Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 3 cups fresh spinach leaves
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg
For a nutty twist, you can substitute the ricotta with cottage cheese. If you’re feeling adventurous, swap out the mozzarella for a smoky gouda or fontina for an extra layer of flavor.
Instructions
- Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until golden brown, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the fresh spinach to the skillet, cooking until wilted. Season the mixture with salt, pepper, and dried thyme.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking continuously until the sauce thickens, about 5-7 minutes.
- Stir the ricotta, nutmeg, and half of the Parmesan cheese into the sauce. Adjust seasoning as needed.
- To assemble, spread a thin layer of the cheese sauce on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, followed by half of the mushroom-spinach mixture, and a portion of the mozzarella cheese. Repeat the layers, ending with a final layer of noodles and sauce.
- Sprinkle the top with the remaining Parmesan and mozzarella cheeses.
- Bake the lasagna in the preheated oven for 30-35 minutes, or until the top is bubbly and golden brown. Let it cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International