Servings
8 servings
Ingredients
Lasagna
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9 lasagna noodles (regular or no-boil)
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2 tablespoons olive oil
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1 lb mushrooms, sliced (button or cremini)
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3 cloves garlic, minced
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4 cups fresh spinach
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Salt & black pepper to taste
Creamy Sauce
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3 tablespoons butter
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3 tablespoons all-purpose flour
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3 cups milk (or half-and-half for richer)
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1 cup grated Parmesan cheese
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½ teaspoon nutmeg (optional)
Cheese Layers
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2 cups ricotta cheese
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2 cups shredded mozzarella cheese
Instructions
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Cook noodles
Cook lasagna noodles according to package directions. Drain and set aside. -
Sauté vegetables
Heat olive oil in a skillet. Sauté mushrooms until golden. Add garlic and spinach; cook until wilted. Season with salt and pepper. -
Make sauce
Melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually whisk in milk until smooth and thickened. Stir in Parmesan and nutmeg. -
Assemble lasagna
Spread a thin layer of sauce in a baking dish. Layer noodles, ricotta, mushrooms/spinach, sauce, and mozzarella. Repeat layers. -
Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 10–15 minutes until bubbly and golden. -
Rest & serve
Let rest 10 minutes before slicing and serving.
❓ Q & A
Q: Can I make this ahead?
Yes — assemble up to 24 hours ahead and bake when ready.
Q: Can I make it lighter?
Use part-skim ricotta, low-fat milk, and extra spinach.
Q: Can I freeze it?
Yes — freeze baked or unbaked for up to 2 months.
Q: Can I add protein?
Grilled chicken or white beans work great.