Creamy Spinach and Mushroom Lasagna Recipe

Lasagna is a timeless classic, known for its combination of layers filled with pasta, sauce, cheese, and various fillings. While the traditional version often features ground beef or pork, this Creamy Spinach and Mushroom Lasagna offers a delicious vegetarian alternative. Packed with fresh spinach, earthy mushrooms, and layers of rich, creamy sauces, this lasagna is bound to become a favorite.

The use of béchamel sauce (a creamy white sauce made from butter, flour, and milk) and a ricotta filling provides a rich, velvety texture that complements the spinach and mushrooms perfectly. This recipe is hearty, satisfying, and full of umami flavor.

Whether you’re making it for a weeknight dinner, a special occasion, or a holiday feast, this creamy lasagna will impress everyone at the table.

How to Prepare the Ingredients

Preparing the Spinach

• Fresh Spinach: Rinse the spinach leaves thoroughly to remove any dirt or grit. Once clean, remove the tough stems and roughly chop the leaves.
• Cooking the Spinach: Place a large pan over medium heat and drizzle with olive oil. Add the spinach in batches, cooking until wilted. If you’re using frozen spinach, make sure it’s thawed and well-drained before adding it to the pan.
• Seasoning: Season with salt, pepper, and a pinch of nutmeg for added flavor.

Preparing the Mushrooms

• Cleaning the Mushrooms: Gently wipe mushrooms with a damp cloth or paper towel to remove any dirt. Avoid rinsing them under water as mushrooms absorb moisture.
• Slicing the Mushrooms: Slice the mushrooms thinly for even cooking and to allow their flavor to permeate the lasagna layers.
• Sautéing the Mushrooms: Heat olive oil in a pan over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and begin to brown. Season with salt and pepper to taste.

Making the Ricotta Mixture

• In a mixing bowl, combine ricotta cheese (around 2 cups) with 1 egg, a handful of freshly chopped parsley, and a pinch of salt and pepper. Stir in a small portion of the grated parmesan for added flavor.

Making the Béchamel Sauce

• In a saucepan, melt 4 tablespoons of butter over medium heat.
• Once melted, whisk in 4 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly to avoid burning.
• Slowly whisk in 3 cups of milk and cook the sauce, stirring frequently, until it thickens to a creamy consistency (around 5-7 minutes).
• Season with salt, pepper, and a pinch of nutmeg for warmth and depth.

Assembly of the Lasagna

Now it’s time to layer everything together. Here’s the step-by-step process:

1. Prepare Your Baking Dish: Choose a 9×13-inch baking dish. Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package instructions, then drain and set aside.

2. First Layer of Sauce: Start by spreading a thin layer of béchamel sauce on the bottom of the baking dish to prevent the noodles from sticking.

3. Noodles: Place a layer of cooked lasagna noodles on top of the sauce.

4. Ricotta Mixture: Spread a generous layer of the ricotta mixture over the noodles.

5. Spinach and Mushrooms: Evenly distribute a portion of the sautéed spinach and mushrooms over the ricotta.

6. Béchamel Sauce: Spoon over some of the béchamel sauce to keep the layers moist and creamy.

7. Cheese: Sprinkle a layer of mozzarella cheese and parmesan cheese.

8. Repeat the Layers: Continue layering in this order: noodles, ricotta, spinach and mushrooms, béchamel, and cheese. Repeat this until all ingredients are used up, finishing with a generous layer of mozzarella and parmesan on top.

Baking the Lasagna

Cover the lasagna with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 20 minutes until the top is golden and bubbly.

Let the lasagna sit for 10-15 minutes after removing it from the oven. This allows the flavors to set, and the lasagna will be easier to slice.

Serving Suggestions

This creamy spinach and mushroom lasagna can be served with a variety of sides. Here are a few ideas:

• Garlic Bread: A crunchy and buttery side that complements the creamy lasagna.
• Green Salad: A fresh salad with a light vinaigrette balances out the richness of the lasagna.
• Roasted Vegetables: Carrots, zucchini, and bell peppers make a great side dish to keep things light and healthy.

Variations

There are many ways you can customize this recipe based on your preferences:

• Adding Protein: You can add grilled chicken, tofu, or even a meat substitute to make the dish heartier.
• Herbs: Fresh basil, thyme, or oregano can be added to the ricotta mixture for added flavor.
• Vegan Version: Swap the ricotta and mozzarella for plant-based cheeses and use a dairy-free béchamel sauce made with plant-based milk and butter.

Tips for Success

• Don’t Skip the Resting Time: Allowing the lasagna to rest after baking helps it set and makes it easier to slice.
• Quality Ingredients: Using fresh spinach, high-quality mozzarella, and freshly grated parmesan will really elevate the dish.
• Be Generous with the Sauce: Don’t skimp on the béchamel sauce—it’s what gives the lasagna its creamy richness.

Conclusion

Creamy spinach and mushroom lasagna is a rich, satisfying dish that will please vegetarians and meat-eaters alike. By layering tender pasta with a flavorful ricotta mixture, sautéed spinach and mushrooms, and a creamy béchamel sauce, you’ll create a lasagna that’s not only delicious but also beautifully comforting. Whether for a special occasion or a weeknight dinner, this dish is sure to become a favorite in your recipe collection.

Yield: 6-8

Creamy Spinach and Mushroom Lasagna Recipe

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Lasagna is a timeless classic, known for its combination of layers filled with pasta, sauce, cheese, and various fillings. While the traditional version often features ground beef or pork, this Creamy Spinach and Mushroom Lasagna offers a delicious vegetarian alternative. Packed with fresh spinach, earthy mushrooms, and layers of rich, creamy sauces, this lasagna is bound to become a favorite.

Prep Time 20 minutes

Cook Time 50 minutes

Ingredients

• For the filling:
• 1 lb (450g) fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and drained)
• 1 lb (450g) mushrooms, sliced (cremini or button mushrooms work well)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper, to taste
• For the white sauce (béchamel):
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups milk (whole milk or 2% is best)
• 1 tsp garlic powder
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• For the lasagna:
• 12 lasagna noodles (regular or no-boil)
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C).
   
2. Prepare the filling:
   Heat olive oil in a large skillet over medium heat.
   Add the onions and garlic, cooking until soft and fragrant, about 3 minutes.
   Add the mushrooms and sauté until tender and their moisture evaporates, about 8-10 minutes.
   Add spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper. Remove from heat and set aside.
   
3. Make the white sauce (béchamel):
   In a saucepan, melt butter over medium heat.
   Whisk in flour and cook for 1-2 minutes to form a roux.
   Gradually add the milk while whisking to avoid lumps. Cook for 5-7 minutes until the sauce thickens.
   Stir in garlic powder, nutmeg, salt, and pepper. Remove from heat.
   
4. Assemble the lasagna:
   Cook the lasagna noodles according to package instructions (if not using no-boil noodles).
   In a 9x13-inch baking dish, spread a thin layer of white sauce on the bottom.
   Layer 4 lasagna noodles on top, followed by half of the mushroom and spinach mixture, half of the ricotta cheese, and 1/3 of the mozzarella and Parmesan cheeses.
   Repeat the layers with the remaining noodles, spinach mixture, ricotta, and sauces.
   Top with the final layer of noodles, remaining white sauce, and the rest of the mozzarella and Parmesan cheeses.
   
5. Bake the lasagna:
   Cover with aluminum foil and bake for 30 minutes.
   Remove foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
   
6. Let it rest:
   Remove from the oven and let the lasagna rest for about 10 minutes before serving.

Notes

• You can use store-bought or homemade ricotta. If you like extra creaminess, try using mascarpone cheese in place of ricotta.
• For a gluten-free version, use gluten-free lasagna noodles and ensure the béchamel sauce is made with gluten-free flour.
• If you're not a fan of mushrooms, they can be replaced with other vegetables like zucchini or eggplant.
• Feel free to add cooked chicken or sausage if you want a non-vegetarian version.
• For extra flavor, you can sprinkle fresh herbs like basil or oregano over the layers before baking.