Creamy Spinach Mushroom Lasagna (Print Version)
# Ingredients:
→ Vegetable Filling
01 -
2 tablespoons olive oil
02 -
3 cups fresh spinach, roughly chopped
03 -
2 cups sliced mushrooms
04 -
3 garlic cloves, minced
05 -
Salt and pepper to taste
→ Béchamel Sauce
06 -
3 tablespoons butter
07 -
3 tablespoons all-purpose flour
08 -
3 cups warm milk
09 -
1/2 teaspoon ground nutmeg
10 -
Salt and pepper to taste
→ Lasagna Assembly
11 -
9 lasagna noodles
12 -
2 cups shredded mozzarella cheese
13 -
1/2 cup grated Parmesan cheese
14 -
1 cup ricotta cheese
# Instructions:
01 -
Heat your pan with olive oil and cook those mushrooms until they're golden brown - about 5 minutes should do it. Toss in the garlic and spinach, give it a stir until the spinach wilts down. Season with salt and pepper, then set aside.
02 -
Melt the butter in a pot, stir in flour and cook for a minute or two to make a paste. Slowly pour in warm milk while whisking to avoid lumps. Keep stirring until it thickens up nicely. Add nutmeg, salt, and pepper.
03 -
Heat your oven to 375°F. Spread some sauce in your baking dish, then start layering: noodles, veggies, ricotta dollops, mozzarella, and more sauce. Do this three times.
04 -
Finish with the last of your sauce and sprinkle with mozzarella and Parmesan. Cover with foil and bake for 25 minutes, then uncover and bake 15 more minutes until golden and bubbly.
05 -
Let it sit for 10 minutes before cutting - trust me, it's worth the wait! Then dig in while it's warm and gooey.
# Notes:
01 -
Leftovers stay good in the fridge for 3 days
02 -
Try adding sautéed onions or chili flakes for extra flavor