Creamy Spinach & Mushroom Lasagna

Description

This Creamy Spinach & Mushroom Lasagna is a hearty, comforting dish that combines layers of tender pasta sheets, earthy mushrooms, fresh spinach, and a luscious creamy béchamel sauce, all topped with gooey melted cheese. It’s a vegetarian-friendly twist on the classic lasagna that’s rich, satisfying, and perfect for both family dinners and special gatherings.

 Ingredients For Creamy Spinach & Mushroom Lasagna

For the filling:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 500 g (1 lb) mushrooms, sliced

• 300 g (10 oz) fresh spinach (or 1 package frozen spinach, thawed & drained)

• 1 tsp dried thyme or Italian seasoning

• Salt & black pepper, to taste

For the béchamel sauce:

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 4 cups whole milk (warm)

• ½ tsp nutmeg

• Salt & pepper, to taste

• 1 cup grated Parmesan cheese

For assembling:

• 12 lasagna sheets (no-boil or regular, cooked as per package)

• 2 cups ricotta cheese (or cottage cheese)

• 2 cups shredded mozzarella cheese

• ½ cup Parmesan cheese (extra, for topping)

 Instructions

1. Prepare the filling

   • Heat olive oil in a large skillet.

   • Sauté onion and garlic until fragrant.

   • Add mushrooms and cook until browned and tender.

   • Stir in spinach, thyme, salt, and pepper. Cook until spinach wilts. Remove from heat.

2. Make the béchamel sauce

   • In a saucepan, melt butter and whisk in flour to form a roux.

   • Slowly whisk in warm milk, stirring constantly to avoid lumps.

   • Simmer until thickened, then season with nutmeg, salt, and pepper.

   • Stir in Parmesan cheese until smooth and creamy.

3. Assemble the lasagna

   • Preheat oven to 375°F (190°C).

   • Spread a thin layer of béchamel sauce at the bottom of a baking dish.

   • Layer lasagna sheets, spinach-mushroom filling, ricotta, béchamel, and mozzarella.

   • Repeat layers until all ingredients are used, finishing with béchamel and mozzarella on top.

   • Sprinkle with extra Parmesan.

4. Bake

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake another 15–20 minutes until golden and bubbly.

   • Rest for 10 minutes before slicing and serving.

Servings

• Serves 6–8 people

 Nutritional Info (per serving, approx.)

• Calories: 420

• Protein: 22 g

• Carbohydrates: 38 g

• Fat: 20 g

• Fiber: 4 g

• Calcium: 35% DV

• Iron: 20% DV

 Notes

• You can substitute zucchini or eggplant slices for some pasta sheets for a lighter version.

• Frozen spinach works well but ensure it is well-drained to avoid excess moisture.

• Add a pinch of red pepper flakes to the filling for a slight kick.

 Tips

• Let the lasagna rest before cutting—this helps layers set.

• Use a mix of cheeses (mozzarella, fontina, or gouda) for deeper flavor.

• For make-ahead, assemble the lasagna, cover tightly, and refrigerate overnight or freeze.

 Benefits

• Vegetarian-friendly yet hearty and filling.

• Rich in iron & calcium from spinach and cheese.

• Great for meal prep—tastes even better the next day.

• A wholesome comfort food perfect for family dinners.

Q & A

Q: Can I make this gluten-free?
A: Yes, use gluten-free lasagna sheets and substitute cornstarch for flour in the béchamel sauce.

Q: Can I add protein?
A: Absolutely—shredded chicken or ground turkey can be added to the filling.

Q: Can I freeze leftovers?
A: Yes, slice into portions, wrap in foil, and freeze up to 2 months. Reheat in oven.

Q: Can I make it dairy-free?
A: Use plant-based milk, vegan cheese, and olive oil instead of butter for a dairy-free version.