Description
This creamy spinach mushroom lasagna recipe is a delicious vegetarian twist on the classic. Loaded with sautéed mushrooms, garlic spinach, and rich white béchamel sauce, it’s the ultimate comfort food perfect for family dinners or entertaining guests.
Ingredients
4 Tbsp. unsalted butter
1/2 cup white onion or shallot, finely diced
6 cloves garlic, minced
1 tsp. kosher salt
Freshly ground black pepper, to taste
8 oz. white mushrooms, finely chopped
1 Tbsp. Italian seasoning
16 oz. frozen spinach, thawed and drained
30 oz. whole milk ricotta
1/2 cup Parmigiano Reggiano, grated
2 large eggs
1/4 cup fresh parsley, chopped
8 oz. shredded low-moisture mozzarella, divided
1 lb. lasagna noodles (about 20 noodles)
For the White Sauce:
5 Tbsp. unsalted butter
5 Tbsp. all-purpose flour
5 cups whole milk, room temperature
1/2 cup Parmigiano Reggiano, grated
1 tsp. kosher salt
Freshly ground black pepper, to taste
1/2 tsp. ground nutmeg
Instructions
1. Thaw the spinach completely and squeeze out excess liquid.
2. Cook lasagna noodles until al dente. Drain, rinse, and lay flat on parchment paper, drizzling with olive oil.
3. In a large skillet, melt butter. Add onions, salt, and pepper; sauté 2–3 minutes. Add garlic and cook 1 minute. Add mushrooms and Italian seasoning. Cook 7–10 minutes until liquid evaporates. Stir in spinach and season to taste. Let cool.
4. In a large bowl, mix ricotta, Parmesan, eggs, parsley, and half the mozzarella. Fold in the cooled spinach and mushroom mixture.
5. In a saucepan, melt butter and whisk in flour to form a roux. Gradually whisk in milk and cook until thickened. Remove from heat and stir in Parmesan, nutmeg, salt, and pepper.
6. Preheat oven to 375°F. Spread 1/2 cup white sauce in a 9×13-inch baking dish.
7. Layer noodles, 1/3 of the filling, 1/2 cup sauce. Repeat twice. Top with final noodles, remaining sauce, and mozzarella.
8. Cover with greased foil and bake 30 minutes. Uncover and bake 10 more minutes until bubbly and golden.
9. Rest 15 minutes before slicing and serving.
Notes
Use high-quality ricotta and Parmesan for the best flavor.
Make sure spinach is thoroughly drained to avoid a watery filling.
Let the lasagna rest before slicing to keep the layers intact.
Customize with herbs like fresh basil or oregano.
You can make this lasagna 1–2 days ahead and refrigerate before baking.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: Italian