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
Scale
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.
