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Creamy Spinach Mushroom Lasagna

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A rich and creamy lasagna layered with sautéed mushrooms, spinach, ricotta, mozzarella, and a homemade bechamel sauce.

Ingredients

Scale
  • 1 pound lasagna noodles
  • 6 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 small yellow onions, thinly sliced
  • 3 pounds cremini mushrooms, thinly sliced
  • 30 ounces frozen spinach, defrosted, drained thoroughly, and roughly chopped
  • 6 cups shredded mozzarella cheese
  • 3 cups ricotta cheese
  • freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • kosher salt and freshly ground black pepper, to taste
  • 2/3 cup freshly grated parmesan cheese

Instructions

  1. Preheat oven to 375°F. Cook lasagna noodles according to package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic, onions, and mushrooms. Cook until mushrooms are golden and onions are soft, about 10 minutes. Stir in spinach and cook until heated through. Season with salt and pepper. Remove from heat.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened, about 5 minutes. Season with salt and pepper. Remove from heat.
  4. In a bowl, mix ricotta cheese with a pinch of salt and pepper.
  5. In a 9×13-inch baking dish, spread a thin layer of bechamel sauce. Layer with lasagna noodles, mushroom-spinach mixture, ricotta, mozzarella, and parmesan. Repeat layers, ending with noodles and a final layer of bechamel and cheeses.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until golden and bubbly. Let rest for 10 minutes before serving.

Notes

For best results, ensure spinach is well-drained to prevent a watery lasagna. You can substitute fresh spinach for frozen, using about 10 ounces and wilting before use. Letting the lasagna rest before slicing helps it hold its shape.

Nutrition

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