Description
A creamy and delicious vegetarian lasagna packed with spinach and mushrooms in a rich white sauce.
Ingredients
Scale
For the Crust:
- 9 lasagna noodles, cooked al dente
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 3 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups béchamel sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Heat olive oil in a pan and sauté garlic, mushrooms, and spinach until softened. Season with salt, pepper, and oregano.
- In a bowl, mix ricotta cheese with half of the Parmesan cheese.
- Spread a thin layer of béchamel sauce in a baking dish. Layer 3 lasagna noodles, half the ricotta mixture, half the spinach-mushroom mixture, and a third of the mozzarella. Repeat layers.
- Top with remaining noodles, béchamel sauce, mozzarella, and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly. Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.