📝 Description
A rich, cheesy vegetarian lasagna layered with tender pasta sheets, sautéed mushrooms, and garlicky spinach, all wrapped in a creamy béchamel and melted cheese. Comforting, hearty, and packed with flavor in every bite.
🛒 Ingredients
🍝 Lasagna Base
9–12 lasagna sheets (pre-cooked or oven-ready)
🍄 Veggie Filling
300g mushrooms (sliced) 🍄
3 cups fresh spinach 🥬
3 cloves garlic (minced) 🧄
1 tbsp olive oil
Salt & black pepper
🧀 Creamy Sauce (Béchamel)
3 tbsp butter 🧈
3 tbsp flour
2 1/2 cups milk 🥛
1/2 tsp nutmeg
Salt & pepper
🧀 Cheese Layer
1 1/2 cups mozzarella 🧀
1/2 cup parmesan
1/2 cup ricotta (optional for extra creaminess)
👨🍳 Step-by-Step Instructions
1️⃣ Cook Veggies
Heat olive oil in pan.
Sauté mushrooms until golden.
Add garlic + spinach → cook until wilted.
Season with salt and pepper.
2️⃣ Make Creamy Béchamel
Melt butter in saucepan.
Whisk in flour → cook 1 minute.
Slowly add milk while whisking.
Simmer until thick and smooth.
Add nutmeg, salt, pepper.
3️⃣ Assemble Lasagna
Preheat oven to 180°C (350°F).
Layer:
Sauce → pasta → mushrooms/spinach → cheese
Repeat layers until finished.
Top with mozzarella + parmesan.
4️⃣ Bake
Bake for 35–40 minutes until golden and bubbling.
Rest 10 minutes before slicing.
⏱ Prep & Cook Time
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
🔥 Nutrition (Approx per serving)
Calories: 520 kcal
Protein: 22g
Carbs: 45g
Fat: 28g
