Description
This Creamy Mushroom and Spinach Lasagna is a comforting Italian dish featuring layers of ricotta and mozzarella cheese, sautéed mushrooms, wilted spinach, and a rich homemade white sauce. Made with no-boil lasagna noodles for ease, it combines fresh herbs and a hint of nutmeg for a balanced flavor. Baked to bubbly perfection with a golden cheesy top, this lasagna serves 4 to 6 and is perfect for any cozy dinner.
Ingredients
Lasagna Ingredients:
- 1 cup ricotta cheese
- ¼ cup shredded mozzarella cheese, plus more for layering and topping
- 2 tbsp freshly grated Parmesan cheese, plus extra for topping
- 1 small egg, beaten
- 1 tbsp fresh parsley, chopped, plus extra for garnish
- Dash of freshly grated nutmeg
- Sea salt and freshly cracked pepper, to taste
- 1½ tbsp butter, divided
- 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
- No-cook lasagna noodles
White Sauce:
- 2½ tbsp butter
- 2½ tbsp all-purpose flour
- 2½ cups whole milk
- Dash of freshly grated nutmeg
- Sea salt and freshly cracked pepper, to taste
Instructions
- Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, ¼ cup shredded mozzarella, 2 tablespoons freshly grated Parmesan, beaten egg, chopped fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper. Stir until well combined and set aside.
- Sauté Onion and Spinach: Heat ½ tablespoon butter in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, for 4-5 minutes until softened. Add baby spinach and a pinch of crushed red pepper flakes, cooking while stirring constantly for about 1 minute until spinach just begins to wilt. Remove from heat, season with salt and pepper, then transfer to a bowl and set aside.
- Sauté Mushrooms and Garlic: In the same skillet, heat 1 tablespoon butter over medium-high heat. Add sliced button and cremini mushrooms and cook without stirring too often for 3-4 minutes to allow browning. Add minced garlic, season with salt and pepper, cook while stirring constantly for 1 minute. Remove from heat and pour mushrooms into a separate bowl to set aside.
- Make the White Sauce (Béchamel): Using the same skillet, heat remaining 2½ tablespoons butter over medium-high heat. Stir in flour and whisk continuously for 1-2 minutes to cook the flour. Gradually add whole milk while whisking constantly to prevent lumps. Continue cooking and whisking over medium heat until the sauce thickens and bubbles. Season with a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper. Remove from heat.
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C). Lightly coat an 8 x 8-inch or similar small baking dish with cooking spray to prevent sticking.
- Assemble the Lasagna: Spoon some white sauce evenly on the bottom of the dish. Lay down a layer of no-boil lasagna noodles. Spread a portion of the ricotta mixture over the noodles, followed by half the sautéed spinach, then half the mushroom mixture. Sprinkle lightly with shredded mozzarella. Add a second noodle layer and repeat layering ricotta mixture, remaining spinach, mushrooms, and mozzarella. Finish with a third noodle layer, spread the remaining white sauce on top, and sprinkle generously with shredded mozzarella and freshly grated Parmesan cheese.
- Bake: Place the assembled lasagna in the oven and bake for 35-40 minutes until the sauce is bubbly and the top is golden brown and slightly crisp.
- Rest and Serve: Remove the lasagna from the oven and let it cool for 10-15 minutes to set. Garnish with fresh chopped parsley before slicing and serving. Enjoy your creamy, cheesy mushroom and spinach lasagna!
Notes
- For easier layering, slightly warm the no-boil noodles according to package instructions if desired.
- You can substitute part of the whole milk in the white sauce with half-and-half for a richer sauce.
- Adjust seasoning with salt, pepper, and nutmeg at each stage to enhance flavors.
- Leftover lasagna can be refrigerated for up to 3 days and reheated in the oven covered with foil.
- To make this dish vegetarian, ensure the Parmesan cheese used is free of animal rennet.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
