Description
A rich and creamy spinach mushroom lasagna with layers of cheese, vegetables, and a smooth béchamel sauce.
Ingredients
Scale
- 9 lasagna noodles
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 3 cups béchamel sauce
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions.
- Heat olive oil in a pan, sauté onion and garlic until soft.
- Add mushrooms and spinach, cook until wilted.
- In a bowl, mix ricotta cheese with salt and pepper.
- Spread a layer of béchamel sauce in a baking dish.
- Add a layer of noodles, followed by ricotta mixture, sautéed vegetables, and mozzarella cheese.
- Repeat layers, finishing with a layer of béchamel sauce and parmesan cheese.
- Bake for 25-30 minutes until golden brown.
- Let rest for 10 minutes before serving.
Notes
- Use fresh spinach for better texture.
- Substitute mushrooms with zucchini if preferred.
- Let lasagna rest before cutting for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: creamy spinach mushroom lasagna, vegetarian lasagna, homemade lasagna