Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups fresh spinach
- 1 cup button or cremini mushrooms, sliced
- 1 cup ricotta cheese
- 2 cups shredded whole milk mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 cups béchamel sauce (homemade or store-bought)
- 3 cloves garlic, minced
- 2 tsp extra virgin olive oil
Instructions
- Preheat your oven to 375°F (190°C). Gather all ingredients.
- In a skillet over medium heat, heat olive oil and sauté minced garlic until fragrant. Add sliced mushrooms and cook until softened (about 5 minutes). Add fresh spinach and sauté until wilted.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux. Gradually stir in milk until the mixture thickens enough to coat the back of a spoon.
- In a baking dish, spread some béchamel sauce on the bottom. Layer with lasagna noodles, ricotta mixture (ricotta mixed with salt and pepper), sautéed veggies, mozzarella cheese, and more béchamel sauce.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden brown.
- Let rest for 10-15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg