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Easy Creamy Spinach Mushroom Lasagna

Rich, creamy vegetarian lasagna with tender spinach, savory mushrooms, and three cheeses, perfect for family dinners and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner, Main Dish
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Base
  • 12 lasagna noodles no-boil preferred
  • 2 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
Vegetables
  • 1 pound mixed mushrooms sliced
  • 10 ounces fresh spinach chopped
Creamy Sauce
  • 2 cups heavy cream
  • 0.25 cup white wine optional
Cheese Mixture
  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 2 large eggs
Seasonings
  • 2 tsp dried Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg
  • 2 tbsp fresh basil chopped

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowls
  • Saucepan

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
  2. Heat olive oil in large skillet over medium-high heat. Add diced onion and cook 3-4 minutes until softened.
  3. Add minced garlic and sliced mushrooms. Cook 8-10 minutes, stirring occasionally, until mushrooms are golden brown.
  4. Add chopped spinach and cook 2-3 minutes until wilted. Season with salt and pepper, then remove from heat.
  5. In separate saucepan, combine heavy cream and white wine. Simmer gently for 5 minutes until slightly thickened.
  6. Mix ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, eggs, Italian seasoning, salt, pepper, and nutmeg.
  7. Spread thin layer of cream sauce in prepared baking dish. Layer 4 lasagna noodles over sauce.
  8. Spread half ricotta mixture over noodles, add half vegetable mixture, and one-third remaining cream sauce.
  9. Repeat with 4 noodles, remaining ricotta, remaining vegetables, and half remaining cream sauce.
  10. Top with final noodles, remaining cream sauce, and sprinkle with remaining mozzarella and Parmesan.
  11. Cover with foil and bake 45 minutes. Remove foil and bake 15-20 minutes until golden and bubbly.
  12. Let cool 10-15 minutes before serving. Garnish with fresh basil before cutting into portions.

Notes

For best results, use fresh spinach and properly drain mushrooms to prevent watery lasagna. Can be assembled up to 48 hours ahead. Freezes well for up to 3 months.