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Creamy Spinach Mushroom Lasagna Recipe

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4.2 from 36 reviews

  • Author: Chef
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Creamy Spinach Mushroom Lasagna is a rich and comforting vegetarian pasta bake featuring tender lasagna noodles layered with a creamy ricotta cheese filling, sautéed mushrooms and fresh spinach, velvety béchamel sauce, and plenty of melted mozzarella cheese. Perfect for family dinners, holidays, or meal prep, this dish offers a satisfying blend of flavors and textures in a wholesome Italian-inspired casserole.

Ingredients

For the Vegetable Filling

  • 2 tablespoons olive oil
  • 8 oz (225 g) mushrooms, sliced
  • 4 cups fresh spinach
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 teaspoon Italian seasoning

For the Cheese Filling

  • 2 cups ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese

For Assembly

  • 12 lasagna noodles, cooked
  • 2 cups béchamel (white sauce)
  • 3 cups shredded mozzarella cheese
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat the Oven: Set the oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the ingredients.
  2. Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 5–6 minutes until they are nicely browned and fragrant. Stir in minced garlic and fresh spinach, cooking until the spinach wilts down. Season this mixture with salt, black pepper, and Italian seasoning to taste.
  3. Prepare the Cheese Mixture: In a medium bowl, combine ricotta cheese, a large egg, and grated Parmesan cheese. Mix until well incorporated to create a smooth, creamy cheese filling.
  4. Layer the Lasagna: Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish. Begin layering with cooked lasagna noodles, then spread some ricotta mixture, followed by the sautéed spinach and mushrooms, a layer of béchamel sauce, and a generous sprinkle of shredded mozzarella cheese. Repeat layers until all ingredients are used, finishing with béchamel sauce and the remaining mozzarella on top.
  5. Bake Covered: Cover the baking dish with foil to prevent excessive browning and bake in the preheated oven for 40 minutes, allowing the layers to cook through and meld together.
  6. Uncover and Brown: Remove the foil and continue baking for an additional 15 minutes. This step will give the top layer of cheese a golden, bubbling finish.
  7. Rest the Lasagna: Let the lasagna rest for 10 to 15 minutes outside the oven before slicing. This helps the layers set, making it easier to cut and serve without losing the structure.

Notes

  • Add cooked chicken to the layers for a non-vegetarian variation that boosts protein and flavor.
  • You can prepare the entire lasagna up to one day in advance, then refrigerate it before baking to save time on serving day.
  • Leftovers keep well in the refrigerator for up to 4 days and can be frozen for longer storage, maintaining great taste and texture when reheated.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

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