Exploring Spinach and Mushroom Lasagna
Spinach and mushroom lasagna is one of those comforting dishes that layers pasta, sautéed mushrooms, creamy béchamel sauce, and fresh spinach. This twist on traditional lasagna brings earthy flavors from the mushrooms and a nutritious touch from the spinach.
Equipment
- Large Skillet
- Baking Dish
Ingredients
Ingredients
- 9 pieces Lasagna noodles
- 400 g Fresh spinach
- 300 g Mushrooms sliced
- 600 ml Milk
- 50 g Butter
- 50 g All-purpose flour
- 200 g Mozzarella cheese shredded
- to taste Salt
- to taste Pepper
Instructions
- Start by sautéing the sliced mushrooms in a pan with a little olive oil for about 5 minutes until they’re golden brown. Then, add the fresh spinach in batches and cook until it wilts, which takes about 3 minutes. Season with a bit of salt and pepper.
- In the same pan, melt 50 g of butter over medium heat, then whisk in 50 g of flour to create a roux. Gradually stir in 600 ml of milk while whisking consistently until the sauce thickens—this usually takes about 5–7 minutes.
- Preheat your oven to 190°C. To assemble, start with a layer of béchamel sauce at the bottom of a baking dish. Place 3 lasagna noodles on top, then add half of the mushroom and spinach mixture, followed by some shredded mozzarella. Repeat with another layer of noodles, béchamel, and the remaining filling. Top with the last three noodles, finish with more béchamel, and sprinkle a good amount of mozzarella on top. Bake for about 30 minutes or until it's bubbly and golden on top.
- Let the lasagna rest for 10 minutes after baking to help the layers set well.
Notes
Tip: If your lasagna comes out dry, ensure you use enough béchamel sauce. Adding Italian seasonings, ricotta cheese, or using different kinds of mushrooms can create delicious variations!