Ingredients
Scale
- 9 lasagna noodles (or oven-ready)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 16 oz cremini or baby bella mushrooms, sliced
- 6 cups fresh spinach (or 16 oz frozen, thawed & drained)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- Pinch of ground nutmeg
- Salt and black pepper to taste
- 1 cup ricotta cheese (optional)
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F and grease a 9×13 inch baking dish.
- In a skillet, heat olive oil. Sauté onion until soft, then add garlic and mushrooms. Cook until browned and moisture has evaporated.
- Add spinach and cook until wilted. Season with salt and pepper. Set aside.
- In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and simmer until thickened. Add nutmeg, salt, and pepper.
- If using regular lasagna noodles, boil them until al dente.
- In the baking dish, spread a layer of béchamel, then noodles, then mushroom-spinach mix, dollops of ricotta (if using), more béchamel, and mozzarella. Repeat layers.
- Top with parmesan and remaining mozzarella. Cover with foil and bake 25 minutes. Uncover and bake 15 more minutes until golden and bubbly.
- Let rest 10 minutes before serving.
Notes
- Substitute ricotta with cottage cheese if preferred.
- Add fresh basil or thyme to the sauce for extra flavor.
- Can be made ahead and refrigerated or frozen.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian