Creamy Mushroom and Spinach Lasagna Recipe

This Creamy Mushroom and Spinach Lasagna combines the earthy richness of mushrooms, the fresh flavor of spinach, and a luscious white sauce to make a dish that’s indulgent, comforting, and perfect for family dinners or special occasions. The layers of pasta, creamy sauce, and savory filling create a harmonious blend of textures and flavors. This recipe will guide you through making a restaurant-quality lasagna with every delicious layer carefully crafted for maximum flavor.

Why You’ll Love This Recipe

1. Vegetarian-Friendly: Ideal for those looking to enjoy a meatless meal without compromising on flavor.
2. Rich and Creamy: The white sauce combined with mushrooms and spinach creates a creamy, satisfying lasagna.
3. Perfect for Gatherings: This lasagna is a crowd-pleaser and can be made in advance, making it perfect for entertaining.
4. Freezer-Friendly: Make it ahead, freeze it, and have a delicious meal ready to go on busy days.

Step-by-Step Instructions

Step 1: Prepare the Lasagna Noodles

1. Cook the Noodles: If you’re using regular lasagna noodles, cook them according to package instructions until they are al dente. Drain and set aside, separating them slightly to prevent sticking.
2. No-Boil Option: If you’re using no-boil noodles, you can skip this step. They’ll cook while the lasagna bakes.

Step 2: Prepare the Mushroom and Spinach Filling

1. Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 8-10 minutes. Stir occasionally to ensure even cooking.
3. Add the Spinach: If using fresh spinach, add it to the skillet and cook until wilted. If using frozen spinach, make sure it is thawed and well-drained before adding. Season with salt, black pepper, and a pinch of nutmeg for extra depth of flavor. Stir to combine and cook for another 2-3 minutes. Remove the filling from the heat and set aside.

Step 3: Make the Creamy White Sauce

1. Melt the Butter: In a medium saucepan, melt the butter over medium heat.
2. Add the Flour: Once the butter is melted, add the flour and whisk continuously for 2-3 minutes to cook out the raw flour taste. This forms a roux, which will thicken the sauce.
3. Add Milk and Cream: Gradually pour in the milk and heavy cream (if using), whisking continuously to prevent lumps. Continue cooking and whisking for about 5-7 minutes, or until the sauce thickens and coats the back of a spoon.
4. Season the Sauce: Add salt, black pepper, dried basil, thyme, and nutmeg. Stir to combine, adjusting seasoning to taste. Remove from heat.

Step 4: Assemble the Lasagna

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Layer the Ingredients: Spread a thin layer of the creamy white sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
3. First Layer of Noodles: Place a layer of lasagna noodles over the sauce.
4. Spread the Filling: Spread 1/3 of the mushroom and spinach filling over the noodles. Pour about 1/4 of the white sauce over the filling and sprinkle with a handful of mozzarella and Parmesan cheese.
5. Repeat Layers: Repeat the process for two more layers: noodles, filling, sauce, and cheeses.
6. Top Layer: For the final layer, place noodles on top, spread with the remaining white sauce, and sprinkle generously with the remaining mozzarella and Parmesan cheeses.

Step 5: Bake the Lasagna

1. Cover and Bake: Cover the lasagna with aluminum foil and bake for 30 minutes.
2. Remove Foil and Continue Baking: After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
3. Broil for Extra Golden Crust: If desired, switch the oven to broil for the last 1-2 minutes to achieve a golden, crispy top. Watch closely to prevent burning.
4. Let It Rest: Remove the lasagna from the oven and allow it to rest for 10-15 minutes before cutting. This helps the layers set and makes slicing easier.

Tips for Perfect Mushroom and Spinach Lasagna

1. Use Fresh Herbs: Fresh herbs like basil and thyme add great flavor to the filling and sauce.
2. Sauté Mushrooms Until Browned: Cooking mushrooms until they’re golden brings out their earthy flavor and prevents the filling from becoming too watery.
3. Choose Whole Milk for the Sauce: Whole milk makes a creamier sauce, but you can substitute 2% if desired.
4. Drain Frozen Spinach Well: If using frozen spinach, press out as much moisture as possible to avoid a watery filling.
5. Make Ahead: You can prepare and assemble the lasagna a day in advance. Just cover and refrigerate it, then bake as directed.

Serving Suggestions

1. Garlic Bread: Serve with a side of garlic bread or breadsticks for a satisfying meal.
2. Green Salad: Pair with a fresh green salad with vinaigrette to balance the richness of the lasagna.
3. Roasted Vegetables: Roasted vegetables like carrots, broccoli, or asparagus make a healthy, colorful side.

Variations and Additions

1. Add Ricotta Cheese: For a creamier layer, add dollops of ricotta cheese in between layers.
2. Include Artichokes: Artichoke hearts add a tangy flavor that pairs well with spinach and mushrooms.
3. Try Different Mushrooms: Use a mix of wild mushrooms like shiitake, oyster, and cremini for a more complex flavor.

Frequently Asked Questions

1. Can I make this lasagna ahead of time?
Yes! You can prepare and assemble the lasagna, then cover and refrigerate it for up to 24 hours before baking. Alternatively, bake it fully and reheat when ready to serve.

2. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

3. Can I freeze this lasagna?
Yes, you can freeze it before baking. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Bake from frozen, adding about 20-30 minutes to the bake time.

4. Can I add meat to this recipe?
Absolutely! Adding cooked sausage, chicken, or ground beef to the filling can add another layer of flavor and make it heartier.

5. What if I don’t have fresh spinach?
Frozen spinach works just as well. Thaw it, squeeze out excess water, and use it in the filling.

Final Thoughts

This Creamy Mushroom and Spinach Lasagna is the ultimate comfort food, with layers of pasta, rich sauce, and a savory vegetable filling. It’s a delicious meat-free option that’s hearty enough to satisfy everyone at the table. Perfect for family dinners, holidays, or a cozy night in, this lasagna is a meal you’ll want to make again and again! Enjoy each creamy, cheesy bite of this deliciously satisfying dish.

Yield: 8

Creamy Mushroom and Spinach Lasagna Recipe

Print

This Creamy Mushroom and Spinach Lasagna combines the earthy richness of mushrooms, the fresh flavor of spinach, and a luscious white sauce to make a dish that’s indulgent, comforting, and perfect for family dinners or special occasions. The layers of pasta, creamy sauce, and savory filling create a harmonious blend of textures and flavors. This recipe will guide you through making a restaurant-quality lasagna with every delicious layer carefully crafted for maximum flavor.

Prep Time 20 minutes

Cook Time 45 minutes

Ingredients

• 12 lasagna noodles, cooked according to package instructions
• 2 tbsp olive oil
• 1 lb mushrooms, sliced (cremini, white, or a mix)
• 4 cups fresh spinach, roughly chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish, optional)
• For the Creamy White Sauce:
• 4 tbsp butter
• ¼ cup all-purpose flour
• 3 cups milk (whole milk or 2%)
• ½ tsp ground nutmeg
• Salt and pepper, to taste

Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
   
2. Cook the Mushrooms and Spinach:
   In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release moisture and become golden brown, about 5-7 minutes. Add spinach and garlic, cooking until spinach wilts, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
   
3. Prepare the Creamy White Sauce:
   In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Slowly pour in the milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes. Add nutmeg, salt, and pepper to taste. Remove from heat.
   
4. Assemble the Lasagna:
   Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Layer with 3 lasagna noodles, then spread a layer of ricotta cheese, mushroom-spinach mixture, a sprinkle of mozzarella, and a bit of Parmesan. Drizzle a little white sauce over the layers. Repeat the layering process, ending with a final layer of noodles, white sauce, and the remaining mozzarella and Parmesan cheeses on top.
   
5. Bake:
   Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
   
6. Serve:
   Remove from the oven and let sit for 5-10 minutes before slicing. Garnish with fresh chopped parsley if desired.

Notes

• Make-Ahead Tip: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake as directed when ready to serve.

• For Extra Flavor: Add a pinch of Italian seasoning or fresh thyme to the mushroom and spinach mixture.