Creamy Spinach & Mushroom White Sauce Lasagna

Ingredients

Spinach & Mushroom Filling

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cups mushrooms, sliced
• 3 cups fresh spinach
• 3 garlic cloves, minced
• Salt and black pepper, to taste

White Sauce (Béchamel)

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon ground nutmeg
• Salt and black pepper, to taste

For Assembly

• 9–12 lasagna sheets (no-boil or pre-cooked)
• 1 cup shredded mozzarella cheese (for topping)
• ¼ cup grated Parmesan cheese (for topping)

Instructions

1. Prepare the Filling

Preheat the oven to 180°C (350°F).

Heat olive oil in a large skillet over medium heat.

Sauté the onion until soft and translucent.

Add the mushrooms and cook until golden and tender.

Stir in the garlic and spinach; cook until the spinach wilts.

Season with salt and pepper, then set aside.

2. Make the White Sauce

In a saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1 minute.

Gradually add the milk, whisking constantly until smooth and thickened.

Remove from heat and stir in ricotta, mozzarella, Parmesan, nutmeg, salt, and pepper.

3. Assemble the Lasagna

Spread a thin layer of white sauce in a baking dish.

Add a layer of lasagna sheets, followed by spinach-mushroom filling and more white sauce.

Repeat the layers until all ingredients are used, finishing with a layer of white sauce.

Sprinkle the top with shredded mozzarella and Parmesan.

4. Bake & Serve

Bake for 30–35 minutes, until bubbly and golden on top.

Let rest for 10 minutes before slicing and serving.