Description
This Creamy Spinach Mushroom Lasagna is a rich and comforting Italian-inspired vegetarian dish featuring layers of tender pasta, sautéed mushrooms, fresh spinach, and a luscious creamy cheese sauce. Baked to golden perfection and bubbling with mozzarella and Parmesan, it’s a perfect meatless main course that satisfies every craving.
Ingredients
Scale
Pasta
- 9 lasagna noodles (regular or oven-ready)
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 5 cups fresh spinach, roughly chopped
Seasonings and Spices
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg (optional)
Cheese and Dairy
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the noodles: Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to the package directions until al dente. Drain and set aside. Oven-ready noodles do not require pre-cooking.
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Stir in sliced mushrooms, salt, pepper, and thyme. Cook for 7–9 minutes until the mushrooms release their liquid and start to brown. Finally, add the chopped spinach and cook until wilted, about 2–3 minutes.
- Make the creamy sauce: Sprinkle the flour over the vegetables and stir for 1 minute to form a roux. Slowly pour in the milk while stirring constantly to avoid lumps. Continue stirring and cooking for 3–5 minutes until the sauce thickens slightly. Remove from heat and stir in ricotta cheese, half of the Parmesan cheese, and nutmeg if using, creating a creamy mushroom-spinach mixture.
- Assemble the lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the creamy mushroom-spinach sauce on the bottom. Layer 3 noodles over the sauce, then spread more sauce on top and sprinkle with a portion of the shredded mozzarella. Repeat the layering twice more, ending with a final layer of sauce and topping with the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10–15 minutes until the cheese on top is golden and bubbly.
- Rest and serve: Let the lasagna rest for 10 minutes after baking. This helps the layers set and makes slicing easier. Serve warm and enjoy your creamy, cheesy spinach mushroom lasagna.
Notes
- Add red pepper flakes to the sauce if you prefer a spicy kick.
- Incorporate chopped artichokes for added texture and flavor variation.
- This lasagna can be assembled ahead of time and refrigerated overnight before baking to save time on the day of serving.
