How to Make Creamy Mushroom and Spinach Lasagna

Simple Summary

This Mushroom and Spinach Lasagna is a hearty vegetarian twist on the classic Italian dish, layering rich mushroom sauce, tender spinach, and creamy cheese between pasta sheets for a comforting and flavorful meal.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 pound mushrooms, sliced (mix of cremini and shiitake)
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 1 cup heavy cream
• 10 oz fresh spinach, roughly chopped
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 large eggs
• Salt and black pepper to taste
• 1/4 cup chopped fresh basil

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.

3. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.

4. Add mushrooms and thyme. Cook until mushrooms release their liquid and begin to brown, about 8-10 minutes.

5. Sprinkle flour over the mushroom mixture and stir for 1 minute. Gradually add vegetable broth, stirring constantly to prevent lumps.

6. Add heavy cream and simmer until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.

7. Stir in chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

8. In a bowl, mix ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, eggs, and chopped basil. Season with salt and pepper.

9. Spread a thin layer of mushroom sauce in the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.

10. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the mushroom and spinach sauce.

11. Repeat layers twice more, ending with the mushroom sauce on top.

12. Sprinkle remaining mozzarella and Parmesan cheese over the top.

13. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until cheese is golden and bubbly.

14. Let stand for 10-15 minutes before serving.

Chef's Notes

• For a time-saving option, use no-boil lasagna noodles and skip step 2.
• To make this recipe gluten-free, use gluten-free lasagna noodles and substitute cornstarch for flour in the sauce.
• Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• For added nutrition, mix in 1 cup of finely chopped kale with the spinach.
• If you prefer a meatier texture, add 1 cup of finely chopped walnuts to the mushroom mixture.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 22g
• Fat: 25g
• Carbohydrates: 40g
• Fiber: 3g
• Calcium: 35% DV
• Iron: 15% DV
• Vitamin A: 25% DV

This lasagna is a good source of protein, calcium, and vitamins from the spinach and mushrooms. The cheese provides essential fats and additional protein.

Serving Suggestions

• Pair with a crisp green salad dressed with balsamic vinaigrette for a balanced meal.
• Serve alongside garlic bread or focaccia to soak up the delicious sauce.
• For a special touch, garnish with fresh basil leaves and a sprinkle of grated Parmesan before serving.
• This lasagna pairs well with a light-bodied red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc.
• For a complete vegetarian feast, offer roasted vegetables as a side dish.