Creamy Spinach and Mushroom Lasagna
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
55 mins
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Total Time
1 hr 20 mins
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Servings
12 servings
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Course
Main Course
Creamy Spinach and Mushroom Lasagna
Description
The Creamy Spinach and Mushroom Lasagna features layers of cooked lasagna noodles enveloping a velvety mushroom sauce blended with garlic, onion, butter, and herbs. The filling includes ricotta cheese mixed with thawed, drained chopped spinach and mozzarella cheese, adding smoothness and a mild milky flavor. The Parmesan cheese sprinkled throughout enhances the richness and creates a golden crust when baked. The mushrooms lend an earthiness while the touch of nutmeg adds warmth to the sauce. Baking until bubbly and briefly broiling forms a lightly browned top that contrasts with the creamy interior. The dish serves well as a comforting main course for vegetarians or anyone looking for a meatless Italian-style lasagna.
The preparation method stresses sautéing mushrooms and onions first to develop flavor before making a bechamel-style sauce by whisking in flour and milk. After layering with cheese and spinach mixtures, the lasagna bakes slowly to meld flavors. Letting it cool before serving helps the dish hold its structure when cut. The recipe includes options for making the lasagna ahead and freezing it safely, making it practical for meal planning.
For best results, make sure to thoroughly drain the thawed frozen spinach before layering to avoid excess moisture. Using freshly grated Parmesan cheese adds the nicest texture and taste in the topping.
Ingredients
- 9 lasagna noodles
- 1 ricotta cheese whole milk
- 2 spinach frozen, chopped, thawed and drained
- 3 cups mozzarella cheese divided, shredded
- ¾ cup Parmesan Cheese divided, freshly grated
- 2 tablespoons parsley chopped fresh leaves
For the sauce
- ¼ cup butter unsalted
- 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 basil dried
- ½ teaspoon oregano dried
- Pinch nutmeg
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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
- The lasagna can be assembled up to 24 hours in advance and refrigerated; remove plastic wrap before baking, cover, and bake for 40 minutes, then uncover and bake an additional 10-15 minutes until cooked through.
- To freeze, cover tightly with plastic wrap and foil; bake covered for 90 minutes, uncover, then bake 10-15 minutes more until fully cooked.
- Drain thawed spinach well to prevent sogginess in the final dish.
- Freshly grate Parmesan cheese for the best flavor and texture in the topping.
User Reviews
Overall Rating
4.8
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