Easy Creamy Spinach Mushroom Lasagna

Welcome to this delicious recipe blog post where we will dive into the world of Creamy Spinach Mushroom Lasagna. Picture layers of tender pasta, creamy béchamel sauce, flavorful spinach, and earthy mushrooms all baked to perfection. This dish is the epitome of comfort food with a touch of elegance, perfect for a cozy family dinner or a gathering with friends.

Why You’ll Love Creamy Spinach Mushroom Lasagna

There are several reasons why this Creamy Spinach Mushroom Lasagna recipe will become one of your favorites:

1. The combination of creamy sauce, hearty mushrooms, and nutritious spinach creates a well-balanced and satisfying meal.

2. It’s a versatile dish that can be made ahead of time, perfect for meal prep or feeding a crowd.

3. The flavors develop even more deliciously when the lasagna is reheated, making it great for leftovers.

4. This recipe is a wonderful way to sneak in some extra veggies for picky eaters, as the spinach and mushrooms blend seamlessly into the creamy layers.

Ingredients:

For this Creamy Spinach Mushroom Lasagna, you will need the following ingredients:

– 9 lasagna noodles

– 1 pound fresh mushrooms, sliced

– 1 onion, finely chopped

– 3 cloves of garlic, minced

– 10 ounces fresh spinach

– 4 tablespoons butter

– 1/4 cup all-purpose flour

– 2 cups whole milk

– 1 cup vegetable broth

– 1/2 teaspoon nutmeg

– Salt and pepper to taste

– 2 cups shredded mozzarella cheese

– 1 cup grated Parmesan cheese

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

2. Cook the lasagna noodles according to the package instructions, then drain and set aside.

3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until they release their liquid and start to brown. Remove the mushrooms from the skillet and set aside.

4. In the same skillet, melt the remaining 2 tablespoons of butter and sauté the onion and garlic until softened. Add the spinach and cook until wilted. Remove from heat and set aside.

5. In a medium saucepan, heat the remaining butter over medium heat. Stir in the flour and cook for about a minute. Gradually whisk in the milk and vegetable broth until the sauce is smooth and thickened.

6. Add the nutmeg, salt, and pepper to the sauce, then remove from heat.

7. To assemble the lasagna, spread a thin layer of sauce on the bottom of the prepared baking dish. Place a layer of noodles on top, followed by half of the mushroom mixture, a third of the sauce, and a third of the mozzarella and Parmesan cheeses. Repeat the layers, ending with a final layer of noodles topped with the remaining sauce and cheeses.

8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Serving Suggestions:

This Creamy Spinach Mushroom Lasagna pairs beautifully with a fresh green salad dressed with a balsamic vinaigrette. You can also serve it with garlic bread or roasted vegetables for a complete and satisfying meal.

Recipe Variations and Substitutions:

If you want to add a protein boost to this lasagna, you can incorporate cooked ground turkey or chicken into the mushroom mixture. For a vegan version, you can use plant-based butter, milk, and cheese alternatives. Feel free to experiment with different types of mushrooms or add a sprinkle of red pepper flakes for a hint of spice.

Pro Tips for Success:

1. Be sure to properly season each component of the lasagna – the sauce, mushrooms, and spinach – to ensure a flavorful final dish.

2. Let the lasagna rest for about 10-15 minutes after baking to allow it to set and make for easier slicing.

3. If you prefer a crispy top, broil the lasagna for the last few minutes of baking, keeping a close eye to prevent burning.

4. Make sure to cover the lasagna with foil during the initial baking time to prevent the cheese from over-browning.

FAQs:

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can substitute frozen spinach for fresh. Be sure to thaw and drain it well before using.

Q: How long will this lasagna keep in the refrigerator?

A: This lasagna can be stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

Q: Can I freeze this lasagna?

A: Yes, this lasagna freezes well. Be sure to wrap it tightly in foil or plastic wrap before freezing. Thaw in the refrigerator overnight before reheating.

Q: Can I use a different type of cheese?

A: Feel free to experiment with different cheeses such as fontina, provolone, or Gruyère to customize the flavor profile of the lasagna.

Q: How can I make this lasagna gluten-free?

A: To make this lasagna gluten-free, use gluten-free lasagna noodles and a gluten-free flour blend for the sauce thickener.

Conclusion

In conclusion, Creamy Spinach Mushroom Lasagna is a delightful dish that combines rich flavors and creamy textures in every bite. Whether you’re a fan of traditional lasagna or looking to try a new twist on a classic, this recipe is sure to become a favorite at your dinner table. So gather your ingredients, follow the simple steps, and enjoy the warmth and comfort of this delicious homemade lasagna!

Easy Creamy Spinach Mushroom Lasagna

Recipe by Author

★★★★☆

4.5 from 120 votes

Course: Main Course

Cuisine: Italian

Difficulty: medium

🍽️

Servings

8

⏱️

Prep time

20 minutes

🔥

Cooking time

45 minutes

📊

Calories

410 kcal

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Layers of tender pasta, creamy béchamel sauce, flavorful spinach, and earthy mushrooms baked to perfection, creating the epitome of comfort food with a touch of elegance.

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Ingredients

• 9 lasagna noodles
• 1 pound fresh mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 10 ounces fresh spinach
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Cook the lasagna noodles according to the package instructions, then drain and set aside.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the mushrooms and cook until they release their liquid and start to brown. Remove the mushrooms from the skillet and set aside.
4. In the same skillet, melt the remaining 2 tablespoons of butter and sauté the onion and garlic until softened. Add the spinach and cook until wilted. Remove from heat and set aside.
5. In a medium saucepan, heat the remaining butter over medium heat. Stir in the flour and cook for about a minute. Gradually whisk in the milk and vegetable broth until the sauce is smooth and thickened.
6. Add the nutmeg, salt, and pepper to the sauce, then remove from heat.
7. To assemble the lasagna, spread a thin layer of sauce on the bottom of the prepared baking dish. Place a layer of noodles on top, followed by half of the mushroom mixture, a third of the sauce, and a third of the mozzarella and Parmesan cheeses. Repeat the layers, ending with a final layer of noodles topped with the remaining sauce and cheeses.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Nutrition Facts

Calories: 410

Fat: 20

Carbohydrates: 35

Protein: 22

Sodium: 880

Fiber: 4

Sugar: 6