Description

A rich and comforting vegetarian lasagna layered with tender noodles, garlicky mushrooms, creamy white sauce, and hearty spinach. A perfect meatless dish full of flavor and comfort.

Ingredients

9 lasagna noodles (regular or oven-ready)

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz mushrooms, sliced (button or cremini)

6 cups fresh spinach, chopped

Salt and pepper to taste

1/2 teaspoon dried thyme

1/4 teaspoon ground nutmeg

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups milk (dairy or unsweetened plant-based)

1 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
If using regular noodles, cook according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté the onion for 2–3 minutes until soft.
Add garlic and mushrooms. Cook for 5–7 minutes until mushrooms release moisture and begin to brown.
Stir in spinach, salt, pepper, thyme, and nutmeg. Cook for 2 minutes until spinach is wilted. Remove from heat.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Slowly whisk in milk, stirring constantly until sauce thickens (5–7 minutes). Season with salt and pepper.
Spread a thin layer of white sauce in the bottom of the baking dish.
Layer noodles, half the spinach-mushroom mixture, dollops of ricotta, white sauce, and mozzarella.
Repeat the layers. Top with final noodles, remaining sauce, mozzarella, and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.

Notes

Make ahead and refrigerate unbaked for up to 24 hours; add 10 minutes to baking time if chilled.

Use frozen spinach (thawed and squeezed dry) as a substitute for fresh.

Swap ricotta with cottage cheese or a mix of cream cheese and Parmesan if desired.

Make it vegan by using dairy-free butter, milk, ricotta, and mozzarella alternatives.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat individual slices in the microwave or covered in the oven at 350°F for about 20 minutes.

Cook off excess moisture from mushrooms and spinach to prevent a watery lasagna.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 6g
Sodium: 420mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 17g
Cholesterol: 45mg