Description
A cozy, cheesy lasagna filled with creamy spinach, mushrooms, and a trio of cheeses, perfect for comfort food cravings.
Ingredients
For the Filling
- 9 oz fresh spinach (or frozen, squeezed dry)
- 8 oz cremini or baby bella mushrooms (Cook until mostly dry)
- 15 oz ricotta cheese (Needs seasoning)
- 1 cups mozzarella cheese (For top layer)
- 0.5 cups parmesan cheese (Adds flavor)
For the White Sauce
- 4 tbsp butter (For base of the sauce)
- 3 tbsp flour
- 2 cups milk (Add gradually)
- 3 cloves garlic, minced (Flavor base)
- 1 pinch nutmeg (Optional for flavor)
- 0.5 cups parmesan cheese (Stir in at the end)
- to taste salt and pepper
For Layering
- 12 oz lasagna noodles (Regular or no-boil)
Instructions
Make the White Sauce
- Melt butter in a saucepan over medium heat.
- Add minced garlic and stir for about 30 seconds.
- Whisk in flour and cook for about a minute to form a paste.
- Slowly pour in milk while whisking until it thickens.
- Stir in parmesan, salt, pepper, and nutmeg if using.
Prepare the Filling
- Cook mushrooms in a hot pan with oil until browned and dry.
- If using fresh spinach, add it to the mushrooms and stir until wilted.
- Mix mushrooms and spinach with ricotta, mozzarella, parmesan, and seasonings.
Layer the Lasagna
- Spread a thin layer of white sauce on the bottom of the baking dish.
- Layer with noodles, followed by spinach and mushroom mixture.
- Spoon white sauce over the filling and sprinkle with cheese.
- Repeat layers until the dish is filled, finishing with noodles, sauce, and cheese on top.
Bake the Lasagna
- Cover with foil and bake at 375°F for 30-35 minutes.
- Remove foil and bake for an additional 10-15 minutes until golden.
- Let it rest for at least 15 minutes before slicing.
Notes
This lasagna tastes even better the next day. Great for meal prep and freezing.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: dinner, Main Course
- Cuisine: Italian