If you’re craving a comfort food classic that feels both indulgent and nourishing, this Spinach and Mushroom Lasagna Recipe is the one to try. It beautifully layers tender noodles, earthy mushrooms, vibrant spinach, and creamy cheese in a way that’s utterly irresistible. Each bite offers a perfect harmony of flavors and textures that will have you reaching for seconds, and maybe even thirds. This dish turns humble ingredients into a centerpiece worthy of any gathering or cozy family meal.
Ingredients You’ll Need
Gathering your ingredients is the first delightful step toward this luscious lasagna. Each component plays an essential role, from building rich layers to contributing freshness, depth, and just the right creamy texture that ties the dish together.
- Butter (4 tbsp. + 5 tbsp.): Used for sautéing and creating a smooth roux base for the white sauce, essential for that luscious texture.
- White onion or shallot (1/2 cup): Adds a subtle sweetness that balances the earthiness of the mushrooms and spinach.
- Garlic (6 cloves): Brings aromatic depth, enhancing every savory layer of this recipe.
- Kosher salt and black pepper: Seasoning essentials that amplify flavors throughout the dish.
- White mushrooms (8 oz.): Finely chopped to add hearty texture and a woodsy note, acting as a perfect partner to spinach.
- Italian seasoning (1 tbsp.): Blends fragrant herbs that tie together the vegetable components beautifully.
- Frozen spinach (16 oz.): Thawed and drained, the vibrant green adds freshness and nutrition without overpowering flavors.
- Whole milk ricotta (30 oz.): Delivers creamy richness and a mild tang to keep the layers smooth and luscious.
- Parmigiano Reggiano (1/2 cup + 1/2 cup): Grated finely for a nutty, umami-packed kick in both the ricotta mixture and white sauce.
- Large eggs (2): Bind the cheese mixture, helping it set perfectly when baked.
- Fresh parsley (1/4 cup): Adds a bright, herbaceous note that lifts the whole dish.
- Low moisture mozzarella cheese (8 oz.): Shredded and divided to create gooey, melty layers and a bubbly golden top.
- Lasagna noodles (1 lb.): The sturdy yet tender foundation of this recipe, perfectly layered throughout to hold all the fillings.
- Flour (5 tbsp.): Combined with butter to make a roux for the white sauce, adding body and smoothness.
- Whole milk (5 cups): The base for the white sauce, lending creaminess and silkiness to contrast with the textured filling.
- Ground nutmeg (1/2 tsp.): Subtle warmth that enhances the white sauce’s flavor, providing a classic touch to the lasagna.
How to Make Spinach and Mushroom Lasagna Recipe
Step 1: Prepare the Spinach
Start by thawing the frozen spinach and squeezing out as much moisture as possible. I love using a round steamer basket or cheesecloth for this—it’s quick and effective. Removing extra water is key to preventing the lasagna from becoming soggy and helps keep the texture just right.
Step 2: Cook the Lasagna Noodles
Cook your lasagna noodles until they’re just al dente—firm but tender. Rinse them under cold water to stop the cooking, then lay them flat on parchment paper. A little drizzle of olive oil prevents sticking and makes layering a breeze later on.
Step 3: Sauté the Onions and Mushrooms
In a large skillet, melt butter over medium-high heat and add the diced onions with a sprinkle of salt and pepper. Cook for 2-3 minutes until softened, then add minced garlic and cook another minute. Toss in the finely chopped mushrooms and Italian seasoning, cooking until the mushrooms release their moisture and the mixture becomes fragrant and slightly caramelized—about 7 to 10 minutes. Finally, stir in the drained spinach with a dash more salt and pepper, then let it cool.
Step 4: Combine the Ricotta Mixture
While your spinach mixture cools, combine ricotta cheese, half the shredded mozzarella, Parmesan, eggs, and fresh parsley in a bowl. Once cooled, mix the ricotta blend into the spinach and mushroom sauté. This creamy, cheesy filling will be the heart of the lasagna.
Step 5: Make the White Sauce
Start by melting butter in a large saucepan over medium heat, whisking in flour to create a roux that cooks for about a minute. Slowly add the milk in increments, whisking constantly to keep it smooth. When fully incorporated, bring the mixture to a gentle boil—it will thicken beautifully. Remove from heat and stir in Parmesan cheese, nutmeg, salt, and pepper to taste. This velvety sauce balances the rich filling with its subtle, creamy goodness.
Step 6: Assemble the Lasagna
Preheat your oven to 375°F. Begin by pouring a thin layer of white sauce at the bottom of a 9×13-inch pan to keep the noodles from sticking. Add a layer of noodles, tearing to fit the pan as needed. Spread one-third of the spinach and mushroom ricotta mixture evenly on top, then spoon over about half a cup of white sauce. Repeat layering twice more, finishing with one last layer of noodles, the remaining white sauce, and a generous sprinkle of the leftover shredded mozzarella for that irresistible bubbly crust.
Step 7: Bake to Perfection
Cover the lasagna with foil sprayed on the side facing down to prevent sticking, and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the top. For an extra golden finish, broil briefly, but watch closely to avoid burning. Let the lasagna rest at least 15 minutes before slicing—this gives everything time to set and makes serving a dream.
How to Serve Spinach and Mushroom Lasagna Recipe
Garnishes
A sprinkle of fresh parsley or basil over each sliced portion adds brightness and a pop of color that makes every serving feel special. A little extra grated Parmigiano Reggiano on top gives a salty, savory kick that guests will love.
Side Dishes
Pair this hearty lasagna with a crisp green salad tossed in a light vinaigrette to add refreshing crunch. Garlic bread is a natural companion, perfect for soaking up any delicious leftover sauce on your plate.
Creative Ways to Present
For a charming twist, serve individual portions in mini cast iron skillets or ramekins, topped with a fresh herb sprig. Alternatively, layer the lasagna in clear glass dishes to showcase the colorful layers—guaranteed to impress and whet appetites visually before the first bite.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Mushroom Lasagna Recipe keeps beautifully in the refrigerator for up to 4 days. Store in an airtight container to maintain freshness and moisture, ensuring each reheated portion tastes as good as the first.
Freezing
This lasagna freezes wonderfully when wrapped tightly with plastic wrap and foil to prevent freezer burn. It can be frozen for up to 3 months, making it a perfect make-ahead meal for busy days or unexpected guests.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through to preserve texture and flavor. For quicker reheats, microwave slices covered with a damp paper towel to keep moisture locked in, reheating in short bursts and stirring if necessary.
FAQs
Can I use fresh spinach instead of frozen in this recipe?
Absolutely! Fresh spinach can be used, but be sure to sauté it until wilted and squeeze out any excess moisture to avoid sogginess in your lasagna layers.
Is there a way to make the white sauce dairy-free?
You can substitute plant-based milk such as oat or almond milk and use dairy-free butter and cheese alternatives, but the texture and flavor will differ slightly from the classic version.
Can I prepare this recipe in advance and bake it later?
Yes! Assemble the lasagna up to a day before and keep it covered in the refrigerator. Bake it fresh when ready to serve for the best texture and taste.
Do I need to pre-cook the lasagna noodles?
Yes, pre-cooking the noodles until al dente ensures they soften properly during baking and prevents chewy or tough pasta layers.
How can I make this lasagna more kid-friendly?
To appeal to younger palates, consider using less garlic or Italian seasoning, and perhaps layer in some mild cheeses like additional mozzarella to mellow the flavors a bit.
Final Thoughts
This Spinach and Mushroom Lasagna Recipe is one of those timeless comfort foods that feels like a warm hug from the inside out. It’s perfect for feeding a crowd or savoring as leftovers through the week. Give it a try—you might just find it becoming one of your favorite go-to dinners!
Print
Spinach and Mushroom Lasagna Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour
- 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 delicious vegetarian twist on the classic Italian comfort dish. Layers of tender lasagna noodles are combined with a creamy ricotta and spinach filling, sautéed mushrooms, and a rich homemade white sauce, all topped with melted mozzarella. Perfect for a crowd, this hearty recipe serves 12 and takes about 1 hour and 40 minutes to prepare and bake.
Ingredients
Vegetable and Cheese Filling
- 4 Tbsp. unsalted butter
- 1/2 cup white onion or shallot, finely diced
- 6 cloves garlic, minced
- 1 tsp. kosher salt and a few grinds black pepper
- 8 oz. white mushrooms, finely chopped
- 1 Tbsp. Italian seasoning
- 16 oz. frozen spinach, thawed and drained
- 30 oz. whole milk ricotta
- 1/2 cup Parmigiano Reggiano, finely grated
- 2 large eggs
- 1/4 cup fresh parsley, chopped
- 8 oz. low moisture mozzarella cheese, shredded, divided
Pasta
- 1 lb. lasagna noodles (about 20 noodles)
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
- A few grinds black pepper
- 1/2 tsp. ground nutmeg
Instructions
- Prepare the spinach: Thaw the frozen spinach and squeeze out excess liquid using a steamer basket or cheesecloth for best results. This step ensures your lasagna won’t be watery.
- Cook the lasagna noodles: Boil the lasagna noodles until al dente, then drain and rinse under cold water to stop cooking. Lay them flat on parchment paper and drizzle lightly with olive oil to prevent sticking during assembly.
- Sauté the onions and mushrooms: In a large nonstick skillet over medium-high heat, melt 4 tablespoons butter. Add diced onions, kosher salt, and black pepper, sautéing for 2-3 minutes until softened. Add minced garlic and cook for 1 more minute. Stir in chopped mushrooms and Italian seasoning, cooking for 7-10 minutes until mushrooms release their liquid and it evaporates. Remove from heat, mix in drained spinach, season with additional salt and pepper, then let cool.
- Make the ricotta mixture: In a large bowl, combine whole milk ricotta, Parmesan cheese, half the shredded mozzarella, eggs, and chopped parsley. Once the spinach and mushroom mixture has cooled, add it into the ricotta mixture and gently combine to create a smooth filling.
- Prepare the white sauce (béchamel): In a heavy-bottomed saucepan, melt 5 tablespoons butter over medium heat. Whisk in 5 tablespoons flour to form a roux, cooking for about 1 minute. Slowly add the whole milk in increments, whisking continuously until fully incorporated and the sauce thickens to a creamy consistency. Remove from heat, then stir in Parmesan, nutmeg, salt, and black pepper.
- Preheat the oven: Set your oven to 375°F (190°C) to get ready for baking.
- Assemble the lasagna: Pour about 1/2 cup of white sauce into the bottom of a 9×13-inch oven-safe pan, spreading to coat. Layer noodles evenly on top, tearing pieces as needed to fit the pan.
- Add filling layers: Spoon one-third of the spinach/mushroom/ricotta mixture evenly over the noodles, followed by about 1/2 cup of white sauce. Repeat layering noodles, filling, and sauce two more times.
- Top layer: Place a final layer of noodles on top, cover with the remaining white sauce, and sprinkle with the remaining shredded mozzarella cheese.
- Bake the lasagna: Spray one side of a piece of foil with non-stick spray and cover the lasagna with the greased side facing down to prevent sticking. Bake covered for 30 minutes, then remove foil and bake for an additional 10 minutes until the top is browned and bubbly. Optionally, broil for a few minutes—watching closely to avoid burning—to get a golden crust.
- Rest and serve: Allow the lasagna to cool for at least 15 minutes before cutting and serving to help it set and enhance flavor.
Notes
- Using a steamer basket or cheesecloth to drain spinach is more efficient than paper towels.
- Drizzling cooked noodles with olive oil prevents sticking during assembly.
- Letting the spinach mixture cool before combining with ricotta prevents curdling of the eggs.
- Use low moisture mozzarella to avoid excess water content in the lasagna.
- Resting the lasagna before serving improves slicing and flavor melding.
- Baking covered initially helps prevent drying out while finishing uncovered enhances browning.
