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Creamy Spinach and Mushroom Lasagna Recipe

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4 from 69 reviews

A rich and creamy vegetarian lasagna featuring sautéed mushrooms and spinach blended with a smooth ricotta mixture, layered with tender noodles and a luscious homemade béchamel sauce. This comforting dish is baked to golden perfection, ideal for family dinners or special occasions.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Ingredients

Vegetable and Ricotta Mixture

  • 4 Tbsp. unsalted butter
  • 1/2 cup white onion or shallot, finely diced
  • 6 cloves garlic, minced
  • 1 tsp. kosher salt and a few grinds black pepper, divided
  • 8 oz. white mushrooms, finely chopped
  • 1 Tbsp. Italian seasoning
  • 16 oz. frozen spinach, thawed and drained
  • 30 oz. whole milk ricotta
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped
  • 4 oz. low moisture mozzarella cheese, shredded (half of 8 oz.)

Lasagna and Assembly

  • 1 lb. lasagna noodles (about 20 noodles)
  • 5 Tbsp. unsalted butter
  • 5 Tbsp. all-purpose flour
  • 5 cups whole milk, room temperature
  • 1/2 cup Parmigiano Reggiano, finely grated (for béchamel)
  • 1 tsp. kosher salt, or more to taste, and a few grinds black pepper
  • 1/2 tsp. ground nutmeg
  • 4 oz. low moisture mozzarella cheese, shredded (remaining half)

Instructions

  1. Prepare Spinach: Thaw frozen spinach and thoroughly squeeze out excess liquid using a steamer basket or cheesecloth for efficiency.
  2. Cook Noodles: Boil lasagna noodles until al dente, then drain, rinse under cold water and lay them flat on parchment paper. Drizzle lightly with olive oil to prevent sticking when assembling.
  3. Sauté Onions and Mushrooms: In a large nonstick skillet over medium-high heat, melt 4 Tbsp. butter. Add diced onions, salt, and pepper; sauté for 2-3 minutes. Add minced garlic and cook for 1 more minute. Stir in mushrooms and Italian seasoning; cook until mushrooms release moisture and it evaporates, about 7-10 minutes. Remove from heat and mix in drained spinach, adjusting seasoning as needed. Set mixture aside to cool.
  4. Combine Ricotta Mixture: In a large bowl, blend whole milk ricotta, Parmesan, half the shredded mozzarella, eggs, and fresh parsley. Once the spinach mixture has cooled, fold it into this ricotta mixture thoroughly.
  5. Make Béchamel Sauce: In a large heavy-bottomed saucepan over medium heat, melt 5 Tbsp. butter. Whisk in flour to form a roux and cook for about 1 minute. Gradually whisk in whole milk in small increments, stirring continuously until smooth. Continue whisking as the sauce comes to a boil and thickens. Remove from heat and stir in Parmesan, nutmeg, salt, and pepper.
  6. Preheat Oven: Set oven temperature to 375°F (190°C).
  7. Assemble Lasagna – First Layer: Spread approximately ½ cup of the béchamel sauce evenly on the bottom of a 9×13-inch oven-safe pan to prevent sticking.
  8. Layer Noodles: Place an even layer of lasagna noodles over the sauce, tearing edges to fit the pan as necessary.
  9. Spinach Mixture Layer: Spoon one-third of the spinach/mushroom/ricotta mixture over the noodles and spread evenly. Follow by spreading ½ cup of béchamel sauce on top.
  10. Repeat Layers: Alternate layers of noodles, spinach mixture, and béchamel sauce two more times, totaling three layers.
  11. Top Layer: Add a final layer of noodles, cover with the remaining béchamel sauce, and sprinkle the last of the shredded mozzarella cheese on top.
  12. Bake Covered: Spray non-stick spray on one side of a piece of foil and cover the lasagna with the greased side down to prevent sticking. Bake covered for 30 minutes.
  13. Bake Uncovered: Remove foil and bake for an additional 10 minutes until the top is browned and bubbly. Optionally, broil for a few minutes but watch carefully to avoid burning.
  14. Cool: Allow lasagna to cool for at least 15 minutes before serving to set layers and improve slicing.

Notes

  • Ensure to squeeze excess water from spinach to avoid watery lasagna layers.
  • Use low moisture mozzarella for better melting and less water release.
  • To save time, you can use pre-cooked or no-boil noodles but adjust layering accordingly.
  • Letting the lasagna cool before slicing helps maintain its structure.
  • Baking covered initially prevents the top from drying out.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/creamy-spinach-and-mushroom-lasagna-recipe/