Creamy Spinach And Mushroom Vegetarian Lasagna 1769478499442 F75j

Ingredients

• 12 sheets No-boil lasagna noodles
• 16 oz Cremini mushrooms, sliced
• 10 oz Fresh baby spinach
• 15 oz Ricotta cheese
• 3 cups Shredded mozzarella cheese
• 0.5 cup Grated parmesan cheese
• 4 tbsp Unsalted butter
• 0.25 cup All-purpose flour
• 3 cups Whole milk
• 3 cloves Garlic, minced
• 0.25 tsp Nutmeg(optional)
• 2 tbsp Olive oil

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   In a large skillet, heat olive oil over medium-high heat and sauté mushrooms until browned and moisture has evaporated.

3. 3

   Add the spinach to the skillet in batches, stirring until wilted, then remove from heat and drain any excess liquid.

4. 4

   In a medium saucepan, melt butter, whisk in flour for 1 minute, then gradually add milk, whisking constantly until thickened into a smooth béchamel sauce.

5. 5

   Season the white sauce with salt, pepper, and a pinch of nutmeg; stir in the minced garlic.

6. 6

   Spread a thin layer of white sauce on the bottom of the baking dish, followed by a layer of noodles, ricotta, the mushroom-spinach mixture, and mozzarella.

7. 7

   Repeat the layers until all ingredients are used, finishing with a generous layer of white sauce, mozzarella, and parmesan on top.

8. 8

   Cover with foil and bake for 25 minutes, then remove foil and bake for another 15-20 minutes until the top is golden and bubbly.