Creamy Mushroom Spinach Lasagna 

Hi I'm Rita

Everyday Culinary Delights👩‍🍳

Posted on

This post contains affiliate links, meaning we may earn a small commission if you purchase through our links—at no extra cost to you. We only recommend kitchen tools, ingredients, and supplements we trust and use ourselves!
 11  
11
Shares

This Mushroom Spinach Lasagna is a rich and satisfying vegetarian dish perfect for any occasion. With layers of lasagna noodles, a creamy mushroom and spinach filling, and gooey cheese, it’s a comforting meal that’s sure to please. 

Ingredients: 

For 1x Recipe: 

  • 1/2 lb. lasagna noodles (dried or ready-to-bake) 
  • 3 Tbsp. extra virgin olive oil (or butter/ghee) 
  • 1/2 large yellow onion, diced 
  • 4 cloves garlic, minced 
  • 1 lb. baby portobello mushrooms, sliced 
  • Kosher salt and pepper to taste 
  • 1/4 cup flour 
  • 1.75 cups vegetable stock (or chicken/turkey stock) 
  • 1/2 cup heavy cream 
  • 4 cups fresh spinach 
  • 1.5 cups shredded parmesan cheese, divided 
  • Eight ounces of fresh mozzarella cheese, either thinly sliced or shredded 
  • 1/4 cup chopped parsley for garnish (optional) 

Instructions: 

  1. Preheat the Oven: 
  • Preheat your oven to 375°F (190°C). Prepare a 9×13 inch baking dish by greasing it, then set it aside. 
  1. Cook the Lasagna Noodles: 
  • If using dried lasagna noodles, cook them according to the package instructions. Drain and set aside. If using ready-to-bake noodles, proceed to the next step. 
  1. Prepare the Mushroom Filling: 
  • In a large skillet, heat the olive oil (or butter/ghee) over medium heat. Sauté the diced onion until it becomes tender, which should take around 3-4 minutes. 
  • Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and any liquid has evaporated, about 8-10 minutes. 
  1. Make the Creamy Sauce: 
  • Dust the mushroom mixture with flour and stir well to incorporate. Continue cooking for 1-2 minutes to eliminate the raw flour flavor. 
  • Gradually add the vegetable stock, stirring constantly until the mixture thickens. 
  • Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for an additional 2-3 minutes until the sauce thickens and becomes creamy. 
  1. Add the Spinach: 
  • Toss the fresh spinach into the skillet and cook until it wilts, which should take approximately 2-3 minutes. Remove from heat. 
  1. Assemble the Lasagna: 
  • Spread a thin layer of the mushroom and spinach mixture on the bottom of the prepared baking dish. 
  • Place a layer of lasagna noodles on top. Spread another layer of the mushroom mixture over the noodles, then sprinkle with a portion of the shredded parmesan cheese and mozzarella cheese. 
  • Repeat the layers, ending with a layer of the mushroom mixture topped with the remaining parmesan and mozzarella cheese. 
  1. Bake the Lasagna: 
  • Enclose the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, take off the foil and bake for another 15-20 minutes until the cheese is bubbling and has a golden crust. 
  1. Garnish and Serve: 
  • Allow the lasagna to rest for a few minutes before cutting into it. Garnish with chopped parsley, if desired, and serve warm. 

Conclusion: 

This Mushroom Spinach Lasagna is a creamy, cheesy delight that brings together the earthy flavors of mushrooms and the freshness of spinach in a comforting lasagna. Perfect for a family dinner or a special occasion, this vegetarian dish is sure to become a favorite. Enjoy! 

Leave a Comment