Description
A luscious vegetarian lasagna loaded with creamy ricotta, tender spinach, and earthy mushrooms, all layered between tender lasagna noodles and smothered in a velvety homemade béchamel sauce. Perfect for cozy dinners or entertaining guests!
Ingredients
For the Lasagna:
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9 lasagna noodles
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1 (15-ounce) package whole milk ricotta cheese
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2 (10-ounce) packages frozen chopped spinach, thawed and drained
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3 cups shredded mozzarella cheese, divided
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¾ cup freshly grated Parmesan cheese, divided
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2 tablespoons chopped fresh parsley leaves
For the Sauce:
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¼ cup unsalted butter
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2 cloves garlic, minced
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1 pound cremini mushrooms, thinly sliced
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1 onion, diced
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¼ cup all-purpose flour
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3 cups milk, at room temperature
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1 teaspoon dried basil
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½ teaspoon dried oregano
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Pinch of nutmeg
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Prepare noodles:
Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking. -
Make the sauce:
In a large skillet, melt butter over medium heat. Add garlic, onions, and mushrooms; sauté until the mushrooms are tender and the onions translucent, about 6-8 minutes.
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5-7 minutes.
Add dried basil, oregano, nutmeg, salt, and pepper to taste. Remove from heat. -
Prepare filling:
In a mixing bowl, combine ricotta, thawed spinach, half of the mozzarella, half of the Parmesan, and chopped parsley. Mix well. -
Assemble lasagna:
Preheat oven to 375°F (190°C).
Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish.
Layer 3 lasagna noodles over the sauce. Spread one-third of the ricotta-spinach mixture on the noodles, then one-third of the sauce. Repeat layers twice more.
Top with remaining mozzarella and Parmesan cheese. -
Bake:
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden. -
Serve:
Let rest for 10 minutes before slicing. Garnish with extra parsley if desired.
Notes
For a gluten-free version, use gluten-free lasagna noodles and flour substitute for the sauce.
Make sure to squeeze excess water out of the thawed spinach to avoid watery lasagna.
Fresh herbs can be substituted for dried, adjusting quantities accordingly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish / Vegetarian
- Method: Baked
- Cuisine: American
Keywords: spinach mushroom lasagna, vegetarian lasagna, creamy lasagna, mushroom pasta bake