Description
This Easy Creamy Spinach Mushroom Lasagna is a delicious vegetarian twist on the classic Italian dish. Layers of lasagna noodles, ricotta cheese, sautéed mushrooms, spinach, and a creamy white sauce come together to create a comforting and flavorful meal that’s perfect for any occasion.
Ingredients
Scale
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 16 ounces mushrooms, sliced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon ground nutmeg (optional)
- 3 cups shredded mozzarella cheese
Lasagna Noodles:
Sautéed Mushroom-Spinach Mixture:
Ricotta Mixture:
White Sauce:
Additional:
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion and cook for 2–3 minutes. Add garlic and mushrooms, cooking until mushrooms release moisture and begin to brown, about 6–8 minutes. Stir in Italian seasoning, salt, pepper, and spinach. Cook until spinach wilts, then remove from heat.
- Prepare the ricotta mixture: In a bowl, mix ricotta cheese with the egg and Parmesan cheese until smooth. Set aside.
- Make the white sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth. Cook until thickened, 4–5 minutes. Stir in nutmeg and season with salt and pepper to taste.
- Assemble the lasagna: Spread a spoonful of white sauce on the bottom of a greased 9×13-inch baking dish. Layer 3 noodles, half the ricotta mixture, half the mushroom-spinach mixture, a third of the mozzarella, and a layer of white sauce. Repeat the layers. Finish with remaining noodles, white sauce, and mozzarella.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
- Make it ahead and refrigerate overnight before baking.
- For extra richness, use a blend of mozzarella and provolone cheese.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 90mg
