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Creamy Spinach Mushroom Lasagna Recipe

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4.4 from 57 reviews

  • Author: Jane
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Creamy Spinach Mushroom Lasagna is a rich and comforting vegetarian pasta bake featuring layers of tender lasagna noodles, a creamy ricotta cheese filling, sautéed mushrooms and spinach, velvety béchamel sauce, and melted mozzarella cheese. This indulgent yet wholesome dish is perfect for family dinners, holiday meals, or advance meal prep, delivering hearty and flavorful Italian-inspired comfort food.

Ingredients

Vegetable Filling

  • 2 tablespoons olive oil
  • 8 oz (225 g) mushrooms, sliced
  • 4 cups fresh spinach
  • 2 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1 teaspoon Italian seasoning

Cheese Filling

  • 2 cups ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese

For Assembly

  • 12 lasagna noodles, cooked
  • 2 cups béchamel (white sauce)
  • 3 cups shredded mozzarella cheese
  • Fresh parsley, chopped (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
  2. Sauté Vegetables: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5 to 6 minutes until they turn brown and tender. Add minced garlic and fresh spinach to the pan, cooking until the spinach wilts. Season the mixture with salt, black pepper, and 1 teaspoon of Italian seasoning for flavor.
  3. Prepare Cheese Filling: In a mixing bowl, combine 2 cups ricotta cheese with 1 large egg and ½ cup grated Parmesan cheese. Mix thoroughly until the ingredients are evenly incorporated, creating a smooth filling.
  4. Layer the Lasagna: Spread a thin layer of béchamel sauce in the bottom of a 9×13-inch baking dish to prevent sticking. Begin layering by placing cooked lasagna noodles over the sauce. Spread a portion of the ricotta cheese mixture evenly on the noodles, followed by a layer of sautéed spinach and mushrooms. Add another layer of béchamel sauce and sprinkle some shredded mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a top layer of béchamel sauce and the remaining mozzarella cheese.
  5. Bake Covered: Cover the baking dish loosely with aluminum foil to keep moisture in and bake in the preheated oven for 40 minutes.
  6. Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes. This step browns the top and allows the cheese to become golden and bubbling.
  7. Rest and Serve: Allow the lasagna to rest for 10 to 15 minutes after baking to set before slicing and serving. Optionally, sprinkle chopped fresh parsley for garnish.

Notes

  • For a non-vegetarian twist, add cooked chicken to the vegetable filling layers.
  • Prepare the lasagna up to one day ahead and refrigerate it before baking for convenience and flavor development.
  • Store leftovers in the refrigerator for up to 4 days or freeze for longer storage without compromising taste.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://cookingmomy.com/creamy-spinach-mushroom-lasagna-recipe/