Ingredients
Scale
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 3 cloves garlic, minced
- 5 cups fresh spinach
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
Feel free to substitute the mushrooms with any variety you prefer, or even add some cooked chicken for a meaty twist. And if you’re out of ricotta, cottage cheese can be a great stand-in!
Instructions
- Preheat your oven to 375°F. Cook the lasagna noodles according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 6-7 minutes.
- Add minced garlic to the mushrooms and sauté for an additional minute until fragrant.
- Stir in the fresh spinach and cook until just wilted. Season with salt and pepper, then remove from heat.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in the milk, continuing to stir until the sauce thickens. Season with salt, pepper, and dried oregano.
- Spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish.
- Layer 3 lasagna noodles over the sauce, followed by a third of the mushroom mixture, a third of the ricotta, and a sprinkle of mozzarella and Parmesan cheeses.
- Repeat the layers twice more, ending with a generous layer of béchamel and cheeses on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
- Let the lasagna cool for at least 10 minutes before slicing and serving. This rest time is crucial for the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
