4.8 from 147 votes
Creamy Spinach and Mushroom Lasagna
Creamy Spinach and Mushroom Lasagna combines tender cremini mushrooms and spinach with a rich, herb-infused creamy sauce layered between lasagna noodles and cheeses. The sauce is made with a butter, garlic, mushroom, and onion base thickened with flour and milk, and seasoned with basil, oregano, nutmeg, salt, and pepper. Layers of ricotta, spinach, and mozzarella cheese add creaminess and texture, finished with Parmesan cheese for a slightly nutty top. This lasagna delivers a hearty vegetarian option with indulgent creaminess and a balance of savory mushroom flavor.
Prep Time
25 mins
Cook Time
55 mins
Total Time
1 hr 20 mins
Servings:
12
servings
Course:
Main Course
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
- black pepper to taste, Kosher salt and freshly ground
- salt 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.
Cup of Yum
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.