Welcome to My Kitchen!
Hello, fellow food lovers! Today, we’re diving into a comforting and creamy dish you’re going to love: Spinach and Mushroom Lasagna! I can’t tell you how many times I’ve made this recipe—it’s an absolute favorite in my home. The layers of rich béchamel sauce, fresh spinach, and earthy mushrooms come together to create a cozy meal that just feels like a hug on a plate. Plus, it’s pretty adaptable, so let’s get cooking!
Nutritional Benefits of Spinach and Mushrooms
Let’s take a moment to talk about why this lasagna isn’t just delicious but also good for you! Spinach is packed with vitamins like A, C, and K and is a great source of iron. Mushrooms add not only that lovely umami flavor but also a good dose of antioxidants. And while we do have cheese in here (who can resist, right?), the balance of ingredients makes this dish a fantastic way to enjoy comfort food while still getting some nutrients in your meal.
Adaptable Variations to Make the Recipe Your Own
- Swap the Vegetables: Not a fan of mushrooms? No problem! Try zucchini, bell peppers, or even roasted eggplant instead—mix it up according to your taste!
- Dairy-Free Option: You can easily make this dish dairy-free by using cashew cheese and almond or oat milk for the béchamel sauce. There are wonderful alternatives available that are just as creamy!
- Extra Proteins: Want to fuel your day? You can add grilled chicken or a layer of crumbled Italian sausage for extra protein—yum!
Your Go-To Spinach and Mushroom Lasagna Recipe
Ingredients
- 9-12 dried lasagna sheets (or fresh if preferred)
- 12 oz (340 g) cremini or button mushrooms, sliced
- 10 oz (280 g) fresh spinach, washed and roughly chopped
- 3 cups whole milk
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter (for sautéing)
- ½ tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
Cooking Instructions
- Preheat your oven to 375°F (190°C). It’s time to get that warmth going!
- Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until it’s lightly golden—around 1-2 minutes. (Don’t let it brown, or we’ll have a different dish!)
- Slowly whisk in the milk, stirring until the mixture is smooth. Keep cooking and whisking until it thickens up, about 7-10 minutes. Season with salt, pepper, and nutmeg. Set it aside to cool a bit.
- In a large skillet, heat olive oil or butter over medium heat. Sauté the onions and minced garlic until they’re soft and fragrant, about 3-4 minutes.
- Add in the sliced mushrooms and cook until they’re nicely browned, which will take about 7 minutes. Next, toss in the spinach and cook just until it wilts—this should take about 2-3 minutes. Season with salt and pepper, then turn off the heat.
- In a bowl, mix the ricotta cheese with a pinch of salt and pepper. No need to overdo it—just a little seasoning will go a long way!
- In your baking dish, spread a thin layer of the cooled béchamel sauce on the bottom. It helps prevent sticking!
- Layer in the lasagna sheets to cover the béchamel. Follow with a layer of the mushroom and spinach mixture, dollop some ricotta over those veggies, and then sprinkle with mozzarella.
- Repeat the layering: béchamel, lasagna, mushroom-spinach, ricotta, and mozzarella. Keep going until you use all the ingredients. Finish with a generous layer of béchamel sauce and the rest of the mozzarella and Parmesan on top.
- Cover the dish with aluminum foil and bake for about 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the top is golden, bubbly, and looks deliciously inviting!
- Let the lasagna rest for about 10-15 minutes before slicing—it’ll hold its shape better. Garnish with fresh parsley and serve warm!
Practical & Valuable Tips
- If you’re looking to save time, feel free to use fresh, no-boil lasagna sheets. Just check the packaging for cooking instructions, and follow those instead!
- Make ahead! You can prepare the lasagna, cover it tightly, and keep it in the fridge overnight before baking. Just be sure to add a bit of extra cooking time.
- Leftovers? Yes, please! Store your lasagna pieces in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Just reheat thoroughly before digging in!
Equipment Needed
To make this delicious lasagna, you’ll need a few kitchen tools:
- A medium saucepan for your béchamel sauce (and a whisk for mixing)
- A large skillet for sautéing your veggies
- A baking dish (any size you like, but I recommend a 9×13 inch for this recipe)
- A spatula for layering
- Aluminum foil to cover your dish while baking
- A sharp knife (for serving and slicing delicious portions)
Frequently Asked Questions
- Can I use store-bought béchamel sauce? Absolutely! If you’re short on time, feel free to grab a jar from the store. It works just fine!
- What if I don’t have ricotta cheese? You can substitute with cottage cheese for a similar texture, or even a vegan alternative if needed.
- Should I rinse fresh spinach before cooking? Yes, wash it to remove any dirt or sand! Even if pre-washed, a quick rinse won’t hurt.
- How can I make it spicier? Try adding some red pepper flakes to your sautéed vegetables for a little kick!
- Is there a way to make this gluten-free? Yep! Use gluten-free lasagna sheets and make sure your béchamel sauce doesn’t contain any regular flour.
Join the Conversation!
Did you try out this Spinach and Mushroom Lasagna? I can’t wait to hear how it turned out! Let’s share the joy of cooking—follow me on Pinterest for more delectable recipes and kitchen tips. Together, let’s make cooking fun and easy!
