Menu Enter a recipe name, ingredient, keyword...

10 Easy Casseroles for a Last-Minute Dinner Party

,
Gourmandize
Spinach Mushroom Lasagna 8/11

© Liliya Kandrashevich/Shutterstock

Spinach Mushroom Lasagna

Vegetarian spinach and mushroom lasagna is a creamy, flavorful twist on a classic, featuring tender pasta layers, earthy mushrooms, fresh spinach, ricotta cheese, and a luscious white sauce. Perfect for a cozy dinner or a special occasion, it pairs wonderfully with a fresh side salad and a glass of crisp white wine. It’s hearty enough to please everyone at the table, whether they’re vegetarian or not. 

Ingredients (for 6-8 servings):

  • 12 lasagna noodles, cooked according to package instructions
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 6 cups fresh spinach
  • 2 cups ricotta cheese
  • 1 egg
  • ½ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese, divided
  • 3 cups béchamel sauce (see instructions below or use store-bought)
  • 1 tsp dried oregano
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened. Stir in mushrooms and cook until tender and browned. Add spinach and cook until wilted. Season with salt, pepper, and oregano. Set aside.
  2. In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, 1 cup of mozzarella, and a pinch of salt and pepper. Mix until smooth.
  3. If making your own sauce, melt 4 tbsp butter in a medium sauce pan  over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 1-2 min. Gradually whisk in 3 cups of milk and continue stirring until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
  4. Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce in the bottom of a 9x13-inch baking dish. Layer 3-4 lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, followed by a third of the spinach-mushroom mixture, and a drizzle of béchamel sauce. Repeat this layering process two more times. Finish with a final layer of noodles, remaining béchamel sauce, and the remaining 1 cup of mozzarella cheese.
  5. Cover the dish with foil and bake for 25 min. Remove the foil and bake for another 15-20 min., or until the top is golden and bubbly.
  6. Let the lasagna rest for 10 min before slicing and serving.

More steaming articles