Description
Spinach and mushroom lasagna brings layers of rich, earthy flavors together in a comforting Italian-inspired dish. Cheese-laden noodles and hearty vegetables create a satisfying meal you’ll savor with each delicious bite.
Ingredients
Scale
- 12 oz (340 g) mushrooms, sliced (button, cremini, or mix)
- 10 oz (280 g) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
- 9–12 lasagna noodles (no-boil or pre-cooked per package instructions)
- 2 cups (200 g) mozzarella cheese, shredded
- ½ cup (50 g) Parmesan cheese, grated
- 4 tbsps (60 g) unsalted butter
- 2 tbsps olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme or Italian seasoning
- ¼ tsp ground nutmeg (optional)
- 4 cups (1 liter) milk, warmed
- ¼ cup (30 g) all-purpose flour
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep Station: Ignite the oven to 375F (190C) and lightly grease a 9×13-inch baking dish with cooking spray.
- Vegetable Foundation: Sauté onions in olive oil until translucent, then introduce minced garlic. Add mushrooms and cook until they caramelize, releasing their rich essence.
- Spinach Integration: Fold fresh spinach into the mushroom medley, stirring until leaves wilt and become tender. Season with thyme, salt, and pepper, then set aside.
- Bechamel Crafting: Melt butter and whisk in flour to create a silky roux. Gradually stream warm milk, whisking constantly to prevent lumps, developing a smooth, velvety sauce.
- Sauce Refinement: Simmer bechamel until it thickens luxuriously. Enhance with nutmeg, salt, and pepper. Remove from heat and let cool slightly.
- Layering Technique: Spread a thin bechamel base in the baking dish. Arrange lasagna noodles to create the first structural layer, ensuring complete coverage.
- Flavor Stratification: Evenly distribute the mushroom-spinach mixture over noodles. Drizzle bechamel sauce generously and sprinkle a harmonious blend of mozzarella and Parmesan cheese.
- Repetitive Layering: Continue building layers, repeating the process twice more. Ensure each stratum is abundantly coated with sauce and cheese. Culminate with a final bechamel layer and a lavish cheese crown.
- Baking Ritual: Envelop the lasagna in foil and bake for 25 minutes. Unveil the foil and continue baking for an additional 15 minutes until the surface transforms to a golden, crispy perfection.
- Serving Finale: Rest the lasagna for 10 minutes post-oven, allowing layers to set and facilitating clean cutting. Serve warm, savoring the rich, creamy symphony of flavors.
Notes
- Prevent Soggy Texture: Pat mushrooms and spinach dry before sautéing to remove excess moisture, ensuring a firm lasagna structure.
- Optimize Sauce Consistency: Whisk bechamel sauce continuously and use warm milk to prevent lumps and achieve a smooth, creamy texture.
- Cheese Selection Matters: Mix mozzarella for melting quality and Parmesan for sharp flavor depth, creating a balanced cheese profile.
- Dietary Adaptation: Substitute regular milk with almond or oat milk for lactose-free version; use gluten-free lasagna noodles for wheat-sensitive diets.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 360
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg