- Prep: 20 min
- Cook Time: 1 hr 10 min
- Total: 1 hr 30 min
- Serving: Serves 8-10 people
Spinach & Mushroom Lasagna with Bechamel Sauce is a great vegetarian meal, plus it's gives a twist to traditional lasagna since it's made with creamy Bechamel sauce.
- 6 cups of milk
- 1 cup of butter
- 1 cup of white flour
- Salt and pepper to taste
- 1/8 teaspoon nutmeg
- 1/4 cup of vegetable oil
- 2 cloves of garlic, minced
- 2 cups of onion, chopped
- 2 pounds frozen spinach, thawed and drained
- 2 cups of button mushrooms, sliced
- 3/4 cup fresh parsley, chopped
- 1 pound of ricotta cheese (you can substitute cottage cheese)
- 2 eggs
- 2 cups grated Parmesan cheese
- 2 cup grated Mozzarella cheese
- 1 package of lasagna noodles
- For the sauce: Heat the milk in a small sauce pan until it is almost boiling. In another small saucepan, melt the butter and whisk in the flour. Cook this mixture for 3-4 minutes, stirring constantly. Slowly add the milk to the flour mixture. Stir it until the sauce thickens. Set aside.
- For the lasagna: Preheat your oven to 350 degrees F. Using a saute pan, add the oil to the pan over medium-high heat. Add the garlic & onions. Saute until the onions are translucent. Add the spinach, mushrooms and 1/2 cup of the parsley. Set this mixture aside.
- In a medium-sized bowl, combine the remaining parsley, ricotta cheese, eggs and 2/3 cup of Parmesan cheese.
- Oil a 9x12-inch baking pan. First, layer 1-1/2 to 2 cups of the Bechamel sacue, 1/3 of the uncooked lasagna noodles, half of the spinach mixture and all the Mozzarella cheese. Next, add 1-1/2 to 2 cups of the Bechamel sauce, 1/3 of the noodles, all the ricotta mixture, and the remaining spinach mixture. Finally, add 1-1/2 to 2 cups of the Bechamel, the remaining noodles, the remaining Bechamel and sprinkle 1-1/3 cups of Parmesan cheese on top.
- Bake, covered, for 45 minutes. Uncover the lasagna and cook for another 10 minutes. Allow the lasagna to cool for about 15 minutes prior to serving.