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Easy Creamy Spinach Mushroom Lasagna

Rich, creamy vegetarian lasagna layered with sautéed mushrooms, fresh spinach, and three cheeses in a velvety white sauce.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Layer
  • 12 lasagna noodles
  • 1 tbsp salt for boiling water
  • 2 tbsp olive oil
Mushroom Spinach Filling
  • 2 lbs mixed mushrooms sliced
  • 10 oz fresh spinach leaves
  • 4 cloves garlic minced
  • 1 large onion diced
  • 3 tbsp olive oil
  • 1 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 cup dry white wine optional
Creamy White Sauce
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 0.5 cup heavy cream
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 0.25 tsp nutmeg
  • 0.5 cup grated Parmesan cheese
Cheese Layer
  • 15 oz ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 9x13 inch baking dish
  • Large pot for boiling pasta
  • Large skillet
  • Medium saucepan
  • Mixing bowls
  • Wire whisk

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on kitchen towel.
  3. Heat olive oil in large skillet over medium-high heat. Add onion and cook 5 minutes until softened.
  4. Add garlic and cook 1 minute until fragrant.
  5. Add mushrooms and cook 8-10 minutes until golden brown. Season with thyme, oregano, salt, and pepper.
  6. Add spinach in batches, cooking until wilted. Remove from heat and set aside.
  7. For white sauce, melt butter in saucepan. Whisk in flour and cook 2 minutes.
  8. Gradually add warm milk while whisking. Cook until thickened, 5-7 minutes.
  9. Stir in cream, salt, white pepper, nutmeg, and Parmesan. Remove from heat.
  10. Mix ricotta, egg, 1 cup mozzarella, Parmesan, parsley, salt, and pepper in bowl.
  11. Spread thin layer of white sauce in baking dish. Layer noodles, ricotta mixture, mushroom-spinach filling, and sauce.
  12. Repeat layers, ending with noodles, remaining sauce, and mozzarella cheese.
  13. Cover with foil and bake 45 minutes. Remove foil and bake 15 minutes until golden.
  14. Rest 15 minutes before serving to allow layers to set properly.

Notes

Can be prepared up to 2 days in advance before baking. Add 15 minutes to baking time if cooking from cold. Freezes well for up to 3 months.