Three-Cheese Creamy Lasagna (Print Version)
# Ingredients:
→ Base Layer
01 -
12 wide lasagna sheets, classic or a gluten-free pick you love
→ Hearty Vegetable Filling
02 -
10 ounces of fresh leafy spinach (or a frozen pack, thawed and squeezed dry)
03 -
2 tablespoons of rich olive oil
04 -
16 ounces of sliced mushrooms (a mix of button and cremini is great)
05 -
3 cloves of garlic, finely chopped
06 -
1 small onion, diced into small bits
→ Velvety White Sauce
07 -
4 tablespoons of smooth unsalted butter
08 -
A generous pinch of both sea salt and ground black pepper
09 -
1/4 cup of plain flour (gluten-free blends work too)
10 -
1/2 teaspoon of ground nutmeg, for a warm touch
11 -
3 cups of whole milk to make it creamy
→ Cheese Blend
12 -
1 large egg, lightly whisked
13 -
2 cups of freshly shredded mozzarella
14 -
1/2 cup of freshly grated Parmesan cheese
15 -
1 1/2 cups of creamy ricotta
# Instructions:
01 -
Fill a big pot with water, bring it to a bubbling boil, and toss in some salt. Cook your noodles until just soft but not mushy. Drain them and spread flat so they don't stick.
02 -
Heat olive oil in a large pan. Add chopped onions and cook for a few minutes until clear and soft. Stir in your garlic and let it get fragrant for a minute. Toss in your mushrooms and cook until they're golden brown and their liquid is gone, about 8 minutes. Finally, wilt the spinach down in the pan and season with pepper and salt to your liking.
03 -
In a medium saucepan, melt butter over medium heat. Mix in your flour and stir constantly for about a minute until golden and fragrant. Slowly pour in the milk and whisk like crazy to avoid lumps. Cook until thickened, about 5-7 minutes. Add a sprinkle of nutmeg, salt, and pepper at the end.
04 -
In a bowl, mix the ricotta, egg, and half a cup of mozzarella. Add just a bit of salt to enhance the flavor.
05 -
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of white sauce on the bottom, then lay down your first layer of pasta sheets. Add 1/3 of the ricotta mix and then half the spinach-mushroom mix. Repeat the layers and finish with noodles, the remaining sauce, and a top layer of both mozzarella and Parmesan.
06 -
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake another 15-20 minutes until the top turns golden brown and the edges bubble. Let it rest for 10 minutes before cutting into it.
# Notes:
01 -
You can prepare this dish up to a day in advance and refrigerate it, covered, until baking time.
02 -
Store leftovers in an airtight container in the fridge; they stay good for 5 days.
03 -
Play around with mushroom types to switch things up a bit.