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Creamy Spinach and Mushroom Lasagna

Creamy Spinach and Mushroom Lasagna

This Creamy Spinach and Mushroom Lasagna is a family favorite, freezer-friendly and can be made ahead of time.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 350 kcal

Equipment

  • Oven
  • saucepan
  • Baking dish
  • large pot
  • Whisk

Ingredients
  

Lasagna

  • 9 noodles lasagna noodles
  • 1 15-ounce package whole milk ricotta
  • 2 10-ounce packages frozen chopped spinach thawed and drained
  • 3 cups shredded mozzarella cheese divided
  • ¾ cup freshly grated Parmesan divided
  • 2 tablespoons chopped fresh parsley leaves

Sauce

  • ¼ cup unsalted butter
  • 2 cloves garlic minced
  • 1 pound cremini mushrooms thinly sliced
  • 1 onion diced onion
  • ¼ cup all-purpose flour
  • 3 cups milk at room temperature
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Pinch nutmeg
  • Kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

Preparation

  • Preheat oven to 350 degrees F.
  • To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Whisk in flour until lightly browned, about 1 minute.
  • Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
  • Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
  • In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  • Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, ½ of the ricotta cheese, ½ of the spinach, 1 cup mozzarella cheese and ¼ cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.
  • Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
  • Serve, garnished with parsley, if desired.

Notes

This lasagna can be made ahead of time and is freezer-friendly.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 8mg
Keyword creamy, Freezer Friendly, lasagna, mushroom, spinach, Vegetarian
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