Description
This creamy mushroom and spinach lasagna combines tender layers of ricotta, mozzarella, Parmesan, sautéed spinach, and mushrooms with a rich homemade white sauce. It's baked to golden perfection and garnished with fresh parsley for a comforting, flavorful Italian-inspired meal perfect for family dinners or special occasions.
Ingredients
Scale
Cheese Mixture
- 1 cup ricotta cheese
- ¼ cup shredded mozzarella cheese
- 2 tbsp freshly grated Parmesan cheese
- 1 small egg, beaten
- 1 tbsp fresh parsley, chopped
- Dash of freshly grated nutmeg
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Vegetables
- ½ small sweet yellow onion, diced
- 2 large handfuls baby spinach
- Pinch of crushed red pepper flakes
- 8 oz button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
Butter and Flour for Sauce
- 1½ tbsp butter, divided
- 2½ tbsp butter
- 2½ tbsp all-purpose flour
Liquids and Seasonings
- 2½ cups whole milk
- Dash of freshly grated nutmeg
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Other
- No-cook lasagna noodles
- Additional shredded mozzarella cheese, for layering and topping
- Additional freshly grated Parmesan cheese, for topping
- Fresh parsley, for garnish
- Cooking spray
Instructions
- Prepare the ricotta mixture: In a bowl, combine 1 cup ricotta cheese, ¼ cup shredded mozzarella, 2 tablespoons freshly grated Parmesan, the beaten egg, chopped fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked black pepper. Stir until well combined and set aside.
- Cook onion and spinach: Heat ½ tablespoon butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened. Add the baby spinach and a pinch of crushed red pepper flakes. Cook for 1 minute, stirring constantly, until spinach starts to wilt. Season with sea salt and pepper, transfer to a bowl, and set aside.
- Sauté mushrooms and garlic: In the same skillet, heat 1 tablespoon butter over medium-high heat. Add sliced button and cremini mushrooms and cook, stirring very rarely, for 4 minutes to brown them. Add minced garlic and season with sea salt and freshly cracked pepper. Cook, stirring constantly, for 1 minute more. Remove from heat, transfer to a separate bowl, and set aside.
- Make the white sauce: Heat 2½ tablespoons butter in the skillet over medium-high heat. Add 2½ tablespoons flour and whisk continuously for 2 minutes to form a roux. Slowly pour in 2½ cups whole milk while whisking constantly. Continue cooking and whisking until the sauce thickens and bubbles. Season with a dash of freshly grated nutmeg, sea salt, and pepper to taste. Remove from heat.
- Preheat oven and prepare dish: Preheat the oven to 375 degrees Fahrenheit. Lightly coat an 8 x 8-inch baking dish with cooking spray.
- Assemble the lasagna: Spoon a layer of white sauce on the bottom of the prepared dish. Layer no-cook lasagna noodles to cover the bottom. Spread half the ricotta mixture onto the noodles, then half the spinach, half the mushrooms, and a light sprinkle of shredded mozzarella. Repeat with another layer of noodles and the remaining ricotta, spinach, mushrooms, and mozzarella. Top with a final layer of noodles, spread the remaining white sauce evenly, and sprinkle generously with shredded mozzarella and freshly grated Parmesan cheese.
- Bake the lasagna: Place the dish in the oven and bake for 40 minutes, until bubbling and the top is golden brown.
- Cool and serve: Remove from the oven and let the lasagna cool for 15 minutes. Garnish with fresh parsley, slice, and serve. Enjoy!
Notes
- For quicker preparation, you can use pre-sliced mushrooms and pre-washed spinach.
- No-cook noodles can be replaced with cooked lasagna noodles if preferred; just cook according to package instructions.
- If you want a richer sauce, substitute part of the whole milk with cream.
- Use fresh nutmeg for best flavor, but ground nutmeg can be substituted in a pinch.
- Allowing the lasagna to cool before cutting helps it hold its shape better.
- For a vegetarian diet, make sure cheeses are suitable for vegetarian consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 95 mg
