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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Truly yummy and easy to make. I made this before my newborn arrived & I froze it. It heated up evenly. I was surprised it did not need to thaw. Great meal! Will make again.
Followed recipe exactly as is and was a bit disappointed. The sauce was delicious, but the frozen spinach made it all a bit bland to the point that bland spinach was all I ended up tasting. Would highly suggest sauteeing fresh spinach with garlic and s&p. Everything needs a bit more seasoning tbh. It is a great recipe for my toddler though, will be freezing the rest for her!
Made the cream sauce with almond milk and some cornstarch and added more seasoning including garlic powder and italian seasoning. I made sure to salt every ingredient and it’s really good! Would recommend adding more seasoning. It’s also a bit watery but that’s my fault because I added raw red peppers. But the ricotta is so good and the parsley freshens it up!
I didn’t know if I would like this dish (I made it for my sister) but I actually did really enjoy it. I halved the recipe and baked it in a 9×9. I would add more Italian seasoning next time to give it more flavor. Very good vegetarian meal.
This recipe was super delicious. I don’t like oregano so I substituted a teaspoon of dried parsley. I also used fresh spinach that I sauteed fast with some garlic and a few tablespoons of olive oil and just mixed it in with the ricotta cheese. I will definitely make this again.
This is a really good recipe, however I did have to tweak it a bit so it wasn’t as bland. I added 4 sugar cubes, 1 beef bouillon cube and salt/pepper into the sauce. I also added about 4 fresh leaves of basil into the sauce while it cooked instead of dried basil and removed the leaves after it was done. I used 1 box of lasagna noodles vs only 9 noodles. I also added more cheese and used the bags of Kraft shredded Parmesan and the Italiano mix.
Great greater Greatest. I added a 3 ounce square of cream cheese to the cheese mixture, I thought I didn’t have enough. To the spinach, mushrooms and onions we added a g medium carrot. Thanks so much.
Delish! I had some fresh pasta sheets and a bag of wild mushrooms to use and picked this recipe. Couldn’t have turned out tastier. I salted the mushroom sauce until it tasted like soup and added some fresh grated Romano to the layers. I also bumped up the nutmeg to a scant quarter teaspoon. The chopped fresh parsley added as a garnish after baking is a nice addition. Next time I’ll mix the ricotta and spinach together just to simplify the construction. Excellent recipe. I’ll be making this again and again. Thank you!
Mixing the ricotta and spinach is a great idea. Thanks for sharing with us, Laura! We’re glad you liked it.
Great recipe! I made a few modifications based on what I had in the fridge. Instead of parmesan, I used pecorino. The nutty pecorino flavor really worked here. Reading a previous reviewers’ experience, I was a bit concerned about not having enough flavour so I added at least 2 tsp of salt to the sauce and quite a bit of pepper, as well as more nutmeg and a teaspoon of red pepper flakes. I also doubled the onions and garlic cloves. I sauteed fresh spinach (instead of frozen) in a bit of butter and two additional cloves of garlic. I didn’t have enough spinach, so for the spinach layer, I added some shredded black forest ham cold cuts. I also used no-boil noodles and they turned out great. Thanks for the recipe!
Made this last night for some friends. It was incredible!
I made this yesterday and, as usual, it was amazing!! That compliment was for the recipe, not me making it! HaHa! Thank you for another easy and delicious recipe!!
Thank you!
Great flavor!
Only deviation from original recipe was julienned carrots that I briefly steamed before adding with the spinach. This is delicious!
I was pleasantly surprised at how well this set up! The sauce looked so soupy which had me worried. I followed the recipe exactly except I used the no boil lasagna noodles. Very tasty- family loved it! Will be putting this into my rotation!
That’s great!
Making this and wondered if I make it tonight and refrigerate it…do I have to cook it before I refrigerate it. Also can I substitute canned mushrooms drained well?
To make this ahead of time, cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours (prior to baking). To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
Using canned mushrooms sounds like a great idea but unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
If freezing the lasagna, should it thaw first in the refrigerator or bake it frozen.? Also is the mozzarella just shredded part skim in the bag or should fresh whole milk mozz be used?
Wendy, there is no need to thaw. You can also use shredded part skim mozzarella or fresh whole milk mozzarella – it is completely up to you. 🙂
Have you used fresh spinach and canned mushrooms in this?
I actually have not. Sorry. 🙁
I am making this delicious looking creamy spinach and mushroom lasagna. I want to freeze it. Should I do the initial 35 – 45 minute baking first or freeze it as it is assembled before baking in the recipe?
You can freeze prior to baking. 🙂
Turned out excellent! Everyone had seconds! Next time I think I’ll add string zucchini and more spinach. A great vegetarian meal. Thank you
So great, Irene!
This was a fabulous lasagna. We used no-boil noodles, and it turned out perfectly. No adjustment to liquid needed. Chungah, your recipes are so tasty and interesting, we love your website. Best wishes
Thank you, Dean!
Sounds wonderful but can I replace frozen spinach with fresh chopped spinach?
Of course!
I made this last night and it was very good! I used fresh spinach and baby Bella mushrooms. My husband asked for leftovers tonight! I had one at a catered event last week and although this wasn’t as creamy as theirs, the flavors went really well together.
Wow! Wow! Wow! This was delicious. Loved by the entire family, including my fussy 9 yo. Will definitely make again. I like that it makes a generous sized lasagna. Great recipe. Thank you.