Instructions
- Prepare the Spinach & Mushroom Filling:
1.Heat olive oil and butter in a large skillet over medium heat.
2.Add the sliced mushrooms and sauté until golden brown and softened, about 5–7 minutes.
3.Add garlic and cook for another minute until fragrant.
4.Stir in the spinach and cook until wilted, about 2 minutes.
5.Season with salt, pepper, and thyme (if using). Set aside. - Make the Creamy White Sauce:
1.In a medium saucepan, melt butter over medium heat.
2.Whisk in the flour and cook for 1–2 minutes to form a roux (light golden paste).
3.Gradually add the warm milk, whisking continuously to avoid lumps.
4.Bring to a simmer and cook until the sauce thickens, about 5–6 minutes.
5.Stir in the mozzarella cheese, nutmeg (if using), salt, and pepper. Remove from heat. - Assemble the Lasagna:
1.Preheat your oven to 375°F (190°C).
2.Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
3.Add a layer of lasagna noodles, followed by a layer of the spinach & mushroom filling, then a layer of the white sauce.
4.Sprinkle with mozzarella and Parmesan cheese.
5.Repeat the layers until all ingredients are used, ending with a layer of white sauce and cheese on top. - Bake:
1.Cover the dish with aluminum foil and bake for 25 minutes.
2.Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.
3.Let the lasagna rest for 10 minutes before slicing and serving.
Tips for Success:
Use no-boil lasagna noodles to save time; just ensure there’s enough sauce to keep them moist.
For added flavor, toss in some grated nutmeg or white wine while cooking the mushrooms.
Feel free to add ricotta or cottage cheese for an extra creamy layer.
Serving Suggestions:
Pair this lasagna with a crisp green salad and a side of garlic bread for a complete meal. It also reheats beautifully, making it perfect for leftovers!
Enjoy every cheesy, creamy bite of this vegetarian delight!
