How to Make the Best Creamy Spinach and Mushroom Lasagna

If you’re looking for the ultimate comfort food with a gourmet twist, this creamy spinach and mushroom lasagna is about to become your new favorite. Layers of velvety béchamel, tender sautéed mushrooms, and vibrant spinach come together in a dish that’s both indulgent and wholesome. Ready to discover the secret to lasagna perfection? Let’s dive in.

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 16 ounces cremini or white mushrooms sliced
• 10 ounces fresh spinach
• Salt to taste
• Black pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon ground nutmeg
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese

Equipment

• Large skillet
• Large pot for boiling noodles
• Saucepan
• 9 by 13 inch baking dish
• Mixing spoon
• Whisk
• Measuring cups and spoons
• Colander
• Knife
• Cutting board
• Oven

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with olive oil or butter.
2. Step 2: Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente. I like to stir once or twice early on to prevent sticking. Drain and lay them flat on parchment paper to avoid clumping together.
3. Step 3: In a large skillet, heat the olive oil over medium heat. Add diced onion and cook until soft and golden, about 5 minutes. Low and slow here helps release sweetness.
4. Step 4: Add the minced garlic and sliced mushrooms. Sauté until mushrooms release their moisture and get nice and tender, about 8 to 10 minutes. Season with salt and pepper.
5. Step 5: Toss in fresh spinach. Stir frequently until it wilts down completely, about 2 to 3 minutes. Then remove from heat and set the pan aside.
6. Step 6: In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 to 2 minutes. This small step makes a huge difference in flavor and prevents the béchamel from tasting raw.
7. Step 7: Slowly pour in milk and cream, whisking constantly to avoid lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
8. Step 8: Turn off the heat and stir in the grated Parmesan and ground nutmeg. Add salt and pepper to taste. The nutmeg is subtle but brightens the creamy sauce beautifully.
9. Step 9: Start assembling. Begin with a thin layer of béchamel on the bottom of the baking dish. Then lay down three lasagna noodles side by side.
10. Step 10: Spoon one third of the mushroom spinach mix over the noodles. Dot with spoonfuls of ricotta, sprinkle with mozzarella, then cover lightly with béchamel.
11. Step 11: Repeat layering two more times, finishing with noodles, the remaining béchamel, and mozzarella on top.
12. Step 12: Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15 to 20 minutes, until that golden top is irresistibly bubbly and browned.
13. Step 13: Once baked, let the lasagna rest for 10 to 15 minutes so the layers can set before serving. I know it is hard to wait but trust me, it is worth it for those perfect slices.

Nutrition per serving

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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