Description
Delicious and hearty Spinach and Mushroom Lasagna recipe that is perfect for a cozy family dinner or entertaining guests. Layers of creamy ricotta, savory mushrooms, spinach, and a homemade white sauce, all baked to perfection.
Ingredients
Units
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For the filling:
- 4 Tbsp. butter, unsalted
- 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
- 1/2 cup Parmigiano Reggiano, finely grated
- 2 large eggs
- 1/4 cup fresh parsley, chopped
- 8 oz. low moisture mozzarella cheese, shredded, divided
- 1 lb. lasagna noodles (about 20 noodles)
For the white sauce:
- 5 Tbsp. butter, unsalted
- 5 Tbsp. flour
- 5 cups whole milk, room temperature
- 1/2 cup Parmigiano Reggiano, finely grated
- 1 tsp. kosher salt, or more to taste and a few grinds black pepper
- 1/2 tsp. ground nutmeg
Instructions
- Thaw frozen spinach: Thaw frozen spinach and squeeze out excess liquid.
- Cook the lasagna noodles: Cook lasagna noodles until al dente. Drain, rinse under cold water and lay flat on parchment paper.
- Saute the onions and mushrooms: Saute onions, garlic, and mushrooms until cooked. Add in Italian seasoning and spinach.
- Combine ricotta mixture: Mix ricotta, Parmesan, mozzarella, eggs, and parsley. Add to spinach mixture.
- Make the white sauce: Melt butter, add flour, then milk slowly. Add Parmesan, nutmeg, salt, and pepper.
- Assemble the lasagna: Layer noodles, spinach mixture, white sauce, and repeat. Top with mozzarella.
- Bake: Cover with foil and bake. Remove foil and bake until golden brown. Let cool before serving.
Notes
- Add chicken or Italian sausage: Feel free to add shredded/cubed chicken or Italian sausage crumbles to the recipe.
- Oil the lasagna noodles after they cook: Drizzle olive oil over cooked noodles to prevent sticking.
- Add more herbs or seasonings to ricotta mixture: Customize with basil, rosemary, or oregano.
- Take your time making the béchamel sauce: Ensure it coats the back of a spoon for proper thickness.
- Add more vegetables: Consider adding artichokes or broccoli, avoiding raw veggies.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
