Step 1: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
Add the garlic and cook for 1 minute until fragrant.
Stir in the mushrooms, thyme, oregano, salt, and pepper. Cook for 5-7 minutes until the mushrooms release their moisture and become golden brown.
Add the chopped spinach and cook for 2-3 minutes, just until wilted. Remove from heat and set aside.
Step 2: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking to avoid lumps. Cook for 5-7 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
Season with nutmeg, salt, and pepper. Remove from heat.
Step 3: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Spread a thin layer of béchamel sauce on the bottom of the baking dish.
Place a layer of lasagna sheets over the sauce.
Add 1/3 of the spinach and mushroom filling, followed by dollops of ricotta cheese. Sprinkle with mozzarella and Parmesan cheese.
Pour a layer of béchamel sauce over the cheese.
Repeat the layers (lasagna sheets, filling, ricotta, cheeses, and sauce) two more times, ending with a layer of béchamel sauce and cheese on top.
Step 4: Bake
Cover the lasagna with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Serving Suggestions
Pair with a crisp green salad and garlic bread for a complete meal.
Serve with a glass of chilled white wine or sparkling water with lemon for a refreshing accompaniment.
Tips for Success
Fresh or Frozen Spinach: If using frozen spinach, make sure to thaw and squeeze out excess water to prevent a watery lasagna.
Make Ahead: Assemble the lasagna a day ahead and refrigerate. Bake it fresh when ready to serve.
Additions: Enhance the flavor by adding roasted red peppers, zucchini, or artichokes to the filling.
Nutritional Information (Per Serving)
Calories: 380
Protein: 17g
Fat: 21g
Carbohydrates: 30g
Fiber: 3g
