Description
A rich and comforting vegetarian lasagna layered with creamy spinach, sautéed mushrooms, ricotta, and a cheesy topping – perfect for a family dinner or special occasion.
Ingredients
- 9 lasagna noodles (cooked al dente)
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 2 cups mushrooms, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 2 cups béchamel sauce (or store-bought white sauce)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
- Add mushrooms and cook until softened. Stir in spinach until wilted. Season with oregano, basil, salt, and pepper. Remove from heat.
- In a bowl, mix ricotta cheese, egg, and Parmesan until smooth.
- Spread a thin layer of béchamel sauce in a baking dish. Layer noodles, ricotta mixture, mushroom-spinach filling, béchamel, and mozzarella cheese.
- Repeat layers until ingredients are used, finishing with noodles, béchamel, and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
- Let rest 10 minutes before slicing and serving.
Notes
- You can use frozen spinach (thawed and drained) instead of fresh.
- Add a pinch of nutmeg to the béchamel sauce for extra flavor.
- For a lighter version, use part-skim ricotta and mozzarella.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian