Lasagna is a classic comfort food that is loved by many. It’s a versatile dish that can be customized to your liking, with endless possibilities of filling and sauce combinations. This vegetarian version of lasagna is packed with flavor and nutrition, making it a perfect option for a family dinner or meal prep for the week ahead.
Mushroom And Spinach Lasagna With Béchamel Sauce Recipe
Mushroom And Spinach Lasagna With Béchamel Sauce is a delicious and nutritious meal that is perfect for any occasion. This authentic recipe is easy to make and packed with flavor, making it a perfect option for a family dinner or meal prep. With its layers of tender noodles, savory vegetables, creamy béchamel sauce, and melted cheese, this lasagna is sure to become a family favorite. So why not give it a try and enjoy a tasty and comforting mushroom and spinach lasagna with béchamel sauce for your next dinner!
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Ingredients
- 12 Lasagna Noodles
- 8 Ounces Mushrooms Sliced
- 2 cup Baby Spinach
- 2 Garlic Cloves Minced
- 1 tbsp Olive Oil
- 2 cup Béchamel Sauce See Recipe Below
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup Grated Parmesan Cheese
- Salt To Taste
- Pepper To Taste
Béchamel Sauce:
- 2 cup Whole Milk
- 4 tbsp Unsalted Butter
- 4 tbsp All-Purpose Flour
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat the oven to 375°F.
- Cook the lasagna noodles according to the package instructions and set aside.
- In a skillet, sauté the sliced mushrooms, baby spinach, and minced garlic in olive oil until the vegetables are tender and the liquid has evaporated.
- In a mixing bowl, whisk together the béchamel sauce with the cooked vegetables and season with salt and pepper to taste.
- In a lasagna dish, layer the cooked lasagna noodles, béchamel sauce and vegetable mixture, and shredded mozzarella cheese, repeating until all ingredients are used up.
- Sprinkle the grated parmesan cheese on top of the lasagna.
- Bake in the oven for 45 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow the lasagna to cool for a few minutes before serving.
Béchamel Sauce:
- In a large pot, melt the butter over medium heat.
- Add the flour and whisk until smooth.
- Gradually add the milk, whisking constantly to prevent lumps from forming.
- Cook the sauce, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and season with salt and black pepper.
Nutrition
Serving: 0.25lasagneCalories: 470kcalCarbohydrates: 44gProtein: 21gFat: 23gSaturated Fat: 12gCholesterol: 60mgSodium: 810mgFiber: 3gSugar: 10g
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Nutrition Facts
Mushroom And Spinach Lasagna With Béchamel Sauce Recipe
Serving Size
0.25 lasagne
Amount per Serving
Calories
470
% Daily Value*
Fat
23
g
35
%
Saturated Fat
12
g
75
%
Cholesterol
60
mg
20
%
Sodium
810
mg
35
%
Carbohydrates
44
g
15
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
