Ingredients
Scale
- 12-15 lasagna noodles (oven-ready or traditional, cooked al dente)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 24 ounces fresh spinach, roughly chopped (or 10 oz frozen, thawed and squeezed dry)
- 16 ounces cremini mushrooms, sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 8 ounces shredded mozzarella cheese
- 4 ounces shredded provolone cheese
- For the Béchamel Sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon ground nutmeg
- Salt and white pepper to taste
Instructions
- Prepare Noodles: If using traditional lasagna noodles, cook according to package directions until al dente. Drain, rinse with cold water, and lay flat on parchment paper to prevent sticking. If using oven-ready, no pre-cooking needed.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and sliced mushrooms; cook until mushrooms are tender and their liquid has evaporated, about 8-10 minutes. Stir in spinach, oregano, and red pepper flakes (if using). Cook until spinach wilts completely. Season with salt and pepper. Remove from heat and set aside.
- Make Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue to cook, stirring frequently, until the sauce thickens to a creamy consistency, about 8-10 minutes. Stir in nutmeg, salt, and white pepper. Keep warm.
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, grated Parmesan, egg, and fresh parsley. Mix well and season with a pinch of salt and pepper.
- Assemble Lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of béchamel sauce on the bottom of the dish. Arrange a single layer of lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Top with half of the sautéed spinach and mushroom mixture. Sprinkle with a third of the shredded mozzarella and provolone cheeses. Spoon another layer of béchamel sauce. Repeat the noodle, ricotta, vegetable, cheese, and béchamel layers. Finish with a final layer of noodles, generously covered with the remaining béchamel sauce and the rest of the shredded mozzarella and provolone cheeses.
- Bake: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent sticking to the cheese). Bake for 30 minutes.
- Brown Top: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
Notes
For an extra layer of flavor, you can add a pinch of smoked paprika to your béchamel sauce. If you prefer a richer, more savory profile, consider blending a small amount of roasted garlic into your ricotta mixture. Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave. This recipe is also freezer-friendly; assemble the lasagna, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed, adding an extra 10-15 minutes to the covered baking time.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg