Introduction
Hey there, home cooks! Do you ever crave that ultimate comfort food, something warm, cheesy, and oh-so-satisfying? I’m talking about lasagna, of course! But sometimes, the thought of all the prep can be a bit much, right? Well, get ready to have your mind blown because today we’re diving into a Creamy Spinach Mushroom Lasagna that’s not only incredibly delicious but also surprisingly simple. This recipe is a total game-changer, perfect for those busy weeknights when you want something special without all the fuss, or even for impressing guests without breaking a sweat. It’s the kind of dish that brings everyone to the table with happy smiles!
Why You’ll Love This Recipe
- Fast: While lasagna can sometimes feel like an all-day affair, this version is designed for efficiency.
- Easy: Simple steps and readily available ingredients mean you can whip this up with confidence.
- Giftable: Make it ahead and gift it to new parents, a neighbor who’s feeling under the weather, or just someone who deserves a hug in a dish.
- Crowd-pleasing: Who can resist creamy, cheesy goodness with tender spinach and savory mushrooms? It’s a guaranteed hit with kids and adults alike!
Ingredients
Alright, let’s gather our goodies! You’ll be surprised how few ingredients it takes to create this magic:
- 12 lasagna noodles (regular or no-boil – I often go for no-boil to save a step!)
- 3 cups fresh spinach, chopped (fresh wilts down beautifully!)
- 2 cups mushrooms, sliced (cremini or white button work great)
- 2 tablespoons olive oil (your trusty cooking friend)
- Salt and pepper to taste (essential flavor boosters!)
For the Creamy Ricotta Filling:
- 2 cups ricotta cheese (full-fat for extra creaminess, if you ask me)
- 1 cup shredded mozzarella cheese (melty, gooey goodness)
- ½ cup grated Parmesan cheese (adds that salty, nutty depth)
- 1 large egg (helps bind everything together)
For the Dreamy Béchamel Sauce:
- 4 tablespoons unsalted butter (the base of our luscious sauce)
- 4 tablespoons all-purpose flour (our thickening agent)
- 4 cups whole milk (for that smooth, rich texture)
- ½ teaspoon garlic powder (a hint of savory magic)
- ½ teaspoon onion powder (another layer of savory flavor)
- ½ teaspoon ground nutmeg (optional, but it adds a wonderful warmth – don’t skip it if you have it!)
- Salt and pepper to taste
Garnish (Optional):
- Fresh parsley, chopped (for a pop of color and freshness)
How to Make It
Let’s get cooking! Grab your apron, put on some good tunes, and let’s make some lasagna magic happen.
- Preheat your oven: Crank that oven up to 375°F (190°C). It needs to be nice and toasty!
- Noodle Prep: If you’re using regular lasagna noodles, go ahead and cook them according to the package directions. Drain them well and lay them out on a clean surface so they don’t stick together. If you’re using no-boil, you’re already ahead of the game!
- Veggie Sauté: Grab a large skillet and heat your olive oil over medium heat. Toss in your sliced mushrooms and let them cook until they’ve softened up and released some of their delicious juices, about 5-7 minutes. Then, add your chopped spinach. It will look like a LOT, but don’t worry, it wilts down super fast! Cook for just another 2-3 minutes until it’s tender and bright green. Season everything with a pinch of salt and pepper. Take it off the heat – our veggies are ready for their starring role.
- The Cheesy Filling: In a medium bowl, get cozy with your ricotta cheese, shredded mozzarella, grated Parmesan, and that egg. Give it a good stir until it’s all combined. Now, gently fold in that sautéed spinach and mushroom mixture. Season this creamy concoction with a little more salt and pepper to your liking.
- Whip up the Béchamel: This is where the magic happens! Melt the butter in a saucepan over medium heat. Once it’s melted, whisk in the flour. Keep whisking and cook for about 1 minute. This cooks out that raw flour taste. Now, slowly, I mean slowly, start whisking in the milk, a little at a time, making sure it’s all smooth before you add more. Keep whisking as it comes to a simmer, and it will magically thicken into a lovely, creamy sauce. Stir in your garlic powder, onion powder, and that pinch of nutmeg if you’re using it. Season with salt and pepper. Taste it – it should be delicious!
- Let’s Assemble! Time to build our beautiful lasagna. Spread a thin layer of that gorgeous Béchamel sauce on the bottom of a 9×13 inch baking dish. This prevents the bottom noodles from sticking.
- Layer 1: Noodles! Arrange a layer of your lasagna noodles right over that sauce.
- Layer 2: The Ricotta Dream! Spoon about half of your ricotta and veggie mixture evenly over the noodles.
- Layer 3: More Béchamel! Ladle about one-third of your remaining Béchamel sauce over the ricotta mixture.
- Repeat the Magic! Add another layer of noodles, then the rest of your ricotta and veggie mixture, followed by another third of the Béchamel sauce.
- The Grand Finale Layer: Top it all off with your final layer of noodles. Spread the last of the Béchamel sauce evenly over the very top, making sure to cover all those noodles.
- Cover Up: Drape your baking dish with aluminum foil. This helps it cook evenly without the top burning.
- Bake It Pretty: Pop it into your preheated oven and bake for 25 minutes. Then, carefully remove the foil. Let it bake uncovered for another 20-25 minutes, or until the top is beautifully golden brown and the sauce is all bubbly and delicious.
- Rest is Best: This is the hardest part – waiting! Let your lasagna stand for about 10 minutes before you cut into it. This allows all those layers to set up, making it easier to slice and serve perfectly.
- Garnish and Serve: If you like, sprinkle some fresh chopped parsley over the top for a bit of color. Now, dig in and enjoy your homemade masterpiece!
Substitutions & Additions
The beauty of this recipe is its flexibility! Feel free to play around and make it your own:
- Veggies: Don’t have spinach? Try kale! Or add some sautéed onions, bell peppers, or even zucchini to the mushroom mixture.
- Cheeses: Feel free to experiment with different cheeses. A little provolone mixed with mozzarella is always a good idea!
- Meat Lovers: Brown some Italian sausage or ground beef and add it to the mushroom and spinach mixture for a heartier lasagna.
- Herbs: Add a pinch of dried Italian seasoning or some fresh basil to the ricotta mixture for an extra flavor boost.
Tips for Success
Here are a few little secrets I’ve learned along the way to make your lasagna even more amazing:
- Don’t Overcook Noodles: If you’re using regular noodles, cook them until they are al dente. They’ll finish cooking in the oven.
- Smooth Béchamel: Keep whisking your Béchamel sauce consistently to prevent lumps. If you do get a lump or two, don’t panic! You can often whisk them out or strain the sauce.
- Seasoning is Key: Taste and adjust the salt and pepper in both the ricotta filling and the Béchamel sauce. The layers need flavor!
- Prep Ahead: You can assemble the entire lasagna up to the point of baking the day before. Cover it tightly with plastic wrap and then foil, and keep it in the refrigerator. You might need to add a few extra minutes to the baking time.
How to Store It
Leftovers? Lucky you! Store any remaining lasagna in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the oven or microwave. You can also freeze cooled, baked lasagna in individual portions for a quick meal later on.
FAQs
- Can I use no-boil noodles with this recipe? Absolutely! No-boil noodles are a fantastic time-saver and work perfectly in this lasagna.
- My Béchamel sauce is too thick. What can I do? Slowly whisk in a little more milk, a tablespoon at a time, until you reach your desired consistency.
- Can I make this vegetarian? Yes! This recipe is already vegetarian, making it a perfect option for meatless Mondays or for guests who prefer a vegetarian meal.
Creamy Spinach Mushroom Lasagna
An incredibly delicious and surprisingly simple creamy spinach mushroom lasagna, perfect for busy weeknights or impressing guests.
Equipment
- Large skillet
- Saucepan
- Medium bowl
- 9x13 inch baking dish
- aluminum foil
Ingredients
Main Ingredients
- 12 lasagna noodles regular or no-boil
- 3 cups fresh spinach chopped
- 2 cups mushrooms sliced (cremini or white button)
- 2 tablespoons olive oil
- salt and pepper to taste
Creamy Ricotta Filling
- 2 cups ricotta cheese full-fat
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
Béchamel Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon ground nutmeg optional
- salt and pepper to taste
Garnish (Optional)
- fresh parsley chopped
Instructions
- Preheat your oven to 375°F (190°C).
- If using regular lasagna noodles, cook them according to package directions, drain, and lay flat to prevent sticking. No-boil noodles can be used directly.12 lasagna noodles
- Heat olive oil in a large skillet over medium heat. Sauté mushrooms until softened (5-7 minutes). Add spinach and cook until wilted (2-3 minutes). Season with salt and pepper. Remove from heat.12 lasagna noodles
- In a medium bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Stir until combined. Gently fold in the sautéed spinach and mushroom mixture. Season with salt and pepper.12 lasagna noodles
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, whisking constantly, until thickened. Stir in garlic powder, onion powder, and nutmeg (if using). Season with salt and pepper.12 lasagna noodles
- Spread a thin layer of Béchamel sauce on the bottom of a 9x13 inch baking dish.12 lasagna noodles
- Arrange a layer of lasagna noodles over the sauce.12 lasagna noodles
- Spoon half of the ricotta and veggie mixture evenly over the noodles.12 lasagna noodles
- Ladle about one-third of the remaining Béchamel sauce over the ricotta mixture.12 lasagna noodles
- Add another layer of noodles, followed by the rest of the ricotta and veggie mixture, and another third of the Béchamel sauce.12 lasagna noodles
- Top with the final layer of noodles and spread the remaining Béchamel sauce evenly over the top.12 lasagna noodles
- Cover the baking dish with aluminum foil.
- Bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes, until golden brown and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
- Garnish with fresh chopped parsley, if desired, and serve.12 lasagna noodles
Notes
This lasagna is also giftable and can be made ahead and refrigerated. It reheats well in the oven or microwave. Leftovers can be frozen.