Description

This Creamy Spinach and Mushroom Lasagna is a luscious vegetarian dish layered with tender pasta sheets, sautéed mushrooms, fresh spinach, and a rich, creamy béchamel sauce combined with ricotta and mozzarella cheeses. Perfectly baked to golden, bubbly perfection, this lasagna offers a comforting and flavorful meal that’s ideal for family dinners or special occasions.

Ingredients

Pasta

12 lasagna noodles

Vegetables

2 cups fresh spinach, chopped
2 cups mushrooms, sliced
1 small onion, finely chopped
2 garlic cloves, minced

Cheese and Dairy

1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

Seasonings

1/2 teaspoon nutmeg, ground
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil

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Instructions

Prepare the Pasta: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside, separating the noodles to prevent sticking.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and any liquid has evaporated, approximately 6-8 minutes. Stir in the chopped spinach and cook until just wilted. Season with salt and pepper to taste. Remove from heat.
Make the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes to form a roux. Gradually whisk in the milk, ensuring no lumps form. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and season with ground nutmeg, salt, and pepper.
Combine Ricotta and Béchamel: In a mixing bowl, combine the ricotta cheese with a few ladles of the béchamel sauce to lighten it, mixing until smooth and creamy.
Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Layer 4 lasagna noodles over the sauce. Spread one-third of the ricotta-béchamel mixture evenly over the noodles, followed by one-third of the sautéed mushroom and spinach mixture. Sprinkle with a third of the shredded mozzarella and a little Parmesan. Repeat the layering two more times, finishing with a generous layer of mozzarella and Parmesan cheese on top.
Bake: Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 15-20 minutes until the top is golden and bubbly. Let the lasagna rest for 10 minutes before serving to allow it to set.

Notes

For easier slicing, allow the lasagna to rest for at least 10 minutes after baking.
You can substitute spinach with kale for a different leafy green flavor.
Use fresh mozzarella if preferred for a creamier texture.
To make ahead, assemble and refrigerate the lasagna for up to 24 hours before baking, adding extra baking time if chilled.
Gluten-free lasagna noodles can be used to adapt this recipe for gluten sensitivity.