Description
A creamy and delicious vegetarian lasagna with layers of spinach, mushrooms, and a rich white sauce.
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.
Notes
You can customize the seasonings to taste.