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
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Easy to make, comes together quickly and super delicious. It will definitely be added to our veggie night family favourites.
Totally loved it….since there are only 2 of us, I froze the two thirds of the casserole separately….wrapped in plastic wrap and then aluminum foil…at what temp and for how long to reheat AND do I thaw before reheating? thanks
Delicious! Definitely a keeper! Thank you!
I just wanted clarification for the layering instructions… it shows that one cup of mushroom sauce goes on the bottom, and then no mention of it again until the top layer? There’s so much sauce, that can’t be right, is it?
I put some in every layer lol
It’s in the oven now, so we’ll see how it turns out.
I made this with gluten free lasagna noodles, gluten free flour, and canned mushrooms as replacements. Turned out great! We are making this again this weekend. Thanks for a great recipe.
Could I add an egg to the ricotta?
When I make homemade ricotta, I blend cottage cheese and an egg together. That is what I use for all of my lasagnas. It’s so much cheaper than ricotta as well. Just my two Cents.
This spinach and mushroom lasagna is amazing!! I have made it several times and even made one for our neighbor. They could not stop raving about it and brought over their homemade spring rolls with the empty pan!!!
This was really great! Big hit with my family with ample leftovers that we all looked forward to eating for several nights. The only thing I did a bit differently was to leave the onion out of the mushroom sauce and instead slice them thinly (I used two yellow onions) with the mandoline and caramelize them. I then spread them in thin layers over top of the spinach in the lasagna. I have saved the recipe and will absolutely make this again soon! Thanks so much!!
Ever since I made this for the family, it’s become the only lasagna they will eat. It is a lot easier to make than I thought it would be. It is delicous and leftovers are rare, but taste amazing the next day!
Damn Delicious is right! Incredible dish!
This was very good. One question, when freezing the lasagna, a should you bake it first?
I normally freeze lasagna just after putting it all together, but before it has been baked, and then let it thaw in the refrigerator overnight the night before cooking it. It always comes out perfect this way.
This was AH-MAZING!! Since age decided to give me acid problems I can’t have tomatoes anymore…so no more lasagna, or so I thought !! We are also vegetarian and this was perfect for us! Only thing I changed was someone in the reviews said the spinach was bland, so I fried it with garlic, olive oil, salt, pepper and added mixed shredded cheeses, and I added an extra 2 noodles between layers since the hubby loves thicker lasagna. This was more pricey than average lasagna but we don’t mind as we LOVED it! We will make this from now on and will be a staple! Thank you so much, your a Godsend!!
My daughter wanted to take a dish to another family so we doubled everything and made two big pans of this. It is absolutely delicious and we made it exactly as written. I’ll definitely be making this again!
Easy to make and delicious but I cut back the milk a bit and beefed up mushroom amount a little
This was absolutely delicious. We will definitely make it again only next time we will make an extra for the freezer its so good. Not one of my kids complained and my husband and kids all requested it again!
Followed the recipe exactly, it was really good! Definitely a keeper. Next time I’ll just double the garlic, onion and seasonings (specially add more salt to the mushroom sauce). Since there were 3 cheeses I thought I could get away without much salt in the dish but I was wrong. It was very easy to make ahead.
How delicious is THIS! Holy cow. I am on Covid lockdown, taking care of my elderly father. I didn’t have spinach, so we went without (bummed!). And I was out of onion so I substituted shallots. I hate when people change a recipe then review it, but I was just making due with what the world is handing us these days and thought it might be helpful to others doing the same. In any case, I think the spinach and onions would have been fantastic and will ABSOLUTELY add them next time!
For the record, my Dad is very much NOT a fan of leftovers, but for the first time I can remember, he asked for the them tonight. He LOVED this. I would tell people, don’t be afraid to add plenty of salt and spices. Remember that the ricotta and pasta are a little bland, so you have to add a lot of flavor in the sauce. Wish I’d had the onions. Also, I used a 9×9 pan, not a 9×13 and it was perfect. Lastly, have faith in the recipe! I have to be honest and say I doubted this the whole way. The sauce was watery, and due to the flour, the mushrooms didn’t get juicy as they cooked, I thought the amount of spices might be too much, you name it. I was wrong. WRONG. WRONG!!!!! Just follow the recipe and trust me you will have one of the best dinners you’ve ever had. Serve with a small salad and garlic bread and you are a candidate for Iron Chef. There’s a reason this site is called Damn Delicious. I am a fan of many of your recipes and this one takes the cake. Thank you, thank you, THANK YOU!!!!
When the family ask for a second plate, its a winner. When they ask for it again by name its a keeper. Thank you for providing this recipe.
This recipe is great! The only issue is that I froze it and cooked it from frozen. It took more like 2.5 hours to heat through.
So good! Followed recipe exactly. I added a little extra GF flour because I was worried it wasn’t thick enough. Used GF ready to bake noodles. The sauce is sooooo good! Even better reheated the next day!
Oops – did add a bit of extra seasoning.
This lasagna recipe was sooooo good!!!!!!!!! I did add more seasoning for more taste and flavor. I also was out of nutmeg, substituted ginger and cinnamon just a pinch. My husband loved it! Will be making again.