Creamy Spinach Mushroom Lasagna (Printer-Friendly Version)

Creamy layers of spinach, mushrooms, and cheese create a satisfying comfort food perfect for gatherings or weeknight meals.

# What You'll Need:

→ Lasagna Layers

01 - 12 lasagna noodles (regular or no-boil)
02 - 3 cups fresh spinach, chopped
03 - 2 cups mushrooms, sliced
04 - 2 cups ricotta cheese
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese
07 - 1 large egg
08 - 2 tablespoons olive oil
09 - Salt to taste
10 - Black pepper to taste

→ Béchamel Sauce

11 - 4 tablespoons unsalted butter
12 - 4 tablespoons all-purpose flour
13 - 4 cups whole milk
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon onion powder
16 - 1/2 teaspoon ground nutmeg (optional)
17 - Salt to taste
18 - Black pepper to taste

→ Garnish

19 - Fresh parsley, chopped (optional)

# Steps to Follow:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms, season with salt and black pepper, and cook for 5 to 7 minutes until tender and golden brown. Set aside.
02 - In the same skillet, add the remaining tablespoon of olive oil. Add the chopped spinach, season with a pinch of salt and black pepper, and sauté for 3 to 4 minutes until wilted. Set aside.
03 - Melt the unsalted butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes, whisking constantly, to form a pale roux. Gradually add the whole milk while whisking to prevent lumps. Bring to a gentle simmer, stirring until the sauce thickens. Season with garlic powder, onion powder, ground nutmeg if using, salt, and black pepper. Remove from heat.
04 - Combine the ricotta cheese, 1 large egg, and half of the grated Parmesan cheese in a mixing bowl. Season lightly with salt and black pepper. Mix until smooth.
05 - Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles, followed by half of the ricotta mixture, half of the sautéed spinach, half of the mushrooms, a portion of the béchamel sauce, and a sprinkle of shredded mozzarella. Repeat layers, finishing with noodles topped by béchamel and mozzarella. Sprinkle remaining Parmesan cheese on top.
06 - Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until the top is bubbly and golden brown.
07 - Let the lasagna rest for 10 to 15 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.

# Additional Tips:

01 - Allowing the lasagna to rest after baking helps the layers set for easier slicing.
02 - No-boil lasagna noodles can be used to reduce preparation time.
03 - Ensure excess moisture is removed from the spinach for optimal texture.

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