Spinach and Mushroom Lasagna
User Reviews
4.7
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Prep Time
45 mins
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Cook Time
40 mins
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Additional Time
15 mins
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Total Time
1 hr 40 mins
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Servings
12 servings
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Calories
554 kcal
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Course
Main Course
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Cuisine
Italian
Spinach and Mushroom Lasagna
Description
This Spinach and Mushroom Lasagna begins with a filling of finely chopped mushrooms and thawed, drained spinach sautéed with onions, garlic, Italian seasoning, salt, and pepper. This mixture blends into a ricotta base enhanced by Parmesan cheese, eggs, and fresh parsley for flavor and structure. The recipe uses cooked lasagna noodles drizzled with olive oil to prevent sticking during assembly.
A homemade béchamel sauce made from butter, flour, and whole milk is seasoned with Parmesan, salt, pepper, and nutmeg, creating a velvety, creamy layer that coats the lasagna. The noodles, filling, and béchamel are layered and topped with shredded mozzarella cheese before baking.
This lasagna is a hearty vegetarian main course, suitable for family dinners or gatherings. It can be served with a simple side salad or crusty bread. Optional additions include cooked chicken or Italian sausage added between layers to increase protein. Extra herbs or more vegetables like artichokes or broccoli can also customize the dish.
Proper béchamel thickness is important—it should coat the back of a spoon smoothly and can be adjusted by adding milk or allowing it to thicken further. Drizzling noodles with olive oil after cooking makes assembly easier by preventing sticking. Fresh herbs elevate the ricotta mixture but can be varied to taste.
Ingredients
For the filling:
- 4 Tbsp. butter unsalted
- 1/2 cup white onion or shallot, finely diced
- 6 cloves garlic minced
- 1 tsp. salt kosher salt and a few grinds black pepper
- 1 tsp. black pepper kosher salt and a few grinds black pepper
- 8 oz. white mushroom finely chopped
- 1 Tbsp. Italian seasoning
- 16 oz. spinach frozen, thawed and drained
- 30 oz. ricotta cheese whole milk
- 1/2 cup Parmigiano Reggiano cheese finely grated
- 2 large egg
- 1/4 cup parsley fresh, chopped
- 8 oz. mozzarella cheese low moisture, shredded, divided
- 1 lb. lasagna noodle about 20 noodles
For the white sauce
- 5 Tbsp. butter unsalted
- 5 Tbsp. flour
- 5 cups whole milk room temperature
- 1/2 cup Parmigiano Reggiano cheese finely grated
- 1 tsp. salt kosher salt or more to taste and a few grinds black pepper
- 1 tsp. black pepper kosher salt or more to taste and a few grinds black pepper
- 1/2 tsp. ground nutmeg
Instructions
- Thaw frozen spinach and squeeze out excess liquid. My favorite method of doing this is placing spinach in a round metal steamer basket, closing the sides and squeezing water out or using a cheesecloth. It’s much more efficient than using paper towels.
- Cook the lasagna noodles: Cook lasagna noodles until al dente. Drain, rinse under cold water and lay flat on a few sheets of parchment paper. Drizzle with a little olive oil to make them easier to work with when you assemble later on.
- Saute the onions and mushrooms: In a large nonstick skillet over medium-high heat, melt the butter. Add in the onions, salt and pepper. Saute 2-3 minutes, stirring occasionally. Next, add in the garlic and cook for an additional minute. Then add in the chopped mushrooms and Italian seasoning. Cook until the mushrooms cook down and liquid has evaporated, about 7-10 minutes, stirring occasionally. Remove from heat, stir in the drained spinach and a little more salt and pepper, to taste. Set aside to cool.
- Combine ingredients for ricotta mixture: In a large bowl, combine the whole milk ricotta, Parmesan cheese, half of the shredded mozzarella, eggs and parsley. Once spinach mixture has cooled, add ricotta mixture to spinach/mushroom mixture and combine.
- Make the white sauce sauce next: In a large heavy bottomed saucepan, melt the butter over medium heat. Add in the flour and whisk to make a roux, about 1 minute. Slowly pour in milk, whisking continually between each addition. Continue to slowly drizzle in milk and whisk until all milk is added. Whisk over medium-heat until mixture comes to a boil, it will begin to thicken. Remove from heat and stir in the Parmesan cheese, nutmeg, salt and pepper.
- Preheat the oven to 375°F.
- Pour about ½ cup white sauce in the bottom of a 9x13-inch oven safe pan. (Or enough sauce to coat the bottom).
- Add a layer of lasagna noodles on top in an even layer, tearing them as needed to fit the pan.
- Dollop 1/3rd of the spinach/mushroom/ricotta mixture over the noodles and spread in an even layer. Followed by 1/2 cup of white sauce. Arrange another layer of noodles on top and repeat process 2 more times.
- Arrange one final layer of noodles on top, the last of the white sauce and sprinkle the top with remaining mozzarella cheese.
- Spray non-stick spray on one side of a piece of foil and wrap the lasagna with the greased foil facing the lasagna. Bake for 30 minutes with foil on and an additional 10 minutes with foil off until tops are browned and bubbly. (You can broil for a few minutes as well, just keep an eye on it so the tops don’t burn).
- Cool for at least 15 minutes prior to serving and enjoy!!
Notes
- To add protein, layer shredded or cubed cooked chicken or Italian sausage after the spinach-mushroom mixture.
- Drizzle cooked lasagna noodles with olive oil and lay flat on parchment to prevent sticking during assembly.
- Season ricotta cheese mixture with fresh herbs like parsley, basil, rosemary, or oregano for added flavor.
- Ensure béchamel sauce is properly thickened, smooth, and velvety; adjust consistency with extra milk or roux as needed.
- Add extra vegetables such as artichokes or broccoli, avoiding raw vegetables to prevent excess moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 554kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 638mg | 27% |
| Potassium | 566mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 547mg | 55% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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