Description

This creamy mushroom and spinach lasagna is a rich and comforting dish featuring layers of ricotta, mozzarella, sautéed mushrooms, fresh spinach, and a velvety white sauce made with butter, flour, and whole milk. Enhanced with fresh herbs and nutmeg, it’s baked to golden perfection for a hearty vegetarian main course perfect for family dinners.

Ingredients

Scale

Cheese Mixture

1 cup ricotta cheese
¼ cup shredded mozzarella cheese
2 tbsp freshly grated parmesan cheese
1 small egg, beaten
1 tbsp fresh parsley, chopped
Dash of fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste

Vegetables

½ small sweet yellow onion, diced
2 large handfuls baby spinach
Pinch of crushed red pepper flakes
8 oz button mushrooms, sliced
8 oz cremini mushrooms, sliced
2 cloves garlic, minced

Butter & Sauce

1½ tbsp butter, divided
2½ tbsp butter
2½ tbsp all-purpose flour
2½ cups whole milk
Dash of fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste

Other

No-cook lasagna noodles
Additional shredded mozzarella cheese for layers and topping
Additional freshly grated parmesan cheese for topping
Fresh parsley for garnish
Cooking spray for dish

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Instructions

Prepare the Ricotta Mixture: In a bowl, combine 1 cup ricotta, ¼ cup shredded mozzarella, 2 tbsp grated parmesan, 1 beaten small egg, 1 tbsp chopped parsley, a dash of grated nutmeg, salt, and freshly cracked pepper. Stir well until smooth and set aside.
Cook Onion and Spinach: Heat ½ tablespoon butter in a large skillet over medium heat. Add diced onion and cook for 5 minutes, stirring occasionally until soft. Add baby spinach and a pinch of crushed red pepper flakes; cook while stirring for 1 minute until spinach wilts. Season with salt and pepper, remove from heat, and transfer to a bowl.
Sauté Mushrooms and Garlic: In the same skillet, heat 1 tablespoon butter over medium-high heat. Add sliced button and cremini mushrooms; cook without stirring much for 4 minutes to brown. Stir in minced garlic, season with salt and pepper, and cook for 1 minute. Remove from heat and transfer to a separate bowl.
Make the White Sauce: Heat 2½ tablespoons butter in the skillet over medium-high heat. Stir in 2½ tablespoons flour and whisk continuously for 2 minutes to cook the flour. Slowly pour in 2½ cups whole milk while whisking continuously to avoid lumps. Continue cooking until sauce bubbles and thickens. Season with nutmeg, salt, and pepper. Remove from heat.
Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). Lightly coat an 8 x 8-inch baking dish with cooking spray.
Assemble Lasagna Layers: Spoon a thin layer of white sauce into the bottom of the dish. Layer no-cook lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles, then half the spinach, followed by half the mushrooms, and a light sprinkle of shredded mozzarella. Repeat with a second noodle layer and remaining ricotta, spinach, mushrooms, and mozzarella. Top with a third layer of noodles, pour remaining white sauce evenly, then sprinkle with additional mozzarella and parmesan cheeses.
Bake: Place lasagna in the oven and bake for 40 minutes until bubbly and golden on top.
Rest and Serve: Remove from oven and let cool for 15 minutes. Garnish with fresh parsley. Slice and serve warm. Enjoy your creamy mushroom and spinach lasagna!

Notes

For a quicker version, precook the lasagna noodles if desired, though no-cook noodles work well when baked.
Use fresh mushrooms for best flavor and texture; shiitake or portobello can be substituted.
Adjust seasoning carefully as cheeses add saltiness.
Letting the lasagna rest after baking helps it set and makes slicing easier.
To make it vegan, substitute ricotta and cheeses with plant-based alternatives and use a vegan milk for the white sauce.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 6 g
Sodium: 580 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 100 mg