Creamy Mushroom and Spinach Lasagna
Print Recipe
5 from 1 vote

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
  • 1/4 cup mozzarella plus more for layers & top of lasagna
  • 2 tbsp parmesan freshly grated (plus more for 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 1/2 tbsp butter divided
  • 1/2 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 1/2 tbsp butter
  • 2 1/2 tbsp flour
  • 2 1/2 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, small egg, fresh parsley, 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 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!