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Creamy Spinach & Mushroom Lasagna

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This creamy spinach and mushroom lasagna is the ultimate vegetarian comfort food. Layers of tender lasagna noodles, a rich spinach and mushroom filling, and a luscious cheese sauce come together for a dish that’s perfect for a cozy dinner or special occasion. Whether you’re a vegetarian or just looking for a satisfying meatless meal, this homemade lasagna is sure to impress.

Ingredients

  • Lasagna noodles
  • Fresh spinach
  • Mushrooms (cremini or button)
  • Ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Heavy cream (or milk)
  • Garlic
  • Onion
  • Butter
  • Flour
  • Vegetable broth
  • Olive oil
  • Nutmeg
  • Salt and pepper

Instructions

  • Cook the Lasagna Noodles – Boil according to package instructions until al dente. Drain and set aside.
  • Prepare the Filling – In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant. Add mushrooms and cook until softened. Stir in spinach and cook until wilted. Season with salt, pepper, and nutmeg.
  • Make the Cheese Sauce – Melt butter in a saucepan. Stir in flour to create a roux. Gradually add vegetable broth and heavy cream, stirring until thickened. Mix in Parmesan cheese.
  • Assemble the Lasagna – Spread a thin layer of cheese sauce in a baking dish. Layer noodles, spinach and mushroom filling, ricotta, mozzarella, and more sauce. Repeat layers, finishing with cheese on top.
  • Bake – Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
  • Serve – Let it rest for 10 minutes before slicing and serving.

Notes

  • To prevent a watery lasagna, drain cooked spinach well and remove excess liquid from mushrooms.
  • No-boil lasagna noodles work, but add extra sauce to ensure proper softening.
  • For a crispy top, broil for the last few minutes of baking.

Find it online: https://thefamilycooking.com/creamy-spinach-mushroom-lasagna/