Protein: 24g per serving | Ready in: 1 hour | Serves: 6
Ingredients:
• 9 lasagna noodles, cooked
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 12 oz mushrooms, sliced
• 5 cups fresh spinach
• 1/4 cup flour
• 3 cups milk
• 1/2 tsp nutmeg
• Salt & pepper to taste
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated parmesan
Instructions:
1. Sauté veggies: In olive oil, cook garlic & onion until soft. Add mushrooms & cook until browned. Stir in spinach until wilted.
2. Make béchamel: Stir in flour, whisk in milk, and cook until thickened. Season with nutmeg, salt & pepper.
3. Layer: Spread sauce in dish, layer noodles, ricotta, spinach-mushroom mix, and mozzarella. Repeat layers.
4. Top & bake: Finish with mozzarella and parmesan. Bake at 375°F (190°C) for 30–35 mins until bubbly.
5. Rest & serve: Let sit 10 mins before slicing.
