Creamy Spinach and Mushroom Lasagna

Name: Creamy Spinach and Mushroom Lasagna
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 9 lasagna noodles; 1 15-ounce package whole milk ricotta; 2 10-ounce packages frozen chopped spinach, thawed and drained; 3 cups shredded Mozzarella cheese; ¾ cup freshly grated parmesan; 2 tablespoons chopped fresh parsley leaves; ¼ cup unsalted butter; 2 cloves garlic; 1 pound cremini mushrooms; 1 onion; ¼ cup all-purpose flour; 3 cups milk; 1 teaspoon dried basil; ½ teaspoon dried oregano; Pinch of nutmeg; Kosher salt and freshly ground black pepper

User Reviews

4.8

147 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 20 mins
Servings
12 servings
Course
Main Course

Creamy Spinach and Mushroom Lasagna

Iris Warren

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This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time!

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Ingredients

Servings

9 lasagna noodles
1 15-ounce package whole milk ricotta
2 10-ounce packages frozen chopped spinach, thawed and drained
3 cups shredded Mozzarella cheese divided
¾ cup freshly grated parmesan divided
2 tablespoons chopped fresh parsley leaves

For the sauce

¼ cup unsalted butter
2 cloves garlic minced
1 pound cremini mushrooms thinly sliced
1 onion diced
¼ cup all-purpose flour
3 cups milk at room temperature
1 teaspoon dried basil
½ teaspoon dried oregano
Pinch of nutmeg
Kosher salt and freshly ground black pepper to taste

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Instructions

Preheat oven to 350 degrees F.
To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.*
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
Serve, garnished with parsley, if desired.

Notes

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.