Description
Layers of tender pasta, rich creamy spinach, and earthy mushrooms come together in this dreamy lasagna. Every bite is a perfect balance of savory flavors, with a velvety texture that melts in your mouth. It’s comfort food at its finest!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 cups fresh spinach
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground nutmeg
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1⁄2 cup Parmesan cheese, grated
- 2 cups heavy cream
- 1 1/2 cups vegetable broth
- 12 lasagna noodles, cooked and drained
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Stir in the sliced cremini mushrooms and cook for about 5-7 minutes, until the mushrooms release their moisture and begin to brown.
5. Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
6. Sprinkle in the dried basil, dried oregano, and ground nutmeg, then stir to combine.
7. Remove the skillet from heat and set the vegetable mixture aside.
8. In a separate saucepan, melt the butter over medium heat.
9. Once the butter is melted, whisk in the all-purpose flour to create a roux, cooking for about 1-2 minutes to eliminate the raw flour taste.
10. Slowly pour in the heavy cream while whisking constantly to prevent lumps from forming.
11. Gradually add the vegetable broth while continuing to whisk.
12. Bring the mixture to a simmer and cook for about 3-5 minutes, until the sauce thickens.
13. Season the sauce with salt and black pepper to taste.
14. Remove the sauce from heat and stir in the ricotta cheese, mozzarella cheese, and Parmesan cheese, until the cheeses melt into the sauce and the mixture is smooth.
15. Preheat your oven to 375°F (190°C).
16. Spread a thin layer of the creamy cheese sauce on the bottom of a 9×13-inch baking dish.
17. Arrange 4 cooked lasagna noodles over the sauce, making sure they slightly overlap.
18. Spread half of the vegetable mixture evenly over the noodles.
19. Spoon half of the cheese sauce over the vegetables and noodles, spreading it out with a spatula.
20. Repeat the layering process by adding another layer of lasagna noodles, the remaining vegetable mixture, and the rest of the cheese sauce.
21. Finish with a final layer of noodles on top, then pour any remaining cheese sauce over the top layer of noodles.
22. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
23. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
24. Allow the lasagna to cool for 5-10 minutes before serving.
25. Cut into squares and serve hot.
Notes
Make sure to sauté the mushrooms until they release their moisture to avoid excess liquid in the lasagna.
Feel free to substitute the cremini mushrooms with other types like button mushrooms or shiitake for a different flavor.
You can use half-and-half or whole milk instead of heavy cream for a lighter sauce.
For a richer flavor, consider adding a pinch of red pepper flakes or freshly grated nutmeg.
For a gluten-free version, use gluten-free lasagna noodles and check your vegetable broth for gluten content.
Nutrition
- Serving Size: 1 slice
- Calories: 550