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Hearty Mushroom and Spinach Lasagna Recipe to Savor Every Bite - Featured Image

Hearty Mushroom and Spinach Lasagna Recipe to Savor Every Bite

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Learn how to make delicious Mushroom and Spinach Lasagna. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 12 lasagna noodles (preferably no-boil for convenience)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 16 ounces cremini or button mushrooms, sliced
  • 10 ounces fresh spinach, roughly chopped
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil or parsley, chopped, for garnish

Substitution tip: If you prefer, you can swap whole milk for almond or oat milk for a lighter version. For a vegan twist, use plant-based butter and cheeses, though I find the flavor shifts quite a bit from Mama Lou’s original.

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add minced garlic and cook for another minute, until fragrant.
  4. Stir in the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes. Season with thyme, salt, and pepper.
  5. Add the chopped spinach in batches, stirring until wilted. Remove from heat and set aside.
  6. To make the béchamel sauce, melt butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 2 minutes to form a roux, stirring constantly to prevent browning.
  7. Gradually whisk in the warm milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
  8. Stir in the nutmeg, salt, and pepper to taste. Remove from heat and let cool slightly.
  9. In a mixing bowl, combine ricotta cheese with half of the béchamel sauce. This keeps the filling creamy and light.
  10. Begin assembling: spread a thin layer of béchamel at the bottom of the baking dish to prevent sticking.
  11. Layer 3-4 lasagna noodles on top, then spread half of the mushroom and spinach mixture evenly over the noodles.
  12. Spread half of the ricotta and béchamel mixture on top of the vegetables.
  13. Sprinkle with 1/3 of the shredded mozzarella cheese.
  14. Repeat the layers: noodles, remaining mushroom-spinach mixture, remaining ricotta béchamel, and another 1/3 mozzarella.
  15. Top with the final layer of noodles, spread the remaining béchamel sauce over the top, and sprinkle with the remaining mozzarella and Parmesan cheese.
  16. Cover with foil and bake for 25 minutes. Then remove the foil and bake for another 15 minutes, or until golden and bubbly.
  17. Let the lasagna rest for at least 15 minutes before slicing. This step is key—I learned this from Mama Lou, who always said, “Patience brings the perfect slice.”

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://notesrecipes.com/mushroom-and-spinach-lasagna/