Creamy Mushroom and Spinach Lasagna
Creamy Mushroom and Spinach Lasagna
Ingredients
For the Mushroom and Spinach Filling
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Bechamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembling the Lasagna
- 9 lasagna noodles, oven-ready or cooked al dente
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the mushroom and spinach filling: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until browned and most of their liquid has evaporated, about 8-10 minutes.
⏱️ 10 min
- 3
Add minced garlic to the skillet and cook for 1 minute until fragrant. Add fresh spinach in batches, stirring until wilted. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
⏱️ 5 min
- 4
Prepare the creamy bechamel sauce: In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Stir in nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.
⏱️ 7 min
- 6
Assemble the lasagna: Spread about 1/2 cup of bechamel sauce evenly over the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
⏱️ 3 min
- 7
Spread half of the mushroom and spinach filling over the noodles. Top with about 1/2 cup of bechamel sauce and 1/2 cup of shredded mozzarella cheese.
⏱️ 3 min
- 8
Place another layer of 3 lasagna noodles. Spread the remaining mushroom and spinach filling, followed by another 1/2 cup of bechamel sauce and 1/2 cup of shredded mozzarella cheese.
⏱️ 3 min
- 9
Top with the final layer of 3 lasagna noodles. Pour the remaining bechamel sauce over the noodles, spreading it evenly. Sprinkle with the remaining 1/2 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese.
⏱️ 3 min
- 10
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
⏱️ 35 min•🌡️ 375
- 11
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley and serve with extra creamy sauce on the side, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom and Spinach Lasagna
For the Mushroom and Spinach Filling
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Bechamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembling the Lasagna
- 9 lasagna noodles, oven-ready or cooked al dente
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the mushroom and spinach filling: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until browned and most of their liquid has evaporated, about 8-10 minutes.
⏱️ 10 min - 3
Add minced garlic to the skillet and cook for 1 minute until fragrant. Add fresh spinach in batches, stirring until wilted. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
⏱️ 5 min - 4
Prepare the creamy bechamel sauce: In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes. Stir in nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.
⏱️ 7 min - 6
Assemble the lasagna: Spread about 1/2 cup of bechamel sauce evenly over the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
⏱️ 3 min - 7
Spread half of the mushroom and spinach filling over the noodles. Top with about 1/2 cup of bechamel sauce and 1/2 cup of shredded mozzarella cheese.
⏱️ 3 min - 8
Place another layer of 3 lasagna noodles. Spread the remaining mushroom and spinach filling, followed by another 1/2 cup of bechamel sauce and 1/2 cup of shredded mozzarella cheese.
⏱️ 3 min - 9
Top with the final layer of 3 lasagna noodles. Pour the remaining bechamel sauce over the noodles, spreading it evenly. Sprinkle with the remaining 1/2 cup of shredded mozzarella cheese and the 1/2 cup of grated Parmesan cheese.
⏱️ 3 min - 10
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
⏱️ 35 min•🌡️ 375 - 11
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh chopped parsley and serve with extra creamy sauce on the side, if desired.
⏱️ 10 min