Description
A comforting, family-friendly vegetarian lasagna layered with tender noodles, savory mushrooms, fresh spinach, creamy ricotta, and a smooth white sauce. Perfect for cozy dinners and make-ahead meals.
Ingredients
- Lasagna noodles
- Olive oil
- Garlic, minced
- Mushrooms (cremini or button), sliced
- Fresh spinach
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Butter
- All-purpose flour
- Milk
- Salt
- Black pepper
- Pinch of nutmeg (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until just al dente. Drain and lay flat.
- Heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden and moisture has evaporated.
- Add garlic and cook briefly, then add spinach and cook until wilted. Season lightly with salt and pepper and remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cook until smooth and thickened.
- Season the white sauce with salt, pepper, and nutmeg if using.
- Spread a thin layer of sauce in a baking dish. Add noodles, ricotta, mushroom-spinach mixture, mozzarella, and more sauce.
- Repeat layers until ingredients are used, finishing with sauce, mozzarella, and Parmesan.
- Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Uncover and bake 10–15 minutes until bubbly and lightly golden.
- Rest 10–15 minutes before slicing and serving.
Notes
Brown the mushrooms well for best flavor. Let the lasagna rest before cutting for clean slices. This dish reheats and freezes beautifully.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired