Description
This Creamy Spinach Mushroom Lasagna is a comforting Italian main course featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, ricotta cheese blended with egg, and a rich homemade white sauce. Topped with mozzarella and Parmesan cheeses, it’s baked until golden and bubbly, delivering a hearty vegetarian dish perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 10 oz fresh spinach
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
White Sauce Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Oven and Noodles: Preheat your oven to 375°F. Cook the lasagna noodles according to the package instructions until al dente. Drain them well and set aside to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 8 minutes. Stir in the fresh spinach and cook until wilted. Season the mixture with salt and pepper, then remove from heat and allow to cool slightly.
- Make Ricotta Mixture: In a bowl, combine the ricotta cheese, large egg, and a pinch of salt. Mix thoroughly to create a smooth, creamy filling.
- Prepare White Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Slowly pour in the whole milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens to a creamy consistency. Stir in ground nutmeg, and season with salt and pepper to taste.
- Assemble Lasagna: Spread a thin layer of the prepared white sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Arrange a layer of 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles, then add half of the sautéed spinach and mushroom mixture. Sprinkle a layer of shredded mozzarella, then drizzle some white sauce evenly over the layer. Repeat these layers once more, starting with noodles, ricotta mixture, vegetable mixture, mozzarella, and white sauce. Finish with a top layer of noodles covered with the remaining white sauce. Generously sprinkle the shredded mozzarella and grated Parmesan on top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 15 minutes until the top is golden brown and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This allows the layers to set for cleaner serving and maximized flavor.
Notes
- To substitute fresh spinach, use frozen spinach that has been thawed and thoroughly drained to remove excess moisture.
- Add fresh herbs like basil or thyme to the vegetable mixture for enhanced flavor.
- For a gluten-free version, use gluten-free lasagna noodles and replace all-purpose flour with a gluten-free flour blend in the white sauce.
