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!
Most of my recipes here can be made in 30 minutes or less and are basically effortless. But this is one of the few recipes that takes some time and a little bit of effort – but I promise you, it’s worth it.
After all, this recipe is enough to feed an army, can be assembled ahead of time, and is freezer-friendly. Triple win.
But the mushroom cream sauce alone is reason enough to whip this up. A cream sauce so good, I may just have to make a soup out of it.
But that’s for later. This lasagna here – well, you have 3 layers of this epic cream sauce along with an abundance of spinach and all that cheesy goodness in between.
And yes, I mentioned cutting down on carbs with our upcoming wedding but with yesterday’s salad, we all need a little bit of balance, no?
Now this is a meatless dish but feel free to add in your desired protein between the layers – ground turkey, Italian sausage, leftover chicken – it’s up to you.
But save some of the leftovers for later because this is just one of those dishes that tastes even better the very next day!
Creamy Spinach and Mushroom Lasagna
Ingredients
- 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
- ¾ cup freshly grated Parmesan, divided
- 2 tablespoons chopped fresh parsley leaves
For the sauce
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- ¼ cup all-purpose flour
- 3 cups milk, at room temperature
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of nutmeg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- 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.
- 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.
- In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
- 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.*
- 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.
- Serve, garnished with parsley, if desired.
Notes
Did you make this recipe?
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This recipe is awesome, after initially making it I add more mushrooms. I’ve been making it for years, glad I came across it!
Can you use no boil lasagne noodles?
This looks and sounds so wonderful but, my poor ole belly doesn’t like spinach very much! Could I substitute fresh arugula. If not that, what would you suggest?
Can I substitute the ricotta cheese for creamed cottage cheese??????
Hi! Making this for Easter and plan to sauté fresh spinach. How much spinach would you recommend using?
Delicious!!! Thank you for another great recipe!
Used gf lasagna and almond milk and made half recipe as for only 2 people. Delicious! Will try with turkey or chicken as protein as hubby likes meat. I will probably use asparagus or artichoke or broccoli to add extra veggies to it. Thanks
You know it’s a keeper when your college student asks you to make it when she comes home for break! Thank you for this delicious recipe.
Can you replace lasagna noodles and flour with gluten-free options?
I use gluten free noodles all the time as well as gf flour and it turns out fine 🙂
I also used fresh basil, and this was excellent. I am very picky about lasagna, but this was a clear winner and my family loved it.
This was wonderful! I have made it several times for company, vegetarian and non vegetarian friends. I use the frozen spinach and I also use the no boil noodles. I only have the use of one hand and arm, and so that is much easier.
Also, because of ease in spreading the ricotta cheese, I also add one or two eggs, and that adds to the volume and the taste.!!!
Thank you so much. I love this…..
Can you provide nutrition information for this?
I made this and added a little pesto to my sauce. YUMMY!
Thank you for sharing!!
Only tweaked a little with 1/2 and 1/2 to replace milk, sautéd Fresh spinach, squeezed out excess water and added a little cream cheese.
Family loved and devoured.
I made this as per the recipe with frozen spinach. In hindsight, I should have used fresh spinach. I found the taste of frozen spinach to be overpowering and not in a good way.
Fabulous recipe! I used chopped fresh baby Spinach instead of frozen. Damn Delicious Indeed!
Trish
I made this last night and am reheating leftovers tonight. It came out really well and was a good change from the usual tomato-based lasagna.
I did have some concerns about the recipe and made changes which reflect the rating.
I don’t know why anyone uses frozen spinach, ever. I used fresh baby spinach and chopped it up. It cooks in the lasagna. I used fresh mozzarella, which is less expensive than shredded where I live. I realize it’s not cheaper in the US but it’s worth it, the flavor is a whole lot better. I used fresh lasagna noodles. While not cheaper, they do have a better texture.
I skipped the dried basil because I grow basil in pots on my veranda and used it instead of the parsley.
After all that, I was very happy with the results.
Spike,
Where I live, a lot of the time fresh spinach and is not accessible, so frozen spinach and dried basil is perfect. It’s great that you have access to fresh ingredients!
Oh, my. This lasagna is wonderfully delicious, and easy to prepare. I made it for guests, and prepared it exactly as written.
I will now be making this often for special occasions.
Thank you for this recipe!
This is THE BEST vegetarian lasagna recipe I have ever tried in my life <3 Congratulations!
Easy to make, comes together quickly and super delicious. It will definitely be added to our veggie night family favourites.