Description
Layers of comfort define this spinach mushroom lasagna, where Italian culinary traditions meet creamy, earthy goodness. Rich cheese and tender vegetables nestle between delicate pasta sheets, promising a satisfying meal that welcomes you to savor each indulgent bite.
Ingredients
Scale
Main Ingredients:
- 3 cups fresh spinach (roughly chopped)
- 2 cups mushrooms (sliced)
Aromatics and Seasonings:
- 3 garlic cloves (minced)
- Salt (to taste)
- Pepper (to taste)
Cooking Ingredient:
- 2 tablespoons (30 milliliters) olive oil
Instructions
- Craft a rich vegetable medley by sautéing mushrooms in olive oil until they develop a golden-brown exterior and release their earthy aromas, approximately 5 minutes.
- Incorporate fresh spinach and minced garlic into the skillet, allowing the greens to wilt and absorb the savory mushroom essence. Season with salt and pepper, then set the vibrant mixture aside.
- Prepare a velvety béchamel sauce by melting butter and creating a golden roux with flour, cooking until the raw flour taste dissipates.
- Gradually introduce warm milk into the roux, whisking continuously to prevent lumps from forming. Simmer the sauce until it reaches a luxurious, smooth consistency.
- Enhance the béchamel with a delicate touch of nutmeg, salt, and pepper. Remove from heat and let the flavors meld.
- Preheat the oven to 375°F, creating an ideal environment for layering this decadent lasagna.
- Establish a foundation in a 9×13-inch baking dish by spreading a thin layer of béchamel sauce, which will prevent sticking and add depth of flavor.
- Carefully arrange lasagna noodles over the sauce, creating the first structural layer of the dish.
- Distribute one-third of the vegetable mixture evenly across the noodles, creating a colorful and flavorful base.
- Dollop ricotta cheese strategically, sprinkle mozzarella liberally, and drizzle béchamel sauce to ensure maximum creaminess.
- Repeat the layering process two more times, building height and complexity with each stratum of ingredients.
- Crown the lasagna with a final generous layer of béchamel, mozzarella, and Parmesan cheese, promising a golden, crispy top.
- Shield the dish with aluminum foil and bake for 25 minutes, allowing the flavors to meld and the pasta to become tender.
- Unveil the lasagna, removing the foil to enable the cheese to transform into a bubbling, golden masterpiece during the final 15 minutes of baking.
- Allow the lasagna to rest and settle for 10 minutes after removing from the oven, which helps it maintain its structural integrity when serving.
- Slice and serve this sumptuous dish while warm, reveling in its layers of creamy, savory goodness.
Notes
- Swap spinach for kale or Swiss chard to add nutritional variety and introduce different flavor profiles.
- Use gluten-free lasagna noodles and replace wheat flour with cornstarch in béchamel sauce for a celiac-friendly version.
- Enhance vegetable depth by roasting mushrooms and spinach before assembling to concentrate their natural umami and earthy flavors.
- Prepare lasagna ahead of time and refrigerate overnight, allowing flavors to meld and intensify, creating a more complex tasting dish.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg