Lasagna lovers, rejoice! This Creamy Spinach & Mushroom Lasagna is a decadent and satisfying dish that’s perfect for family dinners or entertaining guests. Featuring layers of tender pasta, a creamy spinach and mushroom filling, and gooey cheese, this vegetarian lasagna is comfort food at its finest.
Why Youโll Love This Recipe
- Rich and Creamy: The combination of creamy white sauce and sautรฉed mushrooms adds a luxurious texture and flavor.
- Vegetarian-Friendly: Packed with hearty vegetables, this recipe is perfect for vegetarians or anyone looking to enjoy a meatless meal.
- Make-Ahead Option: Assemble it in advance and bake when ready, making it perfect for busy schedules.
- Customizable: Easily swap out ingredients or add your favorite veggies for a personalized touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lasagna noodles
- Fresh spinach
- Mushrooms (button or cremini work well)
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Garlic, minced
- Onion, finely chopped
- Butter
- All-purpose flour
- Milk
- Olive oil
- Salt and pepper
- Nutmeg (optional)
Directions
- Cook the Lasagna Noodles: Boil the noodles according to package instructions. Drain and set aside.
- Prepare the Veggies: Heat olive oil in a skillet. Sautรฉ garlic and onion until fragrant. Add mushrooms and cook until softened. Stir in spinach and cook until wilted. Season with salt and pepper.
- Make the White Sauce: In a saucepan, melt butter and whisk in flour to create a roux. Gradually add milk, whisking constantly to prevent lumps. Cook until thickened and creamy. Season with salt, pepper, and a pinch of nutmeg, if using.
- Assemble the Lasagna: Preheat your oven to 375ยฐF (190ยฐC). In a baking dish, spread a thin layer of white sauce. Add a layer of noodles, followed by the mushroom and spinach mixture, ricotta, mozzarella, and white sauce. Repeat layers, ending with mozzarella and Parmesan on top.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Cool and Serve: Allow the lasagna to cool for 10 minutes before slicing and serving.
Servings and Timing
- Servings: This recipe makes 6-8 servings.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
Variations
- Add Protein: Include cooked chicken, sausage, or tofu crumbles for added protein.
- Vegan Option: Use plant-based ricotta, mozzarella, and milk to make this recipe vegan.
- Swap Veggies: Substitute spinach and mushrooms with zucchini, eggplant, or kale for a different flavor profile.
- Gluten-Free: Use gluten-free lasagna noodles and substitute the flour in the sauce with a gluten-free alternative.
Storage/Reheating
- Storage: Store leftover lasagna in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual portions tightly and freeze for up to 3 months.
- Reheating: Reheat in the oven at 350ยฐF (175ยฐC) until warmed through, or microwave individual servings for 2-3 minutes.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, thaw and drain the frozen spinach thoroughly before using it in the recipe.
2. Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna, cover, and refrigerate for up to 24 hours. Bake as instructed when ready.
3. Can I use no-boil lasagna noodles?
Yes, just ensure there’s enough sauce to fully cover the noodles during baking.
4. How do I prevent the lasagna from drying out?
Cover the dish with foil during the first half of baking to keep the moisture in.
5. Can I add other cheeses?
Feel free to add provolone, Gouda, or Gruyere for extra flavor.
6. What type of mushrooms work best?
Button, cremini, or portobello mushrooms are great options for this recipe.
7. Can I make this in a smaller portion?
Yes, halve the ingredients and bake in a smaller dish.
8. Is nutmeg necessary for the white sauce?
No, it’s optional but adds a subtle warmth to the sauce.
9. How can I prevent the layers from sliding when serving?
Let the lasagna rest for 10-15 minutes before slicing to allow it to set.
10. Can I add red sauce to this recipe?
You can! Add a layer of marinara for a twist on the classic creamy version.
Conclusion
Creamy Spinach & Mushroom Lasagna is a delightful twist on the classic lasagna, offering a rich and comforting meal that’s perfect for any occasion. Whether you’re feeding a crowd or meal-prepping for the week, this dish is sure to please. With simple ingredients and easy steps, you’ll have a wholesome, restaurant-quality lasagna ready in no time. Give it a try and savor every creamy, cheesy bite!
PrintCreamy Spinach & Mushroom Lasagna
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This vegetarian lasagna features layers of tender lasagna noodles, a rich and creamy bรฉchamel sauce, sautรฉed spinach and mushrooms, and a blend of cheeses. It’s a delightful twist on the classic lasagna, offering a creamy texture and savory flavor that’s sure to please everyone at the table.
Ingredients
- Lasagna Noodles:
- 12 lasagna noodles
- Vegetable Filling:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cremini or button mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg
- Bรฉchamel Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
- 1/4 teaspoon ground nutmeg
- Cheese Filling:
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on a parchment-lined baking sheet to prevent sticking.
- Prepare the Vegetable Filling:
- In a large skillet over medium heat, heat the olive oil. Add the diced onion and sautรฉ until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and nutmeg. Remove from heat and set aside.
- Prepare the Bรฉchamel Sauce:
- In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour to form a roux, cooking for 1-2 minutes until light golden.
- Gradually whisk in the warmed milk, ensuring a smooth consistency. Continue to cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Season with salt, pepper, and nutmeg. Remove from heat and set aside.
- Prepare the Cheese Filling:
- In a bowl, combine the ricotta cheese, 1 cup of the mozzarella, Parmesan, egg, chopped parsley, salt, and pepper. Mix until well combined.
- Assemble the Lasagna:
- Preheat the oven to 375ยฐF (190ยฐC).
- In a 9×13-inch baking dish, spread a thin layer of bรฉchamel sauce on the bottom.
- Place a layer of lasagna noodles over the sauce.
- Spread half of the ricotta cheese mixture over the noodles.
- Top with half of the spinach and mushroom mixture.
- Drizzle a layer of bรฉchamel sauce over the vegetables.
- Repeat the layers: noodles, remaining ricotta mixture, remaining spinach and mushrooms, bรฉchamel sauce.
- Finish with a final layer of noodles and the remaining bรฉchamel sauce. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Bake:
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Allow the lasagna to rest for 10-15 minutes before serving to let it set.
Notes
- For added flavor, consider incorporating herbs like basil or oregano into the bรฉchamel sauce.
- Ensure the spinach is well-drained to prevent excess moisture in the lasagna.
- This lasagna can be prepared ahead of time and refrigerated before baking.
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