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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OMG, fixed this last night and my husband’s answer to my question, “Is this a make again recipe?” He replied, “This is the best meal you have EVER made, with the exception of your brother’s Seafood Pasta!” That a HUGE statement from my husband! We <3 the Seafood Pasta…it's is our wedding anniversary dinner every year!
I did use about 2 1/2 cups of milk, added chopped Herb Rotisserie Chicken breast to the chopped fresh Spinach and used 1/2 Ricotta & 1/2 Cottage Cheese…Thank YOU so very much for this amazing dish…<3
Awww that’s so sweet! Thank you!
Has anyone tried using zucchini noodles in leau of noodles? If so how was it? Can’t wait to make this!
My sauce came out very thick so wondering if this dish will be too dry once I cook it tomorrow? Should I sprinkle the top with a little milk before putting it in the oven?
Yes, you can add additional milk as needed until the desired consistency is reached. Hope that helps!
Omg this is SO delicious!! Will definitely make again!
Can the sauce be made ahead of time? It would make it easier with my schedule.
Yes, absolutely.
My lasagna noodles were not long enough to cover the lenth of the 9 by 13 pan.
Did you buy a special brand?
I made extra noodles and overlapped them a bit but it is not as pretty and neat as yours.
Tips?
How strange – I always buy standard lasagna noodles and it always fits!
I’ll buy a different brand next time but let me just say it turned out perfect! The spinach and mushrooms and the cheeses oh my! I will definitely make this many more times.
Thanks for the melt in your mouth lasagna recipe!
You are so welcome!
Hi ! Could I use cornstarch instead of all purpose flour? My daughter can’t have gluten … thanks!
Extraordinary recipe…. Made it exactly as the recipe. I will be making again my family and I love it!!
Hi!
This recipe looks amazing! My parents have been asking for lasagna for quite a awhile now but since they are vegetarians and can’t have onion and garlic, do you think it will still be alright without the onion and garlic? Is there any other ingredients that you could recommend to add flavor?
Thank you!
Yes, you can omit as needed!
I made this for Thanksgiving and it was a hit….I did tweek it a little, I used a a little milk and whipping cream to thicken and I use turkey italian sausage and mixed mushrooms….it was deliocious and a great alternative to lasgna made with tomatoe sauce which gives my hubby heartburn!! I wish there was a place to add pic’s!!
I am making this for the first time and need a couple of substitutions…cream cheese instead of ricotta and using half & half instead of whole milk. Will this work?
Yes, I don’t see why not!
Could you make this in a crockpot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Loved this recipe and it was so delicious! 🙂
Yummy, i love this receipt. Thanks 🙂
I just made this again tonight for the umpteenth time. It’s my go to lasagna. Sooooo yummy!
Just made this tonight and it was so delicious!
I just found this recipe and I wrote it down and I will try this one day this week. I will make it for my hubby, this weekend.
Loved this recipe with mushroom but my family is not big on them. So, I substituted roasted red peppers. Combined with the spinach and the yummy sauce, they loved it. Next time I bake 2 because there were no leftovers for the next day!
Hello thank you for posting this recipe. I will try tonight but I need to substitute ricotta. Any suggestions?
Thanks again!
Cream cheese is a great substitute.
Just made these and hoping for the best. Smells amazing. I really like the mushroom sauce I found it to be great and better than buying a premade mushroom sauce or soup and thickening it.
Im going to make this, looks so delicious!! I love mushrooms! Your recipe says frozen spinach but the pic looks like fresh spinach. I prefer fresh spinach so thats what ill use as well.
I’d like to make this to freeze, so do I cook then freeze or make and freeze before any baking then when ready to eat thaw and bake 90 minutes or don’t thaw and bake 90 minutes. Thank you
You can freeze prior to baking and it can be baked in its frozen state. Thawing is not needed.
At 350 degrees when frozen?
Yes.