Hearty Mushroom and Spinach Lasagna

A delicious twist on the classic lasagna, this variation layers savory mushrooms and fresh spinach in a creamy béchamel sauce, perfect for those seeking a comforting and flavorful meal.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 8

Ingredients

9 lasagna noodles

2 tbsp olive oil

1 lb mushrooms, sliced

3 cloves garlic, minced

1 bag (10 oz) fresh spinach

1/4 cup all-purpose flour

3 cups whole milk

1/2 tsp nutmeg

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Salt to taste

Pepper to taste

Instructions

1. Preheat the oven to 375°F.

2. Cook the lasagna noodles according to package instructions and set aside.

3. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until golden brown.

4. Stir in garlic and cook for 1 minute.

5. Add spinach and cook until wilted. Season with salt and pepper, then set aside.

6. In a saucepan, whisk flour into milk over medium heat, stirring continuously until thickened.

7. Season the béchamel sauce with nutmeg, salt, and pepper.

8. In a baking dish, spread a thin layer of béchamel sauce.

9. Layer noodles, ricotta, mushroom-spinach mixture, béchamel, and mozzarella. Repeat layers, ending with béchamel sauce and a sprinkle of Parmesan cheese.

10. Bake for 40 minutes or until golden and bubbly. Let it rest for 10 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F until warmed through or in the microwave on medium power.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.