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Creamy Spinach and Mushroom Lasagna

A comforting, creamy lasagna with layers of spinach, mushrooms, and rich cheeses, perfect for family dinners.

Ingredients

Scale
  • 3 Garlic cloves, minced
  • 2 cups Mushrooms, sliced
  • 3 cups Spinach, fresh, washed and chopped
  • 3 tbsp All-purpose flour
  • 1/2 tsp Nutmeg, ground
  • Salt and pepper to taste
  • 2 tbsp Olive oil
  • 3 tbsp Butter
  • 3 cups Milk
  • 2 cups Mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Ricotta cheese

Instructions

  1. Prep your ingredients: Start by mincing the garlic and slicing the mushrooms. Rinse and chop the spinach.
  2. Sauté the vegetables: Heat the olive oil over medium heat in a large skillet. Add the minced garlic and sauté for about a minute.
  3. Add mushrooms: Toss the sliced mushrooms into the skillet and sauté for about 4-5 minutes.
  4. Incorporate spinach: Gradually add the chopped spinach, stirring until it wilts, around 2-3 minutes.
  5. Make the creamy sauce: In a saucepan, melt the butter over medium heat and whisk in the flour to create a roux.
  6. Add milk: Gradually pour in the milk, whisking continuously to prevent lumps and cook until thickened, about 5-7 minutes.
  7. Season it up: Sprinkle in nutmeg, salt, and pepper, and adjust to taste.
  8. Cheese it up: Stir in the ricotta cheese until creamy.
  9. Layer the lasagna: Spread a spoonful of creamy sauce in a baking dish, layer with noodles, spinach-mushroom mixture, creamy sauce, and cheeses.
  10. Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
  11. Bake: Cover with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes, then remove foil to bake an additional 15-20 minutes.
  12. Rest before serving: Allow the lasagna to rest for about 10 minutes before slicing.

Notes

For a deeper flavor, experiment with different mushroom varieties. You can make ahead and freeze for later.

Nutrition

Keywords: spinach lasagna, vegetarian lasagna, creamy pasta