Creamy Spinach and Mushroom Lasagna

Introduction:

This Creamy Spinach and Mushroom Lasagna combines layers of sautéed spinach, mushrooms, and a luxurious ricotta mixture with a creamy béchamel white sauce. Topped with gooey mozzarella cheese and baked to perfection, this hearty dish is a vegetarian masterpiece that’s comforting and indulgent.

Ingredients:

For the Filling:

• 4 tablespoons butter
• 1/2 cup white onion or shallot, finely diced
• 6 cloves garlic, minced
• 8 oz white mushrooms, finely chopped
• 1 tablespoon Italian seasoning
• 16 oz frozen spinach, thawed and drained
• 30 oz whole milk ricotta
• 1/2 cup grated Parmigiano Reggiano
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 8 oz shredded mozzarella cheese (divided)

For the White Sauce:

• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 5 cups whole milk (room temperature)
• 1/2 cup grated Parmigiano Reggiano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• Black pepper to taste

Other:

• 1 lb lasagna noodles (about 20 noodles)
• Olive oil for noodles

Instructions:

1. Prepare the Spinach and Mushroom Mixture:
   • In a large skillet, melt butter over medium heat. Sauté onions for 2-3 minutes, then add garlic and cook for 1 minute.
   • Add mushrooms, Italian seasoning, salt, and pepper. Cook until mushrooms soften and the liquid evaporates (7-10 minutes).
   • Stir in drained spinach and adjust seasoning to taste. Set aside to cool.
2. Cook the Lasagna Noodles:
   • Boil noodles until al dente. Drain, rinse under cold water, and lay flat on parchment paper. Drizzle olive oil over noodles to prevent sticking.
3. Make the Ricotta Mixture:
   • In a large bowl, mix ricotta, Parmigiano Reggiano, eggs, parsley, and half of the shredded mozzarella.
   • Combine the cooled spinach-mushroom mixture with the ricotta mixture.
4. Prepare the White Sauce:
   • In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
   • Gradually whisk in warm milk until smooth. Cook until the sauce thickens.
   • Stir in Parmesan, nutmeg, salt, and pepper. Remove from heat.
5. Assemble the Lasagna:
   • Preheat oven to 375°F (190°C).
   • Spread 1/2 cup of white sauce at the bottom of a 9×13-inch baking dish.
   • Layer noodles, 1/3 of the spinach-mushroom-ricotta mixture, and white sauce. Repeat for two more layers.
   • Finish with a layer of noodles, the remaining white sauce, and top with mozzarella.
6. Bake:
   • Cover the dish with foil sprayed with non-stick spray. Bake for 30 minutes.
   • Remove foil and bake for an additional 10-15 minutes, until the top is bubbly and golden brown. Optional: Broil for a few minutes for extra browning.
7. Serve:
   • Let the lasagna cool for 15 minutes before slicing and serving.

Conclusion:

This Creamy Spinach and Mushroom Lasagna is a decadent yet simple way to enjoy lasagna without the tomato sauce. Each creamy, cheesy bite is packed with flavorful mushrooms and spinach. Whether you’re serving it for a special occasion or a cozy dinner, this lasagna is guaranteed to impress. Enjoy!

For more details, visit the full recipe

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