Description
This is an easy and delicious creamy spinach mushroom lasagna recipe. It’s a perfect comfort food that’s surprisingly simple to make, ideal for busy weeknights or impressing guests. The recipe features layers of tender noodles, a creamy ricotta and vegetable filling, and a smooth béchamel sauce, all baked to golden perfection.
Ingredients
Scale
- 12 lasagna noodles (regular or no-boil)
- 3 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground nutmeg (optional)
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 375°F (190°C). Cook regular lasagna noodles according to package directions if using; drain and lay flat. No-boil noodles can be used directly.
- Heat olive oil in a large skillet over medium heat. Sauté mushrooms until softened (5-7 minutes). Add spinach and cook until wilted (2-3 minutes). Season with salt and pepper. Remove from heat.
- In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Stir until combined. Gently fold in the sautéed spinach and mushroom mixture. Season with salt and pepper.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, whisking constantly, until thickened. Stir in garlic powder, onion powder, and nutmeg (if using). Season with salt and pepper.
- Spread a thin layer of Béchamel sauce on the bottom of a 9×13 inch baking dish.
- Arrange a layer of lasagna noodles over the sauce.
- Spoon half of the ricotta and veggie mixture evenly over the noodles.
- Ladle about one-third of the remaining Béchamel sauce over the ricotta mixture.
- Add another layer of noodles, followed by the rest of the ricotta and veggie mixture, and another third of the Béchamel sauce.
- Top with the final layer of noodles and spread the remaining Béchamel sauce evenly over the top.
- Cover the baking dish with aluminum foil.
- Bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, until golden brown and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley, if desired.
Notes
- This lasagna is giftable and can be made ahead and refrigerated.
- Leftovers reheat well in the oven or microwave.
- Leftovers can be frozen.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/8th of lasagna)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A