Creamy Spinach & Mushroom Lasagna

 

Creamy Spinach & Mushroom Lasagna 

Ingredients:

For the filling:

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced (button, cremini, or your choice)
• 4 cups fresh spinach (or 10 oz frozen, thawed and drained)
• 1 tsp dried thyme (or Italian seasoning)
• Salt and black pepper to taste

For the creamy sauce:

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk (whole or 2%)
• 1 cup heavy cream (optional, for extra richness)
• 1 cup grated Parmesan cheese
• 1/2 tsp nutmeg (optional)
• Salt and pepper to taste

For assembling:

• 9 lasagna sheets (no-boil or regular)
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese (for topping)
• 1/2 tsp red pepper flakes (optional, for heat)

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Instructions:

1. Prepare the filling:

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add the diced onion and cook until soft (about 3-4 minutes).
3. Stir in the garlic and cook for another minute.
4. Add the mushrooms and cook until tender and their moisture has evaporated (about 6-8 minutes).
5. Stir in the spinach, dried thyme, salt, and pepper. Cook until wilted (if using fresh) or heated through (if using frozen). Set aside.

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2. Make the creamy sauce:

1. In a saucepan, melt butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
3. Slowly pour in the milk and cream, whisking continuously to prevent lumps.
4. Bring to a gentle simmer and cook until the sauce thickens (about 5 minutes).
5. Stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. Remove from heat.

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3. Assemble the lasagna:

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of the creamy sauce at the bottom of a greased baking dish.
3. Add a layer of lasagna sheets, followed by the spinach-mushroom mixture, dollops of ricotta, and a sprinkle of mozzarella.
4. Repeat the layers until all ingredients are used, finishing with lasagna sheets and the remaining sauce on top.
5. Sprinkle the top with Parmesan cheese and red pepper flakes (if using).

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4. Bake the lasagna:

1. Cover with foil and bake for 25 minutes.
2. Remove foil and bake uncovered for another 15-20 minutes until golden and bubbly.
3. Let it rest for 10-15 minutes before slicing.

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5. Serve and enjoy!
Serve warm with a side salad or garlic bread.

Tips:

• You can add cooked chicken for a protein boost.
• Substitute ricotta with cottage cheese for a lighter option.
• Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Let me know if you give it a try!