Creamy Spinach and Mushroom Lasagna
Creamy Spinach and Mushroom Lasagna is a rich vegetarian pasta bake layered with ricotta, spinach, mushrooms, and mozzarella cheese.
Ingredients
For the Lasagna
- 9 lasagna noodles
- 1 15-ounce package whole milk ricotta cheese
- 2 10-ounce packages frozen chopped spinach, thawed and drained
- 3 cups shredded mozzarella cheese divided
- ¾ cup freshly grated Parmesan cheese divided
- 2 tablespoons fresh parsley chopped
For the Sauce
- ¼ cup unsalted butter
- 2 cloves garlic minced
- 1 pound cremini mushrooms thinly sliced
- 1 onion diced
- ¼ cup all-purpose flour
- 3 cups milk room temperature
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of nutmeg
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the creamy mushroom sauce. Melt butter in a large saucepan over medium heat.
- Add garlic, mushrooms, and onion. Cook for 3–4 minutes, stirring occasionally, until softened.
- Whisk in the flour and cook for about 1 minute until lightly golden.
- Gradually pour in the milk while whisking continuously to prevent lumps.
- Continue cooking for 2–3 minutes until the sauce begins to thicken.
- Stir in basil, oregano, and nutmeg. Season with salt and pepper. Remove from heat and set aside.
- Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.
- Spread 1 cup of mushroom sauce evenly across the bottom of a 9×13-inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta cheese over the noodles.
- Add half of the spinach.
- Sprinkle with 1 cup mozzarella cheese and ¼ cup Parmesan cheese.
- Repeat the layers with another set of noodles, remaining ricotta, remaining spinach, 1 cup mozzarella, and another ¼ cup Parmesan.
- Top with the remaining noodles.
- Pour the remaining mushroom sauce over the top.
- Sprinkle with the remaining mozzarella and Parmesan cheeses.
- Bake the Creamy Spinach and Mushroom Lasagna for 35–45 minutes, or until hot and bubbly.
- Broil for 2–3 minutes until the cheese develops golden brown spots.
- Allow the lasagna to rest for 15 minutes before slicing.
- Garnish with fresh parsley and serve.
Notes
- Whole milk ricotta provides the creamiest texture.
- Fresh spinach may be substituted for frozen spinach.
- Try adding roasted vegetables for additional flavor.
- Serve alongside garlic bread or a fresh green salad.
- This lasagna tastes even better the next day.