Creamy Spinach and Mushroom White Lasagna 🍄🧀
Ingredients:
For the Lasagna Layers:
12 lasagna sheets (no-boil or pre-cooked)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh parsley for garnish
For the Mushroom and Spinach Filling:
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
3 cups mushrooms, sliced
4 cups fresh spinach
1 tsp dried thyme
Salt and pepper to taste
For the White Sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups whole milk
1/2 tsp nutmeg (optional)
Salt and pepper to taste
Instructions:
Prepare the Filling:
Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant.
Add sliced mushrooms and cook until tender.
Stir in spinach, thyme, salt, and pepper. Cook until spinach is wilted. Set aside.
Make the White Sauce:
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes.
Gradually add milk, whisking constantly, until the sauce thickens.
Season with nutmeg (if using), salt, and pepper. Remove from heat.
Assemble the Lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of white sauce at the bottom of a baking dish.
Layer lasagna sheets, mushroom-spinach filling, white sauce, and shredded mozzarella.
Repeat layers until all ingredients are used, ending with a generous layer of mozzarella and Parmesan cheese on top.
Bake:
Cover with aluminum foil and bake for 25 minutes.
Remove foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
Garnish and Serve:
Let the lasagna rest for 10 minutes before slicing.
Garnish with fresh parsley and serve hot.
A decadent and comforting dish perfect for a cozy dinner! 🥂✨