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Spinach and Mushroom Lasagna Recipe

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4.2 from 14 reviews

  • Author: Molly
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Spinach and Mushroom Lasagna is a comforting and hearty vegetarian dish featuring layers of tender lasagna noodles, a creamy ricotta and mozzarella cheese mixture combined with spinach and sautéed mushrooms, all brought together with a rich homemade white sauce. Baked until bubbly and golden, this lasagna is perfect for a family dinner or special occasion.

Ingredients

Vegetables & Aromatics

  • 1/2 cup white onion or shallot, finely diced
  • 6 cloves garlic, minced
  • 8 oz. white mushrooms, finely chopped
  • 16 oz. frozen spinach, thawed and drained
  • 1/4 cup fresh parsley, chopped

Cheese & Dairy

  • 30 oz. whole milk ricotta
  • 1/2 cup Parmigiano Reggiano, finely grated (plus an additional 1/2 cup for white sauce)
  • 8 oz. low moisture mozzarella cheese, shredded, divided
  • 2 large eggs
  • 5 cups whole milk, room temperature
  • 9 Tbsp. unsalted butter (4 Tbsp. + 5 Tbsp.)

Dry Goods & Seasoning

  • 1 tsp. kosher salt and a few grinds black pepper (for mushrooms)
  • 1 Tbsp. Italian seasoning
  • 1 lb. lasagna noodles (about 20 noodles)
  • 5 Tbsp. flour
  • 1 tsp. kosher salt, or more to taste (for white sauce)
  • A few grinds black pepper (for white sauce)
  • 1/2 tsp. ground nutmeg

Instructions

  1. Prepare Spinach: Thaw the frozen spinach thoroughly and squeeze out all excess liquid using a metal steamer basket or cheesecloth for best results to prevent watery lasagna layers.
  2. Cook Lasagna Noodles: Boil the lasagna noodles until al dente according to package instructions. Drain, rinse with cold water, and lay them flat on parchment sheets. Drizzle lightly with olive oil to keep them from sticking while assembling.
  3. Sauté Onions and Mushrooms: In a large nonstick skillet over medium-high heat, melt 4 Tbsp. unsalted butter. Add the diced onions with salt and pepper and sauté for 2-3 minutes until slightly translucent. Add minced garlic and cook for one more minute. Then add finely chopped mushrooms and Italian seasoning, cooking until the mushrooms release their moisture and the liquid evaporates, about 7-10 minutes. Remove from heat and stir in the drained spinach, seasoning again to taste. Set aside to cool.
  4. Combine Ricotta Mixture: In a large bowl, blend together the whole milk ricotta, half of the shredded mozzarella cheese, 1/2 cup grated Parmigiano Reggiano, eggs, and chopped parsley. Once the spinach and mushroom mixture has cooled, fold this cheese mixture in until fully combined.
  5. Make White Sauce (Béchamel): In a heavy bottom saucepan, melt 5 Tbsp. butter over medium heat. Whisk in 5 Tbsp. flour to create a roux, cooking for about 1 minute without browning. Gradually add the 5 cups of room temperature whole milk in small increments, whisking continuously to prevent lumps. Continue whisking over medium heat until the sauce thickens and comes to a boil. Remove from heat, then stir in 1/2 cup Parmesan cheese, ground nutmeg, salt, and pepper to taste.
  6. Preheat Oven: Set the oven to 375°F (190°C) to prepare for baking your assembled lasagna.
  7. Assemble Lasagna – Layer 1: Pour about 1/2 cup of the white sauce into the bottom of a 9×13-inch oven-safe baking dish to coat evenly.
  8. Assemble Lasagna – Layer 2: Arrange a layer of lasagna noodles over the sauce, tearing pieces to fit and cover evenly.
  9. Assemble Lasagna – Layer 3: Spread one third of the spinach, mushroom, and ricotta mixture evenly over the noodles. Spoon about 1/2 cup of white sauce on top of this layer.
  10. Repeat Layers: Add another layer of noodles, followed by the remaining spinach mixture and white sauce. Repeat once more for a total of three layers of noodles and filling.
  11. Final Assembly: Place one final layer of noodles on top, pour the remaining white sauce over it, and sprinkle the remaining shredded mozzarella cheese evenly over the top.
  12. Bake: Lightly spray one side of a piece of aluminum foil with non-stick spray and cover the dish with the greased side facing down onto the lasagna. Bake covered for 30 minutes, then remove the foil and bake uncovered for an additional 10 minutes until the top is bubbly and golden brown. Optionally, broil for a few minutes to brown the top further, watching carefully to prevent burning.
  13. Cool and Serve: Allow the lasagna to cool for at least 15 minutes before slicing and serving to let the layers set perfectly.

Notes

  • Ensure spinach is thoroughly drained to avoid watery layers in the lasagna.
  • Tearing noodles to fit the pan helps in achieving nice even layering.
  • Using room temperature milk prevents lumps in the white sauce.
  • Let the lasagna cool before slicing to maintain intact layers.
  • You can substitute fresh spinach with frozen one by properly thawing and draining it as described.
  • Broiling at the end is optional but adds a lovely browned crust.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/spinach-and-mushroom-lasagna-recipe/