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
Scale
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.
