Ingredients:
For the Lasagna:
12 lasagna noodles (regular or no-boil)
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups mushrooms, sliced (button or cremini work well)
10 oz fresh spinach (or about 6 cups)
1 (15 oz) container ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
Salt and pepper to taste
For the Creamy Sauce:
3 tbsp butter
3 tbsp all-purpose flour
2 1/2 cups whole milk (or half-and-half for a richer sauce)
1/2 tsp nutmeg (optional)
Salt and pepper to taste
Instructions:
Prepare the Lasagna Noodles:
If using regular lasagna noodles, cook according to the package directions, drain, and set aside. If using no-boil noodles, you can skip this step.
Cook the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and any liquid they release has evaporated, about 5 minutes.
Add the spinach and cook, stirring, until wilted. Remove from heat and set aside.
Prepare the Creamy Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for about 1 minute.
Slowly whisk in the milk, ensuring no lumps form. Continue cooking, whisking frequently, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
Season with nutmeg, salt, and pepper. Remove from heat and set aside.
Make the Ricotta Mixture:
In a large bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Stir to combine. Season with a pinch of salt and pepper.
Assemble the Lasagna:
Preheat the oven to 375°F (190°C).
In a 9×13-inch baking dish, spread a thin layer of the creamy sauce on the bottom.
Layer 3-4 lasagna noodles over the sauce, then spread one-third of the ricotta mixture over the noodles.
Top with one-third of the spinach and mushroom mixture, then spoon some of the creamy sauce over the vegetables.
Repeat the layers (noodles, ricotta mixture, veggies, sauce) two more times, finishing with a layer of noodles topped with the remaining creamy sauce and the remaining 1 cup of shredded mozzarella cheese.
Bake the Lasagna:
Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Serve:
Let the lasagna cool for about 5-10 minutes before slicing. Serve with a side salad and garlic bread for a complete meal.
