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Baked creamy mushroom and spinach lasagna in a white ceramic baking dish, golden melted cheese on top with browned spots, sprinkled with chopped parsley, on a wooden table with an orange and white checkered kitchen towel beside it.

Mushroom and Spinach Lasagna

A rich, comforting lasagna layered with tender mushrooms, fresh spinach, and creamy cheeses that will warm your soul.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
cooling 15 minutes
Total Time 1 minute
Servings: 5
Course: Dinner, Main
Cuisine: Italian, Vegetarian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup ricotta cheese soft, creamy
  • ¼ cup mozzarella cheese shredded plus extra for layering and topping
  • 2 tablespoon Parmesan cheese freshly grated plus extra for topping
  • 1 small egg beaten room temperature
  • 1 tablespoon fresh parsley chopped plus extra for garnish
  • Dash of fresh nutmeg grated optional, for warmth
  • Sea salt and freshly cracked black pepper to taste
  • 1½ tablespoon butter divided for sautéing
  • ½ small sweet yellow onion diced for flavor
  • 2 large handfuls baby spinach washed and trimmed
  • Pinch of crushed red pepper flakes optional, for subtle heat
  • 8 oz button mushrooms sliced for earthy flavor
  • 8 oz cremini mushrooms sliced for depth
  • 2 cloves garlic minced aromatic
  • No-cook lasagna noodles or pre-cooked if preferred
  • 2½ tablespoon butter for white sauce
  • 2½ tablespoon all-purpose flour for thickening
  • 2½ cups whole milk room temperature, for white sauce
  • Dash of fresh nutmeg grated for white sauce
  • Sea salt and freshly cracked black pepper to taste for white sauce

Method
 

  1. Combine the ricotta, ¼ cup shredded mozzarella, 2 tablespoons Parmesan, beaten egg, chopped parsley, nutmeg, salt, and pepper in a bowl until smooth.
  2. Heat ½ tablespoon butter in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
  3. Add the spinach and a pinch of red pepper flakes to the skillet. Stir constantly for 1 minute until spinach just begins to wilt. Remove from heat, season with salt and pepper, and transfer to a bowl.
  4. In the same skillet, melt 1 tablespoon butter over medium-high heat. Add both types of mushrooms and cook undisturbed for 3-4 minutes until they release moisture.
  5. Stir in the minced garlic, season with salt and pepper, and cook for 1 more minute until fragrant. Remove from heat and transfer to a separate bowl.
  6. Prepare the white sauce by melting 2½ tablespoons butter in the skillet over medium heat. Add the flour and whisk continuously for 1-2 minutes.
  7. Gradually whisk in the milk and cook until the sauce is bubbling and thickened. Season with nutmeg, salt, and pepper. Remove from heat.
  8. Preheat the oven to 375°F (190°C) and lightly grease an 8 x 8-inch baking dish.
  9. Spread a thin layer of white sauce on the bottom of the dish. Arrange a layer of no-bake noodles on top. Spread half of the ricotta mixture over the noodles, then half of the sautéed spinach and half of the mushrooms. Sprinkle lightly with shredded mozzarella.
  10. Add a second layer of noodles and repeat with remaining ricotta mixture, spinach, mushrooms, and mozzarella.
  11. Top with the final layer of noodles, the remaining white sauce, and sprinkle with additional mozzarella and Parmesan.
  12. Bake for 35-40 minutes until the lasagna is bubbling and the top is golden brown.
  13. Allow the lasagna to cool for 10-15 minutes before garnishing with fresh parsley and slicing to serve.

Nutrition

Serving: 1 ServingCalories: 350kcalCarbohydrates: 28gProtein: 18gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 420mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 25IUVitamin C: 10mgCalcium: 20mgIron: 12mg

Notes

This lasagna is perfect for cozy weeknight dinners or weekend gatherings. Each bite is a comforting mix of creamy cheeses, earthy mushrooms, and tender spinach, making it a true family favorite.

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