Description
A comforting and creamy lasagna filled with spinach, mushrooms, and a rich béchamel sauce, perfect for family gatherings or a cozy night in.
Ingredients
Scale
- 12lasagna noodles (regular or no-boil)
- 3 cupsfresh spinach, chopped
- 2 cupsmushrooms, sliced (button, cremini, or your choice)
- 2 cupsricotta cheese
- 1 cupshredded mozzarella cheese
- ½ cupgrated Parmesan cheese
- 1large egg
- 2 tablespoonsolive oil
- Salt and pepper to taste
Instructions
- Prepare the Mushroom and Spinach Filling: Sauté mushrooms and spinach in olive oil until tender.
- Make the Creamy Sauce: Prepare a béchamel sauce by melting butter, adding flour, and whisking in milk until thickened.
- Assemble the Lasagna: Layer noodles, ricotta mixture, sautéed vegetables, and béchamel sauce in a baking dish.
- Bake the Lasagna: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
Notes
Prep Ahead: Prepare filling and sauce a day in advance.
Layering Technique: Ensure even spreading of layers for flavor.
Resting Time: Let the lasagna rest after baking for easier slicing.
Storage: Leftovers can be stored in the fridge for up to 3 days.
Freezing: Assemble without baking, cover tightly, and freeze for later use.
Nutrition
- Calories: 350-400
- Sugar: 3-4 grams
- Fat: 15-20 grams
- Carbohydrates: 40-45 grams
- Protein: 20-25 grams