Description
This vegetarian lasagna features layers of tender lasagna noodles, a rich and creamy béchamel sauce, sautéed spinach and mushrooms, and a blend of cheeses. It’s a delightful twist on the classic lasagna, offering a creamy texture and savory flavor that’s sure to please everyone at the table.
Ingredients
Units
Scale
- Lasagna Noodles:
- 12 lasagna noodles
- Vegetable Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cremini or button mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg
- Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
- 1/4 teaspoon ground nutmeg
- Cheese Filling:
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on a parchment-lined baking sheet to prevent sticking.
- Prepare the Vegetable Filling:
- In a large skillet over medium heat, heat the olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and nutmeg. Remove from heat and set aside.
- Prepare the Béchamel Sauce:
- In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a roux, cooking for 1-2 minutes until light golden.
- Gradually whisk in the warmed milk, ensuring a smooth consistency. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Season with salt, pepper, and nutmeg. Remove from heat and set aside.
- Prepare the Cheese Filling:
- In a bowl, combine the ricotta cheese, 1 cup of the mozzarella, Parmesan, egg, chopped parsley, salt, and pepper. Mix until well combined.
- Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom.
- Place a layer of lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Top with half of the spinach and mushroom mixture.
- Drizzle a layer of béchamel sauce over the vegetables.
- Repeat the layers: noodles, remaining ricotta mixture, remaining spinach and mushrooms, béchamel sauce.
- Finish with a final layer of noodles and the remaining béchamel sauce. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Allow the lasagna to rest for 10-15 minutes before serving to let it set.
Notes
- For added flavor, consider incorporating herbs like basil or oregano into the béchamel sauce.
- Ensure the spinach is well-drained to prevent excess moisture in the lasagna.
- This lasagna can be prepared ahead of time and refrigerated before baking.