Ingredients :
**For the Filling:**– 2 tbsp olive oil– 1 medium onion, diced– 3 cloves garlic, minced– 10 oz mushrooms, sliced (cremini, white button, or portobello)– 10 oz fresh spinach, chopped– ½ tsp salt– ¼ tsp black pepper– ½ tsp dried oregano– ½ tsp dried basil**For the Béchamel (White Sauce):**– ¼ cup unsalted butter– ¼ cup all-purpose flour– 3 cups milk (whole or 2%)– ½ tsp salt– ¼ tsp black pepper– ¼ tsp ground nutmeg (optional)– ½ cup grated Parmesan cheese**For the Lasagna Layers:**– 12 lasagna noodles (regular or oven-ready)– 1 cup ricotta cheese– 2 cups shredded mozzarella cheese– ½ cup grated Parmesan cheese—
Préparations :
**Step 1: Cook the Vegetables**1. Heat olive oil in a large skillet over medium heat.2. Add diced onion and sauté for 2-3 minutes until translucent.3. Stir in garlic and cook for 30 seconds until fragrant.4. Add sliced mushrooms, salt, pepper, oregano, and basil. Sauté for 5-7 minutes until mushrooms are soft and release their juices.5. Stir in chopped spinach and cook for another 2 minutes until wilted. Remove from heat and set aside.**Step 2: Make the Béchamel Sauce**1. In a saucepan, melt butter over medium heat.2. Whisk in flour and cook for about 1 minute to eliminate the raw flour taste.3. Gradually whisk in the milk, stirring constantly to prevent lumps.4. Add salt, black pepper, and nutmeg. Continue stirring until the sauce thickens (about 5 minutes).5. Remove from heat and stir in Parmesan cheese. Set aside.**Step 3: Assemble the Lasagna**1. Preheat oven to 375°F (190°C).2. Spread a thin layer of béchamel sauce on the bottom of a greased 9×13-inch baking dish.3. Layer 3 lasagna noodles over the sauce.4. Spread ⅓ of the ricotta cheese over the noodles, followed by ⅓ of the spinach-mushroom mixture, and a drizzle of béchamel sauce.5. Sprinkle with a handful of mozzarella cheese.6. Repeat layers until all ingredients are used, finishing with noodles, béchamel sauce, and the remaining mozzarella and Parmesan cheese on top.**Step 4: Bake the Lasagna**1. Cover the dish with foil and bake for 25 minutes.2. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.3. Let it rest for 10 minutes before slicing and serving.—**Nutritional Information (Per Serving):**– Calories: 400 kcal– Protein: 18g– Carbohydrates: 45g– Fats: 18g– Fiber: 4g– Sugar: 6g– Sodium: 550mg—**Cook Time & Prep Time:**– Prep Time: 20 minutes– Cook Time: 40-45 minutes– Total Time: 1 hour 5 minutes—**Notes & Variations:**– **Make It Gluten-Free:** Use gluten-free lasagna noodles and substitute cornstarch for flour in the béchamel sauce.– **Add More Protein:** Mix in cooked shredded chicken or tofu for extra protein.– **Use Store-Bought Sauce:** If short on time, replace béchamel with store-bought Alfredo sauce.– **Storage:** Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.– **Serving Suggestion:** Pair with a fresh green salad and garlic bread for a complete meal.—This **Creamy Spinach and Mushroom Lasagna** is a comforting, cheesy, and satisfying dish that’s perfect for any occasion. Enjoy! 🍝🧀✨
ENJOY