Creamy Spinach & Mushroom Lasagna
This Creamy Spinach & Mushroom Lasagna is the ultimate comfort food, combining layers of rich, creamy sauce, savory mushrooms, tender spinach, and gooey cheese. It’s the perfect dish for a hearty weeknight dinner, a special family meal, or even a meatless holiday gathering. This vegetarian lasagna is packed with flavor and texture, making it a satisfying and wholesome alternative to traditional meat lasagnas.
Ingredients:
For the Mushroom & Spinach Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340g) fresh mushrooms, sliced (button mushrooms or cremini work well)
- 6 cups fresh spinach (or about 8 oz frozen spinach, thawed and drained)
- Salt and pepper, to taste
- 1/4 teaspoon nutmeg (optional)
For the Creamy White Sauce (Béchamel):
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (or half-and-half for an even creamier texture)
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
For Assembling the Lasagna:
- 12 lasagna noodles (regular or no-boil)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions:
1. Prepare the Mushroom & Spinach Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8 minutes. Stir occasionally to ensure even cooking.
- Add the spinach (if using fresh spinach, it will wilt down quite a bit). Stir until the spinach is wilted and fully incorporated with the mushrooms. Season with salt, pepper, and nutmeg (if using). Set the filling aside to cool slightly.
2. Make the Creamy White Sauce (Béchamel):
- In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 1-2 minutes to form a roux. You should see the mixture bubbling but not browning.
- Gradually add the milk and heavy cream while continuing to whisk. The sauce should begin to thicken after a few minutes.
- Stir in the garlic powder, nutmeg, salt, and pepper. Keep whisking until the sauce is smooth and creamy. Once thickened to your desired consistency, remove from heat and set aside.
3. Cook the Lasagna Noodles:
- If you’re using regular lasagna noodles, cook them according to the package instructions until al dente. Drain and lay the noodles flat on a sheet of parchment paper to prevent them from sticking together. (No-boil noodles don’t require this step but ensure you add extra sauce to hydrate them during baking.)
4. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of the creamy white sauce on the bottom to prevent the noodles from sticking.
- Place a layer of lasagna noodles on top of the sauce. Then spread about one-third of the mushroom and spinach filling over the noodles, followed by a generous scoop of ricotta cheese. Drizzle some of the creamy white sauce over the ricotta.
- Sprinkle a layer of shredded mozzarella and Parmesan on top of the sauce. Repeat this process two more times, finishing with a final layer of noodles, the remaining creamy white sauce, and a generous sprinkle of mozzarella and Parmesan on top.
5. Bake the Lasagna:
- Cover the lasagna with aluminum foil (to prevent sticking, you can either spray the foil with cooking spray or use non-stick foil) and bake for 25 minutes. Then remove the foil and bake for an additional 25-30 minutes, or until the lasagna is bubbling and the top is golden brown and slightly crispy.
6. Let it Rest:
- Allow the lasagna to rest for 10-15 minutes before slicing. This will help it set and make it easier to cut into neat portions.
7. Serve:
- Garnish with freshly chopped basil or parsley if desired. Serve hot and enjoy!
Tips for Success:
- Use a mix of mushrooms: Try combining different types of mushrooms like cremini, shiitake, or portobello for a richer, more complex flavor.
- Add more vegetables: For extra nutrition and flavor, consider adding other veggies like zucchini, bell peppers, or roasted eggplant.
- Make it ahead: Lasagna actually tastes better the next day! You can prepare it a day in advance, refrigerate it, and then bake it when you’re ready to serve.
- Freezing: This lasagna freezes wonderfully. Simply assemble it, wrap tightly in plastic wrap or foil, and freeze for up to 3 months. To bake, let it thaw overnight in the fridge and then bake as usual.
This Creamy Spinach & Mushroom Lasagna is a comforting, flavorful dish that’s perfect for vegetarians and anyone who loves a hearty, creamy meal. With its rich layers of spinach, mushrooms, creamy sauce, and melty cheese, it’s sure to become a family favorite.
