Description
This Creamy Mushroom and Spinach Lasagna is a comforting Italian-inspired dish featuring layers of no-cook lasagna noodles, a rich ricotta and mozzarella cheese blend, sautéed spinach and mushrooms, and a smooth homemade white sauce. Baked until bubbly and golden, it's an elegant yet approachable vegetarian main course perfect for family dinners or special occasions.
Ingredients
Scale
Cheese Mixture
- 1 cup ricotta
- ¼ cup shredded mozzarella (plus more for layers and topping)
- 2 tbsp freshly grated parmesan (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 black pepper (to taste)
Vegetables
- 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)
White Sauce
- 2½ tbsp butter (divided)
- 2½ tbsp flour
- 2½ cups whole milk
- Dash of freshly grated nutmeg
- Sea salt and freshly cracked black pepper (to taste)
Other
- No-cook lasagna noodles
Instructions
- Prepare Ricotta Mixture: In a bowl, combine ricotta cheese, ¼ cup shredded mozzarella, 2 tablespoons freshly grated parmesan, beaten egg, chopped parsley, a dash of nutmeg, sea salt, and freshly cracked black pepper. Stir well to blend all ingredients together and set aside.
- Sauté Onion and Spinach: Heat ½ tablespoon butter in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, for about 5 minutes until softened. Add baby spinach and a pinch of crushed red pepper flakes; cook while stirring constantly for 1 minute until spinach just begins to wilt. Season with sea salt and pepper, transfer to a bowl, and set aside.
- Cook Mushrooms and Garlic: In the same skillet, heat 1 tablespoon butter over medium-high heat. Add sliced button and cremini mushrooms and cook without stirring frequently for 3 to 4 minutes to develop color. Add minced garlic, season with salt and pepper, and cook while stirring constantly for 1 minute. Remove from heat and place mushrooms in a separate bowl.
- Make White Sauce: Heat remaining 2½ tablespoons butter in the skillet over medium-high heat until melted. Whisk in the flour and continuously stir for 1 to 2 minutes to cook the flour. Gradually whisk in whole milk and cook over medium heat, whisking frequently, until the sauce becomes bubbly and thickens. Season with nutmeg, sea salt, and freshly cracked pepper. Remove from heat.
- Preheat Oven and Prepare Dish: Preheat oven to 375 degrees Fahrenheit. Lightly coat an 8 x 8-inch baking dish with cooking spray to prevent sticking.
- Assemble Lasagna: Spoon a thin layer of white sauce on the bottom of the baking dish. Layer no-cook lasagna noodles to cover the base. Spread a portion of the ricotta mixture evenly over the noodles, then top with half of the sautéed spinach, half of the cooked mushrooms, and a light sprinkling of shredded mozzarella. Repeat layering with noodles, ricotta, spinach, mushrooms, and mozzarella. Finish with a final layer of noodles, the remaining white sauce, and sprinkle generously with shredded mozzarella and parmesan on top.
- Bake: Place the lasagna in the preheated oven and bake for 40 minutes until bubbling and the top is golden brown.
- Cool and Serve: Remove from the oven and let the lasagna cool for 10 to 15 minutes to set. Sprinkle fresh chopped parsley on top, slice, and serve warm. Enjoy!
Notes
- For a nuttier flavor, use freshly grated parmesan rather than pre-grated.
- If you prefer, cook the no-cook lasagna noodles in boiling water before assembling for a softer texture.
- Substitute whole milk with 2% milk for a slightly lighter sauce.
- Use a mix of different mushrooms for added depth of flavor.
- Letting the lasagna rest after baking helps it hold together when slicing.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 75 mg
