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Creamy Spinach Mushroom Lasagna

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This Creamy Spinach Mushroom Lasagna is a comforting, veggie-packed twist on a classic Italian favorite. Layers of tender lasagna noodles, creamy ricotta, garlicky mushrooms, and spinach are smothered with a rich white sauce and melted cheese. It’s hearty, flavorful, and perfect for family dinners or meal prep.

Ingredients

  • For the Vegetable Filling:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 16 oz (450 g) mushrooms, sliced
  • 6 cups fresh spinach (or 2 cups frozen, thawed and squeezed dry)
  • ½ tsp dried thyme
  • ½ tsp red pepper flakes (optional)
  • Salt & black pepper, to taste
  • For the Creamy Sauce:
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk (warm)
  • ½ cup grated Parmesan cheese
  • ½ tsp nutmeg
  • Salt & black pepper, to taste
  • For Assembly:
  • 9–12 lasagna noodles (cooked or oven-ready)
  • 1 ½ cups ricotta cheese (or cottage cheese)
  • 2 cups shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  • Cook filling: Heat olive oil in a large skillet. Sauté onion and garlic until fragrant. Add mushrooms, thyme, and red pepper flakes. Cook until mushrooms release liquid and brown. Stir in spinach, season with salt and pepper, and cook until wilted. Set aside.
  • Make sauce: In a saucepan, melt butter. Whisk in flour and cook 1 minute. Gradually whisk in warm milk until smooth. Simmer until thickened. Stir in Parmesan, nutmeg, salt, and pepper.
  • Prepare noodles: If using regular lasagna noodles, cook according to package instructions. Drain and set aside.
  • Assemble lasagna: Spread a thin layer of sauce on the bottom of a greased 9×13-inch (23×33 cm) baking dish. Layer noodles, ricotta, mushroom-spinach mixture, sauce, and mozzarella. Repeat layers, finishing with sauce and mozzarella on top.
  • Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
  • Cool & serve: Let rest 10 minutes before slicing. Garnish with parsley.

Notes

  • Add protein: Stir shredded chicken, turkey, or sausage into the mushroom-spinach mix.
  • Make ahead: Assemble up to 24 hours in advance and refrigerate before baking.
  • Freezer-friendly: Freeze unbaked lasagna for up to 2 months, then bake from frozen (adding ~20 minutes to cook time).
  • Cheese variation: Add Gruyère or fontina for extra richness.

Find it online: https://yumfamilyrecipes.com/creamy-spinach-mushroom-lasagna/