Ingredients
Lasagna Assembly
- 9 lasagna noodles
- 1 15-ounce package whole milk ricotta cheese
- 2 10-ounce packages frozen chopped spinach, thawed and drained
- 3 cups shredded mozzarella cheese, divided
- 3/4 cup freshly grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley leaves (optional for garnish)
Mushroom Sauce
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- 1/4 cup all-purpose flour
- 3 cups milk, at room temperature
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Pinch of nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking your lasagna.
- Prepare the Mushroom Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic, sliced mushrooms, and diced onion. Cook, stirring occasionally, for about 3 to 4 minutes until the vegetables are tender. Sprinkle in the flour and whisk continuously until lightly browned, about 1 minute, to create a roux.
- Make the Béchamel: Gradually whisk in the room temperature milk, stirring constantly to prevent lumps. Continue cooking and whisking until the sauce thickens slightly, approximately 2 to 3 minutes. Stir in dried basil, oregano, and a pinch of nutmeg, cooking for an additional minute until fragrant. Season the sauce with kosher salt and freshly ground black pepper to your preference. Remove from heat and set aside.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside, arranging the noodles to prevent sticking.
- Assemble the Lasagna: In a 9×13 inch baking dish, spread 1 cup of the mushroom sauce evenly on the bottom. Lay 3 cooked lasagna noodles over the sauce. Add half of the ricotta cheese, followed by half of the drained spinach. Sprinkle with 1 cup of mozzarella cheese and 1/4 cup of grated Parmesan. Repeat the layering with mushroom sauce, noodles, ricotta, spinach, mozzarella, and Parmesan to form a second layer. Finally, top with the remaining noodles, the rest of the mushroom sauce, and the remaining cheeses.
- Bake the Lasagna: Place the assembled lasagna into the preheated oven and bake for 35 to 45 minutes until the sauce bubbles and the cheese is melted and golden.
- Broil for Finish: For a beautifully browned top, switch your oven to broil and cook the lasagna for an additional 2 to 3 minutes, watching closely to prevent burning. Remove the dish from the oven and let it cool for 15 minutes to set before serving.
- Serve: Garnish the lasagna with fresh chopped parsley if desired, slice, and enjoy your creamy spinach and mushroom lasagna!
Notes
- Be sure to thoroughly drain the thawed spinach to avoid excess water making the lasagna soggy.
- Allow the béchamel sauce to cool slightly before assembling to prevent the cheese from melting prematurely and creating a watery texture.
- If you prefer, omit the salt or reduce it to lower sodium content.
- Lasagna can be assembled the day before and refrigerated; bake just before serving, adding a few extra minutes to the baking time if chilled.
- For a gluten-free option, substitute regular lasagna noodles with gluten-free noodles and verify that the flour and other ingredients meet gluten-free standards.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
