Easy Creamy Spinach Mushroom Lasagna Recipe
There’s something truly magical about the aroma of a homemade lasagna baking in the oven. The layers of tender pasta, creamy sauce, and perfectly melted cheese create a symphony of comfort that brings families together around the dinner table. This Easy Creamy Spinach Mushroom Lasagna takes the classic Italian dish to new heights with its rich, velvety white sauce and the earthy combination of fresh spinach and savory mushrooms.
Unlike traditional meat lasagnas, this vegetarian version offers a sophisticated flavor profile that satisfies even the most discerning palates. The creamy béchamel sauce serves as the perfect canvas for the robust flavors of sautéed mushrooms and wilted spinach, while multiple cheese varieties add depth and richness to every bite. This recipe transforms simple, wholesome ingredients into an extraordinary meal that rivals any restaurant offering.
The beauty of this lasagna lies not only in its incredible taste but also in its versatility and make-ahead convenience. Whether you’re preparing a special dinner for guests, meal prepping for the week, or simply craving soul-warming comfort food, this recipe delivers exceptional results every time. The combination of textures – from the silky smooth sauce to the tender vegetables and perfectly cooked pasta – creates a dining experience that’s both familiar and exciting.
The Art of Perfect Lasagna Construction
Creating the perfect lasagna is an art form that requires attention to detail and patience. This recipe guides you through each step of the process, ensuring that your layers are evenly distributed and your flavors are perfectly balanced. The key to success lies in properly preparing each component before assembly, allowing the flavors to develop fully during the baking process.
The mushroom and spinach filling is where this recipe truly shines. By sautéing the mushrooms until they’re golden brown and caramelized, you develop deep, umami-rich flavors that permeate throughout the entire dish. The spinach is carefully wilted and drained to prevent excess moisture from compromising the lasagna’s structure, ensuring each slice holds together beautifully when served.
Ingredients
Pasta Layer
- 12 lasagna noodles
- 1 tablespoon salt for boiling water
- 2 tablespoons olive oil
Mushroom Spinach Filling
- 2 pounds mixed mushrooms (cremini, shiitake, and button), sliced
- 10 ounces fresh spinach leaves
- 4 cloves garlic, minced
- 1 large onion, diced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine (optional)
Creamy White Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
Cheese Layer
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5 minutes until softened and translucent.
- Add minced garlic to the skillet and cook for another minute until fragrant.
- Add sliced mushrooms to the pan and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Season mushrooms with thyme, oregano, salt, and pepper. Add white wine if using, and cook until evaporated.
- Add fresh spinach to the mushroom mixture in batches, cooking until wilted. Remove from heat and set aside to cool slightly.
- For the white sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 2 minutes to create a roux.
- Gradually add warmed milk while whisking constantly to prevent lumps. Continue cooking and stirring until sauce thickens, about 5-7 minutes.
- Stir in heavy cream, salt, white pepper, nutmeg, and Parmesan cheese. Remove from heat.
- In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella, Parmesan, parsley, salt, and pepper.
- Spread a thin layer of white sauce on the bottom of the prepared baking dish.
- Layer 4 lasagna noodles over the sauce, followed by half the ricotta mixture, half the mushroom-spinach filling, and one-third of the remaining white sauce.
- Repeat with 4 more noodles, remaining ricotta mixture, remaining mushroom-spinach filling, and another third of white sauce.
- Top with final 4 noodles, remaining white sauce, and remaining mozzarella cheese.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until golden brown and bubbly.
- Let rest for 15 minutes before serving to allow layers to set properly.
Easy Creamy Spinach Mushroom Lasagna
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package directions until al dente. Drain and lay flat on kitchen towel.
- Heat olive oil in large skillet over medium-high heat. Add onion and cook 5 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Add mushrooms and cook 8-10 minutes until golden brown. Season with thyme, oregano, salt, and pepper.
- Add spinach in batches, cooking until wilted. Remove from heat and set aside.
- For white sauce, melt butter in saucepan. Whisk in flour and cook 2 minutes.
- Gradually add warm milk while whisking. Cook until thickened, 5-7 minutes.
- Stir in cream, salt, white pepper, nutmeg, and Parmesan. Remove from heat.
- Mix ricotta, egg, 1 cup mozzarella, Parmesan, parsley, salt, and pepper in bowl.
- Spread thin layer of white sauce in baking dish. Layer noodles, ricotta mixture, mushroom-spinach filling, and sauce.
- Repeat layers, ending with noodles, remaining sauce, and mozzarella cheese.
- Cover with foil and bake 45 minutes. Remove foil and bake 15 minutes until golden.
- Rest 15 minutes before serving to allow layers to set properly.
Notes
Tips for Lasagna Success
The secret to exceptional lasagna lies in the preparation and patience. Allow each component to cool slightly before assembly to prevent the layers from sliding around. When spreading the white sauce, use an offset spatula for even distribution, ensuring every corner of the dish is covered.
Don’t rush the resting period after baking – this crucial step allows the lasagna to firm up, making it much easier to slice and serve neat portions. For an extra special touch, garnish with fresh herbs like basil or parsley just before serving.
This lasagna can be prepared up to two days in advance and refrigerated before baking, making it perfect for entertaining. Simply add an additional 15 minutes to the covered baking time if cooking from cold. Leftover portions freeze beautifully for up to three months, providing you with homemade comfort food whenever the craving strikes.
