Creamy Spinach & Mushroom Lasagna
This creamy spinach and mushroom lasagna is a deliciously satisfying dish, layered with rich ricotta, flavorful mushrooms, and a velvety white sauce. It’s perfect for feeding a crowd or enjoying as leftovers!
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!