Creamy Spinach Mushroom Lasagna
Indulge in the ultimate comfort food with this Creamy Spinach Mushroom Lasagna, a luscious vegetarian twist on a classic favorite. Layers of tender lasagna noodles are enveloped in a velvety white sauce infused with nutmeg, complemented by hearty mushrooms, fresh spinach, and a rich trio of ricotta, Parmesan, and mozzarella cheeses. Sautéed garlic and onions lend a fragrant depth to the filling, while the golden, bubbly cheese crust on top seals the deal. Perfect for feeding a crowd or meal-prepping for the week, this dish is a showstopper at any dinner table. With its creamy textures, savory flavors, and irresistible aroma, this lasagna is an Italian-inspired masterpiece that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 3 units Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 16 ounces Mushrooms, sliced
- 10 ounces Fresh spinach
- 1.5 cups Ricotta cheese
- 1.5 cups Grated Parmesan cheese
- 3 cups Shredded mozzarella cheese
- 3 cups Whole milk
- 3 tablespoons All-purpose flour
- 0.25 teaspoons Ground nutmeg
- 2 teaspoons Salt
- 1 teaspoons Ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean surface to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant, about 3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
Add the spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring frequently, until the sauce thickens, about 5 minutes. Stir in ground nutmeg, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove from heat.
In a medium bowl, combine ricotta cheese, 1 cup of Parmesan cheese, and 1 cup of mozzarella cheese.
To assemble the lasagna, spread a thin layer of the white sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the mushroom-spinach mixture, and then drizzle with 1/3 of the white sauce.
Repeat the layers two more times (noodles, ricotta mixture, mushroom-spinach mixture, white sauce). For the final layer, top with lasagna noodles, the remaining white sauce, and sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 729 mg | 56% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
