Description
This Creamy Mushroom and Spinach Lasagna combines tender mushrooms, fresh spinach, and a luscious white sauce layered with creamy ricotta and melted mozzarella. Perfectly baked to a golden brown, this vegetarian lasagna is a comforting and flavorful dish ideal for dinner.
Ingredients
Scale
Cheese Mixture
- 1 cup ricotta
- ¼ cup shredded mozzarella
- 2 tbsp freshly grated parmesan (plus more for the top)
- 1 small egg (beaten)
- 1 tbsp fresh parsley (chopped, plus more for garnish)
- Dash of fresh nutmeg (grated)
- Sea salt and freshly cracked pepper (to taste)
Vegetables
- ½ small sweet yellow onion (diced)
- 2 large handfuls baby spinach
- Pinch of crushed red pepper flakes
- 8 oz button mushrooms (sliced)
- 8 oz cremini mushrooms (sliced)
- 2 cloves garlic (minced)
White Sauce
- 2½ tbsp butter
- 2½ tbsp all-purpose flour
- 2½ cups whole milk
- Dash of fresh nutmeg (grated)
- Sea salt and freshly cracked pepper (to taste)
Other
- 1½ tbsp butter (divided)
- No-cook lasagna noodles
- Additional shredded mozzarella and freshly grated parmesan (for layering and topping)
- Cooking spray (to grease the baking dish)
Instructions
- Prepare Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, ¼ cup shredded mozzarella, 2 tablespoons freshly grated parmesan, beaten egg, chopped fresh parsley, a dash of grated nutmeg, sea salt, and freshly cracked pepper. Stir well until all ingredients are thoroughly blended and set aside.
- Sauté Onion and Spinach: Heat ½ tablespoon butter in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes, stirring occasionally, until softened. Add baby spinach and a pinch of crushed red pepper flakes. Stir constantly for 1 minute until spinach begins to wilt. Remove from heat, season with salt and pepper, then transfer to a bowl and set aside.
- Cook Mushrooms: In the same skillet, heat 1 tablespoon butter over medium-high heat. Add the button and cremini mushrooms and cook for 3-4 minutes without stirring much to allow browning. Add minced garlic, season with salt and pepper, and cook for another minute, stirring constantly. Remove from heat and transfer to a separate bowl.
- Make White Sauce: Heat remaining 2½ tablespoons butter in the skillet over medium-high heat. Stir in the flour with a whisk and cook for 1-2 minutes, stirring continuously to form a roux. Slowly pour in milk while whisking continuously. Continue cooking and whisking over medium heat until the sauce thickens and bubbles. Season with grated nutmeg, salt, and pepper. Remove from heat.
- Preheat Oven and Prepare Dish: Preheat the oven to 375 degrees Fahrenheit. Lightly coat an 8 x 8-inch baking dish with cooking spray.
- Assemble Lasagna: Spoon some white sauce into the bottom of the prepared baking dish. Add a layer of no-cook lasagna noodles. Spread half of the ricotta mixture evenly over the noodles, then half of the sautéed spinach, followed by half of the mushrooms. Sprinkle lightly with shredded mozzarella. Repeat layers with noodles, remaining ricotta, spinach, mushrooms, and mozzarella. End with a final layer of noodles topped with the remaining white sauce. Sprinkle generously with shredded mozzarella and freshly grated parmesan cheese.
- Bake: Place the assembled lasagna in the preheated oven and bake for 40 minutes, or until the sauce is bubbly and the top is golden brown.
- Cool and Serve: Remove from oven and let the lasagna cool for 10-15 minutes. Garnish with chopped fresh parsley before slicing and serving. Enjoy your meal!
Notes
- For extra flavor, use a blend of mozzarella and provolone cheese for the topping.
- If you prefer, pre-cook the no-bake lasagna noodles according to package instructions for a softer texture.
- You can substitute whole milk with 2% milk for a lighter sauce.
- Fresh nutmeg adds depth to the white sauce; if unavailable, a pinch of ground nutmeg will suffice.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg
