Cheesy Spinach & Mushroom Lasagna 🍄🧀
Ingredients:
For the filling:
- 2 tbsp olive oil
- 3 cups fresh mushrooms, sliced
- 4 cups fresh spinach, chopped
- 3 garlic cloves, minced
- Salt and black pepper to taste
For the white sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups milk (warm)
- 1/2 tsp nutmeg (optional)
- Salt and black pepper to taste
For assembly:
- 9-12 lasagna sheets (no-boil or pre-cooked)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Directions:
1. Preheat your oven to 375°F (190°C).
2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Sauté the mushrooms until golden and tender, about 5-6 minutes. Add spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Set aside.
3. Make the white sauce: Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in warm milk, cooking until the sauce thickens. Season with nutmeg (if using), salt, and pepper. Remove from heat.
4. Assemble the lasagna: Spread a thin layer of white sauce on the bottom of a baking dish. Add a layer of lasagna sheets, followed by ricotta cheese, the spinach-mushroom mixture, a sprinkle of mozzarella, and white sauce. Repeat layers, ending with white sauce and the remaining mozzarella and Parmesan on top.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the top is bubbly and golden.
6. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.
Prep time: 25 min, Cooking time: 45 min, Servings: 6, Calories: ~400 kcal per serving