Creamy Spinach & Mushroom Lasagna layers tender pasta with sautéed mushrooms, spinach, ricotta, mozzarella, Parmesan, and a smooth garlic-herb white sauce. The mushrooms bring deep savory flavor, while the spinach adds freshness and color against the creamy cheese filling.
Cooking the mushrooms until their moisture evaporates and squeezing the spinach thoroughly are important for keeping the lasagna rich rather than watery. After baking, the lasagna rests for 20 minutes so the layers set and slice more cleanly.
Recipe at a Glance
- Prep Time: 35 minutes
- Cook Time: 1 hour 5 minutes
- Additional Time: 20 minutes
- Total Time: 2 hours
- Yield: 1 9 x 13-inch lasagna, 12 portions
- Servings: 12
- Difficulty: Intermediate
Why You'll Love This Recipe
- Cooking the mushrooms until their released liquid evaporates concentrates their flavor and prevents a watery filling.
- Thoroughly drying the spinach keeps excess moisture from diluting the ricotta and white sauce.
- A roux-thickened milk sauce gives the lasagna a creamy texture without relying entirely on heavy cream.
- Layering mozzarella and Parmesan throughout distributes cheese evenly instead of creating one heavy layer.
- Resting the baked lasagna before cutting allows the hot sauce and cheese to settle so the portions hold their shape.
Equipment Needed
- 9 x 13-inch (23 x 33 cm) baking dish
- 12-inch skillet
- 3- to 4-quart saucepan
- Large pot, for boiling noodles
- Colander
- Large mixing bowl
- Whisk
- Wooden spoon or heat-resistant spatula
- Aluminum foil
- Chef’s knife and cutting board
Ingredients You'll Need
For the Spinach and Mushroom Filling
- 2 tablespoons (30 ml) olive oil
- 1 1/2 pounds (680 g) cremini or white mushrooms, sliced
- 1 medium yellow onion, about 6 ounces (170 g), finely diced
- 4 garlic cloves, minced
- 10 ounces (285 g) fresh baby spinach, roughly chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
For the Ricotta Filling
- 15 ounces (425 g) whole-milk ricotta cheese
- 1 large egg
- 1/2 cup (45 g) finely grated Parmesan cheese
- 2 tablespoons (8 g) chopped fresh parsley
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
For the Creamy White Sauce
- 5 tablespoons (70 g) unsalted butter
- 1/3 cup (40 g) all-purpose flour
- 4 cups (960 ml) whole milk, warmed
- 2 garlic cloves, finely grated or minced
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
For Assembly
- 12 dried lasagna noodles, about 12 ounces (340 g)
- 1 tablespoon fine salt, for the pasta water
- 3 cups (340 g) shredded low-moisture mozzarella cheese, divided
- 1/2 cup (45 g) finely grated Parmesan cheese, divided
- Nonstick cooking spray, for the baking dish
How to Make Creamy Spinach & Mushroom Lasagna
Prepare the oven and baking dish
Preheat the oven to 375°F (190°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with nonstick cooking spray. This ensures that the lasagna does not stick to the dish, making it easier to serve once baked.
Cook the lasagna noodles
Bring a large pot of water to a rolling boil and add 1 tablespoon fine salt. Cook the lasagna noodles according to the package directions until just al dente. Drain and lay them flat on a clean kitchen towel or lightly oiled baking sheet so they do not stick together. This step is crucial to prevent the noodles from clumping, which can make assembly difficult.
Brown the mushrooms
Heat 1 tablespoon (15 ml) olive oil in a 12-inch skillet over medium-high heat. Add half of the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their liquid evaporates and the edges begin to brown. Transfer to a bowl and repeat with the remaining tablespoon of olive oil and mushrooms. Browning the mushrooms enhances their flavor and prevents excess moisture in the filling.
Cook the onion and garlic
Return all of the mushrooms to the skillet and add the diced onion. Cook over medium heat for 4 to 5 minutes, until the onion becomes translucent. Add the 4 minced garlic cloves and cook for 30 seconds. This step builds a flavorful base for the filling.
Wilt the spinach
Add the spinach in batches, stirring as each addition wilts. Continue cooking until the spinach is fully wilted and no liquid remains in the bottom of the skillet, about 3 to 4 minutes. Properly wilting the spinach ensures that the filling remains rich and does not become watery.
Season the vegetable filling
Stir in the Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove the skillet from the heat. The mixture should look moist but not watery. Set aside. This seasoning step enhances the overall flavor of the filling.
Make the ricotta filling
In a large bowl, combine the ricotta, egg, 1/2 cup (45 g) Parmesan, parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and evenly combined. This filling adds creaminess and richness to the lasagna.
Start the white sauce
Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the 2 garlic cloves and cook for about 30 seconds, until fragrant. This step infuses the butter with garlic flavor, which will enhance the overall taste of the lasagna.
Make the roux
Whisk in the flour and cook for 1 to 2 minutes. The mixture should look smooth and foamy but should not brown significantly. This roux is the base for the creamy white sauce.
Add the milk
Slowly pour in the warmed milk while whisking continuously. Begin with about 1 cup (240 ml) and whisk until smooth before gradually adding the remainder. Adding the milk gradually helps prevent lumps from forming in the sauce.
Thicken the sauce
Add the 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Cook over medium heat for 5 to 7 minutes, whisking frequently, until the sauce gently simmers and thickens enough to coat the back of a spoon. This thickened sauce will contribute to the creamy texture of the lasagna.
Begin assembling the lasagna
Spread about 1 cup (240 ml) of the white sauce over the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. This initial layer helps to prevent the noodles from sticking to the bottom of the dish.
Build the first layer
Spread one-third of the ricotta mixture over the noodles. Top with one-third of the spinach-mushroom mixture, 3/4 cup (85 g) mozzarella, 2 tablespoons (about 11 g) Parmesan, and about 3/4 cup (180 ml) white sauce. Layering in this way ensures even distribution of flavors and textures.
Repeat the layers
Repeat the noodle, ricotta, vegetable, mozzarella, Parmesan, and sauce layers twice more, using 3 noodles for each layer. This repetition builds the structure of the lasagna and ensures that every bite is flavorful.
Finish the top
Arrange the final 3 noodles over the filling. Spread the remaining white sauce evenly over the noodles. Top with the remaining 3/4 cup (85 g) mozzarella and remaining Parmesan. This final layer of cheese will create a deliciously golden and bubbly top.
Bake covered
Cover the baking dish loosely with aluminum foil, tenting it slightly so the cheese does not stick. Bake for 35 minutes. Covering the dish helps to keep moisture in, ensuring the lasagna cooks evenly.
Brown the cheese
Remove the foil and continue baking for 15 to 20 minutes, until the sauce bubbles around the edges and the cheese is melted with light golden spots. This step gives the lasagna a beautiful, appetizing appearance.
Rest before slicing
Remove the lasagna from the oven and let it stand uncovered for 20 minutes. This resting time allows the sauce and cheese to firm enough for cleaner portions. Cutting too soon can cause the layers to slide apart.
Garnish and serve
Sprinkle with the optional fresh parsley. Cut into 12 portions and serve warm. The garnish adds a touch of color and freshness to the dish.
Tips for Success
- Warm the milk before adding it to the roux so the white sauce thickens more smoothly.
- Cook the noodles only to al dente because they continue softening while the lasagna bakes.
- Tent the foil over the baking dish so melted cheese does not stick to it.
- Let the lasagna rest for the full 20 minutes before slicing; cutting immediately can cause the layers to slide apart.
Storage, Freezing, and Make-Ahead Instructions
Cool leftover Creamy Spinach & Mushroom Lasagna promptly and refrigerate it in an airtight container within 2 hours of cooking. Store for up to 4 days.
Reheat individual portions in the microwave until the center reaches 165°F (74°C). To reheat several portions, place them in a covered baking dish and warm at 350°F (175°C) for about 20 to 25 minutes, or until heated through.
To freeze the baked lasagna, cool it completely and divide it into individual portions. Wrap each portion securely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
The unbaked lasagna can also be assembled up to 24 hours ahead. Cover tightly and refrigerate. Bake directly from the refrigerator, adding about 10 to 15 minutes to the covered baking time as needed.
For freezer meal preparation, assemble the lasagna in a freezer-safe baking dish, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
FAQ
Can I make Creamy Spinach & Mushroom Lasagna ahead of time?
Yes. Assemble the lasagna up to 24 hours ahead, cover it tightly, and refrigerate. Bake it directly from the refrigerator, allowing additional covered baking time for the center to become fully hot.
Why is my vegetable lasagna watery?
The mushrooms or spinach probably retained too much moisture. Cook the mushrooms until their liquid evaporates and continue cooking the spinach until the skillet is dry before assembling the lasagna.
Can I use frozen spinach?
Yes. Thaw frozen chopped spinach completely and squeeze it very dry. Use about 1 1/2 cups (255 g) of tightly packed drained spinach in place of the fresh spinach.
Can I use no-boil lasagna noodles?
Yes, but the amount of sauce and baking time may need adjustment according to the package directions. No-boil noodles absorb more moisture, so make sure each noodle layer is well covered with sauce.
Can I add other vegetables?
Yes. Finely diced zucchini or roasted red peppers work well. Cook zucchini until most of its moisture evaporates before adding it, and drain roasted peppers thoroughly so the lasagna does not become watery.
Ingredients
Method
- Prepare the oven and baking dish: Preheat the oven to 375°F (190°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with nonstick cooking spray. This ensures that the lasagna does not stick to the dish, making it easier to serve once baked.
- Cook the lasagna noodles: Bring a large pot of water to a rolling boil and add 1 tablespoon fine salt. Cook the lasagna noodles according to the package directions until just al dente. Drain and lay them flat on a clean kitchen towel or lightly oiled baking sheet so they do not stick together. This step is crucial to prevent the noodles from clumping, which can make assembly difficult.
- Brown the mushrooms: Heat 1 tablespoon (15 ml) olive oil in a 12-inch skillet over medium-high heat. Add half of the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their liquid evaporates and the edges begin to brown. Transfer to a bowl and repeat with the remaining tablespoon of olive oil and mushrooms. Browning the mushrooms enhances their flavor and prevents excess moisture in the filling.
- Cook the onion and garlic: Return all of the mushrooms to the skillet and add the diced onion. Cook over medium heat for 4 to 5 minutes, until the onion becomes translucent. Add the 4 minced garlic cloves and cook for 30 seconds. This step builds a flavorful base for the filling.
- Wilt the spinach: Add the spinach in batches, stirring as each addition wilts. Continue cooking until the spinach is fully wilted and no liquid remains in the bottom of the skillet, about 3 to 4 minutes. Properly wilting the spinach ensures that the filling remains rich and does not become watery.
- Season the vegetable filling: Stir in the Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove the skillet from the heat. The mixture should look moist but not watery. Set aside. This seasoning step enhances the overall flavor of the filling.
- Make the ricotta filling: In a large bowl, combine the ricotta, egg, 1/2 cup (45 g) Parmesan, parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and evenly combined. This filling adds creaminess and richness to the lasagna.
- Start the white sauce: Melt the butter in a 3- to 4-quart saucepan over medium heat. Add the 2 garlic cloves and cook for about 30 seconds, until fragrant. This step infuses the butter with garlic flavor, which will enhance the overall taste of the lasagna.
- Make the roux: Whisk in the flour and cook for 1 to 2 minutes. The mixture should look smooth and foamy but should not brown significantly. This roux is the base for the creamy white sauce.
- Add the milk: Slowly pour in the warmed milk while whisking continuously. Begin with about 1 cup (240 ml) and whisk until smooth before gradually adding the remainder. Adding the milk gradually helps prevent lumps from forming in the sauce.
- Thicken the sauce: Add the 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Cook over medium heat for 5 to 7 minutes, whisking frequently, until the sauce gently simmers and thickens enough to coat the back of a spoon. This thickened sauce will contribute to the creamy texture of the lasagna.
- Begin assembling the lasagna: Spread about 1 cup (240 ml) of the white sauce over the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce. This initial layer helps to prevent the noodles from sticking to the bottom of the dish.
- Build the first layer: Spread one-third of the ricotta mixture over the noodles. Top with one-third of the spinach-mushroom mixture, 3/4 cup (85 g) mozzarella, 2 tablespoons (about 11 g) Parmesan, and about 3/4 cup (180 ml) white sauce. Layering in this way ensures even distribution of flavors and textures.
- Repeat the layers: Repeat the noodle, ricotta, vegetable, mozzarella, Parmesan, and sauce layers twice more, using 3 noodles for each layer. This repetition builds the structure of the lasagna and ensures that every bite is flavorful.
- Finish the top: Arrange the final 3 noodles over the filling. Spread the remaining white sauce evenly over the noodles. Top with the remaining 3/4 cup (85 g) mozzarella and remaining Parmesan. This final layer of cheese will create a deliciously golden and bubbly top.
- Bake covered: Cover the baking dish loosely with aluminum foil, tenting it slightly so the cheese does not stick. Bake for 35 minutes. Covering the dish helps to keep moisture in, ensuring the lasagna cooks evenly.
- Brown the cheese: Remove the foil and continue baking for 15 to 20 minutes, until the sauce bubbles around the edges and the cheese is melted with light golden spots. This step gives the lasagna a beautiful, appetizing appearance.
- Rest before slicing: Remove the lasagna from the oven and let it stand uncovered for 20 minutes. This resting time allows the sauce and cheese to firm enough for cleaner portions. Cutting too soon can cause the layers to slide apart.
- Garnish and serve: Sprinkle with the optional fresh parsley. Cut into 12 portions and serve warm. The garnish adds a touch of color and freshness to the dish.
