Easy Spinach Mushroom Pasta (Print Format)
A hearty vegetarian meal featuring spinach, mushrooms, creamy béchamel, and baked cheese. Comforting and great for busy nights.
# Ingredients:
→ Vegetable Mixture
01 -
2 cups mushrooms, sliced thin
02 -
3 cups spinach, chopped
03 -
2 tablespoons olive oil
04 -
3 garlic cloves, finely chopped
05 -
Pinch of salt and pepper
→ Creamy Sauce
06 -
3 cups milk, warmed up
07 -
3 tablespoons plain flour
08 -
A sprinkle of nutmeg (1/2 teaspoon)
09 -
3 tablespoons butter
10 -
Dash of salt and pepper
→ Layers and Toppings
11 -
1/2 cup Parmesan, grated
12 -
1 cup ricotta cheese
13 -
9 lasagna sheets
14 -
2 cups mozzarella, shredded
# Steps:
01 -
Begin by heating oil in a big pan. Cook the mushrooms first for around 5 minutes until they start browning. Add garlic and spinach, stirring occasionally until the spinach has softened. Season with a little salt and pepper and set aside for later.
02 -
In a saucepan, melt the butter and stir in the flour. Cook while stirring constantly for about 60 seconds. Slowly pour in the warmed milk bit by bit, whisking to make it smooth with no lumps. Cook until it thickens. Sprinkle in nutmeg, salt, and pepper.
03 -
Preheat your oven to 375°F. Take your baking dish, pour in just enough sauce to cover the bottom, then start layering: lasagna sheets, vegetables, small scoops of ricotta, shredded mozzarella, and a ladle of sauce. Repeat the layers about three times.
04 -
End with a final layer of sauce, topping everything with mozzarella and Parmesan. Cover the dish with foil and let it bake for 25 minutes. Take the foil off and bake another 15 minutes, or until the top is bubbling and golden.
05 -
Give it a rest for 10 minutes before slicing into it. This makes it easier to cut and keeps everything intact. Then serve and enjoy while warm.
# Tips:
01 -
Store leftovers in the fridge for up to three days.
02 -
You can try including sautéed onions or a sprinkle of chili flakes for extra kick.