Description
This Creamy Mushroom and Spinach Lasagna features layers of no-cook noodles filled with a rich ricotta and mozzarella mixture, sautéed spinach and mushrooms, and a luscious homemade white sauce. Baked until bubbly and golden, this comforting vegetarian lasagna is perfect for a satisfying main meal.
Ingredients
Scale
Cheese Mixture
- 1 cup ricotta cheese
- ¼ cup shredded mozzarella cheese, plus more for layering and topping
- 2 tbsp freshly grated Parmesan cheese, plus more for topping
- 1 small egg, beaten
- 1 tbsp fresh parsley, chopped, plus more for garnish
- Dash of freshly grated nutmeg
- Sea salt and freshly cracked pepper, to taste
Vegetable Filling
- 1½ tbsp butter, divided
- 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
- Sea salt and freshly cracked pepper, to taste
White Sauce (Béchamel)
- 2½ tbsp butter
- 2½ tbsp flour
- 2½ cups whole milk
- Dash of freshly grated nutmeg
- Sea salt and freshly cracked pepper, to taste
Others
- No-cook lasagna noodles
- Cooking spray (for baking dish)
Instructions
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, ¼ cup shredded mozzarella, 2 tablespoons freshly grated Parmesan, beaten egg, chopped fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper. Stir well until everything is evenly mixed. 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 or until translucent and soft. Add the baby spinach and a pinch of crushed red pepper flakes. Stir continuously for 1 minute until the spinach just begins to wilt. Season with sea salt and cracked pepper to taste. Remove from heat and transfer to a bowl. Set aside.
- Sauté Mushrooms and Garlic: In the same skillet, heat 1 tablespoon butter over medium-high heat. Add sliced button and cremini mushrooms. Cook without stirring much for 4 minutes to allow browning. Add minced garlic, season with salt and pepper, and cook while stirring for 1 minute until fragrant. Remove from heat and place mushrooms into another bowl. Set aside.
- Make White Sauce: In the skillet, melt 2½ tablespoons butter over medium-high heat. Stir in flour and whisk constantly for 2 minutes to form a roux. Gradually pour in whole milk while whisking continuously to avoid lumps. Continue cooking and whisking until the sauce is bubbly and has thickened. Season with freshly grated nutmeg, sea salt, and pepper to taste. Remove from heat.
- Prepare Baking Dish: Preheat oven to 375 degrees Fahrenheit. Lightly coat an 8 x 8-inch or similar sized baking dish with cooking spray to prevent sticking.
- Assemble Lasagna: Spread a thin layer of the white sauce on the bottom of the baking dish. Layer no-cook lasagna noodles over the sauce. Spread a portion of the ricotta mixture over the noodles, then half of the sautéed spinach, followed by half of the mushrooms, and sprinkle some shredded mozzarella. Repeat the layering: noodles, ricotta mixture, remaining spinach, remaining mushrooms, and mozzarella. Place a third layer of noodles on top, pour the remaining white sauce over it, and finish by sprinkling extra shredded mozzarella and freshly grated Parmesan cheese on top.
- Bake: Place the assembled lasagna in the preheated oven and bake for 40 minutes until the cheese is melted, bubbling, and the top is golden brown.
- Rest and Serve: Remove lasagna from oven and allow it to cool for 15 minutes. Garnish with fresh parsley before slicing and serving. Enjoy your creamy mushroom and spinach lasagna!
Notes
- Use no-cook lasagna noodles to save time, but cooked noodles work if preferred.
- For a richer flavor, use freshly grated cheeses whenever possible.
- Make sure to let the lasagna rest before cutting to allow it to set and slice neatly.
- You can substitute cremini mushrooms with portobello or shiitake for a deeper flavor.
- Add a pinch of crushed red pepper flakes for a subtle heat or omit if you prefer a milder dish.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 80 mg
