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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Having just made this for veg friends coming in two weeks for lunch. Added more cornflower till sauce was at right consistency.also used teaspoon cumin Tasted sauce before using, making sure it was just right. Looks wonderful. In the freezer as I write……… loads of sauce.so made three layers. Can’t wait to eat it with a nice salad. Thank you.
yummy.. i like it and i will cooking this recipes, thank you very much.
This is the best vegetarian lasagna I have ever tasted! Great recipe. I added some thinly sliced zucchini too.
It’s not vegetarian the recipe uses Parmesan a non vegetarian cheese containing animal rennet
It is for sure not vegan but it is vegetarian. Vegan’s use absolutely no animal products. Ova lacta vegetarians will eat eggs, cheese, milk, yogurt (dairy). They will not actually eat the animals/fish themselves.
I am pressed for time and I really don’t want to make the mushroom sauce. Can I use cream of mushroom soup instead? Maybe thickened a little with flour?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This recipe is so delicious!!!! I am getting ready to make it for like the 5th time since I found this recipe. YUM thank you
Made this for Thanksgiving, and it was fantastic! Everyone loved it. Thank you for sharing such a delicious recipe. My only changes were to use 10 oz blanched fresh spinach and 1 lb fresh mozzarella, and it came out great!
Followed your recipe exactly and it turned out PERFECT! I have been searching high and low for a good veggie lasagna recipe and I believe I have now found a winner in yours. Thank you so much for making my belly happy!
Wondering if anyone tried this in a “gluten free” version?
I think this recipe is definitely going to suit my taste buds, I am a huge fan of meatless lasagna and I love spinach mushroom combo. I am going to add more veggies too. I don’t like to freeze food so going to half the recipe.
Not terribly impressed. It takes longer than the 25-minute prep time and compared to traditional lasagna with tomato sauce, I found it somewhat bland. Will not be making it again.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
I made this last night and followed the recipe exactly with the exception of precooking the lasagna noodles which I don`t think made a difference.
I found it a little bland to be honest. The ricotta was too much. I think next time I make it I will use a bechamel instead which is in fact the traditional Italian method of making lasagna. Ricotta just makes it spongy and is tasteless unless you make your own fresh ricotta. Just my honest opinion.
This looks amazing. Just wondering if you ever turned the sauce into a soup recipe? Would love to have it if you did.
I actually haven’t – but that sounds like a great idea!
its amazing..simple and elegant..make sur its tasty…hug from indonesia
This is good! And I love to cook this recipe! Thank you for sharing the recipe!
This was a great recipe, and I will be making it again. Next time I will try a little variation…broccoli, carrot, and zucchini in lieu of the 2nd pkg. of spinach. Don’t hesitate to try this, you won’t be disappointed.
I made this tonight, followed it to a t and it is dry. Is there any suggestions for next time so it’s not dry
Oh no – what a bummer! You can try doubling the sauce as needed to suit your preferences a little bit better.
Are you sure 1/4 cup flour is even enough because I’m making the sauce as I type, I’ve even added 2tbs more, it’s watery. About to pitch the whole pan
Yes, 1/4 cup is correct but you can add more as needed, 1 TBS at a time, until the desired consistency is reached.
I used 1/4 cup of GF flour and it was plenty thick enough
This recipe was really good, my family loved it ..added salt to each layer for better flavor, the sauce was bland but once I added enough salt to fit my taste it started tasting better. I did run out of cheese for my top layer so I finished it off with sharp cheddar, it was amazing!! #Thanks
I made this dish for company and it was a huge hit. I used 2% milk and it was still rich and luscious. I also thought the sauce would make a great mushroom soup. It was so delicious that I was left with just a small serving to enjoy myself the next day and there were only 6 adults at the table (even the 2 itty bitty women who never have seconds asked for more). Next time I will make one small change. I will blend the Ricotta and one of the boxes of spinach with an egg. The 2nd box of spinach can remain as layers. I thought the Ricotta could have been a bit fluffier and the egg would do that. This is definitely a do again. Thanks so much!!
I made this tonight, with your change (added an egg to the ricotta and 1 box of spinach) a great idea, was delicious!
Made it tonight….absolutely gorgeous. I used Wheat free/gluten free lasagne sheets that did not require cooking.
Really successful.
Thanks for the recipe.
I made this tonight and it was amazing. My husband LOVED it and he is a meat-lover (I’m a vegetarian). He told me to “put it into the rotation” so I will be making it a lot! I used fresh lasagna noodles instead of the kind you have to cook, and the bake time was the same. Posted on instagram @Amy_Urquhart, thanks for the awesome recipe!