There’s something magical about lasagna. Its layers of flavor and comforting aroma can turn any meal into a special occasion. With this Creamy Spinach Mushroom Lasagna Recipe, you’ll experience a deliciously unique take on the traditional dish. It combines the earthiness of mushrooms, the richness of ricotta, and the creamy decadence of a white sauce for a satisfying vegetarian option that’s sure to impress.

Why You’ll Love This Recipe

This lasagna is perfect for anyone looking to switch things up in the kitchen. It’s:

• Packed with wholesome ingredients like spinach and mushrooms.
• Elevated with a creamy white sauce instead of the usual marinara.
• A great option for vegetarians or those looking for a lighter, non-meat alternative.
• Perfect for family dinners, potlucks, or meal prep.

Ingredients for Creamy Spinach Mushroom Lasagna

Filling Ingredients

Ingredient	Amount
Butter, unsalted	4 Tbsp.
White onion or shallot	1/2 cup, finely diced
Garlic	6 cloves, minced
Kosher salt	1 tsp.
Black pepper	A few grinds
White mushrooms	8 oz., finely chopped
Italian seasoning	1 Tbsp.
Frozen spinach	16 oz., thawed, drained
Whole milk ricotta	30 oz.
Parmigiano Reggiano	1/2 cup, grated
Eggs	2 large
Fresh parsley	1/4 cup, chopped
Low-moisture mozzarella	8 oz., shredded
Lasagna noodles	1 lb. (20 noodles)

White Sauce Ingredients

Ingredient	Amount
Butter, unsalted	5 Tbsp.
All-purpose flour	5 Tbsp.
Whole milk	5 cups, room temp
Parmigiano Reggiano	1/2 cup, grated
Ground nutmeg	1/2 tsp.
Kosher salt	1 tsp., or to taste
Black pepper	A few grinds

Step-by-Step Instructions

1. Prepare the Spinach

• Thaw the frozen spinach and squeeze out as much excess water as possible. Use a cheesecloth or a steamer basket for efficiency.

2. Cook the Lasagna Noodles

• Bring a large pot of salted water to a boil. Cook the noodles until al dente.
• Drain, rinse under cold water, and lay flat on parchment paper. Drizzle with a little olive oil to prevent sticking.

3. Sauté the Mushrooms and Onions

• In a large skillet, melt the butter over medium-high heat.
• Add diced onions, salt, and pepper. Sauté for 2-3 minutes until translucent.
• Stir in the garlic and cook for 1 more minute.
• Add chopped mushrooms and Italian seasoning. Cook until the mushrooms release their liquid and it evaporates, about 7-10 minutes.
• Stir in the drained spinach, adding a pinch more salt and pepper to taste. Set aside to cool.

4. Prepare the Ricotta Mixture

• In a large bowl, combine ricotta, grated Parmesan, half the shredded mozzarella, eggs, and parsley.
• Once the spinach and mushroom mixture has cooled, fold it into the ricotta mixture. Mix until well combined.

5. Make the White Sauce

• In a heavy-bottomed saucepan, melt the butter over medium heat.
• Whisk in the flour to create a roux, cooking for 1-2 minutes.
• Gradually whisk in the milk, a little at a time, ensuring it’s fully incorporated before adding more.
• Continue whisking until the sauce thickens and comes to a gentle boil.
• Remove from heat and stir in Parmesan, nutmeg, salt, and pepper.

6. Assemble the Lasagna

1. Preheat the oven to 375°F.
2. Spread about 1/2 cup of the white sauce evenly over the bottom of a 9×13-inch baking dish.
3. Add a layer of lasagna noodles, tearing them as needed to fit.
4. Spread 1/3 of the spinach and ricotta mixture over the noodles, followed by 1/2 cup of white sauce.
5. Repeat the layering process two more times, finishing with a final layer of noodles, the remaining white sauce, and the remaining shredded mozzarella.

7. Bake the Lasagna

• Spray one side of a piece of foil with non-stick spray and cover the lasagna, sprayed side facing down.
• Bake for 30 minutes covered, then remove the foil and bake for an additional 10 minutes or until the top is bubbly and golden brown.
• Optional: Broil for 2-3 minutes for extra browning. Watch closely to prevent burning.

8. Cool and Serve

• Allow the lasagna to cool for at least 15 minutes before slicing and serving. Enjoy!

Nutritional Information

Nutrient	Per Serving
Calories	~400
Protein	~20 g
Fat	~15 g
Carbohydrates	~45 g
Fiber	~4 g
Sodium	~600 mg

Note: Nutritional values are approximate and may vary based on ingredients used.

Tips for Success

1. Use Fresh Ingredients

• Fresh parsley, Parmesan, and mozzarella will elevate the flavors in this dish.

2. Don’t Skip the Cooling Step

• Allowing the lasagna to cool ensures clean slices and a more cohesive texture.

3. Customize the Layers

• Add roasted red peppers or artichokes for additional layers of flavor.

4. Make It Ahead

• Assemble the lasagna a day in advance and refrigerate. Bake when ready to serve.

Frequently Asked Questions

1. Can I Use Fresh Spinach Instead of Frozen?

Yes! Sauté about 1 pound of fresh spinach until wilted, then squeeze out excess liquid.

2. Can I Make This Gluten-Free?

Absolutely. Use gluten-free lasagna noodles and substitute the flour in the white sauce with a gluten-free alternative.

3. How Do I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

4. Can I Freeze This Lasagna?

Yes, lasagna freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before baking.

5. What Can I Serve With This Dish?

Pair it with a simple green salad and garlic bread for a complete meal.

6. Can I Use Pre-Shredded Cheese?

While convenient, pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly shredded cheese is recommended for the best texture.

Your Turn to Try Creamy Spinach Mushroom Lasagna

Now that you know how to make this comforting and flavorful lasagna, it’s time to gather your ingredients and get cooking. Whether it’s a family dinner or a special occasion, this dish will bring everyone to the table with smiles.

Ready to create your masterpiece? Let’s get started!

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