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–+ servings
Creamy Spinach and Mushroom Lasagna

Creamy Spinach and Mushroom Lasagna

Yield: 12 servings
Prep: 25 minutes
Cook: 55 minutes
Total: 1 hour 20 minutes
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 (49 ratings)

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

*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.