Go Back

Creamy Spinach Mushroom Lasagna

A rich, layered white sauce lasagna filled with deeply browned mushrooms, wilted spinach, and creamy ricotta for a satisfying vegetarian dinner that reheats beautifully.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cremini or button mushrooms sliced
  • 10 oz fresh baby spinach roughly chopped
  • 1 onion finely diced
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cups milk low-fat or unsweetened soy milk
  • 0.5 tsp ground nutmeg
  • salt and black pepper to taste
  • 15 lasagna noodles no-boil or whole wheat preferred
  • 15 oz ricotta cheese low-fat or protein-fortified
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 0.5 cup Parmesan cheese grated, divided

Equipment

  • 9x13-inch baking dish
  • large skillet
  • medium saucepan
  • whisk

Method
 

  1. Preheat the oven to 375 degrees F. Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes until deeply browned and dry. Stir in the onion and garlic and cook for 3 more minutes. Add the spinach and toss until wilted. Remove from heat.
  2. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Season with nutmeg, salt, and pepper.
  3. In a small bowl, mix the ricotta, egg, and half the Parmesan until smooth.
  4. Spread a thin layer of bechamel across the bottom of a 9x13-inch baking dish. Place a layer of noodles on top.
  5. Spread one third of the ricotta mixture over the noodles, followed by one third of the mushroom-spinach filling, and a generous drizzle of bechamel. Repeat the noodle, ricotta, veggie, and sauce layers two more times.
  6. Finish with a final layer of noodles, the remaining bechamel, and an even layer of mozzarella and the reserved Parmesan.
  7. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes until the cheese is golden and bubbling.
  8. Remove from the oven and let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

Storage: Refrigerate covered for up to 4 days. Flavors improve significantly on day two. Freeze individual portions for up to 3 months; thaw overnight before reheating.
Reheating: Cover with foil and bake at 350 F for 20 minutes, or microwave covered with a damp paper towel in 90-second intervals.
Mushroom tip: Cook mushrooms until completely dry and browned. Wet mushrooms lead to soggy layers.
Make ahead: Assemble the night before, refrigerate unbaked, and add 10 minutes to the covered bake time.
Substitutions: Replace ricotta with blended cottage cheese for higher protein. Use zucchini or eggplant slices in place of noodles for a gluten-free version.