Creamy Spinach Mushroom Lasagn

Ingredients

For the Veggie Filling:

2 tbsp olive oil

1 medium onion, chopped

3 cloves garlic, minced

300g (10 oz) mushrooms, sliced

200g (7 oz) spinach (fresh or thawed from frozen)

Salt and black pepper

1 tsp dried oregano or Italian herbs

For the White Sauce (Béchamel):

3 tbsp butter

3 tbsp all-purpose flour

2 ½ cups milk (warm)

½ cup grated Parmesan cheese

A pinch of nutmeg (optional)

Salt and pepper

For Assembly:

9 lasagna noodles (cooked or oven-ready)

1 cup ricotta cheese

1½ cups shredded mozzarella

Extra Parmesan for topping

Chopped parsley for garnish (optional)

Instructions

Make the Mushroom Spinach Filling:

Heat olive oil in a pan. Sauté onion until soft (3–4 min).

Add garlic and mushrooms; cook until browned and moisture evaporates.

Add spinach and cook until wilted. Season with salt, pepper, oregano. Set aside.

Prepare the Cream Sauce:

In a saucepan, melt butter. Whisk in flour and cook 1 minute.

Gradually whisk in warm milk. Stir constantly until thickened.

Add Parmesan, salt, pepper, and nutmeg (if using). Set aside.

Assemble the Lasagna:

Preheat oven to 180°C (350°F).

Spread a thin layer of sauce in a baking dish.

Layer 3 noodles → some ricotta → veggie mix → sauce → mozzarella.

Repeat layers twice more.

Finish with noodles, sauce, mozzarella, and extra Parmesan.

Bake:

Cover with foil and bake for 25 minutes.

Uncover and bake 10–15 more minutes until golden.

Rest & Serve:

Let sit 10 minutes before slicing. Garnish with parsley if desired.