Description
Mushroom and Spinach Lasagna with Béchamel Sauce is a creamy, comforting dish that layers delicate lasagna noodles with a flavorful mixture of sautéed mushrooms, spinach, and ricotta cheese. These ingredients are then enveloped in a velvety white béchamel sauce, made with butter, flour, milk, and Parmesan cheese, before being baked to perfection. The result is a rich and satisfying meal that can be served as a main course for lunch or dinner.
Ingredients
Scale
For the Lasagna:
- 9–12 lasagna noodles (no-boil or regular)
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried basil
For the Béchamel Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 tsp nutmeg (optional)
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese (for mixing in the sauce)
Instructions
1. Prepare the Béchamel Sauce:
- Melt Butter: In a saucepan, melt the butter over medium heat.
- Make Roux: Add the flour and whisk constantly for about 1-2 minutes until it forms a paste (roux).
- Add Milk: Gradually whisk in the milk, making sure there are no lumps. Continue to cook, whisking frequently, until the sauce thickens (about 5-7 minutes).
- Season: Stir in nutmeg, salt, pepper, and 1/2 cup of Parmesan cheese until smooth. Remove from heat and set aside.
2. Prepare the Filling:
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute. Add mushrooms and cook until they release moisture and become tender (about 5-7 minutes). Season with salt, pepper, oregano, and basil.
- Add Spinach: Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
3. Assemble the Lasagna:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Layer Ingredients: In a baking dish, spread a thin layer of béchamel sauce on the bottom. Place a layer of lasagna noodles over the sauce.
- Add Filling: Spread half of the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture, and a layer of béchamel sauce. Sprinkle with a layer of mozzarella cheese.
- Repeat Layers: Add another layer of noodles and repeat the process. Finish with a final layer of noodles topped with béchamel sauce and remaining mozzarella and Parmesan cheese.
4. Bake:
- Cover and Bake: Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray). Bake for 25 minutes.
- Uncover and Brown: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
5. Serve:
- Cool and Slice: Allow the lasagna to cool for about 10-15 minutes before slicing. This helps the layers set.
- Garnish: Serve warm, garnished with fresh basil if desired.
Notes
For added flavor, sprinkle a layer of grated Gruyère or Parmesan between the layers. A touch of nutmeg in the béchamel also enhances the overall richness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 18g
- Cholesterol: Moderate
Keywords: Mini Oreo Truffle Cakes