Spinach Mushroom Lasagna Layers (Printable Version)

Layered dish with spinach, mushrooms, ricotta, and creamy white sauce delivers rich, satisfying flavors.

# Everything You’ll Need:

→ Spinach Mushroom Filling

01 - 4 tablespoons unsalted butter
02 - ½ cup white onion, finely diced
03 - 6 garlic cloves, minced
04 - 1 teaspoon kosher salt, plus more to taste
05 - Black pepper, to taste
06 - 8 ounces white mushrooms, finely chopped
07 - 1 tablespoon Italian seasoning
08 - 16 ounces frozen spinach, thawed and thoroughly drained

→ Ricotta Mixture

09 - 30 ounces whole milk ricotta cheese
10 - ½ cup Parmigiano Reggiano, finely grated
11 - 2 large eggs
12 - ¼ cup fresh parsley, chopped
13 - 8 ounces low-moisture mozzarella cheese, shredded and divided

→ White Sauce

14 - 5 tablespoons unsalted butter
15 - 5 tablespoons all-purpose flour
16 - 5 cups whole milk, at room temperature
17 - ½ cup Parmigiano Reggiano, finely grated
18 - 1 teaspoon kosher salt, or to taste
19 - Black pepper, to taste
20 - ½ teaspoon ground nutmeg

→ Assembly

21 - 1 pound lasagna noodles (about 20 noodles)
22 - Olive oil, for drizzling
23 - Non-stick cooking spray

# Steps to Cook:

01 - Completely thaw frozen spinach and squeeze out excess moisture using a metal steamer basket or cheesecloth for optimal drainage.
02 - Boil noodles until al dente per package instructions. Drain, rinse under cold water to halt cooking, lay flat on parchment paper, and drizzle lightly with olive oil to prevent sticking.
03 - Melt butter in a large nonstick skillet over medium-high heat. Add diced onions, kosher salt, and black pepper; sauté for 2 to 3 minutes. Incorporate garlic and cook for 1 minute. Add mushrooms and Italian seasoning, cooking until mushrooms release liquid and evaporate, about 7 to 10 minutes. Stir occasionally.
04 - Remove skillet from heat, stir in thoroughly drained spinach, adjust seasoning with salt and pepper, and allow mixture to cool completely before proceeding.
05 - In a large bowl, blend ricotta, Parmigiano Reggiano, half the shredded mozzarella, eggs, and chopped parsley. Once the spinach-mushroom mixture is cooled, fold it into the ricotta blend until evenly combined.
06 - In a heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually add room temperature milk in increments, whisking continuously to prevent lumps. Continue whisking over medium heat until the sauce boils and thickens. Remove from heat, then stir in Parmigiano Reggiano, nutmeg, salt, and pepper.
07 - Set oven to 375°F. Lightly coat the bottom of a 9x13 inch oven-safe pan with approximately half a cup of white sauce.
08 - Layer lasagna noodles over white sauce, tearing to fit if necessary. Spread one-third of the spinach-ricotta mixture evenly over noodles, drizzle with half a cup white sauce. Repeat layering two more times. Top with a final noodle layer, cover with remaining white sauce, and sprinkle remaining shredded mozzarella.
09 - Cover lasagna with aluminum foil sprayed with non-stick spray on the underside. Bake covered for 30 minutes, then remove foil and bake an additional 10 minutes until the top is golden and bubbly. Optionally broil for a few minutes, watching carefully to avoid burning.
10 - Allow lasagna to rest for at least 15 minutes to firm up before slicing and serving.

# Extra Suggestions:

01 - Thoroughly squeezing out spinach moisture prevents a watery final dish. Using room temperature milk ensures a smooth white sauce. Drizzling noodles with oil prevents sticking during assembly. Cooling the mushroom mixture before combining with ricotta avoids scrambling the eggs. Resting the lasagna before serving helps slices hold their shape.
02 - This recipe yields a large pan suitable for 12 servings. Leftovers keep refrigerated up to 4 days. It can be assembled in advance and refrigerated for up to 24 hours before baking, adding 10 minutes to baking time if doing so.

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