Description
A comforting and creamy vegetarian lasagna made with rich béchamel, fresh spinach, and sautéed mushrooms, perfect for any occasion.
Ingredients
Scale
- 2 tbsp olive oil
- 3 cups fresh spinach (roughly chopped)
- 2 cups mushrooms (sliced)
- 3 garlic cloves (minced)
- Salt and pepper to taste
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (warm)
- ½ tsp ground nutmeg
- 9 lasagna noodles (no-boil or pre-cooked)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Instructions
- Heat olive oil in a skillet over medium heat. Sauté mushrooms until softened, about 5 minutes. Add spinach and garlic, cooking until spinach wilts. Season with salt and pepper.
- In a saucepan, melt butter over medium heat. Stir in flour to form a paste. Gradually whisk in warm milk and bring to a simmer, stirring constantly, until thickened. Season with nutmeg, salt, and pepper.
- Preheat oven to 375°F (190°C). Spread a thin layer of béchamel in a 9×13-inch baking dish. Layer 3 lasagna noodles, followed by ⅓ of the vegetable filling, dollops of ricotta, mozzarella, and béchamel. Repeat the layers twice more, finishing with béchamel and remaining cheeses on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
For a lighter version, swap whole milk for unsweetened plant milk. For extra flavor, add artichoke hearts or sun-dried tomatoes to the filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 5g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg