Creamy Spinach and Mushroom Lasagna

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25 minutes
55 minutes
Creamy Spinach and Mushroom Lasagna

This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time!


  • 9 lasagna noodles

  • 1 (15-ounce) package whole milk ricotta

  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained

  • 3 cups shredded mozzarella cheese, divided

  • 3/4 cup freshly grated Parmesan, divided

  • 2 tablespoons chopped fresh parsley leaves


  • 1/4 cup unsalted butter

  • 2 cloves garlic, minced

  • 1 pound cremini mushrooms, thinly sliced

  • 1 onion, diced

  • 1/4 cup all-purpose flour

  • 3 cups milk, at room temperature

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • Pinch of nutmeg

  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 350 degrees F.

  2. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.

  3. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.

  4. In a large pot of boiling salted water, cook lasagna noodles according to package instructions.

  5. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.*

  6. Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.

  7. Serve, garnished with parsley, if desired.


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