If you are craving a wholesome, comforting dish that feels like a warm hug on a plate, this Creamy Spinach Mushroom Lasagna Recipe is exactly what you need. Bursting with layers of tender noodles, sautéed mushrooms, fresh spinach, and a dreamy, velvety ricotta-based white sauce, this vegetarian delight combines rich flavors and inviting textures that make every bite pure joy. It’s a perfect way to elevate your dinner routine with a luscious Italian classic that feels fresh and comforting all at once.
Ingredients You’ll Need
Every ingredient in this recipe plays a simple yet essential role, bringing vibrant flavors, creamy textures, and fresh colors that combine into a harmonious dish. Using quality produce and pantry staples guarantees the best possible Creamy Spinach Mushroom Lasagna Recipe experience.
- 9 lasagna noodles: Cooked and drained perfectly to hold layers without breaking apart.
- 2 tablespoons olive oil: For sautéing onions and mushrooms, adding a subtle richness.
- 1 small onion, finely chopped: Adds sweetness and depth when softened.
- 3 cloves garlic, minced: Gives that quintessential punch of savory flavor.
- 16 ounces mushrooms (cremini or button), sliced: Provides an earthy, meaty texture that complements the creamy elements.
- 10 ounces fresh spinach, chopped: Adds vibrant color and a mild, fresh taste.
- 1/4 teaspoon nutmeg: Just a pinch to enhance the creamy sauce with warm undertones.
- Salt and pepper to taste: Vital for balancing all flavors.
- 2 tablespoons unsalted butter: Forms the base of the decadent white sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce to a luscious consistency.
- 2 cups whole milk: Creates that rich, creamy texture every good sauce needs.
- 1 cup ricotta cheese: Brings creaminess and a touch of tanginess to the layers.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully to bind everything together.
- 1/2 cup grated Parmesan cheese: Adds a sharp, salty finish on top.
- Fresh parsley for garnish (optional): A pop of green and fresh flavor when serving.
How to Make Creamy Spinach Mushroom Lasagna Recipe
Step 1: Sauté the Vegetables
Begin by heating olive oil in a large skillet over medium heat. Toss in the finely chopped onion, cooking it until soft and translucent, releasing its natural sweetness. Add the minced garlic and your sliced mushrooms, stirring as they cook down and the moisture evaporates, bringing out their earthy depth. Finally, fold in the chopped spinach with a sprinkle of nutmeg, salt, and pepper, and cook just until the spinach is wilted and vibrant. This creates the flavorful vegetable base crucial for our lasagna layers.
Step 2: Prepare the Creamy White Sauce
In a separate saucepan, melt the butter gently over medium heat. Whisk in flour and let it cook for a minute to form a roux — this step ensures your sauce won’t taste floury. Slowly add the whole milk while whisking constantly, resulting in a smooth mixture that thickens after 4 to 5 minutes. Remove from heat and fold in the ricotta cheese, seasoning with salt and pepper to taste. This silky sauce will tie the layers together with irresistible creaminess.
Step 3: Assemble the Lasagna Layers
Now, in a 9×13-inch baking dish, spread a thin layer of the white sauce on the bottom to prevent sticking. Lay down 3 cooked lasagna noodles side by side, then spread one-third of your mushroom-spinach mixture evenly over them. Spoon on a layer of white sauce and sprinkle with mozzarella cheese. Repeat this layering process twice more, making sure to finish with a generous topping of white sauce, mozzarella, and a dusting of Parmesan cheese for that bubbling golden crust.
Step 4: Bake to Perfection
Cover the dish tightly with foil and bake in your preheated oven at 375°F (190°C) for 25 minutes. Remove the foil to let the top brown and bubble beautifully, baking for an additional 15 minutes. Let the lasagna rest for at least 10 minutes before slicing — this resting time lets everything set so your slices hold their shape and each bite is pure bliss.
How to Serve Creamy Spinach Mushroom Lasagna Recipe
Garnishes
A sprinkle of fresh parsley is a simple yet elegant way to brighten each serving. If you like, add a drizzle of high-quality extra virgin olive oil or a few shavings of Parmesan for an extra touch of flavor and visual appeal.
Side Dishes
Pair this creamy dish with a crisp, light salad like arugula with lemon vinaigrette or roasted cherry tomatoes to cut through the richness. Garlic bread or a crusty baguette are perfect companions, allowing you to scoop up every last bit of the luscious sauce.
Creative Ways to Present
For a crowd-pleaser, serve the lasagna in individual small ramekins layered the same way for personalized portions. Garnish each with microgreens or a tiny sprig of basil to impress. Alternatively, bake this as a casserole and offer extra toppings on the side for guests to customize their slices.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover creamy spinach mushroom lasagna tightly covered in the refrigerator for up to 3 days. It holds well and flavors often deepen over time, making your next meals equally delightful.
Freezing
This lasagna freezes wonderfully. Wrap it tightly in foil or place it in an airtight container before freezing. It will keep well for up to 2 months, making it ideal for meal prep or busy weeknights when you crave comfort without extra effort.
Reheating
To reheat, thaw overnight in the fridge if frozen. Warm it up in the oven at 350°F (175°C) covered with foil for about 20 minutes or until heated through. Alternatively, microwave individual servings on medium power to keep the texture creamy and smooth.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw it completely and squeeze out any excess water to avoid making the lasagna soggy. Frozen spinach works great and keeps the dish just as flavorful and nutritious.
Is this recipe suitable for vegans?
This particular Creamy Spinach Mushroom Lasagna Recipe includes dairy products like ricotta, mozzarella, and butter, so it is not vegan. However, you could substitute with plant-based alternatives to make a vegan-friendly version.
Can I add protein to this recipe?
Yes, for extra protein, stir in cooked shredded chicken or substitute cottage cheese for ricotta. Lentils or crumbled tofu also make great additions if you want to stick with a vegetarian option.
What type of mushrooms work best?
Cremini or button mushrooms are perfect here for their mild, earthy flavor. You can also explore portobello or shiitake for a deeper, more robust mushroom taste if you prefer.
How do I prevent the lasagna from becoming watery?
Ensuring mushrooms are well sautéed and most of their moisture cooked off, along with draining spinach properly, helps keep the layers from becoming watery. Also, spreading the layered ingredients evenly and not overloading any section will maintain the ideal texture.
Final Thoughts
I can’t recommend this Creamy Spinach Mushroom Lasagna Recipe enough for anyone who loves a crowd-pleasing, veggie-packed meal bursting with flavor and creamy goodness. It’s easy to make, feels indulgent without being heavy, and perfectly balances richness with freshness. Give yourself the gift of this delicious dish soon — your taste buds will thank you with every cozy, cheesy bite.
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Creamy Spinach Mushroom Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Spinach Mushroom Lasagna is a delightful vegetarian main course combining tender lasagna noodles layered with a rich white sauce, sautéed mushrooms, and fresh spinach. Enhanced with ricotta, mozzarella, and Parmesan cheeses, it offers a luscious, comforting meal perfect for family dinners or special occasions.
Ingredients
Lasagna Components
- 9 lasagna noodles, cooked and drained
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (cremini or button)
- 10 ounces fresh spinach, chopped
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
White Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup ricotta cheese
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking the lasagna later.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until softened, approximately 3 minutes. Then add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and most moisture has evaporated, about 6 to 8 minutes.
- Add Spinach and Seasoning: Stir in the chopped spinach, nutmeg, salt, and pepper. Cook until the spinach wilts completely. Remove the mixture from heat and set aside.
- Prepare White Sauce: In a separate medium saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the whole milk while whisking constantly, cooking for 4 to 5 minutes until the sauce is smooth and thickened.
- Mix Ricotta: Stir ricotta cheese into the thickened white sauce. Adjust seasoning with salt and pepper as needed.
- Assemble Lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Place three cooked lasagna noodles on top. Add one-third of the mushroom-spinach mixture evenly over the noodles, spread a layer of white sauce, and sprinkle some shredded mozzarella. Repeat this layering process two more times, ending with the remaining white sauce, mozzarella, and a generous sprinkle of Parmesan cheese on top.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes at 375°F (190°C).
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the top is golden brown and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes to set before slicing. Optionally, garnish with fresh parsley before serving.
Notes
- Frozen spinach can be used if fresh is unavailable; ensure it is thoroughly thawed and drained before adding.
- For added protein, mix in cooked shredded chicken or substitute ricotta with cottage cheese.
- This lasagna freezes well, making it a great option for meal prep or make-ahead dinners.
