Description
A comforting lasagna featuring layers of tender pasta, creamy spinach-ricotta filling, and earthy mushrooms in a mild béchamel-style sauce, perfect for chilly evenings.
Ingredients
- 12 lasagna noodles (no-boil or boiled according to package directions)
- 2 tbsp olive oil
- 1 lb (450 g) cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 10 oz (280 g) fresh spinach (or 1 package frozen, thawed & drained)
- 2 cups ricotta cheese
- 1 cup shredded mozzarella, plus extra for topping
- 1/2 cup grated Parmesan or Pecorino
- 2 cups milk (whole or 2%)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp freshly grated nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until golden and their liquid evaporates, about 8–10 minutes. Remove and set aside.
- In the same skillet, add a splash more oil if needed, sauté onion until translucent, then add garlic and cook 30 seconds.
- Add fresh spinach in batches, cooking until wilted; if using frozen, squeeze out excess moisture before adding. Season with salt and pepper. Combine spinach with the mushrooms and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Gradually whisk in milk until smooth and slightly thickened (about 3–4 minutes). Stir in nutmeg, a pinch of salt, and pepper. Remove from heat and fold in ricotta, 1 cup mozzarella, and half the Parmesan until silky.
- Spread a thin layer of sauce on the bottom of a 9×13 inch baking dish. Layer noodles, half the mushroom-spinach mixture, and 1/3 of the sauce. Repeat: noodles, remaining vegetables, sauce. Top with final layer of noodles, remaining sauce, and finish with extra mozzarella and the remaining Parmesan.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest 10–15 minutes before slicing so the layers set beautifully.
Notes
Make ahead and refrigerate for up to 24 hours before baking. Drain spinach thoroughly to prevent watery lasagna.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian