This Creamy Spinach and Mushroom Lasagna is a vegetarian take on the classic Italian baked pasta dish, featuring layers of tender lasagna noodles, a rich and creamy sauce infused with sautéed mushrooms and spinach, and plenty of melted cheese. It’s a comforting and satisfying dish that’s perfect for family dinners or entertaining guests. Unlike traditional lasagna with a tomato-based meat sauce, this version highlights the earthy flavors of mushrooms and the subtle freshness of spinach in a luscious cream sauce. The sauce is typically made with butter, garlic, and often shallots, sautéed until fragrant, followed by sliced mushrooms that are cooked until browned and their moisture has evaporated, concentrating their flavor. Fresh spinach is then wilted into the mushroom mixture. A creamy béchamel sauce, often enriched with cream cheese or ricotta cheese for extra creaminess and tang, forms the base of the sauce, binding the vegetables together. The lasagna noodles are usually cooked al dente before assembly to ensure they have the right texture in the final baked dish. The layers are assembled by alternating lasagna noodles, the creamy spinach and mushroom sauce, and generous amounts of cheese, typically a combination of mozzarella for its meltiness and Parmesan for its sharp, savory flavor. Some recipes might also include a layer of ricotta cheese mixed with eggs and seasonings for added richness and texture. The lasagna is then baked in the oven until the noodles are tender, the sauce is bubbly, and the cheese on top is melted and golden brown, often with slightly browned edges. Fresh herbs like parsley or basil are commonly used as a garnish, adding a final touch of freshness and color. This Creamy Spinach and Mushroom Lasagna offers a hearty and flavorful vegetarian alternative to meat-based lasagna, with a rich and satisfying texture and a delightful blend of earthy, creamy, and cheesy flavors.
The texture of Creamy Spinach and Mushroom Lasagna is a delightful combination of tender pasta layers, a rich and creamy sauce studded with soft mushrooms and wilted spinach, and melted, gooey cheese on top and within the layers. The overall texture is soft and comforting, with slight variations from the different components.
The flavor profile is rich, earthy, and savory, with the distinct taste of sautéed mushrooms taking center stage, complemented by the mild, slightly earthy flavor of spinach. The creamy sauce provides a luscious backdrop, often enhanced by garlic and shallots. The melted mozzarella contributes a mild, milky richness, while the Parmesan adds a sharp, salty, and umami depth.
Creamy Spinach and Mushroom Lasagna is a perfect dish for a comforting family dinner, a vegetarian main course for special occasions, or a make-ahead meal for busy weeknights. It’s also a great option for potlucks as it’s hearty and satisfying.
The preparation of Creamy Spinach and Mushroom Lasagna involves cooking the lasagna noodles, making the creamy spinach and mushroom sauce, layering the ingredients with cheese, and then baking the assembled lasagna until hot and bubbly with a golden-brown top. First, the lasagna noodles are cooked according to package directions until al dente. While the noodles cook, the creamy spinach and mushroom sauce is prepared by sautéing garlic and shallots in butter, then adding sliced mushrooms and cooking them until browned and their moisture has evaporated. Fresh spinach is then added and wilted. A creamy sauce is made, often starting with a simple roux (butter and flour) followed by milk or cream, and then enriched with cream cheese or ricotta. The sautéed mushrooms and spinach are stirred into this creamy sauce. The lasagna is then assembled by layering cooked lasagna noodles, the creamy spinach and mushroom sauce, and shredded mozzarella and grated Parmesan cheese in a baking dish. This layering is repeated until all the ingredients are used, with a final layer of sauce and cheese on top. The lasagna is then baked in a preheated oven until the noodles are tender, the sauce is bubbly, and the cheese is melted and golden brown. It is often allowed to rest for a few minutes after baking to make slicing easier.
Ingredients:
- 12-15 lasagna noodles
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped (optional)
- 1 lb mushrooms (cremini, white button, or a mix), sliced
- 5 oz fresh spinach, roughly chopped
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 4 oz cream cheese or ricotta cheese, softened
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Pinch of nutmeg (optional)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil, chopped, for garnish
Equipment:
- Large pot (for cooking noodles)
- Large skillet or Dutch oven (for sauce)
- 9×13 inch baking dish
- Whisk
- Measuring cups and spoons
- Spatula
Instructions:
- Cook Lasagna Noodles: Cook the lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
- Sauté Aromatics and Mushrooms: Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add minced garlic and chopped shallot (if using) and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and their moisture has evaporated (about 8-10 minutes). Season with salt and pepper.
- Wilt Spinach: Add the roughly chopped spinach to the skillet with the mushrooms. Cook, stirring, until the spinach is wilted (about 2-3 minutes). Remove the mushroom and spinach mixture from the skillet and set aside.
- Make Cream Sauce: In the same skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to make a roux. Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally.
- Enrich the Sauce: Remove the sauce from the heat and stir in the softened cream cheese or ricotta cheese until it is fully melted and the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg (if using).
- Combine Sauce and Vegetables: Stir the sautéed mushroom and spinach mixture into the creamy sauce, mixing well to combine.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy spinach and mushroom sauce on the bottom of a 9×13 inch baking dish. Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary. Spread half of the remaining sauce evenly over the noodles, followed by half of the shredded mozzarella cheese and a third of the grated Parmesan cheese. Repeat the layers: noodles, remaining sauce, remaining mozzarella, and another third of the Parmesan. Top with a final layer of lasagna noodles, the remaining grated Parmesan cheese, and any remaining sauce if desired.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the noodles are tender, the sauce is bubbly, and the cheese on top is melted and golden brown.
- Rest Before Serving: Let the lasagna rest for 10-15 minutes before slicing and serving. This helps it hold its shape better.
- Garnish: Garnish with fresh chopped parsley or basil before serving.
Enjoy this delicious and creamy vegetarian Spinach and Mushroom Lasagna!