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Creamy Mushroom Spinach Lasagna

A rich and elegant white lasagna featuring layers of sautéed mushrooms, spinach, creamy garlic béchamel sauce, and three types of cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 9 slices
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Mushroom & Spinach Filling
  • 2 lbs cremini mushrooms sliced
  • 10 oz frozen spinach thawed and squeezed very dry
  • 1 tbsp olive oil
  • 3 cloves garlic minced
White Béchamel Sauce
  • 4 tbsp butter
  • 0.25 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup Parmesan cheese grated
  • 0.25 tsp nutmeg
Assembly
  • 12 lasagna noodles no-boil or cooked
  • 15 oz ricotta cheese
  • 1 egg
  • 2 cups mozzarella cheese shredded

Equipment

  • 9x13 Baking Dish
  • Large Skillet
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. Sauté sliced mushrooms in olive oil over medium-high heat until browned and liquid evaporates (approx. 10 mins). Add garlic and dry spinach; cook 1 min. Set aside.
  3. Make sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk.
  4. Simmer sauce until thickened. Remove from heat and stir in Parmesan, salt, and nutmeg.
  5. Mix ricotta, egg, and a handful of mozzarella in a small bowl.
  6. Assemble: Spread sauce on bottom. Layer noodles, ricotta mix, mushroom mix, sauce, and mozzarella. Repeat layers.
  7. Top with final noodles, remaining sauce, and remaining mozzarella.
  8. Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until bubbly and golden.
  9. Let rest for 15 minutes before slicing.

Notes

It is critical to squeeze the spinach as dry as possible to avoid a watery lasagna. If using no-boil noodles, ensure they are completely covered by sauce so they cook through.