Ingredients
To create this delicious dish, you’ll need the following ingredients. Feel free to make substitutions as needed to suit your taste or dietary preferences:
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces fresh spinach, washed and chopped
- 16 ounces mushrooms, sliced (button or cremini work well)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Instructions
Let’s get cooking! Follow these steps to create a lasagna that will have everyone asking for seconds:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the sliced mushrooms, cooking until they release their moisture and begin to brown, about 8 minutes.
- Add the chopped spinach and dried thyme, cooking until the spinach wilts. Season with salt and pepper to taste. Remove from heat and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, forming a roux.
- Gradually whisk in the milk, cooking until the sauce thickens. This is your béchamel sauce.
- Stir in the grated Parmesan cheese, mixing until smooth. Remove from heat.
- To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
- Place three cooked lasagna noodles over the sauce. Add half of the mushroom and spinach mixture, followed by dollops of ricotta cheese.
- Pour a third of the béchamel sauce over the ricotta, then sprinkle with a third of the mozzarella cheese.
- Repeat the layers once more with noodles, remaining mushroom mixture, ricotta, béchamel, and mozzarella.
- For the final layer, top with the last three noodles, the remaining béchamel sauce, and mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
- Allow the lasagna to cool for 10 minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International