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Creamy Spinach Mushroom Lasagna

Rich, creamy lasagna layered with sautéed mushrooms, fresh spinach, and three cheeses in luxurious white sauce, perfect for comfort food dinners.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Dish
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Base
  • 12 lasagna noodles
  • 2 tbsp olive oil
Vegetables
  • 1 pound mixed mushrooms sliced
  • 4 cloves garlic minced
  • 10 ounces fresh spinach chopped
Cream Sauce
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup heavy cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg
Cheese Mixture
  • 15 ounces ricotta cheese
  • 2 eggs large
  • 0.5 cup fresh parsley chopped
  • 3 cups mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 2 tbsp fresh basil chopped

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Large pot
  • Medium saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and cook lasagna noodles according to package directions until al dente, drain and set aside.
  2. Heat olive oil in large skillet over medium-high heat, add sliced mushrooms and cook for 8-10 minutes until golden brown.
  3. Add minced garlic to mushrooms and cook for 1 minute, then add spinach and cook until wilted, about 2-3 minutes.
  4. Season mushroom-spinach mixture with salt and pepper, remove from heat and set aside.
  5. In medium saucepan, melt butter over medium heat, whisk in flour and cook for 1-2 minutes.
  6. Gradually whisk in warmed milk and cream, continuing to whisk until sauce thickens, about 5-7 minutes.
  7. Season cream sauce with salt, pepper, and nutmeg, then remove from heat.
  8. Combine ricotta cheese, eggs, parsley, and half the mozzarella in mixing bowl.
  9. Spread thin layer of cream sauce in greased 9x13-inch baking dish, layer 4 noodles over sauce.
  10. Spread half ricotta mixture over noodles, add half mushroom-spinach mixture, and one-third remaining cream sauce.
  11. Repeat layering with 4 noodles, remaining ricotta, remaining vegetables, and another third cream sauce.
  12. Top with final noodles, remaining cream sauce, remaining mozzarella, and all Parmesan cheese.
  13. Cover with foil and bake 35 minutes, then uncover and bake 15-20 minutes until golden.
  14. Let rest 15 minutes before serving, garnish with fresh basil.

Notes

For best results, let lasagna rest before serving to allow layers to set. Can be assembled ahead and refrigerated up to 2 days before baking. Freezes well for up to 3 months.