Description
This creamy spinach and mushroom lasagna is a comforting, vegetarian-friendly dish made with layers of tender noodles, rich ricotta, earthy mushrooms, and a velvety white sauce. Topped with melted mozzarella and parmesan, it’s perfect for cozy dinners or make-ahead meals.
Ingredients
Lasagna Layers
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9 lasagna noodles
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1 (15-ounce) package whole milk ricotta
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2 (10-ounce) packages frozen chopped spinach, thawed and drained
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3 cups shredded mozzarella cheese, divided
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¾ cup freshly grated Parmesan cheese, divided
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2 tablespoons chopped fresh parsley leaves
For the Sauce
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¼ cup unsalted butter
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2 cloves garlic, minced
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1 pound cremini mushrooms, thinly sliced
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1 onion, diced
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¼ cup all-purpose flour
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3 cups milk, at room temperature
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1 teaspoon dried basil
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½ teaspoon dried oregano
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Pinch of nutmeg
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook the lasagna noodles according to package instructions. Drain and set aside.
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In a large skillet over medium heat, melt butter. Add garlic and onion, sauté until soft.
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Add mushrooms and cook until tender and liquid has mostly evaporated, about 8–10 minutes.
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Stir in flour and cook for 1–2 minutes to form a roux.
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Gradually whisk in milk, stirring constantly until thickened, about 4–5 minutes.
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Add basil, oregano, nutmeg, salt, and pepper to taste. Remove from heat.
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In a mixing bowl, combine ricotta, spinach, 1 cup mozzarella, ¼ cup Parmesan, and parsley. Mix well.
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Spread a thin layer of the sauce in the prepared baking dish.
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Layer 3 lasagna noodles over the sauce. Spread ⅓ of the ricotta mixture over the noodles, then add a layer of sauce. Repeat layers two more times, finishing with sauce on top.
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Sprinkle remaining 2 cups mozzarella and ½ cup Parmesan over the top.
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Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, until top is golden and bubbly.
- Let rest for 10–15 minutes before slicing and serving.
Notes
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Be sure to squeeze excess moisture from the spinach to avoid a watery lasagna.
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Can be assembled ahead and refrigerated before baking.
- Leftovers store well and can be frozen.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American