Description
This Creamy Mushroom and Spinach Lasagna features layers of ricotta, sautéed mushrooms, fresh spinach, and a rich white sauce nestled between no-cook lasagna noodles, baked to golden perfection. It's a comforting vegetarian main course perfect for a cozy family dinner or special occasion.
Ingredients
Scale
Cheese Mixture
- 1 cup ricotta cheese
- ¼ cup shredded mozzarella cheese (plus more for layers and topping)
- 2 tablespoons freshly grated Parmesan cheese (plus more for topping)
- 1 small egg, beaten
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Dash of freshly grated nutmeg
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Vegetables
- ½ small sweet yellow onion, diced
- 2 large handfuls baby spinach
- Pinch of crushed red pepper flakes
- 8 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
White Sauce
- 2½ tablespoons butter (divided: ½ tablespoon for sautéing onion and spinach, 1 tablespoon for mushrooms, 2½ tablespoons for sauce)
- 2½ tablespoons all-purpose flour
- 2½ cups whole milk
- Dash of freshly grated nutmeg
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Other
- No-cook lasagna noodles
- Cooking spray for baking dish
Instructions
- Prepare ricotta mixture. In a medium bowl, combine ricotta cheese, ¼ cup shredded mozzarella, 2 tablespoons freshly grated Parmesan, beaten egg, chopped fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked black pepper. Stir thoroughly until smooth and well combined. Set aside.
- Sauté onion and spinach. Heat ½ tablespoon butter in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, for 4 to 5 minutes until softened. Add baby spinach and a pinch of crushed red pepper flakes, cooking while stirring constantly for 1 minute until spinach begins to wilt. Season with salt and pepper, then transfer to a bowl and set aside.
- Sauté mushrooms and garlic. In the same skillet, heat 1 tablespoon butter over medium-high heat. Add sliced button and cremini mushrooms and cook undisturbed for 3 to 4 minutes to develop color. Stir occasionally, then add minced garlic. Season with salt and pepper. Cook, stirring constantly, for 1 minute. Remove from heat and transfer to a separate bowl.
- Make white sauce (béchamel). Using the same skillet, melt remaining 2½ tablespoons butter over medium-high heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to eliminate raw flour taste. Gradually pour in whole milk while whisking continuously. Continue whisking and cooking over medium heat until sauce becomes bubbly and thickened. Season with a dash of nutmeg, salt, and pepper. Remove from heat.
- Preheat oven and prepare baking dish. Preheat oven to 375 degrees Fahrenheit. Lightly coat an 8 x 8-inch baking dish with cooking spray to prevent sticking.
- Assemble the lasagna. Spoon a thin layer of white sauce onto the bottom of the baking dish. Arrange a layer of no-cook lasagna noodles on top. Spread a generous portion of the ricotta mixture over the noodles, followed by half of the sautéed spinach mixture and then half of the sautéed mushrooms. Sprinkle lightly with shredded mozzarella. Repeat with another layer of noodles and the remaining ricotta, spinach, mushrooms, and mozzarella. Top with a final layer of noodles, spread the remaining white sauce evenly, and finish by sprinkling additional shredded mozzarella and freshly grated Parmesan on top.
- Bake the lasagna. Place the assembled lasagna in the preheated oven and bake for 40 minutes or until bubbling and the cheese on top turns golden brown.
- Cool and serve. Remove the lasagna from the oven and let it cool for 10 to 15 minutes. Garnish with additional fresh parsley, slice, and serve warm. Enjoy your creamy mushroom and spinach lasagna!
Notes
- For easier slicing, allow the lasagna to cool slightly before serving.
- No-cook noodles speed up preparation, but you can use cooked noodles if preferred.
- Freshly grated Parmesan cheese gives better flavor than pre-grated.
- Adjust crushed red pepper flakes to your spice preference or omit for milder taste.
- Use whole milk for a creamier white sauce; low-fat milk can be substituted but will be less rich.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 85 mg
