Creamy Spinach and Mushroom Lasagna

Bynews dail

Feb 14, 2025

Creamy Spinach and Mushroom LasagnaIngredients:
Pasta:
1 package (9 ounces) no-boil lasagna noodles Spinach Filling:
1 (10-ounce) package frozen spinach, thawed and drained 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped mushrooms 1/4 cup grated Parmesan cheese 1/4 cup crumbled feta cheese 1/2 cup ricotta cheese 1/4 cup heavy cream Salt and pepper to taste Béchamel Sauce:
1/4 cup unsalted butter 1/4 cup all-purpose flour 2 cups milk 1/2 teaspoon ground nutmeg Salt and pepper to taste Other:
1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese for toppingInstructions:
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Make the spinach filling:
In a large skillet, sauté the onions and green peppers in a little olive oil until softened.
Add the mushrooms and cook until tender.
Stir in the thawed spinach, Parmesan cheese, feta cheese, ricotta cheese, heavy cream, salt, and pepper.
3.
Make the béchamel sauce:
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk until smooth.
Bring to a simmer and cook, stirring constantly, until thickened, about 5-7 minutes.
Season with nutmeg, salt, and pepper.
4.
Assemble the lasagna:
Spread a thin layer of béchamel sauce on the bottom of a 9×13 inch baking dish.
Top with a layer of lasagna noodles.
Spread with half of the spinach filling, then dot with half of the remaining béchamel sauce.
Repeat layers.
5.
Top with mozzarella and Parmesan cheeses:
Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the lasagna.
6.
Bake:
Bake for 25-30 minutes, or until bubbly and the cheese is melted and golden brown.
7.
Let stand:
Let the lasagna stand for 10 minutes before slicing and serving.
Tips:
For a richer flavor, use fresh spinach.
If you don’t have feta cheese, you can use crumbled goat cheese instead.
You can add other vegetables to the spinach filling, such as zucchini or carrots.
Leftover lasagna can be refrigerated for up to 3 days or frozen for up to 3 months.

Creamy Spinach and Mushroom Lasagna

Bynews dail

By news dail

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