Easy Spinach Mushroom Lasagna (Print Version)
Layers of fresh spinach, mushrooms, creamy sauce, and cheese come together perfectly in this comforting veggie lasagna.
# Ingredients:
→ Vegetable Mixture
01 -
3 garlic cloves, finely chopped
02 -
3 cups chopped fresh spinach
03 -
2 cups mushrooms, sliced thin
04 -
2 tablespoons olive oil
05 -
Season with salt and pepper as needed
→ Creamy White Sauce
06 -
3 cups milk, warmed up
07 -
3 tablespoons unsalted butter
08 -
3 tablespoons plain flour
09 -
Salt and pepper to taste
10 -
1/2 teaspoon nutmeg powder
→ Layers and Cheese
11 -
1/2 cup Parmesan, grated
12 -
9 sheets of lasagna pasta
13 -
1 cup creamy ricotta cheese
14 -
2 cups mozzarella, shredded
# Steps:
01 -
Warm up some olive oil in a pan, toss in the mushrooms, and let them get nice and golden—this should take around 5 minutes. Throw in your spinach and garlic, stirring until it softens and shrinks down. Add salt and pepper, then leave it to cool down a bit.
02 -
In a pot, melt butter over medium heat. Quickly mix in the flour and cook it a couple of minutes until it becomes smooth. Gradually add the hot milk, stirring all the time to get rid of any clumps. Once it thickens, mix in your nutmeg, salt, and pepper.
03 -
Set the oven to 375°F. Start by spreading some white sauce over the base of your baking tray. Then layer with pasta sheets, vegetable mix, dollops of ricotta, a sprinkle of mozzarella, and more sauce. Repeat this three times.
04 -
Use the last of your sauce to top everything off, then sprinkle mozzarella and Parmesan all over. Cover the dish with foil, bake for 25 minutes, then take off the foil and bake for another 15 minutes until browned and bubbling.
05 -
Don’t cut into it straight away! Leave it alone for 10 minutes to set, then serve it up while still hot and melty.
# Helpful Notes:
01 -
Best kept in the fridge for up to three days.
02 -
Kick up the flavor by adding chili flakes or caramelized onions.