Ingredients
- 9 lasagna noodles (regular or oven-ready)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 500g mushrooms (button, cremini, or a mix), sliced
- 300g fresh spinach (or 200g frozen spinach, thawed and squeezed dry)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 500g ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- Pinch of ground nutmeg (optional)
- Chopped parsley, for garnish
Instructions
Start by boiling the lasagna noodles in a large pot of salted water until they’re al dente. Drain them and lay them flat on parchment paper or a clean towel to keep them from sticking. If you’re using oven-ready noodles, skip this step and move on to the fillings.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until it turns translucent and starts to caramelize, about 4-5 minutes. Stir in the garlic and let it sizzle for 30 seconds, just enough to release that irresistible aroma.
Add the sliced mushrooms to the skillet. Cook for 8-10 minutes until they release their moisture and begin to brown and reduce in size. Stir occasionally to prevent burning and ensure even cooking. Season with oregano, thyme, salt, and pepper.
Add your spinach to the pan. If using fresh, stir until just wilted. If using frozen, ensure all excess moisture is removed before adding. Mix everything thoroughly and let it cook for 2-3 more minutes. Set aside to cool.
In a bowl, combine the ricotta cheese, egg, Parmesan, salt, and pepper. Mix until smooth and creamy. This filling adds a rich, tangy layer that balances the earthy vegetables beautifully.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the milk, whisking continuously to avoid lumps. Cook for 5-7 minutes, or until the sauce thickens to a creamy consistency. Add a pinch of salt and nutmeg for depth.
Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of béchamel sauce. Add a layer of noodles, then half the spinach-mushroom mixture, a layer of ricotta, more béchamel, and a generous sprinkle of mozzarella. Repeat the layers, ending with noodles, béchamel, and mozzarella on top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 15-20 minutes until the top is golden and bubbling.
Let the lasagna sit for 10-15 minutes before slicing. This helps the layers firm up and makes serving easier. Garnish with parsley and serve hot.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 395
- Sugar: 6g
- Fat: 21g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 19g