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Creamy Spinach Mushroom Lasagna

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A creamy vegetarian lasagna layered with spinach, mushrooms, ricotta, and a velvety white béchamel sauce, topped with mozzarella for a golden, bubbly finish.

  • Author: Tina
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

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

For the white sauce: 5 Tbsp unsalted butter, 5 Tbsp flour, 5 cups whole milk (room temperature), 1/2 cup finely grated Parmigiano Reggiano, 1 tsp kosher salt (or more to taste), black pepper, 1/2 tsp ground nutmeg

Instructions

  1. Thaw spinach and squeeze out excess water thoroughly.
  2. Cook lasagna noodles until al dente, drain, rinse in cold water, and lay flat on parchment paper. Drizzle lightly with olive oil to prevent sticking.
  3. In a large skillet over medium-high heat, melt butter. Add onion, salt, and pepper; sauté 2–3 minutes. Add garlic and cook 1 minute. Stir in mushrooms and Italian seasoning; cook 7–10 minutes until liquid evaporates. Add spinach, season to taste, and let cool.
  4. In a bowl, mix ricotta, Parmesan, half the mozzarella, eggs, and parsley. Add cooled spinach–mushroom mixture and stir to combine.
  5. For the white sauce, melt butter in a saucepan, whisk in flour to form a roux, and cook 1 minute. Gradually whisk in milk, cooking until thickened. Stir in Parmesan, nutmeg, salt, and pepper.
  6. Preheat oven to 375°F (190°C). Spread 1/2 cup white sauce in a 9×13-inch baking pan.
  7. Layer noodles, one-third spinach–ricotta mixture, 1/2 cup white sauce, and repeat for two more layers. Top with final noodles, remaining sauce, and mozzarella.
  8. Cover with greased foil and bake 30 minutes. Remove foil and bake 10 minutes more until golden and bubbly. Rest 15 minutes before serving.

Notes

  • Drain spinach very well to prevent watery lasagna.
  • Cook mushrooms until liquid is completely gone for best texture.
  • Can be assembled ahead and refrigerated up to 24 hours before baking.
  • Halve recipe for an 8×8-inch dish and adjust cooking time slightly.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-spinach-mushroom-lasagna/