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Creamy Mushroom and Spinach Lasagna

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For the Lasagna Layers:

  • 9 lasagna sheets (no-boil or pre-cooked)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • ½ cup ricotta cheese (optional)

Step-by-Step Instructions

Step 1: Prepare the Mushroom and Spinach Filling

  1. Heat the olive oil in a large skillet over medium heat.
  2. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3 minutes.
  3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
  4. Stir in the fresh spinach and cook until wilted.
  5. Season with thyme, black pepper, and salt to taste. Remove from heat and set aside.

Step 2: Make the Béchamel Sauce

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour, cooking for 1-2 minutes to form a roux.
  3. Gradually pour in the milk while whisking continuously to avoid lumps.
  4. Cook the sauce over medium heat until thickened, about 5-7 minutes.
  5. Stir in nutmeg, and season with salt and pepper. Remove from heat.

Step 3: Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom.
  3. Place three lasagna sheets over the sauce, slightly overlapping them.
  4. Add a layer of the mushroom and spinach mixture, followed by a drizzle of béchamel sauce.
  5. Sprinkle a layer of mozzarella and Parmesan cheese over the filling.
  6. Repeat the layers (lasagna sheets, filling, sauce, cheese) two more times.
  7. On the final layer, spread béchamel sauce generously and top with remaining mozzarella and Parmesan. Dot with ricotta, if using.

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Step 4: Bake the Lasagna

  1. Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese.
  2. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  3. Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.

Step 5: Serve and Enjoy

  • Serve the lasagna warm, paired with a crisp green salad or garlic bread for a complete meal. The creamy béchamel and rich mushroom flavors make every bite a delight.

Tips for the Perfect Creamy Mushroom and Spinach Lasagna

  • Customize the cheese: Add Gruyère or Fontina for a more indulgent flavor profile.
  • Use fresh herbs: Substitute thyme with rosemary or basil for a fresh twist.
  • Make it ahead: Prepare the lasagna in advance and refrigerate it for up to a day before baking.

Why This Lasagna Stands Out

The Creamy Mushroom and Spinach Lasagna combines the classic appeal of Italian cuisine with a modern, vegetarian-friendly approach. The silky béchamel sauce, hearty mushroom filling, and layers of gooey cheese create a satisfying dish that’s perfect for any occasion. Whether you’re serving vegetarians or looking for a lighter alternative to traditional meat lasagna, this recipe delivers in flavor and texture.

 

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