Creamy Mushroom and Spinach Lasagna

By Martha

Everyday Kitchen Bliss!

October 11, 2024

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Why You’ll Love This Recipe:

Vegetarian-Friendly: A great meatless meal that doesn’t compromise on flavor.
Comforting and Creamy: Layers of creamy sauce and melted cheese make this dish irresistibly comforting.
Great for Meal Prep: Tastes even better the next day, making it ideal for leftovers.
Customizable: Easily adaptable to include other vegetables or a different cheese blend.

Ingredients You’ll Need:

12 lasagna noodles
2 tablespoons olive oil
1 lb mushrooms, sliced
3 cloves garlic, minced
5 cups fresh spinach
3 cups ricotta cheese
2 cups mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, grated
2 cups heavy cream
1/4 teaspoon nutmeg
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk

How to Make Creamy Mushroom and Spinach Lasagna:

Step-by-Step Instructions:

Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Cook the Lasagna Noodles
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions. Drain the noodles and lay them out flat on a baking sheet or towel to prevent sticking.
Prepare the Mushroom and Spinach Filling
Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until they are browned and tender. Stir in the minced garlic and fresh spinach, cooking for another 2-3 minutes until the spinach wilts. Season with salt and pepper. Remove the skillet from the heat and set aside.
Make the Cream Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking continuously for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Once the sauce begins to thicken, add the heavy cream, nutmeg, salt, and pepper. Stir in half of the grated Parmesan cheese until melted and the sauce is smooth. Remove from heat.
Assemble the Lasagna
Spread a thin layer of the cream sauce over the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce. Add a portion of the mushroom and spinach mixture, followed by dollops of ricotta cheese, a sprinkle of mozzarella, and more cream sauce. Continue layering in this order until all the ingredients are used, finishing with a final layer of noodles topped with the remaining mozzarella and Parmesan cheese.
Bake
Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. For a crispier top, broil for the last 2-3 minutes.
Serve
Allow the lasagna to rest for 10 minutes before slicing. This helps it set and makes serving easier. Enjoy the creamy, cheesy goodness while it’s warm.

Helpful Tips:

For a touch of heat, sprinkle some red pepper flakes into the mushroom and spinach mixture.
Make it healthier by using whole wheat lasagna noodles.
To save time, you can prepare the mushroom filling and cream sauce a day ahead.
Freeze for later: Assemble the lasagna, cover tightly, and freeze before baking. When ready to eat, bake from frozen, adding an extra 20 minutes to the baking time.

Details:

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Notes:

Nutritional Information:
Approximately 450 kcal per serving
(Note: Actual values may vary based on exact ingredients used)

Frequently Asked Questions:

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Be sure to thaw and drain it well to remove excess water before adding it to the mushroom mixture.

How can I make this lasagna gluten-free?
Substitute regular lasagna noodles with gluten-free lasagna noodles and use a gluten-free flour blend in the cream sauce.

Can I add other vegetables?
Absolutely! This recipe is versatile. Try adding sautéed zucchini, bell peppers, or even artichoke hearts.

What’s the best way to store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or cover the dish with foil and warm in the oven at 350°F (175°C) for about 20 minutes.

Storage Instructions:

Refrigerate: Place cooled lasagna in an airtight container for up to 4 days.
Freeze: Wrap portions tightly in aluminum foil or freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Conclusion

This Creamy Mushroom and Spinach Lasagna is the ultimate comfort food for any occasion. With its layers of rich flavors and satisfying texture, it’s sure to become a favorite in your home. Whether you’re serving it for a family meal or a special dinner, you’ll love how simple yet delicious this recipe is.

Creamy Mushroom and Spinach Lasagna

Author: Martha

Print Recipe

Description

Ingredients

Scale

12 lasagna noodles
2 tablespoons olive oil
1 lb mushrooms, sliced
3 cloves garlic, minced
5 cups fresh spinach
3 cups ricotta cheese
2 cups mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, grated
2 cups heavy cream
1/4 teaspoon nutmeg
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk

Instructions

Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Cook the Lasagna Noodles
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package directions. Drain the noodles and lay them out flat on a baking sheet or towel to prevent sticking.
Prepare the Mushroom and Spinach Filling
Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes, until they are browned and tender. Stir in the minced garlic and fresh spinach, cooking for another 2-3 minutes until the spinach wilts. Season with salt and pepper. Remove the skillet from the heat and set aside.
Make the Cream Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking continuously for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Once the sauce begins to thicken, add the heavy cream, nutmeg, salt, and pepper. Stir in half of the grated Parmesan cheese until melted and the sauce is smooth. Remove from heat.
Assemble the Lasagna
Spread a thin layer of the cream sauce over the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce. Add a portion of the mushroom and spinach mixture, followed by dollops of ricotta cheese, a sprinkle of mozzarella, and more cream sauce. Continue layering in this order until all the ingredients are used, finishing with a final layer of noodles topped with the remaining mozzarella and Parmesan cheese.
Bake
Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly. For a crispier top, broil for the last 2-3 minutes.
Serve
Allow the lasagna to rest for 10 minutes before slicing. This helps it set and makes serving easier. Enjoy the creamy, cheesy goodness while it’s warm