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Creamy Spinach and Mushroom Lasagna

A comforting and delicious layered dish combining ricotta, savory mushrooms, and spinach, perfect for family dinners and meal prep.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 tablespoon unsalted butter For sautéing and adding richness to the dish.
  • 1 medium white onion or shallot Adds sweetness and depth of flavor.
  • 2 cloves garlic Provides aromatic and flavorful undertones.
  • 1 teaspoon kosher salt Enhances all flavors present in the dish.
  • 1 teaspoon black pepper Adds subtle heat and flavor.
  • 8 ounces white mushrooms Contributes earthiness and texture.
  • 1 tablespoon Italian seasoning Brings a blend of herbs that complement the dish.
  • 10 ounces frozen spinach Provides nutrients and a vibrant color.
  • 15 ounces whole milk ricotta Offers creaminess and body to the lasagna.
  • 1 cup Parmigiano Reggiano Adds sharpness and depth of flavor.
  • 2 large eggs Binds the filling together, adding richness.
  • ¼ cup fresh parsley Freshness and color to the filling.
  • 2 cups low moisture mozzarella cheese Melts beautifully to create a delicious topping.
  • 9 sheets lasagna noodles Essential for layering and structure.
For the white sauce
  • 2 tablespoons unsalted butter Used for making a roux.
  • 2 tablespoons flour Used to create a roux for the white sauce.
  • 2 cups whole milk Forms the base of the white sauce, adding creaminess.
  • ¼ teaspoon ground nutmeg Offers warmth and enhances flavor in the white sauce.

Method
 

Preparation
  1. Thaw frozen spinach and squeeze out excess liquid.
  2. Cook lasagna noodles until al dente, drain, rinse with cold water, and lay flat. Drizzle with olive oil.
  3. In a skillet, melt butter, sauté diced onions, then garlic, followed by mushrooms and Italian seasoning until cooked. Stir in drained spinach, remove from heat, and set aside.
  4. In a bowl, mix ricotta, Parmesan, half the mozzarella, eggs, and parsley. Add the cooled spinach mixture and combine.
Cooking
  1. For the white sauce, melt butter, add flour to make a roux, slowly whisk in milk, and cook until thickened. Stir in Parmesan, nutmeg, salt, and pepper.
  2. Preheat oven to 375°F.
  3. In a 9x13 inch pan, pour some white sauce, layer noodles, add spinach mixture, white sauce, and repeat layers until ingredients are used. Finish with noodles and remaining white sauce, topped with mozzarella.
Serving
  1. Cover with greased foil, bake for 30 minutes, and then 10 minutes uncovered.
  2. Cool for 15 minutes before serving.

Notes

For an extra flavor boost, sauté the mushrooms until they're golden brown. Let the lasagna rest before slicing for better structural integrity. Can be made ahead and stored in refrigerate for up to two days before baking.