Description
A rich and comforting vegetarian lasagna layered with creamy white sauce, sautéed mushrooms, fresh spinach, and melted cheese. Perfect for family dinners or special gatherings.
Ingredients
12 lasagna noodles (about 9 ounces / 255 g)
2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
4 cloves garlic, minced
16 ounces (450 g) cremini or white mushrooms, sliced
6 cups fresh spinach (about 180 g), chopped
1 teaspoon salt, divided
½ teaspoon black pepper
1 teaspoon dried Italian seasoning
¼ teaspoon ground nutmeg
4 tablespoons unsalted butter
¼ cup (30 g) all-purpose flour
3 cups (720 ml) whole milk, warmed
1 cup (240 ml) heavy cream
½ cup (50 g) grated Parmesan cheese
15 ounces (425 g) ricotta cheese
1 large egg
1 cup (100 g) shredded mozzarella cheese
¼ cup (25 g) grated Parmesan cheese
2 tablespoons chopped fresh parsley
1½ cups (150 g) shredded mozzarella cheese (for topping)
¼ cup (25 g) grated Parmesan cheese (for topping)
Instructions
Cook lasagna noodles in salted boiling water until al dente. Drain and set aside.
Sauté onion in olive oil for 4–5 minutes. Add garlic and cook 30 seconds. Add mushrooms and cook until golden. Stir in spinach, ½ teaspoon salt, pepper, Italian seasoning, and nutmeg. Cook until wilted.
Melt butter in a saucepan. Whisk in flour and cook 1–2 minutes. Gradually whisk in warm milk. Cook until thickened. Stir in cream, remaining salt, pepper, and Parmesan.
In a bowl, combine ricotta, egg, mozzarella, Parmesan, and parsley.
Preheat oven to 375°F (190°C). Spread sauce in a 9×13-inch (23×33 cm) baking dish. Layer noodles, ricotta mixture, vegetable mixture, and sauce. Repeat layers. Top with mozzarella and Parmesan.
Cover with foil and bake 25 minutes. Uncover and bake 20–25 minutes until golden and bubbly. Rest 15–20 minutes before serving.
Notes
Allow the lasagna to rest before slicing for cleaner layers.
Mushrooms should be fully browned to prevent excess moisture.
Can be assembled 24 hours ahead and refrigerated before baking.
Freeze up to 3 months for best quality.
- Prep Time: 30 minutes
- Cook Time: 50 minutes