If you are looking for a comforting, rich, and utterly delicious meal to share with family or friends, this Spinach and Mushroom Lasagna Recipe is about to become your new go-to. Layers of tender noodles, savory mushrooms, vibrant spinach, creamy ricotta, and luscious white sauce create a dish that’s as impressive in flavor as it is in presentation. This recipe combines wholesome ingredients with classic Italian comfort food vibes, making every bite something to savor. Whether it’s for a special occasion or a cozy weekend dinner, this Spinach and Mushroom Lasagna Recipe never fails to bring smiles to the table.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in building the perfect balance of flavors and textures in the lasagna. From the fresh herbs to the creamy cheeses and tender vegetables, every element contributes layers of taste and color to this memorable dish.
- 4 Tbsp. unsalted butter: Essential for sautéing and making your silky white sauce.
- 1/2 cup white onion or shallot, finely diced: Adds a slight sweetness and depth of flavor when cooked down.
- 6 cloves garlic, minced: Provides aromatic warmth throughout the dish.
- 1 tsp. kosher salt and black pepper: To season layers evenly and enhance all the flavors.
- 8 oz. white mushrooms, finely chopped: Offers an earthy, meaty texture that pairs brilliantly with spinach.
- 1 Tbsp. Italian seasoning: Brings a fragrant herbaceous note to the mushroom and spinach mix.
- 16 oz. frozen spinach, thawed and drained: Adds vibrant color and nutritious greenery, perfectly balanced with mushrooms.
- 30 oz. whole milk ricotta: The creamy heart of the filling that makes every layer luscious.
- 1/2 cup Parmigiano Reggiano, finely grated: Adds sharp, salty flair and melts beautifully into the filling and sauce.
- 2 large eggs: Help bind the ricotta mixture for stable layers.
- 1/4 cup fresh parsley, chopped: Provides a fresh, bright contrast to the richness throughout the dish.
- 8 oz. low moisture mozzarella cheese, shredded, divided: For meltiness on both inside and the golden cheesy top.
- 1 lb. lasagna noodles (about 20 noodles): The sturdy foundation for layering all the delicious components.
- 5 Tbsp. unsalted butter: Used to make the roux that thickens the white sauce.
- 5 Tbsp. flour: Combines with butter to create the thickening base of the béchamel.
- 5 cups whole milk, room temperature: Slowly whisked in for a smooth, creamy sauce.
- 1/2 cup Parmigiano Reggiano, finely grated: Enhances the flavor and richness of the white sauce.
- 1 tsp. kosher salt and black pepper: To season the sauce perfectly.
- 1/2 tsp. ground nutmeg: Adds a subtle warmth and complexity to the béchamel.
How to Make Spinach and Mushroom Lasagna Recipe
Step 1: Prepare the Spinach
Start by thawing the frozen spinach and making sure you squeeze out as much liquid as possible. I love using a round metal steamer basket for this—it’s easy to close and squeeze tightly, which saves you from soggy layers later on. You can also use cheesecloth if you prefer. Properly drained spinach keeps the lasagna from becoming watery and maintains a perfect consistency.
Step 2: Cook the Lasagna Noodles
Cook your lasagna noodles until just al dente, which means they’re tender but still have a slight bite. After draining, rinse them briefly under cold water to stop the cooking process. Lay them flat on parchment paper sheets and drizzle with a touch of olive oil to keep them from sticking together when it’s time to assemble the lasagna.
Step 3: Sauté Onions, Garlic, and Mushrooms
In a large nonstick skillet, melt butter over medium-high heat. Toss in the diced onions, season with salt and pepper, and sauté for 2 to 3 minutes until softened and fragrant. Add in the garlic and cook for another minute to develop deep flavors. Next, add the finely chopped mushrooms along with Italian seasoning. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates completely—this step concentrates their savory flavor. Stir in the drained spinach and adjust seasoning as needed, then set this flavorful mixture aside to cool.
Step 4: Combine the Ricotta Filling
In a large bowl, mix together the whole milk ricotta, grated Parmigiano Reggiano, half of the shredded mozzarella, eggs, and fresh parsley. Once the spinach and mushroom mixture is cool, fold it into the ricotta blend. This creamy and herbaceous filling will help bind the layers and add richness while keeping the veggies front and center.
Step 5: Make the White Sauce
In a heavy-bottomed saucepan, melt 5 tablespoons of butter over medium heat and whisk in the flour to create a roux. Cook this mixture for about a minute—it should smell slightly nutty but not browned. Slowly add room temperature milk a little at a time, whisking continuously to keep the sauce smooth. Bring it to a gentle boil and allow it to thicken, then remove from heat. Stir in Parmesan, nutmeg, salt, and pepper. This classic béchamel sauce will add that creamy coating that ties the lasagna layers together beautifully.
Step 6: Preheat and Prepare to Assemble
Heat your oven to 375°F. Have all your components ready: noodles, white sauce, and ricotta-spinach mixture. Pour about half a cup of the white sauce at the bottom of a 9×13-inch oven-safe pan. This layer keeps the noodles from sticking and provides a flavorful base.
Step 7: Layer the Lasagna
Start with a layer of noodles fitting the pan, tearing if needed. Spread one-third of the ricotta-spinach mixture on top, then spoon about half a cup of white sauce evenly over it. Repeat layering noodles, ricotta mix, and white sauce two more times, building those delicious layers stacked with flavor. Finish with a final noodle layer, cover it with the remaining white sauce, and sprinkle with the rest of the shredded mozzarella to create a bubbly, cheesy crust.
Step 8: Bake to Perfection
Cover the lasagna with foil sprayed with non-stick spray on the side touching the cheese to prevent sticking. Bake covered for 30 minutes, then remove the foil and bake an additional 10 minutes until the top is golden and bubbling. For an extra touch, broil for 2-3 minutes while watching carefully to avoid burning. Let the lasagna cool for at least 15 minutes to set up before serving—it makes slicing so much easier and lets all those incredible flavors meld.
How to Serve Spinach and Mushroom Lasagna Recipe
Garnishes
For a little extra freshness and visual pop, sprinkle chopped fresh parsley or a few basil leaves over each slice before serving. A light drizzle of high-quality olive oil or a sprinkle of freshly grated Parmesan can add even more depth and richness that complements the hearty lasagna layers.
Side Dishes
This Spinach and Mushroom Lasagna Recipe pairs wonderfully with a crisp green salad dressed with a tangy vinaigrette to balance the dish’s creaminess. Roasted or steamed seasonal vegetables are also excellent sides to keep the meal light yet satisfying.
Creative Ways to Present
Try serving individual portions in small cast-iron skillets or ramekins for an elegant touch at dinner parties. You can also cut the lasagna into squares and arrange on a platter with fresh herbs and lemon wedges for a bright contrast. This dish is versatile and elevates any gathering when presented thoughtfully.
Make Ahead and Storage
Storing Leftovers
Spinach and Mushroom Lasagna Recipe leftovers keep beautifully in the refrigerator for up to 4 days. Store in an airtight container to maintain moisture and prevent the noodles from drying out. Reheat gently to enjoy the same comforting textures as when freshly baked.
Freezing
This lasagna freezes exceptionally well, making it perfect for meal prep or saving for another day. Wrap it tightly with plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months without losing any of its delicious flavor or texture.
Reheating
To reheat, thaw frozen lasagna overnight in the refrigerator if possible. Warm individual portions in the microwave or reheat the whole pan covered with foil at 350°F until heated through. For a crispy top, remove the foil at the end of reheating and broil for a minute or two while watching closely.
FAQs
Can I use fresh spinach instead of frozen in this Spinach and Mushroom Lasagna Recipe?
Absolutely! Fresh spinach will work well—just sauté it until wilted and be sure to drain any excess moisture to prevent a watery lasagna. You might need a bit more volume since fresh spinach reduces significantly when cooked.
Do I need to pre-cook the lasagna noodles before assembling?
Yes, cooking the noodles until al dente helps ensure they are tender but firm enough to hold the layers well after baking. However, if you prefer, no-boil noodles can be used but they may alter the layering texture slightly.
Can I make this lasagna vegetarian-friendly?
This Spinach and Mushroom Lasagna Recipe is naturally vegetarian since it focuses on vegetables and cheese. Just be sure to use vegetarian-friendly cheeses if avoiding animal rennet.
What can I substitute for ricotta cheese?
If ricotta isn’t available, cottage cheese is a common substitute though it has a different texture. Blending it smooth can help. You could also try mascarpone for an extra creamy result, but expect a richer taste.
How can I make this dish gluten-free?
Use gluten-free lasagna noodles and double-check that your flour for the white sauce is gluten-free (or substitute with a gluten-free flour blend). The rest of the ingredients are naturally gluten-free, making it easy to adapt without sacrificing flavor.
Final Thoughts
There truly is something magical about this Spinach and Mushroom Lasagna Recipe, with its layers of creamy cheese, earthy mushrooms, and nutrient-packed spinach all wrapped in tender pasta and rich white sauce. Once you make it, I promise it will become one of those cherished dishes you reach for again and again. So go ahead, gather your ingredients, roll up your sleeves, and create this comforting, crowd-pleasing meal that’s bursting with flavor and love.
Print
Spinach and Mushroom Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Mushroom Lasagna is a hearty vegetarian dish packed with tender mushrooms, nutrient-rich spinach, creamy ricotta, and layers of cheesy goodness. Featuring a homemade white béchamel sauce and classic Italian herbs, it’s baked to perfection with a golden, bubbly top. Perfect for family dinners or entertaining guests, this lasagna balances comfort and elegance in every bite.
Ingredients
Vegetable Mixture
- 4 Tbsp. unsalted butter
- 1/2 cup white onion or shallot, finely diced
- 6 cloves garlic, minced
- 1 tsp kosher salt
- Freshly ground black pepper, to taste
- 8 oz. white mushrooms, finely chopped
- 1 Tbsp. Italian seasoning
- 16 oz. frozen spinach, thawed and drained
Ricotta Mixture
- 30 oz. whole milk ricotta
- 1/2 cup Parmigiano Reggiano, finely grated
- 2 large eggs
- 1/4 cup fresh parsley, chopped
- 4 oz. low moisture mozzarella cheese, shredded (half of the 8 oz. total)
White Sauce (Béchamel)
- 5 Tbsp. unsalted butter
- 5 Tbsp. flour
- 5 cups whole milk, room temperature
- 1/2 cup Parmigiano Reggiano, finely grated
- 1 tsp kosher salt, or more to taste
- Freshly ground black pepper, to taste
- 1/2 tsp. ground nutmeg
Other
- 1 lb. lasagna noodles (about 20 noodles)
- 4 oz. low moisture mozzarella cheese, shredded (remaining half)
- Olive oil, for drizzling on noodles
- Non-stick cooking spray
Instructions
- Thaw and Drain Spinach: Place the frozen spinach in a round metal steamer basket or wrap it in cheesecloth and squeeze out as much excess liquid as possible. This prevents watery lasagna layers.
- Cook Lasagna Noodles: Boil the lasagna noodles until al dente according to package instructions. Drain and rinse under cold water to stop cooking. Lay them flat on sheets of parchment paper and drizzle lightly with olive oil to prevent sticking during assembly.
- Sauté Onions, Garlic, and Mushrooms: In a large nonstick skillet over medium-high heat, melt 4 tablespoons butter. Add diced onions, kosher salt, and pepper, sautéing for 2-3 minutes until softened. Stir in minced garlic and cook for an additional minute. Add chopped mushrooms and Italian seasoning, cooking until mushrooms are cooked down and liquid evaporates, about 7-10 minutes. Remove from heat and stir in the drained spinach. Season with extra salt and pepper as needed, then let cool.
- Combine Ricotta Mixture: In a large bowl, mix the whole milk ricotta, 1/2 cup Parmesan, half of the shredded mozzarella, eggs, and chopped parsley thoroughly. Once the spinach mixture is cool, add it into the ricotta mixture and combine well.
- Prepare the White Sauce (Béchamel): In a large heavy-bottomed saucepan over medium heat, melt 5 tablespoons butter. Whisk in 5 tablespoons flour and cook for about 1 minute to form a roux. Gradually and slowly add the room temperature milk while whisking constantly to avoid lumps. Continue whisking over medium heat as the sauce thickens and comes to a boil. Remove from heat and stir in 1/2 cup Parmesan cheese, ground nutmeg, salt, and pepper to taste.
- Preheat Oven: Heat your oven to 375°F (190°C) in preparation for baking the lasagna.
- Assemble the Lasagna – First Layer: Pour about 1/2 cup of the white sauce into the bottom of a 9×13-inch oven-safe baking dish, spreading it evenly to coat the base.
- Add Noodle Layer: Arrange a layer of lasagna noodles over the white sauce. Tear noodles as needed to fit the pan evenly.
- Add Filling and Sauce Layers: Spread one-third of the spinach/mushroom/ricotta mixture over the noodles evenly, then spoon half a cup of white sauce on top. Repeat this layering process—noodles, filling, sauce—two more times, making three total layers of filling and sauce.
- Top with Final Noodles and Sauce: Place a final layer of noodles, pour the remaining white sauce on top, then sprinkle the remaining shredded mozzarella evenly over the surface.
- Cover and Bake: Spray one side of a piece of foil with non-stick spray and tent the greased side down over the lasagna to cover. Bake for 30 minutes covered.
- Finish Baking Uncovered: 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 cheese further, watching carefully to prevent burning.
- Rest and Serve: Allow the lasagna to cool for at least 15 minutes before slicing. This helps the layers set for better serving.
Notes
- Squeezing out the spinach thoroughly is crucial to avoid a watery lasagna.
- Use freshly grated Parmigiano Reggiano for best flavor in both filling and white sauce.
- Allowing the lasagna to rest after baking makes slicing easier and retains moisture.
- You can make the white sauce a day ahead and store it refrigerated.
- For a gluten-free version, substitute lasagna noodles with gluten-free pasta sheets.
- Broil carefully only at the end to crisp the top without drying out the cheese.
