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4.7 from 123 votes

Spinach and Mushroom Lasagna

This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce. It’s all layered with lasagna noodles, covered in mozzarella cheese and baked until you have a hearty, rich, gooey lasagna! 

Prep Time
45 mins
Cook Time
45 mins
Additional Time
15 mins
Total Time
1 hr 40 mins
Servings: 12 servings
Calories: 554 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the filling:
  • 4 Tbsp. butter, unsalted
  • 1/2 cup white onion or shallot, finely diced
  • 6 cloves garlic, minced
  • 1 tsp. kosher salt and a few grinds black pepper
  • 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
  • 8 oz. low moisture mozzarella cheese, shredded, divided
  • 1 lb. lasagna noodles (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, finely grated
  • 1 tsp. kosher salt, or more to taste and a few grinds black pepper
  • 1/2 tsp. ground nutmeg

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 
  6. Preheat the oven to 375°F.
  7. Pour about ½ cup white sauce in the bottom of a 9x13-inch oven safe pan. (Or enough sauce to coat the bottom). 
  8. Add a layer of lasagna noodles on top in an even layer, tearing them as needed to fit the pan. 
  9. 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.
  10. Arrange one final layer of noodles on top, the last of the white sauce and sprinkle the top with remaining mozzarella cheese.
  11. 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). 
  12. Cool for at least 15 minutes prior to serving and enjoy!!

Notes

  • Add chicken or Italian sausage: If you want to add animal protein, feel free to add shredded/cubed chicken or Italian sausage crumbles  to the recipe. I would add it after the spinach-mushroom layer. 
  • Oil the lasagna noodles after they cook: lay noodles flat on a big piece of parchment paper and drizzle olive oil over them so they don’t get stuck and are easy to work with when you need them for assembly. 
  • Add more herbs or seasonings to ricotta mixture: I’m using lots of salt, pepper, fresh parsley and Parmesan to season but feel free to add in fresh basil, rosemary or fresh oregano. 
  • Take your time making the béchamel sauce: a properly thickened béchamel will coat the back of a spoon. It should be smooth and velvety. If you feel it’s too thick, whisk in more room temperature milk until it’s just thick enough to coat the back of a spoon. If it’s too thin, give it time to cook and simmer down to allow evaporation to thicken it or, make a little more roux (butter & flour) and whisk it into the sauce and allow it to thicken. 
  • Add more vegetables: I think artichokes would be delicious in this, or broccoli. Just be sure to avoid added in raw veggies, which can add too much moisture.

Nutrition Information

Serving 1serving Calories 554kcal (28%) Carbohydrates 45g (15%) Protein 27g (54%) Fat 30g (46%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 122mg (41%) Sodium 638mg (27%) Potassium 566mg (16%) Fiber 3g (12%) Sugar 8g (16%) Vitamin C 5mg (6%) Calcium 547mg (55%) Iron 3mg (17%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 554

% 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.