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This creamy spinach mushroom lasagna combines tender layers of spinach, mushrooms, ricotta, and a smooth white sauce to create a rich and comforting vegetarian dish. Its gooey texture and hearty flavors make it perfect for feeding a crowd or enjoying as a cozy family dinner.
I first made this lasagna for a family gathering, and it quickly became a requested dish every holiday. The way the mushrooms and spinach blend into the creamy filling always impresses guests.
Ingredients
- Unsalted butter: four tablespoons This adds richness and helps build flavor in both the filling and sauce
- White onion or shallot: half a cup finely diced Choose fresh and firm onions to develop sweetness when sautéed
- Garlic: six cloves minced For a fragrant and savory base that permeates the filling
- Kosher salt: one teaspoon plus more Easy to control saltiness to taste
- Black pepper: fresh ground Adds subtle heat and depth
- White mushrooms: eight ounces finely chopped Use fresh white mushrooms for an earthy, meaty texture
- Italian seasoning: one tablespoon A mix of dried herbs like oregano basil and thyme enhances Italian flavors
- Frozen spinach: sixteen ounces thawed and thoroughly drained Removing moisture prevents soggy layers
- Whole milk ricotta: thirty ounces Quality ricotta ensures creaminess and smoothness in the filling
- Parmigiano Reggiano: half a cup grated Aged Parmesan boosts umami and adds a salty bite
- Large eggs: two Bind the filling together while keeping it light
- Fresh parsley: quarter cup chopped Brightens and freshens the ricotta mixture
- Low-moisture mozzarella: eight ounces shredded Divided for melting evenly on top and inside
- All-purpose flour: five tablespoons For thickening the white sauce with a smooth roux
- Whole milk: five cups room temperature Warms slowly into the roux creating a velvety sauce
- Ground nutmeg: half teaspoon Adds subtle warm spice that complements creamy sauces
- Lasagna noodles: one pound about twenty noodles Cooked al dente for texture and holding the layers
- Olive oil: For drizzling cooked noodles to prevent sticking
- Non-stick cooking spray: For covering the lasagna while baking and easy cleanup
Step-by-Step Instructions
- Squeeze Out Spinach:
- Thaw frozen spinach completely then press out as much water as possible using a metal steamer basket or cheesecloth. This step is crucial to avoid watery lasagna layers.
- Cook and Prepare Noodles:
- Boil noodles until just al dente following package instructions. Drain and rinse under cold water to stop cooking. Lay flat on parchment paper and lightly drizzle olive oil to keep them from sticking as you assemble.
- Sauté Aromatics and Mushrooms:
- Melt butter in a large nonstick skillet over medium-high heat. Add onions salt and pepper cooking for two to three minutes until softened then stir in garlic for one minute. Toss mushrooms and Italian seasoning into the skillet and cook for seven to ten minutes until browned and all moisture evaporates. Stir occasionally for even cooking.
- Mix Spinach with Mushroom Mixture:
- Remove skillet from heat and mix in the drained spinach. Taste and adjust salt and pepper. Let this cool completely before adding it to ricotta mixture to avoid scrambling eggs.
- Prepare Ricotta Mixture:
- In a large bowl combine ricotta Parmesan half the mozzarella eggs and chopped parsley until smooth. Fold cooled spinach mushroom filling into this to combine evenly.
- Make the White Sauce:
- In a heavy-bottomed saucepan melt butter over medium heat. Whisk in flour to form a roux and cook about one minute. Slowly add room temperature milk in small amounts whisking constantly to prevent lumps. Continue whisking until the sauce thickens and comes to a boil then remove from heat. Stir in Parmesan nutmeg salt and pepper.
- Assemble the Lasagna:
- Preheat oven to 375 degrees Fahrenheit. Pour a thin layer of white sauce into the bottom of a 9 by 13-inch baking dish. Add a layer of noodles tearing to fit if needed. Spread one third of the spinach ricotta mixture on top then drizzle with white sauce. Repeat layering two more times finishing with noodles on top. Pour remaining white sauce over and sprinkle with remaining mozzarella cheese. Cover with foil sprayed on one side with nonstick spray with the sprayed side facing down.
- Bake and Finish:
- Bake covered for 30 minutes then remove foil and bake 10 more minutes until bubbly and lightly browned. For extra browning broil for a few minutes watching carefully. Allow lasagna to cool 15 minutes before slicing to let it set and hold its shape.
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My favorite part is the sautéed mushroom layer. The way the mushrooms caramelize and concentrate their flavor with Italian herbs means you get a deep savory note in every bite. I often think back to serving this at holiday dinners when everyone eagerly came back for seconds of gooey cheesy goodness.
Storage Tips
Store leftover lasagna covered tightly in the refrigerator for up to four days. You can reheat individual slices in the microwave or warm the entire pan in a 350 degree oven covered with foil until heated through. This lasagna also freezes wonderfully. Wrap portions tightly in plastic wrap and foil then thaw overnight in the fridge before reheating for best texture.
Ingredient Substitutions
For a dairy-free version try using vegan ricotta and almond or oat milk to create the white sauce. Mushrooms can be swapped for other sautéed vegetables like zucchini or eggplant for a new twist. Fresh spinach can replace frozen but make sure to cook and squeeze it dry. Use gluten-free lasagna noodles if you need to avoid wheat.
Serving Suggestions
Serve with a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread or a rustic Italian loaf also pairs perfectly soaking up extra sauce. A glass of your favorite white wine complements the creamy texture and herb flavors beautifully.
Cultural Context
Lasagna is a classic Italian dish known for its layered construction of pasta meat or vegetables cheese and sauce. This vegetarian version stays true to the traditional roots while spotlighting fresh garden ingredients and creamy textures. The white sauce used here is a béchamel which is a staple French technique adopted into Italian cooking adding smoothness that differs from tomato-based versions.
Pro Tips
Toast the flour slightly when making your roux to eliminate any raw flour taste. Always let your mushroom spinach mixture cool before mixing with eggs to keep your filling smooth and not scrambled. Make sure to squeeze out as much moisture from spinach as possible for a firm lasagna that slices cleanly.
Recipe FAQs
- → How do I ensure the spinach layer isn't watery?
Thoroughly drain and squeeze out excess moisture from the spinach using a steamer basket or cheesecloth to prevent a watery final dish.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the layers and refrigerate for up to 24 hours before baking. Just add 10 extra minutes to the covered baking time.
- → What’s the best way to cook the lasagna noodles?
Cook noodles until just al dente, rinse under cold water to stop cooking, then drizzle with olive oil to keep them from sticking.
- → Why is a cooling period important after baking?
Letting the dish cool for at least 15 minutes helps it firm up, making slices hold together without falling apart.
- → How do I get a creamy white sauce without lumps?
Use room temperature milk and whisk constantly while gradually adding it to the butter-flour roux for a smooth béchamel.