Description
This creamy spinach mushroom lasagna is a comforting Italian main course featuring layers of tender lasagna noodles, sautéed mushrooms and spinach in a rich ricotta-infused creamy sauce, topped with melted mozzarella and Parmesan cheese. It’s a delicious, vegetarian baked pasta dish perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles (regular or no-boil)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Vegetable Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 5 cups fresh spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
Cream Sauce
- 2 tablespoons all-purpose flour
- 2 cups whole milk
Instructions
- Prepare the Noodles: Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to the package instructions until al dente, then drain and set aside. If using no-boil noodles, this step can be skipped.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute. Add the sliced mushrooms and continue cooking until browned and tender, approximately 6 to 8 minutes. Add the fresh spinach and cook until wilted. Season the mixture with salt, black pepper, and nutmeg.
- Make Cream Sauce: Sprinkle the flour over the sautéed vegetables and stir continuously for 1 minute to cook the flour. Slowly whisk in the whole milk, cooking the mixture for 3 to 5 minutes until it thickens into a creamy sauce. Remove the pan from heat and stir in the ricotta cheese until well incorporated.
- Assemble the Lasagna: Spread a thin layer of the spinach and mushroom cream mixture on the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce, then spread more of the spinach mixture on top, followed by a sprinkle of mozzarella and Parmesan cheeses. Repeat this layering process two more times, finishing with the sauce and remaining cheese on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake an additional 10 to 15 minutes until the lasagna is bubbly and the cheese on top is golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set before slicing and serving. This helps the layers firm up for easier serving and enhances the flavors.
Notes
- You can substitute fresh spinach with frozen spinach—just be sure to thaw and squeeze out excess moisture before use.
- Add red pepper flakes for a touch of heat if desired.
- For an extra creamy sauce, you can replace the ricotta mixture with a classic béchamel sauce.
