Description
A comforting and creamy lasagna filled with spinach, mushrooms, and a rich béchamel sauce, perfect for family gatherings or a cozy night in.
Ingredients
Scale
- 12 lasagna noodles (regular or no-boil)
- 3 cups fresh spinach, chopped
- 2 cups mushrooms, sliced (button, cremini, or your choice)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Mushroom and Spinach Filling: Sauté mushrooms and spinach in olive oil until tender.
- Make the Creamy Sauce: Prepare a béchamel sauce by melting butter, adding flour, and whisking in milk until thickened.
- Assemble the Lasagna: Layer noodles, ricotta mixture, sautéed vegetables, and béchamel sauce in a baking dish.
- Bake the Lasagna: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
Notes
- Prep Ahead: Prepare filling and sauce a day in advance.
- Layering Technique: Ensure even spreading of layers for flavor.
- Resting Time: Let the lasagna rest after baking for easier slicing.
- Storage: Leftovers can be stored in the fridge for up to 3 days.
- Freezing: Assemble without baking, cover tightly, and freeze for later use.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350-400
- Sugar: 3-4 grams
- Sodium: 600-700 mg
- Fat: 15-20 grams
- Saturated Fat: 8-10 grams
- Unsaturated Fat: Varies
- Trans Fat: 0 grams
- Carbohydrates: 40-45 grams
- Fiber: 3-4 grams
- Protein: 20-25 grams
- Cholesterol: 50-70 mg
Keywords: lasagna, spinach, mushroom, creamy, béchamel, comfort food