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Mushroom and Spinach Lasagna

A creamy white lasagna featuring layers of sautéed garlic mushrooms, wilted spinach, homemade béchamel sauce, and three types of cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 9 slices
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Vegetable Filling
  • 1 lb mushrooms cremini, sliced
  • 10 oz fresh spinach
  • 3 cloves garlic minced
  • 1 tbsp olive oil
White Sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cups milk whole or 2%
  • 0.5 cup parmesan cheese grated
  • 1 pinch nutmeg
Assembly
  • 12 lasagna noodles boiled or no-boil
  • 15 oz ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 1 egg

Equipment

  • 9x13 Baking Dish
  • Large skillet
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. Sauté mushrooms in olive oil until browned. Add garlic and spinach, cooking until wilted. Drain liquid.
  3. Melt butter in a saucepan. Whisk in flour for 1 minute. Slowly whisk in milk and simmer until thickened. Stir in parmesan and nutmeg.
  4. Mix ricotta cheese with the egg and a pinch of salt.
  5. Layer sauce, noodles, ricotta, veggies, and mozzarella in the dish. Repeat layers.
  6. Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until bubbly.
  7. Let rest 15 minutes before slicing.

Notes

Ensure you drain the liquid from the cooked vegetables to prevent a watery lasagna.