This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time!
4.8 stars (47 ratings)
Ingredients
9lasagna noodles
115-ounce package whole milk ricotta
210-ounce packages frozen chopped spinach, thawed and drained
3cupsshredded mozzarella cheese, divided
¾cupfreshly grated Parmesan, divided
2tablespoonschopped fresh parsley leaves
For the sauce
¼cupunsalted butter
2clovesgarlic, minced
1poundcremini mushrooms, thinly sliced
1onion, diced
¼cupall-purpose flour
3cupsmilk, at room temperature
1teaspoondried basil
½teaspoondried oregano
Pinchof 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
*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.