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!
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!
This looks sooo good
This looks so delicious! I love mushrooms in just about everything 🙂
What size onion did you use? If I use fresh spinach instead of frozen, will the measurements be the same?
A standard-sized onion will work just fine. 1 (10-ounce package) frozen spinach is approximately 12-16 ounces of fresh spinach.
This was so delicious! I made it last night. There is SO MUCH food – we should be eating it all week – and it’s wonderful.
Like some of the other commenters, I was perplexed by the mushroom sauce being only on the bottom and the top layer. So I added a bunch more mushrooms (24 oz instead of 16) to the sauce at the beginning, and then put a healthy layer of the sauce on each layer of the lasagne. It turned out great and VERY mushroomy, which I love.
I never comment on ANYTHING but I made this last night and it was AMAZING! Like, the best lasagane I have ever had and my husband agreed. I used heavy cream rather than milk, and a little bit less but it still turned out sooooo yummmmy! Thank you!!
One pound of mushrooms ? That looks like a lot ? O_o
A pound of mushrooms will really simmer down once you brown them in butter. I thought this sounded like a lot at first too, but it was perfect.
Made this today, can’t wait to put it in my mouth!
I made this last night, we all really like it. But I think the sauce came out really soupie. Is there something I can do to have it thicker?
You can try adding more flour as needed, 1 tablespoon at a time.
OMG! this was absolutely delicious!!! Just WOW! Now a staple in my house here in Western Australia, thank you so very much for a wonderful recipe ❤️
PS: I forgot to say as I’m gluten intolerant I used fresh gluten free lasagne sheets by Latina Fresh which I didn’t need to precook – just layer! and gluten free flour, also used large portabelo (or field mushrooms) instead of Cremini (not sure what they are) and worked perfectly In fact I just had some left overs for breakfast
THANK YOU! I discovered your blog a week ago and have already cooked three of your recipes! Happy family over here! I used fresh spinach and just sauteed it for a few minutes, cooled it, and then squeezed the water out and chopped small. I used portabello mushrooms. I didn’t read the recipe carefully and bought no-boil noodles, LOL, but it baked perfectly in 40 minutes. I used the green bottle of parmesan cheese (gasp!) and it was still BOMB. I am a fan!
I made this for family this evening. I followed the recipe as written with the exception of adding fresh cracked black pepper & Lawrys garlic salt (I add this to everything) and found it bland! It smelled amazing & looked just like the photos when baked (smelled wonderful baking!!!) but I still found it lacked seasoning in the finished product! I have tried many of your recipes that are Damn Delicious, but this one was a bit time consuming & taste-wise, didn’t reflect that effort. Very kid-friendly though…my nieces loved it!
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.
Is there any chance to bake this lovely “spinach&mushroom” mixture at microwave?? We’re in the moving process, and the oven is not set yet. Can i use the “grill” option of my microwave? How long, and at what watts?
Thanx
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
Could this be cooked in a crockpot? Can’t wait to try it! Love your recipes!!
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
For freezing, do you bake the lasagna first and then freeze it (then reheat) or freeze it before you cook it, then bake it (for the first time)? Basically, am I freezing a raw lasagna or cooked lasagna?
Joanna, I recommend freezing prior to baking.
If I freeze it do I need to thaw it before baking it?
Nope! 🙂
Amazing! One of my new favorite recipes. Came out perfect. Thank you
can wheat flour be used instead of all purpose white?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I haven’t made THIS, but I regularly use whole wheat flour in place of app purpose in bechamel or a different mushroom-white sauce, which appears to be approx the same as the white/mushroom sauce here. Should be fine.
Loved this recipe! Thank you so much… I made it with no boil lasagna noodles and it was great!
Loved it so much that I’m going to make it for Christmas dinner… 20 people…And I have a couple of questions… I intend to cook it on the 22nd, freeze it, and serve it on the 25th… I’m afraid of cooking it on the 22 and refrigerating it for 3 days prior to serving… Maybe it’s ok to do that…?
But, If I am going to freeze this dish for a couple of days , should I use fresh spinach? And how much per recipe?
And Several friends are gluten-free so I will double the recipe… Is there a way to use gluten-free noodles and freeze them and maintain the integrity of the noodle? Or is there a way around , Like freezing the assembled ingredients and then cooking on the 25?
Oh! And what would I use as a thickener instead of flour?
Thanks so much!
C
Refrigerating versus freezing – unfortunately, as I am not an expert on food safety, I cannot really answer with certainty. Please use your best judgment.
You can use either fresh or frozen spinach – it’s up to you!
For a gluten-free version – without further recipe testing, I cannot really say for sure. As always, please use your best judgment.
Made this on Thursday night it was amazing thanks for sharing making it again this week
My family hates ricotta! Can I leave It Off?
Yes, absolutely.