Creamy Spinach & Mushroom Lasagna

A hearty, comforting lasagna layered with creamy spinach, sautéed mushrooms, and gooey cheese—perfect for vegetarians or anyone craving a rich and satisfying meal.

Ingredients

For the Mushroom and Spinach Filling:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 12 ounces mushrooms, sliced (button or cremini work well)
• 5 cups fresh spinach, roughly chopped
• 1 teaspoon dried thyme (or 1/2 teaspoon fresh thyme leaves)
• Salt and black pepper, to taste

For the Creamy White Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk (or half-and-half for extra creaminess)
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg (optional, for depth)
• Salt and black pepper, to taste

For Assembly:

• 12 lasagna noodles, cooked and drained (or no-boil noodles)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

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Instructions

Step 1: Prepare the Mushroom and Spinach Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add the onion and sauté for 3–4 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the mushrooms and cook for 6–8 minutes until softened and lightly browned.
5. Toss in the spinach and cook until wilted. Season with thyme, salt, and pepper. Remove from heat and set aside.

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Step 2: Make the Creamy White Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1–2 minutes to form a roux.
3. Gradually add the milk, whisking continuously to prevent lumps.
4. Bring the sauce to a gentle simmer and cook until thickened, about 5 minutes.
5. Stir in the Parmesan cheese, nutmeg (if using), salt, and pepper. Remove from heat.

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Step 3: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the white sauce at the bottom of a 9×13-inch baking dish.
3. Layer the ingredients in the following order:
   • 3 lasagna noodles
   • 1/3 of the ricotta cheese
   • 1/3 of the mushroom and spinach mixture
   • 1/3 of the white sauce
   • 1/3 of the mozzarella cheese
4. Repeat the layers two more times, finishing with the white sauce and topping with Parmesan cheese.

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Step 4: Bake

1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.

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Step 5: Rest and Serve

1. Let the lasagna cool for 10 minutes before slicing.
2. Garnish with fresh parsley or basil, if desired, and serve warm.

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Why You’ll Love This Recipe

• Rich and Creamy: The white sauce and ricotta make this lasagna irresistibly creamy.
• Loaded with Veggies: Spinach and mushrooms add hearty texture and earthy flavors.

• Make-Ahead Friendly: Prepare it in advance and bake when ready to serve.

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Pro Tips

1. Add Extra Veggies: Layer in thinly sliced zucchini, roasted red peppers, or artichokes for added flavor.
2. Cheese Swap: Use Gruyère or fontina for a twist on the classic cheesy layers.
3. No-Boil Noodles: If using no-boil lasagna noodles, ensure the white sauce is slightly thinner to help cook the noodles.

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Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze unbaked or fully baked lasagna for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm in the oven at 350°F (175°C) until heated through.

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This Creamy Spinach & Mushroom Lasagna is a perfect blend of comfort, flavor, and nourishment. It’s sure to impress at family dinners or gatherings! 🍄🌿✨