Easy Creamy Spinach Mushroom Lasagna
A rich and comforting vegetarian lasagna layered with creamy sauce, tender spinach, savory mushrooms, and melted cheese for the perfect family dinner.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
For the Lasagna
12 lasagna noodles, cooked according to package directions
2 tbsp olive oil
16 oz (450 g) mushrooms, sliced
5 cups fresh spinach
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper, to taste
For the Creamy Cheese Filling
15 oz (425 g) ricotta cheese
1 large egg
½ cup grated Parmesan cheese
1 tsp dried parsley
Salt and pepper, to taste
For the White Sauce
4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
For Assembly
3 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley, for garnish (optional)
Instructions
Prepare the Vegetables
Heat olive oil in a large skillet over medium heat.
Add the sliced mushrooms and cook for 6–8 minutes until browned.
Stir in the garlic and cook for 30 seconds.
Add the spinach and cook until wilted.
Season with Italian seasoning, salt, and pepper. Remove from heat and set aside.
Make the Cheese Filling
In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper.
Mix until smooth and well combined.
Prepare the White Sauce
Melt butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the milk and heavy cream until smooth.
Cook, stirring constantly, until the sauce thickens, about 4–5 minutes.
Season with garlic powder, onion powder, salt, and pepper.
Assemble the Lasagna
Preheat the oven to 375°F (190°C).
Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish.
Layer lasagna noodles over the sauce.
Spread one-third of the ricotta mixture over the noodles.
Add one-third of the spinach and mushroom mixture.
Spoon over some white sauce and sprinkle with mozzarella cheese.
Repeat the layers two more times.
Finish with the remaining white sauce, mozzarella, and Parmesan cheese.
Bake
Cover with foil and bake for 25 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until golden and bubbly.
Let the lasagna rest for 10–15 minutes before slicing and serving.
Notes
Baby bella or cremini mushrooms provide the best flavor.
Squeeze excess moisture from spinach if using frozen spinach.
Allow the lasagna to rest before cutting for cleaner slices.
Add a pinch of nutmeg to the white sauce for extra depth of flavor.
This lasagna tastes even better the next day after the flavors meld together.
Find it online: https://allrecipesmade.com/easy-creamy-spinach-mushroom-lasagna/
