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
Scale
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.
