and an irresistible blend of flavors, perfect for nourishing family dinners or make-ahead meals.

Ingredients

Scale

Vegetables & Aromatics

  • 4 cups fresh spinach, washed and roughly chopped
  • 8 oz sliced mushrooms
  • 1 medium onion, diced
  • 3 cloves garlic, minced

Dairy

  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated parmesan cheese
  • 4 tablespoons butter (for béchamel sauce)
  • 3 cups whole milk (for béchamel sauce)

Pasta

  • 9–12 lasagna noodles, no-boil or traditional

Pantry Staples & Seasonings

  • 3 tablespoons all-purpose flour (for béchamel sauce)
  • 3 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional, for béchamel sauce)

Instructions

  1. Prepare the Vegetables: Wash and roughly chop the fresh spinach. Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing until translucent. Add sliced mushrooms and cook until browned and tender. Stir in the spinach and cook until wilted. Season the mixture with salt and freshly ground black pepper to taste. Remove from heat and set aside.
  2. Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth roux and cook for about 1-2 minutes without browning. Gradually add milk in a slow, steady stream while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce thickens to a creamy consistency. Season with salt, pepper, and a pinch of nutmeg for subtle warmth. Remove from heat.
  3. Assemble the Lasagna Layers: Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of béchamel sauce evenly across the bottom. Cover with a layer of lasagna noodles. Spoon over a generous layer of the spinach and mushroom mixture, then add dollops of ricotta cheese evenly. Sprinkle shredded mozzarella and grated parmesan cheese on top. Repeat the layers (béchamel, noodles, vegetables, ricotta, shredded cheeses) until the dish is full, finishing with a final layer of béchamel sauce and cheese.
  4. Bake Until Golden and Bubbling: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese on top is golden brown and bubbly. Once baked, allow the lasagna to rest for at least 10 minutes before serving to let the layers set and make slicing easier.

Notes

  • Drain Excess Moisture: Squeeze cooked spinach well to remove excess water and avoid a watery lasagna.
  • Use Fresh Cheese: Fresh ricotta yields a creamier texture than pre-packaged versions.
  • Don’t Overcook Pasta: If boiling noodles before assembling, slightly undercook to prevent mushiness after baking.
  • Season Layers: Salt and pepper each vegetable and sauce layer to build balanced flavor throughout.
  • Rest Before Serving: Let baked lasagna sit for at least 10 minutes for clean slices and well-set layers.

Nutrition

Keywords: spinach mushroom lasagna, vegetarian lasagna, vegetable lasagna, comfort food, ricotta lasagna, béchamel sauce

Find it online: https://marycorner.com/spinach-mushroom-lasagna/