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Creamy Mushroom and Spinach Lasagna

Creamy Mushroom and Spinach Lasagna

I’ve never made a white lasagna before but for some reason, I’ve been craving one for a while. I finally caved to the craving and made this creamy mushroom and spinach lasagna for dinner recently. This recipe was a lot of fun to make, although it did use quite a few dishes and took a bit of time, it was worth the extra effort. This white lasagna turned out rich, creamy, decadent, and so delicious!!!! My husband and I both thought it was amazing and my son said it was pretty good too (he’s a red sauce guy). I paired this rich dish with a delicious and very healthy kale salad with an orange vinaigrette and they really balanced each other nicely. The entire meal was outstanding and I think it will make a great meal to serve to dinner guests.

Creamy Mushroom and Spinach Lasagna

How to Make a Creamy Mushroom and Spinach Lasagna

Prepare the ricotta mixture by combining the ricotta cheese, 1/4 cup of mozzarella cheese, 2 tbsp freshly grated Parmesan cheese, small egg, fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper, to taste. Stir until well combined; set aside.

Prepare the onion and spinach by heating 1/2 tablespoon of butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes. Add the baby spinach and a pinch of crushed red pepper flakes. Cook, stirring constantly, for 1 minute, until the spinach is just starting to wilt. Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Pour into a bowl; set aside.

Prepare the mushrooms by heating 1 tablespoon of butter in the same large skillet over medium-high heat. Add the mushrooms and cook, stirring very rarely, for 3-4 minutes. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste, then cook, stirring constantly, for 1 minute. Remove from the heat. Pour into another bowl; set aside.

Prepare the white sauce by heating the remaining 2 1/2 tablespoons of butter in the same large skillet over medium-high heat. Add the flour to the melted butter then stir with a whisk for 1-2 minutes, stirring constantly. Slowly add the milk to the skillet while continuously whisking. Cook and whisk over medium heat until bubbly and thickening. Season with a dash of freshly grated nutmeg and sea salt and freshly cracked pepper, to taste. Remove from the heat.

Preheat the oven to 375 degrees. Coat an 8 x 8 inch or small baking dish with cooking spray.

Prepare the lasagna by spooning some sauce into the bottom of the pan. Place a layer of no-bake lasagna noodles (or cooked noodles if you prefer) on the bottom of the dish. Spread some of the ricotta mixture onto the noodles followed by half of the spinach. Next, add half of the mushrooms, then a light sprinkling of mozzarella cheese.

Creamy Mushroom and Spinach Lasagna

Place another layer of noodles and repeat the process using up the remaining ingredients. Place the third and final layer of noodles followed by the other remaining white sauce. Sprinkle the top with more shredded mozzarella and a bit of freshly grated parmesan.

Creamy Mushroom and Spinach Lasagna

Place into the oven and bake for 35-40 minutes, or until it’s bubbling and the top is starting to become golden brown. Remove from the oven and allow to cool for 10-15 minutes before sprinkling the top with fresh parsley. Slice and serve. Enjoy!

Creamy Mushroom and Spinach Lasagna

Creamy Mushroom and Spinach Lasagna

Creamy Mushroom and Spinach Lasagna

Course: Main
Cuisine: Italian
Servings: 4 -6
Author: Pam - For the Love of Cooking

Ingredients


  • Lasagna Ingredients:
  • 1 cup ricotta
  • ¼ cup mozzarella plus more for layers & top of the lasagna
  • 2 tbsp parmesan freshly grated (plus more for the top of lasagna)
  • 1 small egg beaten
  • 1 tbsp fresh parsley chopped (plus more for garnish)
  • Dash of fresh nutmeg grated
  • Sea salt and freshly cracked pepper to taste
  • 1 ½ tbsp butter divided
  • ½ small sweet yellow onion diced
  • 2 large handfuls of baby spinach
  • Pinch of crushed red pepper flakes
  • 8 oz button mushrooms sliced
  • 8 oz cremini mushrooms sliced
  • 2 cloves of garlic minced
  • No-cook lasagna noodles

  • White Sauce:
  • 2 ½ tbsp butter
  • 2 ½ tbsp flour
  • 2 ½ cups whole milk
  • Dash of fresh nutmeg grated
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Prepare the ricotta mixture
    by combining the ricotta cheese, 1/4 cup of mozzarella cheese, 2 tbsp freshly grated Parmesan cheese, a small egg, fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper, to taste. Stir until well combined; set aside.
  • Prepare the onion and spinach
    by heating 1/2 tablespoon of butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes.
  • Add the baby spinach and a pinch of crushed red pepper flakes.
  • Cook, stirring constantly, for 1 minute, until the spinach is just starting to wilt.
  • Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Pour into a bowl; set aside.
  • Prepare the mushrooms
    by heating 1 tablespoon of butter in the same large skillet over medium-high heat.
  • Add the mushrooms and cook, stirring very rarely, for 3-4 minutes.
  • Add the minced garlic and season with sea salt and freshly cracked pepper, to taste, then cook, stirring constantly, for 1 minute.
  • Remove from the heat. Pour into another bowl; set aside.
  • Prepare the white sauce
    by heating the remaining 2 1/2 tablespoons of butter in the same large skillet over medium-high heat.
  • Add the flour to the melted butter then stir with a whisk for 1-2 minutes, stirring constantly.
  • Slowly add the milk to the skillet while continuously whisking.
  • Cook and whisk over medium heat until bubbly and thickening.
  • Season with a dash of freshly grated nutmeg and sea salt and freshly cracked pepper, to taste. Remove from the heat.
  • Preheat the oven to 375 degrees. Coat an 8 x 8 inch or small baking dish with cooking spray.
  • Prepare the lasagna
    by spooning some sauce into the bottom of the pan.
  • Place a layer of no-bake lasagna noodles (or cooked noodles if you prefer) on the bottom of the dish.
  • Spread some of the ricotta mixture onto the noodles followed by half of the spinach.
  • Next, add half of the mushrooms, then a light sprinkling of mozzarella cheese.
  • Place another layer of noodles and repeat the process using up the remaining ingredients.
  • Place the third and final layer of noodles followed by the remaining white sauce.
  • Sprinkle the top with more shredded mozzarella and a bit of freshly grated parmesan.
  • Place into the oven and bake for 35-40 minutes, or until it's bubbling and the top is starting to become golden brown.
  • Remove from the oven and allow to cool for 10-15 minutes before sprinkling the top with fresh parsley.
  • Slice and serve. Enjoy!
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

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Recipe Rating




11 Comments

  1. 5 stars
    Congratulations. You are a great cook, you have managed to prepare a delicious dish that with total security will make happy those who are lucky enough to be your guests and especially your family
    It looks delicious, and spectacular presentation
    Regards since “Mi Cocina”…from Málaga ( Spain)

  2. 5 stars
    Ah. right up my street just the sort of dish I would love. Bookmarked and will be on the table very soon. Take care Diane

  3. Not surprised that your first try was a big success – it looks delicious.

  4. I’m definitely going to make this, but sub long slices of zucchini for the noodles and make it low carb. I’m sure your way is delish!

  5. Betchamel sauce is my favorite lasagna sauce of all times and adding spinach and mushrooms is an added plus! This is the best recipe ever!!!

  6. Do you have the nutritional information on this, specifically how many calories per serving, & if it’s based on 4 servings or 6 servings?

    Thanks!
    -Shay

    1. Shay,

      I’m sorry, I don’t provided nutritional information but I know there are sites on the internet that can calculate it for you.

      -Pam

  7. \Would be helpful to hear from people who hav cooked this recipe rather than how it looks !