Creamy Spinach & Mushroom Lasagna: A Recipe for Cozy Nights & Happy Bellies

There’s something deeply comforting about a bubbling, golden-brown lasagna emerging from the oven. The aroma alone is enough to transport you to a place of warmth and contentment. This Creamy Spinach and Mushroom Lasagna is the embodiment of that feeling. It’s a recipe born from a desire for a vegetarian lasagna that was every bit as rich, decadent, and satisfying as its meaty counterpart. After much tinkering in the kitchen, this version, with its velvety white sauce and earthy, savory filling, became a cherished favorite. The secret lies in the layers of flavor, from the nutty Parmesan to the subtle hint of nutmeg, all coming together in a symphony of creamy, cheesy goodness.

Why You’ll Love This

• It’s pure comfort in a dish: This lasagna is like a warm hug on a plate, perfect for chilly evenings or whenever you need a little dose of deliciousness.
• It’s a crowd-pleaser: Even the most ardent meat-lovers will be won over by the rich, savory flavors of this vegetarian masterpiece.
• It’s surprisingly easy to make: While it may look impressive, this recipe is quite straightforward, with simple steps that even a novice cook can master.
• It’s a make-ahead dream: This lasagna can be assembled ahead of time, making it the perfect dish for entertaining or for a stress-free weeknight meal.

I’ll never forget the time I made this for a family gathering. My notoriously picky brother-in-law, who usually turns his nose up at anything without meat, eyed the lasagna with suspicion. But after one bite, his expression transformed. He went back for seconds, and then thirds, declaring it the best lasagna he had ever tasted. It was a small victory, but it proved that a well-crafted vegetarian dish can win over even the most stubborn of palates.

What Makes It Special

• Whole Milk Ricotta: This is the heart of the creamy filling, providing a rich, luscious texture that is simply irresistible.
• Parmigiano Reggiano: This nutty, salty cheese adds a depth of flavor that elevates the entire dish.
• Fresh Parsley: A handful of fresh parsley brightens up the flavors and adds a touch of freshness to the rich, creamy filling.
• Nutmeg: A pinch of nutmeg in the white sauce is a classic touch that adds a warm, aromatic note and enhances the other flavors.

Making It Happen

First, we’ll get the lasagna noodles ready by cooking them until they are just tender. A quick rinse under cold water and a drizzle of olive oil will keep them from sticking together. While the noodles are cooking, we’ll turn our attention to the filling. In a large skillet, we’ll sauté some finely diced onions in butter until they are soft and fragrant. Then, we’ll add minced garlic and finely chopped mushrooms, cooking them until they have released their liquid and are beautifully browned. A sprinkle of Italian seasoning will add a lovely herbaceous note. Once the mushrooms are cooked, we’ll stir in the thawed and drained spinach and set the mixture aside to cool.

While the mushroom and spinach mixture is cooling, we’ll whip up the creamy ricotta filling. In a large bowl, we’ll combine whole milk ricotta, grated Parmesan cheese, a portion of the shredded mozzarella, a couple of eggs, and a generous amount of fresh parsley. Once the spinach and mushroom mixture has cooled, we’ll fold it into the ricotta mixture.

Next up is the velvety white sauce, also known as béchamel. In a saucepan, we’ll melt some butter and whisk in flour to create a roux. Then, we’ll slowly pour in room temperature milk, whisking continuously to avoid any lumps. We’ll continue to cook the sauce, whisking frequently, until it has thickened to a luscious, creamy consistency. To finish, we’ll stir in some grated Parmesan cheese, a hint of nutmeg, and season with salt and pepper.

Now for the fun part: assembling the lasagna! We’ll start by spreading a thin layer of the white sauce in the bottom of a baking dish. Then, we’ll arrange a layer of lasagna noodles on top, followed by a generous portion of the spinach and mushroom ricotta filling, and another layer of white sauce. We’ll repeat this process two more times, creating a beautiful layered masterpiece. For the grand finale, we’ll top the lasagna with a final layer of noodles, the remaining white sauce, and a generous sprinkling of mozzarella cheese. We’ll cover the lasagna with foil and bake it until it is hot and bubbly. Then, we’ll remove the foil and continue to bake until the top is beautifully golden brown and crispy.

You Must Know

• Squeeze the spinach dry: It’s crucial to remove as much water as possible from the thawed spinach to prevent the lasagna from becoming watery.
• Don’t overcook the noodles: Cook the noodles until they are al dente, as they will continue to cook in the oven.
• Let it rest: Allow the lasagna to cool for at least 15 minutes before serving. This will help it to set and make it easier to slice.
• Use freshly grated cheese: For the best flavor and melting quality, it’s always best to grate your own cheese.
• Don’t be afraid to experiment: Feel free to add other vegetables to the filling, such as sautéed zucchini or roasted red peppers.

Serving Ideas

This creamy spinach and mushroom lasagna is a complete meal in itself, but it also pairs beautifully with a simple green salad with a lemon vinaigrette. For a more substantial meal, you could serve it with some crusty garlic bread for dipping in the delicious sauce. As for drink pairings, a crisp, dry white wine such as a Sauvignon Blanc or a Pinot Grigio would be a lovely complement to the rich, creamy flavors of the lasagna.

Make It Different

• Add some protein: For a non-vegetarian version, you could add some cooked, shredded chicken or crumbled Italian sausage to the filling.
• Make it spicy: If you like a little heat, you could add a pinch of red pepper flakes to the spinach and mushroom mixture.
• Use different cheeses: Feel free to experiment with different cheeses, such as fontina, provolone, or even a smoked mozzarella.
• Make it gluten-free: To make this lasagna gluten-free, simply use your favorite gluten-free lasagna noodles.

Storage and Reheating Recipe Tips

This lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can either bake it in the oven at 350°F (175°C) until it is heated through, or you can reheat individual portions in the microwave.

Success Tips

• For an extra rich and decadent lasagna, you can use a combination of heavy cream and milk in the white sauce.
• If you’re short on time, you can use no-boil lasagna noodles. Just be sure to add a little extra liquid to the sauce to ensure that the noodles cook properly.
• For a beautiful golden-brown top, you can broil the lasagna for a few minutes at the end of the cooking time. Just be sure to keep a close eye on it to prevent it from burning.

Frequently Asked Questions (FAQ)

Can I make this lasagna ahead of time?

Yes, this lasagna is a great make-ahead meal. You can assemble the lasagna and store it in the refrigerator for up to 24 hours before baking.

Can I freeze this lasagna?

Yes, this lasagna freezes beautifully. You can either freeze the entire lasagna or individual portions. To freeze, simply wrap the lasagna tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months.

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach instead of frozen. You will need to use about 2 pounds of fresh spinach, and you will need to cook it down before adding it to the filling.

What can I use instead of ricotta cheese?

If you’re not a fan of ricotta cheese, you could use cottage cheese instead. Just be sure to drain it well to remove any excess liquid.

Can I make this lasagna vegan?

Yes, you can make this lasagna vegan by using plant-based substitutes for the butter, milk, cheese, and eggs.

Recipe Card

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 8-10
Category: Main Course
Difficulty: Easy
Cuisine: Italian-American
Yield: One 9×13-inch lasagna

Equipment

• 9×13-inch baking dish
• Large skillet
• Large saucepan
• Large bowl

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

Instructions

1. Cook the lasagna noodles according to package directions 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 prevent sticking.
2. In a large nonstick skillet over medium-high heat, melt the butter. Add the onions, salt, and pepper and sauté for 2-3 minutes, until softened. Add the garlic and cook for another minute until fragrant. Add the chopped mushrooms and Italian seasoning and cook until the mushrooms have released their liquid and it has evaporated, about 7-10 minutes. Remove from the heat and stir in the drained spinach. Season with a little more salt and pepper to taste and set aside to cool.
3. In a large bowl, combine the whole milk ricotta, Parmesan cheese, half of the shredded mozzarella, eggs, and parsley. Once the spinach and mushroom mixture has cooled, add it to the ricotta mixture and combine.
4. To make the white sauce, melt the butter in a large heavy-bottomed saucepan over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly pour in the milk, whisking continuously between each addition. Continue to whisk over medium heat until the mixture comes to a boil and begins to thicken. Remove from the heat and stir in the Parmesan cheese, nutmeg, salt, and pepper.
5. Preheat the oven to 375°F (190°C).
6. Spread about ½ cup of the white sauce in the bottom of a 9×13-inch baking dish.
7. Arrange a layer of lasagna noodles on top, tearing them as needed to fit the pan.
8. Spread 1/3 of the spinach and mushroom ricotta mixture over the noodles in an even layer, followed by ½ cup of the white sauce.
9. Repeat the layering process two more times.
10. Arrange a final layer of noodles on top, spread the last of the white sauce over the noodles, and sprinkle with the remaining mozzarella cheese.
11. Spray one side of a piece of aluminum foil with non-stick spray and cover the lasagna with the greased side facing down. Bake for 30 minutes with the foil on, then remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly. You can also broil for a few minutes at the end, but watch it carefully to prevent burning.
12. Let the lasagna cool for at least 15 minutes before serving. Enjoy