Spinach Mushroom Bake (Printable Recipe Version)
This hearty vegetarian pasta features spinach, mushrooms, and a creamy sauce, all topped with gooey cheese.
# Ingredients You’ll Need:
→ Veggie Mixture
01 -
Roughly 3 cups of chopped fresh spinach
02 -
Dash of salt and pepper to your taste
03 -
Slice up 2 cups of mushrooms
04 -
Three minced garlic cloves
05 -
2 tablespoons of olive oil for cooking
→ Creamy Sauce
06 -
3 tablespoons of butter
07 -
Milk that's warm - about 3 cups
08 -
A half-teaspoon of nutmeg powder
09 -
Salt and pepper to taste
10 -
Three tablespoons of all-purpose flour
→ Final Layers
11 -
Two cups of shredded mozzarella
12 -
A cup of ricotta cheese
13 -
9 lasagna noodles, cooked
14 -
Half a cup of grated Parmesan
# Steps to Make It:
01 -
In a pan with heated olive oil, cook mushrooms for about 5 minutes till they're browned nicely. Toss in garlic and spinach till wilted gently. Sprinkle salt and pepper, then put it to the side.
02 -
Get your butter melted in a pot, stir flour into it, and let it cook a bit. Gradually pour in the warm milk while whisking to avoid clumps. Once it thickens, mix in the nutmeg, plus some salt and pepper.
03 -
Heat your oven to 375°F. Spread a layer of sauce over the dish base, add noodles, some veggies, ricotta, mozzarella, and more sauce. Repeat the layers three times.
04 -
Pour sauce over the top and finish with Parmesan and mozzarella. Cover with foil and bake for 25 minutes, then without foil for another 15 minutes so it gets golden and bubbly.
05 -
Let it rest about 10 minutes to settle before slicing in - it's worth it! Serve warm and gooey.
# Extra Information:
01 -
Store leftovers in the fridge for up to 3 days
02 -
Spice it up with chili flakes or add sautéed onion