Easy Spinach Mushroom (Print)
A hearty vegetarian dish layered with creamy béchamel, spinach, mushrooms, and gooey cheese. Perfect for cheesy comfort any night.
# Ingredients:
→ Vegetable Mix
01 -
3 garlic cloves, finely chopped
02 -
Salt and pepper for seasoning
03 -
3 cups of spinach, chopped up
04 -
2 cups of sliced mushrooms
05 -
2 tablespoons of olive oil
→ Creamy Sauce
06 -
1/2 teaspoon nutmeg, ground
07 -
3 tablespoons of flour
08 -
3 cups of milk, warmed
09 -
Salt and pepper for flavor
10 -
3 tablespoons butter
→ Layer Building
11 -
1/2 cup Parmesan cheese, grated
12 -
1 cup ricotta cheese
13 -
9 lasagna sheets
14 -
2 cups of mozzarella, shredded
# Steps:
01 -
Pour olive oil into a hot pan and toss in your mushrooms. Cook them until they brown (about 5 minutes). Add the garlic and spinach, stir everything around until the spinach wilts. Sprinkle with salt and pepper, then put it off to the side.
02 -
Melt butter in a saucepan, mix the flour into it and cook until it forms a paste (a minute or two). Slowly add the warm milk while whisking so there are no lumps. Keep whisking until the sauce turns thick. Season with salt, pepper, and nutmeg.
03 -
Turn your oven to 375°F. Spread some of your sauce on the base of a baking dish, then add your layers: pasta sheets, veggies, spoonfuls of ricotta, mozzarella, and more sauce. Stack this three times.
04 -
Top with the rest of the sauce and sprinkle both the mozzarella and Parmesan cheeses. Cover it tightly with foil. Bake for 25 minutes, remove the foil, and bake for another 15 minutes until it bubbles and gets a golden top.
05 -
Wait 10 minutes before cutting into it. Trust me, the wait’s worth it. Slice and enjoy it cheesy and warm!
# Notes:
01 -
Leftover pieces keep well in the fridge for 3 days.
02 -
If you want a kick, add chili flakes or some onions cooked down first.