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Spinach and Mushroom Lasagna Recipe

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3.9 from 10 reviews

A classic vegetarian spinach and mushroom lasagna layered with creamy ricotta, flavorful sautéed mushrooms and spinach, a rich homemade béchamel sauce, and melty mozzarella cheese. This comforting Italian dish is perfect for feeding a crowd and combines fresh ingredients with traditional techniques for a hearty meal.

Ingredients

Vegetable and Ricotta Mixture

  • 4 Tbsp. unsalted butter
  • 1/2 cup white onion or shallot, finely diced
  • 6 cloves garlic, minced
  • 1 tsp. kosher salt and a few grinds black pepper
  • 8 oz. white mushrooms, finely chopped
  • 1 Tbsp. Italian seasoning
  • 16 oz. frozen spinach, thawed and drained
  • 30 oz. whole milk ricotta cheese
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped
  • 8 oz. low moisture mozzarella cheese, shredded (divided)

Lasagna Noodles

  • 1 lb. lasagna noodles (about 20 noodles)
  • Olive oil, for drizzling

Béchamel (White Sauce)

  • 5 Tbsp. unsalted butter
  • 5 Tbsp. all-purpose flour
  • 5 cups whole milk, room temperature
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 1 tsp. kosher salt, or more to taste
  • Black pepper, a few grinds
  • 1/2 tsp. ground nutmeg

Instructions

  1. Thaw and drain spinach: Thaw the frozen spinach completely and squeeze out as much liquid as possible using a round metal steamer basket or cheesecloth to ensure it is not watery for the lasagna.
  2. Cook lasagna noodles: Bring a large pot of salted water to a boil and cook lasagna noodles until al dente. Drain and rinse under cold water to prevent sticking. Lay noodles flat on parchment paper and drizzle lightly with olive oil to keep them pliable during assembly.
  3. Sauté onions, garlic, and mushrooms: In a large nonstick skillet over medium-high heat, melt 4 Tbsp. butter. Add diced onions, kosher salt, and black pepper; sauté for 2-3 minutes until softened. Add minced garlic and cook an additional minute. Add chopped mushrooms and Italian seasoning, then cook until mushrooms release their liquid and it evaporates, about 7-10 minutes. Remove from heat and stir in the drained spinach; season with salt and pepper to taste, then set aside to cool.
  4. Mix ricotta filling: In a large bowl, combine whole milk ricotta, Parmesan cheese, half of the shredded mozzarella, eggs, and chopped parsley. Once cooled, add the spinach and mushroom mixture to the ricotta mixture and gently combine until uniform.
  5. Make béchamel sauce: In a heavy bottomed saucepan, melt 5 Tbsp. butter over medium heat. Stir in flour and whisk continuously for about 1 minute to form a roux. Gradually add the whole milk in small increments, whisking constantly to avoid lumps. Continue adding milk and whisking until the mixture thickens and comes to a boil. Remove from heat and stir in Parmesan cheese, nutmeg, salt, and pepper to taste.
  6. Preheat oven: Set oven temperature to 375°F (190°C) to prepare for baking the lasagna.
  7. Assemble lasagna - first layer: Pour about ½ cup of béchamel sauce into the bottom of a 9x13-inch oven-safe baking dish, spreading to coat evenly.
  8. Layer noodles: Place a layer of lasagna noodles evenly over the béchamel sauce, tearing to fit the pan as needed.
  9. Add filling and sauce layers: Spread one third of the spinach, mushroom, and ricotta mixture evenly over noodles, followed by about ½ cup of béchamel sauce. Repeat the layering process two more times with noodles, ricotta mixture, and béchamel sauce.
  10. Top final layer: Arrange one last layer of noodles on top, pour remaining béchamel sauce over, and sprinkle with the remaining shredded mozzarella cheese evenly.
  11. Cover and bake: Spray one side of a piece of foil with non-stick spray. Cover the lasagna with the sprayed side facing down onto the dish to prevent sticking. Bake covered for 30 minutes.
  12. Uncover and brown topping: Remove the foil and continue baking uncovered for an additional 10 minutes until the cheese topping is bubbly and golden brown. Optionally, broil for a few minutes while watching closely to avoid burning.
  13. Cool before serving: Allow the lasagna to cool for at least 15 minutes before slicing and serving to let it set and enhance flavors.

Notes

  • Ensure to squeeze all excess moisture from thawed spinach to prevent a watery lasagna.
  • Use low moisture mozzarella for better melting and less water release.
  • Be careful not to overcook noodles during boiling to maintain texture after baking.
  • The béchamel sauce can be adjusted in thickness by varying the milk quantity slightly.
  • Letting the lasagna cool before serving helps it set and cuts cleaner.
  • You can broil the top for extra browning, but watch carefully to avoid burning.

Find it online: https://dishcooks.com/spinach-and-mushroom-lasagna-recipe/