Description
This creamy spinach and mushroom lasagna combines tender lasagna noodles layered with a rich mushroom sauce, creamy whole milk ricotta, spinach, and a blend of mozzarella and Parmesan cheeses. Baked to bubbling perfection and finished under the broiler for a golden, flavorful crust, this vegetarian lasagna is perfect for family dinners and gatherings.
Ingredients
Lasagna and Cheese
- 9 lasagna noodles
- 1 (15-ounce) package whole milk ricotta cheese
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained
- 3 cups shredded mozzarella cheese, divided
- 3/4 cup freshly grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley leaves
Mushroom Sauce
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- 1/4 cup all-purpose flour
- 3 cups milk, at room temperature
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Pinch of nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 350 degrees F (175 degrees C) and allow it to fully preheat while preparing the other ingredients.
- Prepare Mushroom Sauce: Melt the butter in a saucepan over medium heat. Add the minced garlic, sliced mushrooms, and diced onion. Cook, stirring occasionally, until the vegetables are tender, about 3 to 4 minutes. Stir in the flour and cook until lightly browned, about 1 minute.
- Finish Sauce: Gradually whisk in the room-temperature milk, continuing to whisk constantly until the sauce thickens slightly, about 2 to 3 minutes. Stir in the dried basil, oregano, and nutmeg and cook until the herbs become fragrant, about 1 minute. Season with kosher salt and freshly ground black pepper to taste, then set the sauce aside.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside, separating noodles to prevent sticking.
- Assemble Lasagna: Spread 1 cup of mushroom sauce evenly over the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta cheese over the noodles, followed by half of the drained spinach, then 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat the layering process with another 3 noodles, remaining ricotta, remaining spinach, 1 cup mozzarella, and 1/4 cup Parmesan. Top with remaining noodles and spread the remaining mushroom sauce over them. Sprinkle with the remaining mozzarella and Parmesan cheese evenly.
- Bake and Broil: Place the assembled lasagna in the preheated oven and bake uncovered for 35 to 45 minutes until the sauce is bubbling and cheese has melted. Switch the oven to broil and broil for 2 to 3 minutes, watching carefully until the top is browned in spots and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 15 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.
Notes
- Make sure to thoroughly drain the thawed spinach to avoid excess liquid in the lasagna.
- Room temperature milk helps prevent lumps when making the sauce.
- You can substitute fresh spinach for frozen, but adjust the quantity and cooking time accordingly.
- Use kosher salt to season according to your preference, but go easy to avoid oversalting.
- Letting the lasagna rest before serving helps it set for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
