Description
A rich and creamy vegetarian lasagna made with spinach, mushrooms, and a velvety béchamel sauce. Perfect for family dinners, special occasions, or meal prep. Freezer-friendly and customizable for gluten-free or vegan diets.
Ingredients
- Lasagna noodles (12–15 sheets, regular or no-boil)
- Fresh spinach (8 cups, packed)
- Mushrooms (12 oz, sliced; button or cremini preferred)
- Garlic (4 cloves, minced)
- Onion (1 medium, diced)
- Olive oil (2 tbsp)
- Butter (3 tbsp)
- All-purpose flour (3 tbsp)
- Milk (3 cups, whole or preferred alternative)
- Parmesan cheese (1 cup, grated)
- Mozzarella cheese (3 cups, shredded)
- Ricotta cheese (2 cups)
- Nutmeg (¼ tsp)
- Salt (to taste)
- Black pepper (to taste)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Spinach and Mushrooms:
- Heat olive oil in a skillet over medium heat.
- Sauté onions and garlic until translucent and fragrant.
- Add mushrooms and cook until golden brown and their moisture evaporates.
- Stir in spinach and cook until wilted. Season with salt and pepper. Set aside.
- Make the Béchamel Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour to form a roux, cooking for 1–2 minutes.
- Gradually add milk, whisking constantly. Simmer until thickened.
- Stir in Parmesan cheese, nutmeg, salt, and pepper. Set aside.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of béchamel sauce at the bottom.
- Layer lasagna noodles, spinach and mushroom mixture, dollops of ricotta, shredded mozzarella, and béchamel sauce.
- Repeat layers until the top, finishing with mozzarella.
- Bake the Lasagna:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 15–20 minutes until golden and bubbly.
- Let rest for 10–15 minutes before slicing.
Notes
- Storage: Refrigerate leftovers for up to 4 days in an airtight container. Freeze for up to 3 months in freezer-safe packaging.
- Reheating: Reheat in a 350°F oven. Thaw frozen portions overnight before reheating.
- Tips for No-Boil Noodles: Ensure sufficient sauce coverage to keep the noodles moist.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: italian
Keywords: Creamy spinach lasagna Vegetarian lasagna recipe Mushroom lasagna Easy béchamel lasagna Freezer-friendly lasagna