Ingredients
Scale
- 9 lasagna noodles
- 2 cups fresh spinach
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until onion is translucent.
- Add the sliced mushrooms and cook until softened, about 5 minutes. Stir in the fresh spinach and cook until wilted. Season with salt and pepper, then remove from heat.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk, stirring constantly until the sauce thickens. Add nutmeg and adjust seasoning.
- In a bowl, combine ricotta cheese and half of the Parmesan cheese. Mix well.
- Spread a layer of béchamel sauce on the bottom of a baking dish. Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and a layer of mozzarella cheese.
- Repeat the layers: noodles, ricotta, vegetables, and top with béchamel sauce and remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let the lasagna cool for 10 minutes before serving.
Notes
- For a vegan version, substitute ricotta and mozzarella with plant-based alternatives.
- Add cooked ground meat for a heartier dish.
- Can be prepared a day in advance and stored in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg