Spinach and Mushroom White Lasagna
A creamy and flavorful vegetarian dish.
Ingredients:
For the lasagna sheets:
12 lasagna sheets
For the spinach and mushroom mixture:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound fresh spinach, chopped
1/2 pound mushrooms, sliced
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
For the white sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Cook spinach and mushrooms: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened. Add the spinach and mushrooms, and cook until the spinach is wilted and the mushrooms are tender. Stir in the Parmesan cheese, salt, and pepper.
Make white sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook for 2-3 minutes, or until thickened. Stir in the Parmesan cheese, salt, and pepper.
Assemble lasagna: Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, layer lasagna sheets, spinach and mushroom mixture, and white sauce. Repeat layers until all ingredients are used, ending with a layer of white sauce.
Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes, or until bubbly and heated through.
Let rest: Let the lasagna rest for 10-15 minutes before cutting and serving.
Serve: Serve hot and enjoy!
Tips:
For a richer flavor, use heavy cream instead of milk for the white sauce.
You can add other vegetables to the spinach and mushroom mixture, such as zucchini or bell peppers.
Serve with a side salad or garlic bread.
Enjoy this delicious and comforting Spinach and Mushroom White Lasagna!