Description
Homemade Creamy Spinach & Mushroom Lasagna delivers layers of rich, earthy flavor that dance deliciously between silky pasta sheets. Cheesy comfort mingles with woodland mushroom elegance, promising a satisfying meal to delight weekend dinner companions.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 g) mushrooms, sliced (button, cremini, or a mix)
- 10 ounces (280 g) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
- 9–12 lasagna noodles (no-boil or pre-cooked according to package instructions)
- 2 cups (200 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
Flavor Enhancers:
- 4 tablespoons (60 g) unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- ¼ teaspoon ground nutmeg (optional)
Seasonings and Liquids:
- 4 cups (1 liter) milk, warmed
- ¼ cup (30 g) all-purpose flour
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the kitchen workspace by preheating the oven to 375F (190C) and lightly coating a 9×13-inch baking dish with cooking spray.
- Create a savory vegetable base by sautéing onions in olive oil until translucent, then introducing minced garlic and cooking briefly. Add mushrooms and cook until they caramelize and release their moisture.
- Incorporate fresh spinach into the mushroom mixture, stirring until the leaves wilt and become tender. Season with thyme, salt, and pepper, then remove from heat and set aside.
- Craft a velvety bechamel sauce by melting butter and whisking in flour to create a smooth roux. Slowly stream warm milk into the mixture, continuously whisking to prevent lumps from forming.
- Simmer the bechamel sauce until it thickens to a creamy consistency, then season with nutmeg, salt, and pepper. Remove from heat and let cool slightly.
- Begin layering the lasagna by spreading a thin bechamel base in the baking dish. Arrange lasagna noodles to create the first foundation layer.
- Distribute the mushroom and spinach mixture evenly over the noodles, followed by a generous drizzle of bechamel sauce. Sprinkle a blend of mozzarella and Parmesan cheese.
- Repeat the layering process two more times, ensuring each layer is well-covered with sauce and cheese. Finish with a final layer of bechamel and a lavish topping of cheese.
- Cover the lasagna with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes until the top turns golden and slightly crispy.
- Allow the lasagna to rest for 10 minutes after removing from the oven. This helps the layers set and makes cutting easier. Serve warm and enjoy the rich, creamy flavors.
Notes
- Perfectly layer ingredients by ensuring each noodle slightly overlaps for even coverage and consistent texture throughout the dish.
- Use fresh spinach instead of frozen for brighter color and more vibrant flavor, wilting it quickly to maintain nutrients and prevent watery consistency.
- Create a gluten-free version by substituting regular lasagna noodles with zucchini slices or gluten-free pasta alternatives, maintaining the creamy texture and rich taste.
- Control sauce thickness by whisking continuously and adding milk gradually, preventing lumps and ensuring a smooth, silky bechamel that coats ingredients evenly.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 45 mg