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–+ servings
Creamy Spinach and Mushroom Lasagna

Creamy Spinach and Mushroom Lasagna

A deliciously creamy spinach and mushroom lasagna, perfect for family gatherings and freezer-friendly.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 400 kcal

Equipment

  • 9x13 baking dish
  • saucepan
  • large pot

Ingredients
  

Lasagna Ingredients

  • 9 noodles lasagna
  • 1 15-ounce package whole milk ricotta
  • 2 10-ounce packages frozen chopped spinach thawed and drained
  • 3 cups shredded mozzarella cheese divided
  • ¾ cup freshly grated Parmesan divided
  • 2 tablespoons chopped fresh parsley leaves

Sauce Ingredients

  • ¼ cup unsalted butter
  • 2 cloves garlic minced
  • 1 pound cremini mushrooms thinly sliced
  • 1 onion diced
  • ¼ cup all-purpose flour
  • 3 cups milk at room temperature
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 pinch nutmeg
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

Cooking Instructions

  • Preheat oven to 350 degrees F.
  • To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
  • In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  • Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, ½ of the ricotta cheese, ½ of the spinach, 1 cup mozzarella cheese and ¼ cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.
  • Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
  • Serve, garnished with parsley, if desired.

Notes

**MAKE-AHEAD**: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through. **TO FREEZE**: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 700mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 3mg
Keyword Comfort Food, Creamy Spinach and Mushroom Lasagna, family recipe, Freezer Friendly, lasagna, Vegetarian Lasagna
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