A creamy and delicious vegetarian lasagna with layers of spinach, mushrooms, and a rich white sauce.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
9 lasagna noodles
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
3 cups milk
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Instructions
1. Prepare the Crust:
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
In a large skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in milk until smooth. Add garlic powder, salt, pepper, and nutmeg. Cook until the sauce thickens, stirring constantly.
In a separate pan, sauté mushrooms until tender, then mix in spinach until wilted.
In a baking dish, spread a thin layer of white sauce. Layer 3 lasagna noodles, half the ricotta, half the spinach-mushroom mixture, and a third of the mozzarella and parmesan. Repeat layers, ending with noodles and remaining white sauce and cheeses.
Bake for 25-30 minutes or until bubbly and golden. Let stand for 10 minutes before serving.