Description
This creamy spinach and mushroom lasagna is a comforting, family-friendly dish featuring layers of tender noodles, rich ricotta cheese, sautéed mushrooms in a velvety béchamel sauce, and a blend of mozzarella and Parmesan cheeses. It’s freezer-friendly, perfect for make-ahead meals, and baked to golden, bubbling perfection.
Ingredients
Lasagna Base
- 9 lasagna noodles
- 1 (15-ounce) package whole milk ricotta cheese
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained
- 3 cups shredded mozzarella cheese, divided
- ¾ cup freshly grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Sauce
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- ¼ cup all-purpose flour
- 3 cups milk, at room temperature
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of nutmeg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 350 degrees F (175 degrees C) to prepare for baking the lasagna.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Add minced garlic, sliced mushrooms, and diced onion. Sauté, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Stir in the flour and cook for about 1 minute until lightly browned. Gradually whisk in the milk and continue whisking constantly until the sauce thickens slightly, approximately 2-3 minutes. Stir in dried basil, dried oregano, and a pinch of nutmeg until fragrant, about 1 minute. Season with kosher salt and freshly ground black pepper to taste, then set the sauce aside.
- Cook Noodles: Boil a large pot of salted water and cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- Assemble the Lasagna: Spread 1 cup of the mushroom sauce evenly over the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles on top of the sauce. Over the noodles, spread half of the ricotta cheese, then half of the drained spinach, followed by 1 cup of shredded mozzarella and ¼ cup Parmesan. Repeat the layering with the next 3 noodles, remaining ricotta, remaining spinach, 1 cup mozzarella, and ¼ cup Parmesan. Finish by topping with the remaining 3 noodles, the remaining mushroom sauce, and the remaining mozzarella and Parmesan cheeses.
- Bake: Place the assembled lasagna in the preheated oven and bake for 35-45 minutes, until the mixture is bubbly.
- Broil: Switch the oven to broil and broil the lasagna for 2-3 minutes, or until the top is browned in spots. Watch carefully to avoid burning.
- Rest and Serve: Let the lasagna cool for 15 minutes before serving. Garnish with chopped fresh parsley, if desired.
Notes
- Make sure to thoroughly drain the spinach to prevent the lasagna from becoming watery.
- The lasagna can be assembled a day ahead and refrigerated until ready to bake.
- This lasagna is freezer-friendly; freeze after baking and cool completely, then reheat at 350°F until warmed through.
- To save time, use no-boil noodles but adjust layering and sauce to ensure noodles soften properly during baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
