Description
A rich and creamy vegetarian lasagna layered with mushrooms, spinach, and a velvety white sauce, baked to golden perfection.
Ingredients
- 12 lasagna sheets
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 300 g mushrooms, sliced
- 200 g fresh spinach
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook lasagna sheets according to package instructions, then drain and set aside.
- Heat olive oil in a skillet, sauté onion until soft, then add garlic and cook briefly.
- Add mushrooms and cook until browned and moisture evaporates.
- Add spinach and cook until wilted; season with salt, pepper, and Italian seasoning.
- In a saucepan, melt butter, stir in flour, and cook for 1–2 minutes.
- Gradually whisk in milk and cream, cooking until thickened; season with salt and pepper.
- Preheat oven to 180°C (350°F).
- Spread a layer of sauce in a baking dish, add lasagna sheets, then mushroom-spinach mix, ricotta, and mozzarella.
- Repeat layers, finishing with sauce, mozzarella, and Parmesan on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 15–20 minutes until golden and bubbly.
- Let rest 10 minutes before slicing and serving.
Notes
- Cook mushrooms היט well to avoid excess moisture.
- Let lasagna rest before cutting for cleaner slices.
- Add nutmeg to sauce for extra depth.
- Substitute cheeses like gouda or fontina if desired.
- Store in fridge up to 3 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
