Cheesy Mushroom Veggie Lasagna (Printable Version)
# What You'll Need:
→ Bottom Section
01 -
12 soft lasagna sheets, standard or gluten-free option works fine
→ Veggie Mix
02 -
2 tbsp good olive oil
03 -
1 small yellow onion, chopped finely
04 -
3 cloves garlic, crushed small
05 -
16 oz mushrooms (mix of baby bella and white), cut into slices
06 -
10 oz bright green spinach (or frozen pack, thawed and squeezed dry)
→ Cream Sauce
07 -
4 tbsp soft unsalted butter
08 -
1/4 cup regular flour (swap with GF blend if needed)
09 -
3 cups full-fat milk for extra creaminess
10 -
1/2 tsp nutmeg powder
11 -
Good shake of salt and fresh black pepper
→ Dairy Combo
12 -
1 1/2 cups rich whole milk ricotta
13 -
1 large egg, whisked lightly
14 -
2 cups grated mozzarella
15 -
1/2 cup finely grated Parmesan
# Preparation Steps:
01 -
Fill a large pot with water, bring it to a bubbling boil, toss in some salt, and cook the lasagna sheets until they're slightly firm. Drain them and spread them out flat so they won't stick together.
02 -
Heat your olive oil in a wide pan. Throw in those tiny onion pieces and cook until they go clear and soft – about 3-4 minutes. Toss in the garlic and let it cook for just 60 seconds. Drop in the mushrooms and cook until they shrink down and turn golden – around 8 minutes. Last, add the spinach and stir until it shrinks down. Add salt and pepper until it tastes good.
03 -
Melt the butter in a deep pot over medium heat. Sprinkle the flour on top and keep whisking for 1-2 minutes until it smells toasty. Now slowly pour in milk while you keep whisking to avoid lumps. Keep stirring until it gets thick – about 5-7 minutes. Finish with a sprinkle of nutmeg, salt, and pepper.
04 -
In a bowl, stir together the ricotta, beaten egg and 1/2 cup of the shredded mozzarella. Add a tiny bit of salt to boost the flavor.
05 -
Turn your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Start with a thin sauce layer, then place down some pasta sheets. Spread 1/3 of the ricotta mix, then half of the mushroom-spinach stuff. Keep making layers – more pasta, more sauce – until you finish with pasta on top, covered with the last of the white sauce and a big handful of mozzarella and Parmesan.
06 -
Wrap foil over your dish and bake for 25 minutes. Then take the foil off and cook another 15-20 minutes until the top goes golden and the edges bubble up. Let it sit for 10 minutes before you cut into it – tough as that wait might be!
# Additional Tips:
01 -
You can put this together the night before and keep it in the fridge until baking time
02 -
It'll stay tasty for up to 5 days if you keep it in a sealed container in the fridge
03 -
Try different mushroom types to change up the flavor profile