Creamy Spinach & Mushroom Lasagna

🥬 Creamy Spinach & Mushroom Lasagna
🛒 Ingredients
For the filling:
2 tbsp olive oil
1 onion, finely chopped
3–4 garlic cloves, minced
300–400 g mushrooms, sliced
300 g fresh spinach (or frozen, thawed & drained)
Salt & black pepper to taste
1/2 tsp nutmeg (optional but great for creaminess)
For the creamy sauce (béchamel):
4 tbsp butter
4 tbsp flour
4 cups milk (warm)
Salt & pepper
1/2 cup grated Parmesan (optional)
Other:
9–12 lasagna sheets
2 cups mozzarella cheese, shredded
1 cup ricotta or cream cheese (optional but makes it richer)
👨‍🍳 Instructions

1. Make the filling
   Heat olive oil in a pan.
   Sauté onion until soft, then add garlic.
   Add mushrooms and cook until they release moisture and turn golden.
   Add spinach, cook until wilted (or heated through if frozen).
   Season with salt, pepper, and nutmeg. Set aside.
2. Make the creamy béchamel sauce
   Melt butter in a saucepan.
   Add flour and whisk for 1–2 minutes (this forms a roux).
   Slowly pour in warm milk, whisking constantly to avoid lumps.
   Cook until thick and smooth.
   Add salt, pepper, and Parmesan if using.
3. Assemble the lasagna
   In a baking dish, layer like this:
   A little béchamel sauce
   Lasagna sheets
   Mushroom & spinach mixture
   Ricotta (optional)
   Mozzarella
   More béchamel
   Repeat layers until ingredients are used up. Finish with béchamel + lots of mozzarella on top.
4. Bake
   Preheat oven to 180°C (350°F)
   Cover with foil and bake for 25 minutes
   Remove foil and bake another 10–15 minutes until golden and bubbly
   Let rest 10 minutes before slicing
   🍽️ Tips
   Add a pinch of chili flakes if you like a slight kick
   Letting it rest is key — it helps the layers hold together
   You can add chicken if you want extra protein