Here’s a delicious recipe for Creamy Mushroom Lasagna with Spinach — a rich, vegetarian-friendly dish that’s packed with earthy flavors and comforting layers.
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Ingredients
For the Mushroom & Spinach Filling:
· 1 lb (450g) mixed mushrooms (cremini, shiitake, button), sliced
· 5 oz (150g) fresh spinach
· 1 medium onion, finely chopped
· 3 cloves garlic, minced
· 2 tbsp olive oil
· 2 tbsp butter
· Salt and black pepper, to taste
· 1 tsp dried thyme (or 1 tbsp fresh)
· ¼ cup white wine (optional, substitute with broth)
For the Cream Sauce (Béchamel-style):
· 4 tbsp butter
· ⅓ cup all-purpose flour
· 4 cups whole milk, warmed
· ¼ tsp nutmeg
· Salt and white pepper, to taste
· ½ cup grated Parmesan cheese
· ½ cup heavy cream (optional, for extra richness)
For Assembly:
· 12 no-boil lasagna noodles (or oven-ready lasagna sheets)
· 2 cups shredded mozzarella cheese
· ½ cup grated Parmesan cheese
· Fresh parsley or basil for garnish
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Instructions
1. Prepare the Mushroom & Spinach Filling:
· Heat olive oil and butter in a large skillet over medium heat. Add onions and cook until soft (about 5 minutes).
· Add mushrooms and cook until they release their liquid and begin to brown (8–10 minutes).
· Stir in garlic, thyme, salt, and pepper. If using, add white wine and cook until evaporated.
· Add spinach and cook just until wilted. Remove from heat and set aside.
2. Make the Cream Sauce:
· In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes (roux should be pale golden).
· Gradually whisk in warm milk until smooth. Cook, stirring constantly, until sauce thickens (about 5–7 minutes).
· Remove from heat. Stir in nutmeg, salt, white pepper, Parmesan, and heavy cream (if using). Adjust seasoning to taste.
3. Assemble the Lasagna:
· Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
· Spread a thin layer of cream sauce on the bottom of the dish.
· Arrange a single layer of lasagna noodles (slightly overlapping).
· Spread half of the mushroom-spinach mixture over the noodles, then ladle about ¾ cup of sauce over it, and sprinkle with mozzarella.
· Repeat layers: noodles, remaining mushroom-spinach, sauce, mozzarella.
· Top with a final layer of noodles, remaining cream sauce, and a mix of mozzarella and Parmesan.
4. Bake:
· Cover with foil and bake for 25 minutes.
· Uncover and bake for another 15–20 minutes, until the top is golden and bubbly.
· Let rest for 10–15 minutes before slicing.
5. Serve:
· Garnish with fresh herbs. Excellent with a side salad and crusty bread.
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Tips:
· For extra depth, add a splash of truffle oil to the cream sauce.
· Use fresh lasagna sheets for a more delicate texture.
· Can be assembled a day ahead and refrigerated — increase baking time by 10–15 minutes if chilled.
Enjoy your cozy, homemade mushroom lasagna! 🍄🧀