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A delicious Spinach Mushroom Lasagna is featured in this recipe image.

Spinach Mushroom Lasagna Easy Dinner

This Spinach Mushroom Lasagna is a comforting and satisfying dish featuring layers of pasta, creamy cheese sauce, earthy mushrooms, and vibrant spinach. It's an easier-than-you-think recipe perfect for a crowd-pleasing dinner.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced cremini or button
  • 10 ounces fresh spinach, roughly chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/2 cup all-purpose flour
  • 4 cups milk whole or 2%
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 9 lasagna noodles oven-ready, no-boil
  • Cooking spray

Equipment

  • large skillet
  • Large saucepan
  • whisk
  • 9x13-inch baking dish
  • Cooking Spray
  • aluminum foil
  • Oven
  • measuring cups and spoons
  • knife
  • cutting board
  • spatula

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute, until fragrant.
  4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
  5. Add the chopped spinach, salt, pepper, and nutmeg. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and set aside.
  6. In a large saucepan, melt the butter over medium heat.
  7. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  8. Gradually whisk in the milk, making sure to break up any lumps.
  9. Bring the mixture to a simmer, stirring constantly, until it thickens, about 5-7 minutes.
  10. Remove from heat and stir in the salt, pepper, and nutmeg.
  11. Add the mozzarella cheese, Parmesan cheese, and ricotta cheese. Stir until the cheese is melted and the sauce is smooth.
  12. Spread a thin layer of the cheese sauce on the bottom of the baking dish.
  13. Arrange 3 lasagna noodles over the sauce.
  14. Spread half of the spinach mushroom filling over the noodles.
  15. Spoon half of the remaining cheese sauce over the filling.
  16. Repeat layers: 3 lasagna noodles, remaining spinach mushroom filling, remaining cheese sauce.
  17. Top with the final 3 lasagna noodles and any remaining cheese sauce. If you are feeling fancy, sprinkle with extra parmesan.
  18. Cover the baking dish with aluminum foil.
  19. Bake for 30 minutes.
  20. Remove the foil and bake for another 15-20 minutes, or until the lasagna is bubbly and the top is golden brown.
  21. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut.

Notes

For a dry lasagna, ensure a generous layer of sauce between each noodle layer and cover with foil during the first part of baking. For a soggy lasagna, squeeze excess moisture from spinach and let the lasagna rest before slicing. If using regular lasagna noodles, boil them according to package directions before assembly. Add protein like ground beef or Italian sausage. Spice it up with red pepper flakes. Try different vegetables like roasted bell peppers, zucchini, or eggplant. For a gluten-free version, use gluten-free lasagna noodles and flour. Leftovers can be refrigerated for 3-4 days or frozen for 2-3 months.