Description

A comforting vegetarian lasagna featuring layers of creamy ricotta, sautéed mushrooms, spinach, and a rich white sauce, all topped with melted mozzarella and Parmesan. Perfect for a hearty family dinner or special occasion.

Ingredients

For the Lasagna:

9 lasagna noodles
1 (15-ounce) package whole milk ricotta
2 (10-ounce) packages frozen chopped spinach, thawed and drained
3 cups shredded mozzarella cheese, divided
¾ cup freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley

For the Sauce:

¼ cup unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
¼ cup all-purpose flour
3 cups milk, at room temperature
1 teaspoon dried basil
½ teaspoon dried oregano
Pinch of nutmeg
Kosher salt and freshly ground black pepper, to taste

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Instructions

Preheat Oven & Prepare Noodles:
Preheat your oven to 180°C (350°F). Cook the lasagna noodles according to package instructions, drain, and set aside.
Prepare the Sauce:
In a large saucepan, melt the butter over medium heat. Add the garlic, mushrooms, and onion; sauté until the mushrooms release their moisture and become tender, about 5 minutes.
Sprinkle the flour over the vegetables and stir to combine. Gradually add the milk, whisking constantly to prevent lumps.
Stir in the dried basil, oregano, nutmeg, salt, and pepper. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
Assemble the Lasagna:
In a large mixing bowl, combine the ricotta cheese, thawed spinach, 1½ cups mozzarella, ½ cup Parmesan, and chopped parsley. Mix until well combined.
In a greased 9×13-inch baking dish, spread a thin layer of the mushroom sauce. Place three lasagna noodles over the sauce.
Spread one-third of the ricotta mixture over the noodles, then top with one-third of the mushroom sauce. Repeat the layers twice, ending with the mushroom sauce on top.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the remaining mozzarella and Parmesan cheeses over the top, and bake uncovered for an additional 25 minutes, or until the cheese is melted and bubbly.
Serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with additional chopped parsley if desired.

Notes

Ensure the spinach is thoroughly drained to prevent excess moisture in the lasagna.

For a lighter version, substitute part-skim ricotta and mozzarella cheeses.

This lasagna can be assembled ahead of time and refrigerated overnight before baking

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian