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Creamy Mushroom and Spinach Lasagna: A Comforting Twist on a Classic Favorite
Lasagna is one of those classic dishes that never goes out of style. Whether it’s a hearty meat version or a light, veggie-packed alternative, lasagna brings comfort and joy to the dinner table. If you’re craving a lighter, yet equally indulgent twist on this beloved dish, Creamy Mushroom and Spinach Lasagna is the answer. Packed with fresh spinach, savory mushrooms, and a rich, creamy sauce, this vegetarian lasagna is perfect for family dinners, special occasions, or whenever you need a comforting meal.
This recipe is a flavorful blend of earthy mushrooms, creamy ricotta, and a delicious béchamel sauce. It’s a wonderful option for vegetarians or anyone looking to enjoy a dish that’s both hearty and healthy. Ready to dig into this rich, creamy delight? Let’s dive in!
Ingredients:
For the Mushroom and Spinach Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) mushrooms (button or cremini), sliced
- 4 cups fresh spinach (about 5-6 cups, packed)
- Salt and pepper to taste
- ½ teaspoon dried thyme (optional)
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese (plus extra for topping)
For the Creamy Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (or a mix of milk and cream for extra richness)
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional, but adds warmth and depth)
For Assembly:
- 12-15 lasagna noodles (preferably no-boil, or cooked according to package directions)
- Extra grated mozzarella cheese for topping
- Fresh parsley for garnish (optional)
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