Ingredients
Scale
- 12 lasagna noodles (preferably no-boil for convenience, or regular cooked according to package)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 16 ounces cremini or button mushrooms, sliced
- 6 cups fresh baby spinach, roughly chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Optional: 1 cup ricotta cheese for extra creaminess
Substitution tips: If you want a lighter version, swap whole milk for 2% milk or use a plant-based milk like oat milk, just ensure it’s unsweetened. For a gluten-free take, use gluten-free lasagna noodles and substitute the all-purpose flour in the béchamel with a gluten-free flour blend or cornstarch (use half the amount). And for a vegan twist, replace butter with vegan margarine, use plant-based cheese alternatives, and make a béchamel with non-dairy milk thickened with cornstarch.
Instructions
- Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to the package instructions until al dente. Drain and set aside on a lightly oiled tray to prevent sticking.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Toss in the sliced mushrooms and cook for 7-8 minutes until they release their moisture and start to brown. Season with a pinch of salt and pepper.
- Add the chopped spinach a handful at a time, stirring until wilted before adding more. Cook until all the spinach is just wilted and any excess liquid has evaporated. Remove from heat and set aside.
- To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about 2 minutes to form a roux, stirring constantly. It should be bubbly but not browned.
- Gradually whisk in the warm milk, a little at a time, to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon—about 6-8 minutes. Stir in the nutmeg, salt, and pepper to taste.
- Remove the béchamel from heat and stir in half of the Parmesan cheese until melted and smooth.
- Lightly grease a 9×13-inch baking dish. Start by spreading a thin layer of béchamel on the bottom to prevent sticking.
- Layer 3-4 lasagna noodles over the béchamel (overlapping slightly if needed).
- Spread a third of the spinach and mushroom mixture evenly over the noodles.
- Add spoonfuls of ricotta cheese (if using) across the layer, then pour some béchamel sauce on top, followed by a sprinkle of mozzarella.
- Repeat the layering process two more times, finishing with noodles topped generously with béchamel, mozzarella, and the remaining Parmesan cheese.
- Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing to allow it to set—this step is key! I learned this from Mama Lou, who said, “Patience in the kitchen means love on the plate.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International