Today, I’m excited to share with you one of my all-time favorite comfort foods: Creamy Spinach & Mushroom Lasagna. You know those meals that just feel like a warm hug? This is definitely one of them. It’s something I whip up when the family gets together for those cozy Sunday dinners. This lasagna has seen us through countless celebrations, lazy weekends, and even a few spur-of-the-moment potlucks.
Lasagna has always been a part of my kitchen repertoire, but adding spinach and mushrooms gives it an earthy and wholesome twist. I initially started making this version for my mom, who’s always been a fan of veggie-packed dishes, and it quickly became a household favorite. There’s something about the combination of creamy ricotta, tender noodles, and that unmistakable hit of mushroomy goodness that just hits the spot every time.
Now let’s talk about how life can be a bit hectic sometimes, right? That’s why I love how this recipe is both indulgent and fairly easy to put together. Plus, it fills the house with that heavenly aroma that lets everyone know something amazing is about to be served. The process is almost therapeutic, from simmering the filling to layering the dish.
Ready to dive into some savory goodness? Let’s get started! This lasagna is not just a dish – it’s an experience to be savored and shared. And trust me, once you’ve tried this, it’ll become your go-to lasagna just like it did for my family!
How to Make Creamy Spinach & Mushroom Lasagna
Ingredients:
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped white onion or shallot
- 6 cloves minced garlic
- 1 teaspoon kosher salt and a few grinds of black pepper
- 8 ounces finely chopped white mushrooms
- 1 tablespoon Italian herbs
- 16 ounces thawed and drained frozen spinach
- 30 ounces whole milk ricotta cheese
- 1/2 cup finely grated Parmigiano Reggiano
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 8 ounces shredded low moisture mozzarella cheese, divided
- 1 pound lasagna noodles (about 20 noodles)
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups room temperature whole milk
- 1/2 cup finely grated Parmigiano Reggiano
- 1 teaspoon kosher salt, or more to taste
- 1/2 teaspoon ground nutmeg
Directions:
- Begin by ensuring your spinach is properly thawed and excess liquid is squeezed out. Using a round metal steamer basket or a cheesecloth makes this incredibly efficient.
- Cook the lasagna noodles until they reach al dente. Once cooked, drain, rinse them under cold water, and lay flat on parchment paper. Drizzle with olive oil to keep them from sticking.
- In a large pan over medium-high heat, melt the butter and add diced onion, salt, and pepper. Sauté for 2-3 minutes, stirring occasionally, and then add minced garlic for another minute.
- Introduce the chopped mushrooms and Italian herbs to the pan. Stir until mushrooms are soft and moisture has evaporated, about 7-10 minutes. Mix in the drained spinach and adjust seasoning. Allow to cool.
- Combine ricotta, grated Parmigiano, half the mozzarella, eggs, and parsley in a large bowl. Mix in the spinach-mushroom blend once cooled.
- Create a white sauce by melting butter in a saucepan over medium heat. Whisk in flour to make a roux and gradually blend in milk while whisking continuously. Keep stirring until the mix thickens to a boil. Remove from heat, incorporate the remaining Parmigiano, nutmeg, salt, and pepper.
- Heat your oven to 375°F.
- Spread 1/2 cup of the white sauce at the bottom of a 9×13-inch baking dish. Place a layer of noodles, 1/3 of the spinach mixture, followed by 1/2 cup of the white sauce. Repeat this twice more.
- Conclude with a final layer of noodles, finishing off with the rest of the white sauce, and sprinkle the remaining mozzarella on top.
- Cover with greased foil, bake for 30 minutes, then remove the foil and bake for an additional 10 minutes. Broil for a crispier top, if desired, but watch closely!
- Allow the lasagna to sit for at least 15 minutes before serving to enjoy its full flavor.
Don’t Have Ricotta? Here’s What to Use Instead
If you’re out of ricotta, no worries! Cottage cheese makes a great substitute, offering a similar creamy texture. For a vegan twist, swap it with blended tofu mixed with nutritional yeast and lemon juice for that cheesy vibe. Cream cheese or mascarpone also brings a rich creaminess, adding a delightful spin to the lasagna layers.
How to Store This Creamy Lasagna Leftover
Cool the lasagna to room temperature before sealing it in an airtight container or wrapping the dish tightly with plastic wrap. It should keep well in the fridge for up to three days. For longer storage, freeze individual slices wrapped in foil. Reheat in the oven at 350°F until warmed through, ensuring it’s as delicious as the first time!
Perfect Pairings for Creamy Spinach & Mushroom Lasagna
Serve this luscious lasagna with a crisp green salad dressed lightly in vinaigrette to balance the richness. Warm garlic bread on the side enhances the meal, while a glass of Chardonnay or Pinot Noir beautifully complements the creamy and earthy flavors. A sprinkle of fresh basil or arugula on top adds a refreshing peppery note.
Secrets to Perfecting Creamy Spinach & Mushroom Lasagna
To enhance the flavors, toast your mushrooms before mixing them – this caramelizes their natural sugars, deepening the taste. If you want a gluten-free version, try swapping out the noodles with zucchini slices. Always allow the lasagna to rest before serving; this gives the layers time to set, making each slice a showstopper.
Adding a Seasonal Spin to Creamy Spinach & Mushroom Lasagna
In springtime, add some fresh peas or asparagus to incorporate vibrant, in-season flavors. Summer can bring roasted bell peppers for added sweetness. Experiment with root vegetables like butternut squash or sweet potatoes in the fall. During winter, consider rich and hearty additions like kale or Swiss chard for a snug, comforting meal.
FAQs:
Can I use fresh spinach instead of frozen?
Yes, absolutely! Fresh spinach can be used in place of frozen. Simply sauté it briefly to wilt and then squeeze out any excess moisture before incorporating into the recipe. This fresh green twist not only adds vibrant color but enhances the nutritional value of your dish.
How do I ensure my lasagna layers don’t slide apart?
An essential trick is letting your lasagna rest for at least 15 minutes before serving. This allows the layers to set. Additionally, don’t overlayer with excessive sauce or filling, which can add too much moisture, causing layers to slip. Properly cooked noodles also help maintain structural integrity.
What is the best way to reheat leftover lasagna?
For reheating, preheat your oven to 350°F. Cover your lasagna slice with foil to prevent drying out and bake for 15-20 minutes. Alternatively, use a microwave, though it might not retain the same texture. Here, place a slightly damp paper towel over the dish to retain moisture while microwaving.
Can I prepare this lasagna in advance?
Yes, preparing in advance is a great idea, especially for busy schedules. Assemble the lasagna and cover it tightly to refrigerate for up to a day ahead. When ready to bake, let it sit at room temperature for 30 minutes and then bake as directed. It’s convenient and tastes just as fresh!
What can I do if the white sauce is too thick or thin?
If your white sauce comes out too thick, gradually whisk in a bit more milk until you reach your desired consistency. Conversely, if it’s too thin, let it simmer a bit longer on low heat or whisk in a teaspoon of flour. A smooth and creamy white sauce glues all the delicious layers together perfectly.
Is it possible to make this dish vegan?
Certainly! To make this dish vegan, substitute ricotta with blended tofu and nutritional yeast, and swap out butter with a plant-based alternative. For mozzarella, use a vegan cheese variant. Ensure the noodles and any additional ingredients align with your vegan dietary preferences for a cruelty-free indulgence.
Creamy Spinach & Mushroom Lasagna
Ingredients
For the Filling:
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped white onion or shallot
- 6 cloves minced garlic
- 1 teaspoon kosher salt and a few grinds of black pepper
- 8 ounces finely chopped white mushrooms
- 1 tablespoon Italian herbs
- 16 ounces thawed and drained frozen spinach
- 30 ounces whole milk ricotta cheese
- 1/2 cup finely grated Parmigiano Reggiano
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 8 ounces shredded low moisture mozzarella cheese divided
- 1 pound lasagna noodles (about 20 noodles)
For the White Sauce:
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups room temperature whole milk
- 1/2 cup finely grated Parmigiano Reggiano
- 1 teaspoon kosher salt or more to taste
- 1/2 teaspoon ground nutmeg
Instructions
- Start by thawing the frozen spinach and press out any excess moisture using a round metal steamer basket or a cheesecloth.
For the Noodles:
- Cook the lasagna noodles in salted water until they are al dente, then drain, rinse with cold water, and lay them flat on parchment paper. Lightly drizzle olive oil on top to prevent sticking.
For the Filling:
- In a large skillet over medium-high heat, melt the butter and sauté the onion with salt and pepper for 2-3 minutes. Then add the minced garlic and continue cooking for an additional minute.
- Stir in the chopped mushrooms and Italian herbs, cooking until the mushrooms have softened and most moisture has evaporated, around 7-10 minutes. Remove from heat and mix in the drained spinach, adjusting seasoning to taste. Allow this mixture to cool.
- In a large mixing bowl, combine the ricotta, grated Parmigiano, half of the mozzarella, eggs, and parsley. Once the spinach mixture has cooled, fold it into the ricotta mixture until evenly incorporated.
For the White Sauce:
- For the white sauce, melt the butter in a heavy saucepan over medium heat. Whisk in the flour to create a roux and cook for about a minute.
- Gradually whisk in the milk, stirring constantly until it thickens and comes to a boil. Remove from heat and mix in the remaining Parmesan, nutmeg, salt, and pepper.
- Preheat your oven to 375°F.
Assemble and Bake:
- Pour about 1/2 cup of the white sauce into the bottom of a 9x13-inch baking dish to coat it. Layer the noodles over the sauce, then add a third of the spinach mixture, followed by 1/2 cup of the white sauce. Repeat the layers two more times.
- Finish with a final layer of noodles and top it off with the remaining white sauce and mozzarella.
- Cover the dish with greased foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes until the top is golden and bubbly. For an extra crispy top, broil for a few minutes while watching closely.
- Allow the lasagna to cool for a minimum of 15 minutes before serving. Enjoy your meal!
