Spinach and Mushroom Lasagna

a spatula serving a slice of lasagna out of the pan

Spinach and Mushroom Lasagna

This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce. It’s all layered with lasagna noodles, covered in mozzarella cheese and baked until you have a hearty, rich, gooey lasagna!

Course Main Course

Cuisine Italian

Prep Time 45

Cook Time 40

Cool time 15

Total Time 1 40

Servings servings

Calories 554kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the filling:

4 Tbsp. butter, unsalted
1/2 cup white onion or shallot, finely diced
6 cloves garlic, minced
1 tsp. kosher salt and a few grinds black pepper
8 oz. white mushrooms, finely chopped
1 Tbsp. Italian seasoning
16 oz. frozen spinach, thawed and drained
30 oz. whole milk ricotta
1/2 cup Parmigiano Reggiano, finely grated
2 large eggs
1/4 cup fresh parsley, chopped
8 oz. low moisture mozzarella cheese, shredded, divided
1 lb. lasagna noodles (about 20 noodles)

For the white sauce

5 Tbsp. butter, unsalted
5 Tbsp. flour
5 cups whole milk, room temperature
1/2 cup Parmigiano Reggiano, finely grated
1 tsp. kosher salt, or more to taste and a few grinds black pepper
1/2 tsp. ground nutmeg

US Customary - Metric

Instructions

Thaw frozen spinach and squeeze out excess liquid. My favorite method of doing this is placing spinach in a round metal steamer basket, closing the sides and squeezing water out or using a cheesecloth. It’s much more efficient than using paper towels.
16 oz. frozen spinach, thawed and drained
Cook the lasagna noodles: Cook lasagna noodles until al dente. Drain, rinse under cold water and lay flat on a few sheets of parchment paper. Drizzle with a little olive oil to make them easier to work with when you assemble later on.
1 lb. lasagna noodles (about 20 noodles)
Saute the onions and mushrooms: In a large nonstick skillet over medium-high heat, melt the butter. Add in the onions, salt and pepper. Saute 2-3 minutes, stirring occasionally. Next, add in the garlic and cook for an additional minute. Then add in the chopped mushrooms and Italian seasoning. Cook until the mushrooms cook down and liquid has evaporated, about 7-10 minutes, stirring occasionally. Remove from heat, stir in the drained spinach and a little more salt and pepper, to taste. Set aside to cool.
4 Tbsp. butter, unsalted, 1/2 cup white onion or shallot, finely diced, 6 cloves garlic, minced, 1 tsp. kosher salt and a few grinds black pepper, 8 oz. white mushrooms, finely chopped, 1 Tbsp. Italian seasoning
Combine ingredients for ricotta mixture: In a large bowl, combine the whole milk ricotta, Parmesan cheese, half of the shredded mozzarella, eggs and parsley. Once spinach mixture has cooled, add ricotta mixture to spinach/mushroom mixture and combine.
30 oz. whole milk ricotta, 1/2 cup Parmigiano Reggiano, finely grated, 2 large eggs, 8 oz. low moisture mozzarella cheese, shredded, divided, 1/4 cup fresh parsley, chopped
Make the white sauce sauce next: In a large heavy bottomed saucepan, melt the butter over medium heat. Add in the flour and whisk to make a roux, about 1 minute. Slowly pour in milk, whisking continually between each addition. Continue to slowly drizzle in milk and whisk until all milk is added. Whisk over medium-heat until mixture comes to a boil, it will begin to thicken. Remove from heat and stir in the Parmesan cheese, nutmeg, salt and pepper.
5 Tbsp. butter, unsalted, 5 Tbsp. flour, 5 cups whole milk, room temperature, 1/2 cup Parmigiano Reggiano, finely grated, 1/2 tsp. ground nutmeg, 1 tsp. kosher salt, or more to taste and a few grinds black pepper
Preheat the oven to 375°F.
Pour about ½ cup white sauce in the bottom of a 9x13-inch oven safe pan. (Or enough sauce to coat the bottom).
Add a layer of lasagna noodles on top in an even layer, tearing them as needed to fit the pan.
Dollop 1/3rd of the spinach/mushroom/ricotta mixture over the noodles and spread in an even layer. Followed by 1/2 cup of white sauce. Arrange another layer of noodles on top and repeat process 2 more times.
Arrange one final layer of noodles on top, the last of the white sauce and sprinkle the top with remaining mozzarella cheese.
Spray non-stick spray on one side of a piece of foil and wrap the lasagna with the greased foil facing the lasagna. Bake for 30 minutes with foil on and an additional 10 minutes with foil off until tops are browned and bubbly. (You can broil for a few minutes as well, just keep an eye on it so the tops don’t burn).
Cool for at least 15 minutes prior to serving and enjoy!!

Video

Notes

Add chicken or Italian sausage: If you want to add animal protein, feel free to add shredded/cubed chicken or Italian sausage crumbles to the recipe. I would add it after the spinach-mushroom layer.
Oil the lasagna noodles after they cook: lay noodles flat on a big piece of parchment paper and drizzle olive oil over them so they don’t get stuck and are easy to work with when you need them for assembly.
Add more herbs or seasonings to ricotta mixture: I’m using lots of salt, pepper, fresh parsley and Parmesan to season but feel free to add in fresh basil, rosemary or fresh oregano.
Take your time making the béchamel sauce: a properly thickened béchamel will coat the back of a spoon. It should be smooth and velvety. If you feel it’s too thick, whisk in more room temperature milk until it’s just thick enough to coat the back of a spoon. If it’s too thin, give it time to cook and simmer down to allow evaporation to thicken it or, make a little more roux (butter & flour) and whisk it into the sauce and allow it to thicken.
Add more vegetables: I think artichokes would be delicious in this, or broccoli. Just be sure to avoid added in raw veggies, which can add too much moisture.

Nutrition