Description
A rich and creamy meatless lasagna layered with a savory mushroom and spinach filling, creamy ricotta, and a decadent white sauce.
Ingredients
Scale
For the Crust:
- 12 no-boil lasagna noodles
- 2 tablespoons olive oil
- 8 oz cremini mushrooms, sliced
- 5 oz fresh spinach
- 2 cloves garlic, minced
- 16 oz ricotta cheese
- 1 large egg
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 2 cups shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned. Add garlic and spinach, cooking until spinach is wilted. Season with salt and pepper. Remove from heat.
- In a bowl, combine ricotta, egg, parmesan cheese, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a saucepan, melt butter over medium heat. Whisk in flour for 1 minute. Gradually whisk in warm milk until smooth. Bring to a simmer, stirring until thickened. Remove from heat and stir in nutmeg, salt, and pepper.
- Spread 1/2 cup of the white sauce in a 9×13 inch baking dish. Layer 4 noodles, half of the ricotta mixture, half of the spinach-mushroom mix, 1/3 of the mozzarella, and 1 cup of sauce. Repeat the layers. Top with the final 4 noodles, remaining sauce, and remaining mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden. Let stand for 10 minutes before serving.
Notes
You can customize the seasonings to taste.