Creamy Spinach and Mushroom Lasagna

As seen on

Damn Delicious

Total Time

1 hour 20 minutes

Prep Time

25 minutes

Cook Time

55 minutes

Rating

(48)

Ingredients

12 servings

9 lasagna noodles
1 15-ounce package whole milk ricotta
2 10-ounce packages frozen chopped spinach, thawed and drained
3 cups shredded mozzarella cheese, divided
¾ cup freshly grated Parmesan, divided
2 tablespoons chopped fresh parsley leaves
¼ cup unsalted butter
2 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 onion, diced
¼ cup all-purpose flour
3 cups milk, at room temperature
1 teaspoon dried basil
½ teaspoon dried oregano
Pinch of nutmeg
Kosher salt and freshly ground black pepper, to taste

Kid-Friendly Baking Italian Vegetarian ...

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Preparation

Inline ingredients (beta)

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Step 1

Preheat oven to 350 degrees F.

Step 2

To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.

Step 3

Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.

Step 4

In a large pot of boiling salted water, cook lasagna noodles according to package instructions.

Step 5

Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.

Step 6

Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.

Step 7

Serve, garnished with parsley, if desired.

Chef’s notes

MAKE-AHEAD:

Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

TO FREEZE:

Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

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Skill Level

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Creamy Spinach and Mushroom Lasagna

Ingredients

Preparation

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Chef’s notes

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