Preheat your oven to 375°F (190°C). Grease a 9×13-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