Creamy Spinach & Mushroom Lasagna

🍝 Creamy Spinach & Mushroom Lasagna – Mediterranean Style
Rich, comforting, and full of wholesome flavor

This Mediterranean-inspired lasagna is creamy without being heavy, layered with sautéed mushrooms, spinach, olive oil, herbs, and a light ricotta–béchamel style sauce.

🫒 Ingredients

Vegetable Filling

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
400 g mushrooms (button or cremini), sliced
4 cups fresh spinach (or 2 cups frozen, well-drained)
Salt & black pepper, to taste
½ teaspoon dried oregano
½ teaspoon dried basil

Creamy Sauce

2 tablespoons olive oil or butter
2 tablespoons flour (or cornstarch for gluten-free)
2 cups warm milk (or unsweetened almond milk)
½ cup ricotta cheese
¼ cup grated Parmesan cheese
Pinch of nutmeg (optional)

Lasagna Layers

9 lasagna noodles (regular or no-boil)
1½ cups shredded mozzarella cheese
Extra Parmesan for topping

🔥 Instructions

Prepare the Vegetables
Heat olive oil in a pan. Sauté onion until soft, add garlic.
Add mushrooms and cook until golden. Stir in spinach, oregano, basil, salt, and pepper. Set aside.
Make the Creamy Sauce
In a saucepan, heat olive oil or butter. Whisk in flour for 1 minute.
Slowly add warm milk, whisking until thick.
Remove from heat and stir in ricotta, Parmesan, and nutmeg.
Cook the Noodles
Boil lasagna noodles according to package directions (skip if using no-boil).
Assemble the Lasagna
Preheat oven to 180°C / 350°F.
Spread a thin layer of sauce in a baking dish.
Layer: noodles → vegetables → sauce → mozzarella.
Repeat layers, finishing with sauce and cheese.
Bake
Cover with foil and bake 30 minutes.
Uncover and bake 10–15 minutes until bubbly and golden.
Rest & Serve
Let stand 10 minutes before slicing.