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### Ingredients:
#### For the Lasagna:
– **12 lasagna noodles** (no-boil noodles work well too)
– **2 tablespoons olive oil**
– **2 cloves garlic, minced**
– **1 medium onion, chopped**
– **16 oz. mushrooms, sliced (button, cremini, or a mix)**
– **4 cups fresh spinach**
– **1 teaspoon dried thyme**
– **Salt and pepper to taste**
– **3 cups ricotta cheese**
– **1 ½ cups shredded mozzarella cheese**
– **1 ½ cups grated Parmesan cheese**
– **1 egg** (optional, helps bind the ricotta filling)
#### For the Béchamel Sauce:
– **4 tablespoons butter**
– **4 tablespoons all-purpose flour**
– **3 cups milk** (whole milk is best for creaminess)
– **Pinch of nutmeg** (optional)
– **Salt and pepper to taste**
### Instructions:
#### 1. Prepare the Lasagna Noodles:
If you’re using regular lasagna noodles, cook them according to the package instructions. Be sure to drain them well and lay them out flat on parchment paper or a clean kitchen towel to prevent sticking. If you’re using no-boil noodles, just set them aside—they’ll cook during the baking process.
#### 2. Sauté the Vegetables:
Heat the olive oil in a large pan over medium heat. Add the garlic and onion, and sauté until fragrant and the onion becomes translucent, about 3-4 minutes. Add the sliced mushrooms and cook for an additional 5-7 minutes until they soften and release their moisture. Add the spinach to the pan and cook until it wilts down, about 2-3 minutes. Season with thyme, salt, and pepper. Set aside.
#### 3. Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg. Once thickened, remove from heat.
#### 4. Prepare the Ricotta Mixture:
In a bowl, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. If using, add the egg and mix well. Season with salt and pepper to taste.
#### 5. Assemble the Lasagna:
Preheat your oven to **375°F (190°C)**. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles on top, followed by a third of the ricotta mixture, a third of the sautéed mushrooms and spinach, and a third of the béchamel sauce. Repeat the layers two more times, finishing with a layer of noodles, the remaining béchamel sauce, and the remaining mozzarella and Parmesan cheese on top.
#### 6. Bake:
Cover the lasagna with foil (be sure to lightly grease the foil so it doesn’t stick to the cheese) and bake for about **30 minutes**. Remove the foil and bake for another **10-15 minutes** until the top is golden and bubbly. Let the lasagna rest for 10-15 minutes before slicing and serving.
#### 7. Serve and Enjoy:
Slice the lasagna into generous portions and serve with a fresh salad or garlic bread for the perfect meal. This creamy mushroom and spinach lasagna is sure to be a hit at your dinner table!
### Why This Lasagna is a Must-Try:
– **Creamy Comfort:** The combination of the creamy béchamel sauce and three kinds of cheese creates a rich, velvety texture that pairs beautifully with the earthy mushrooms and fresh spinach.
– **Perfectly Layered:** The layers of pasta, vegetables, ricotta mixture, and béchamel sauce come together to create a harmonious balance of flavors and textures in every bite.
– **Vegetarian But Hearty:** It’s a great way to enjoy the comfort of traditional lasagna without the meat, making it ideal for vegetarians or anyone looking to cut back on meat.
– **Ideal for Leftovers:** Like most lasagnas, this one tastes even better the next day, making it the perfect dish for leftovers.
### Pro Tips:
– **Add More Veggies:** Feel free to get creative by adding other vegetables like zucchini, eggplant, or bell peppers to the sautéed mushroom and spinach mixture.
– **Make it Ahead:** Lasagna is one of those dishes that actually gets better the longer it sits. You can assemble it the day before, refrigerate it, and bake it the next day for a hassle-free dinner.
– **Freeze for Later:** You can freeze the assembled lasagna before baking. Just cover it tightly with foil and store it in the freezer. When you’re ready to bake it, just thaw it in the fridge overnight and bake as directed.
### Final Thoughts:
This **Creamy Mushroom and Spinach Lasagna** is a perfect comfort food that’s both rich and satisfying. The combination of creamy cheese, earthy mushrooms, and fresh spinach creates a beautifully balanced dish that will appeal to both vegetarians and meat lovers. With a creamy béchamel sauce and layers of cheese, this lasagna is bound to become a favorite in your household.
So, gather your ingredients, fire up the oven, and get ready to enjoy a hearty and delicious vegetarian meal that the whole family will love!
