Description
A rich and comforting vegetarian lasagna packed with sautéed mushrooms, fresh spinach, and a luscious creamy white sauce. Perfect for cozy dinners and special occasions!
Ingredients
Units
Scale
For the Vegetables:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 oz mushrooms, sliced (cremini or button)
- 5 cups fresh spinach, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for spice)
For the White Sauce (Béchamel):
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional, for depth)
- 1/2 cup grated Parmesan cheese
For the Ricotta Mixture:
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
For Assembly:
- 9–12 lasagna noodles (regular or oven-ready)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley (for garnish)
Instructions
Step 1: Cook the Vegetables
- Heat olive oil in a large pan over medium heat. Add onion and cook for 2 minutes until softened.
- Add garlic and mushrooms, cooking for 5 minutes until mushrooms release moisture and brown.
- Stir in chopped spinach, salt, black pepper, and red pepper flakes. Cook for 2 minutes until wilted. Remove from heat and set aside.
Step 2: Make the White Sauce
- In a saucepan, melt butter over medium heat. Stir in flour and whisk constantly for 1-2 minutes to form a roux.
- Slowly whisk in milk, stirring continuously until smooth.
- Bring to a gentle simmer and cook for 3-4 minutes, stirring until slightly thickened.
- Stir in Parmesan cheese, salt, black pepper, and nutmeg. Remove from heat.
Step 3: Prepare the Ricotta Mixture
- In a bowl, mix ricotta cheese, egg, salt, and Italian seasoning until smooth.
Step 4: Assemble the Lasagna
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread a thin layer of white sauce on the bottom of the dish.
- Add a layer of lasagna noodles, then ½ of the ricotta mixture, ½ of the mushroom-spinach mixture, and a sprinkle of mozzarella.
- Repeat layers: noodles, ricotta, vegetables, white sauce, and mozzarella.
- Finish with a layer of noodles, remaining white sauce, and mozzarella & Parmesan cheese.
Step 5: Bake & Serve
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- Want more flavor? Add sun-dried tomatoes or caramelized onions.
- Need a shortcut? Use store-bought Alfredo sauce instead of homemade béchamel.
- Make ahead: Assemble the lasagna and refrigerate overnight before baking.