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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Could this be made with no cook lasagna noodles?…I’ve recently become a big fan of these and their ease of use.
I personally have not tried this with no-boil noodles but you’ll see in the comments here that Lisa had tried it with successful results!
Ok, just so I’m clear on this – the mushroom sauce goes as the very base layer, and then the rest goes on the top of the three noodle layers? None in between each layer with the cheese and spinach?
Yes, that’s exactly right, but if you feel that the sauce is needed in the middle layer, please feel free to divide up the sauce as needed to suit your preferences.
This meatless lasagna looks amazing. Cheese and mushrooms are my favorites, especially in a pasta dish. I won’t miss the meat in this one.
This looks delicious. I love that you added spinach. Just ups the nutrition level without anyone even realizing it!
This is definitely a winner in my book. What a perfect comfort food dish!
LOVE mushrooms and spinach! And pasta! Well this is a winning combo for me! 😉
I just popped this in the oven and can’t wait to eat! You’re right about that sauce; it’s ridiculous! And I’m not even a fan of mushrooms.
I was thinking of developing/posting a recipe similar to this – but I’m not going to bother now! I love your recipe – I’m hoping to make it this week!!
Can I use a mushroom other than cremini?
Yes, of course. White button mushrooms would be a great substitute!
Mmmm this looks and sounds fantastic! I love mushrooms and think that vegetarian lasagne can be just as good as meaty ones, if not even better 😀 Thank you so much for sharing this recipe 🙂 x
This recipe is definitely a piece of art!! Love this 😉
Chungah, I so enjoy your website; recipes always look delicious for sure! I am Italian and have been making lasagna without pre-boiling noodles for years; just add 1/2 C. water to the red sauce and bake longer (1 hour rather than 1/2 hour in my original recipe). Wondering if your recipe for creamy spinach-mushroom lasagna can be made without pre-boiling noodles? It iwould be so much easier that way. I’ve never tried making lasagna other than with a red sauce so don’t know if this could work same way.
That sounds like such an easy method! Bu without further recipe testing, I cannot speak with certainty if your method will work here. Please use your best judgment.
I just made this recipe with no-bake lasagna noodles and it came out great. I didn’t even have to add any extra liquid and baked it for about 40 minutes.
I’m so glad it worked out with the no-boil noodles!
Whoops, I meant no-boil noodles.
We’ve been trying to do the whole “meatless Monday” Shenanigans here, but it’s been hard with a carnivorous husband. But, he happens to LUHVE Lasagna, how did you know this was just what I needed to make?!? Pinned!
Do you need to boil the lasagne noodles before putting the lasagna together for baking
Yes, Patti. As indicated in the recipe, the lasagna noodles should be cooked prior to assembling:
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
Can you use the noodles that are oven ready? They are still hard but meant to go straight into constructing lasagna without boiling.
Yes, absolutely.
Can you use oven ready noodles even if preparing ahead of time and freezing ?
Honestly, I have never tried doing so with the no-boil noodles. Sorry!
This looks amazing! Love that it can be made agead. Will make this.
Oh man, creamy is right! This lasagna looks incredible!
What percentage fat milk do you use in this recipe? Would skim work? Thank you. Looking forward to trying this!
Skim milk could work but I find that the creaminess is best when whole milk is used.
I used 1% and it was very creamy!
Is the Parsley used only as a garnish or did I somehow miss the step where it’s supposed to be cooked in?
Yes, parsley is used as a garnish.
I’m just making this now and I’m not sure how much milk to use – I can’t see that it is listed in ingredients? Help please!
3 cups milk, at room temperature
Yes whole milk is better. My daughter made this and it was delicious!
I use 3.25 goat milk for this recipe with a homemade ricotta and homemade noodles. This has become my go to lasagna and my guests are always impressed!
I’m so glad, Beatrice!
I’m all about a meatless lasagna, this looks incredible!