Description
This Creamy Mushroom and Spinach Lasagna is a rich and comforting Italian-inspired dish layered with creamy ricotta, sautéed mushrooms, fresh spinach, and a velvety white sauce. Perfect for a hearty family dinner, this baked lasagna blends earthy mushrooms, tender spinach, and luscious cheeses for a flavorful vegetarian main course.
Ingredients
Scale
Cheese Mixture
- 1 cup ricotta
- ¼ cup mozzarella (shredded, plus more for layers & top)
- 2 tbsp parmesan (freshly grated, plus more for top)
- 1 small egg (beaten)
- 1 tbsp fresh parsley (chopped, plus more for garnish)
- Dash of fresh nutmeg (grated)
- Sea salt and freshly cracked pepper (to taste)
Vegetables and Butter
- 1½ tbsp butter (divided)
- ½ small sweet yellow onion (diced)
- 2 large handfuls baby spinach
- Pinch of crushed red pepper flakes
- 8 oz button mushrooms (sliced)
- 8 oz cremini mushrooms (sliced)
- 2 cloves garlic (minced)
White Sauce
- 2½ tbsp butter
- 2½ tbsp flour
- 2½ cups whole milk
- Dash of fresh nutmeg (grated)
- Sea salt and freshly cracked pepper (to taste)
Other
- No-cook lasagna noodles
Instructions
- Prepare the ricotta mixture: In a bowl, combine 1 cup ricotta, ¼ cup shredded mozzarella, 2 tablespoons freshly grated parmesan, 1 beaten small egg, 1 tablespoon chopped fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper to taste. Stir until thoroughly mixed and set aside.
- Cook the onion and spinach: Heat ½ tablespoon butter in a large skillet over medium heat. Add the diced sweet yellow onion and cook, stirring occasionally, for 5 minutes until softened. Add 2 large handfuls of baby spinach and a pinch of crushed red pepper flakes. Cook, stirring constantly, for 1 minute until spinach is just wilted. Season with sea salt and freshly cracked pepper to taste, then remove from heat and transfer to a bowl. Set aside.
- Sauté the mushrooms: Using the same skillet, heat 1 tablespoon butter over medium-high heat. Add 8 ounces each of sliced button and cremini mushrooms. Cook, stirring rarely, for 4 minutes to allow mushrooms to brown. Add 2 minced garlic cloves and season with sea salt and freshly cracked pepper. Cook, stirring constantly, for 1 minute until fragrant. Remove from heat and pour into a separate bowl. Set aside.
- Make the white sauce: Heat 2½ tablespoons butter in the skillet over medium-high heat. Stir in 2½ tablespoons flour and whisk constantly for 2 minutes to cook the flour. Slowly add 2½ cups whole milk while continuously whisking to prevent lumps. Cook, whisking frequently, until the sauce is bubbly and thickened. Season with a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper to taste. Remove from heat.
- Preheat the oven: Set oven temperature to 375 degrees Fahrenheit. Lightly grease an 8 x 8-inch baking dish with cooking spray.
- Assemble the lasagna: Spoon a small amount of white sauce onto the bottom of the baking dish. Layer no-cook lasagna noodles over the sauce. Spread a portion of the ricotta mixture over the noodles, followed by half of the sautéed spinach and onions, then half of the mushroom mixture. Sprinkle lightly with shredded mozzarella. Repeat layering with noodles, ricotta mixture, spinach, mushrooms, and mozzarella. Finish with a final layer of noodles and the remaining white sauce. Top with additional shredded mozzarella and freshly grated parmesan cheese.
- Bake the lasagna: Place the assembled dish in the preheated oven and bake for 40 minutes, until the lasagna is bubbly and the cheese on top is golden brown.
- Rest and serve: Remove the lasagna from the oven and allow it to cool for 15 minutes. Garnish with chopped fresh parsley. Slice into portions and serve warm. Enjoy your creamy mushroom and spinach lasagna!
Notes
- Use no-cook lasagna noodles for convenience, or pre-cook noodles if preferred.
- Fresh parsley adds brightness; feel free to substitute with fresh basil or oregano.
- Adjust crushed red pepper flakes according to your preferred spice level.
- For a richer dish, add extra mozzarella between layers.
- Allowing the lasagna to rest before serving helps it set and makes slicing easier.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 75 mg
