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Creamy Spinach and Mushroom Lasagna Recipe

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4.1 from 3 reviews

This Creamy Spinach and Mushroom Lasagna features layers of sautéed spinach and mushrooms combined with a rich ricotta cheese mixture and a velvety white sauce. Layered with tender lasagna noodles, topped with mozzarella cheese, and baked to bubbly perfection, this lasagna is a hearty, comforting vegetarian dish perfect for gatherings or family dinners.

Ingredients

For the Filling:

  • 4 Tbsp. unsalted butter
  • 1/2 cup white onion or shallot, finely diced
  • 6 cloves garlic, minced
  • 1 tsp. kosher salt
  • Freshly ground black pepper, to taste
  • 8 oz. white mushrooms, finely chopped
  • 1 Tbsp. Italian seasoning
  • 16 oz. frozen spinach, thawed and drained
  • 30 oz. whole milk ricotta cheese
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped
  • 8 oz. low moisture mozzarella cheese, shredded, divided
  • 1 lb. lasagna noodles (about 20 noodles)

For the White Sauce:

  • 5 Tbsp. unsalted butter
  • 5 Tbsp. all-purpose flour
  • 5 cups whole milk, room temperature
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 1 tsp. kosher salt, or more to taste
  • Freshly ground black pepper, to taste
  • 1/2 tsp. ground nutmeg

Instructions

  1. Prepare Spinach: Thaw the frozen spinach completely and squeeze out as much excess liquid as possible using a steamer basket or cheesecloth for best results. This ensures your filling won’t be watery.
  2. Cook Lasagna Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Lay noodles flat on parchment sheets and lightly drizzle olive oil on top to prevent sticking during assembly.
  3. Sauté Onions and Mushrooms: In a large nonstick skillet over medium-high heat, melt 4 tablespoons of butter. Add diced onions, salt, and pepper, sautéing for 2-3 minutes until soft. Stir in minced garlic and cook an additional minute. Add chopped mushrooms and Italian seasoning, cooking about 7-10 minutes until mushrooms release moisture and it evaporates. Remove from heat, stir in drained spinach and adjust seasoning with salt and pepper. Set mixture aside to cool.
  4. Mix Ricotta Filling: In a large bowl, combine whole milk ricotta, grated Parmesan, half of the shredded mozzarella, eggs, and chopped parsley. Once the spinach and mushroom mixture has cooled, fold it into the ricotta mixture thoroughly.
  5. Make White Sauce (Béchamel): In a heavy-bottomed saucepan over medium heat, melt 5 tablespoons of butter. Whisk in flour to form a roux and cook for about 1 minute. Gradually whisk in the room temperature milk, adding it slowly while continuously whisking to avoid lumps. Continue whisking and cooking until the sauce thickens and begins to boil. Remove from heat, then stir in Parmesan, nutmeg, salt, and pepper to taste.
  6. Assemble Lasagna: Preheat oven to 375°F (190°C). Spread about 1/2 cup of white sauce evenly on the bottom of a 9×13 inch oven-safe dish. Arrange an even layer of lasagna noodles over the sauce, tearing noodles as needed to fit. Spread one-third of the spinach/mushroom/ricotta filling evenly over the noodles, then spoon 1/2 cup of white sauce on top. Repeat layering two more times with noodles, filling, and white sauce. For the final top layer, place noodles, spread remaining white sauce, and sprinkle the remaining shredded mozzarella cheese evenly over the surface.
  7. Bake: Lightly spray one side of a piece of foil with non-stick spray and cover the lasagna with the greased side facing down. Bake covered with foil for 30 minutes. Remove foil and bake an additional 10 minutes uncovered until the top is golden brown and bubbly. Optionally, broil for 1-3 minutes watching carefully to prevent burning.
  8. Cool and Serve: Allow the lasagna to cool for at least 15 minutes before slicing and serving. This resting time helps the layers set for easier serving and enhances flavor melding.

Notes

  • Ensure to squeeze spinach very well to prevent watery lasagna layers.
  • Use whole milk ricotta for creamier texture compared to part-skim varieties.
  • Allow lasagna to cool before cutting to help it hold its shape.
  • Broil carefully at the end if you want a crispier cheese topping, but watch closely to avoid burning.
  • Lasagna noodles can be prepped ahead and refrigerated, covered in oil to prevent sticking.
  • Leftovers can be stored covered in the refrigerator up to 3 days or frozen for up to 3 months.

Find it online: https://recipesbyliza.com/creamy-spinach-and-mushroom-lasagna-recipe/