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Mushroom Spinach Lasagna

Mushroom Spinach Lasagna

An easy mushroom spinach lasagna recipe with a light parmesan cream sauce, perfect for make-ahead meals.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course main dish
Cuisine Italian-American
Servings 6 servings
Calories 457 kcal

Equipment

  • large saucepan
  • medium-sized baking dish
  • baking sheet

Ingredients
  

  • 0.5 lb lasagna noodles dried or ready-to-bake
  • 3 tablespoon extra virgin olive oil can use butter or ghee
  • 0.5 large yellow onion diced
  • 4 cloves garlic minced
  • 1 lb baby portobello mushrooms sliced
  • Kosher salt to taste
  • black pepper to taste
  • 0.25 cup flour
  • 1.75 cups vegetable stock can use chicken or turkey stock
  • 0.5 cup heavy cream
  • 4 cups fresh spinach
  • 1.5 cups shredded parmesan cheese divided
  • 8 oz fresh mozzarella cheese thinly sliced or shredded
  • 0.25 cup chopped parsley for garnish (optional)

Instructions
 

Get the Noodles Ready

  • If using dried lasagna noodles, cook according to package directions in very salty water until 5 minutes less than al dente. Drain and set aside.
  • Lay the noodles out in a single layer on a lightly oiled baking sheet.

Make the Sauce

  • Heat a large saucepan over medium-high heat and add olive oil.
  • Add onion and garlic to the pan and cook for 1-2 minutes until onion begins to soften.
  • Add sliced mushrooms to the pan and cook for 4-5 minutes until onion is translucent.
  • Add salt and pepper to taste and stir.
  • Add flour and stir to combine; cook for 30 seconds.
  • Add vegetable stock gradually, stirring to break up any lumps of flour. Simmer for 8-10 minutes.
  • Add heavy cream and stir to combine; simmer for an additional 8-10 minutes.
  • Turn off the heat and add spinach and ⅔ of the parmesan cheese, stirring until spinach wilts.
  • Taste and adjust seasoning with salt and pepper if needed.

Assemble the Lasagna

  • Preheat oven to 375°F.
  • Spread a thin layer of sauce in a medium-sized baking dish.
  • Layer lasagna noodles, sauce, and mozzarella cheese. Repeat until all noodles and sauce are used.
  • Top with remaining mozzarella and parmesan.
  • Bake for 30-40 minutes until cheese is melted and edges are lightly browned.
  • Let cool for 10 minutes before serving. Garnish with fresh parsley and enjoy.

Notes

This recipe can be adapted with additional protein or vegetables. Use ready-to-cook noodles with more vegetable stock for moisture. Freezes well for make-ahead meals.

Nutrition

Serving: 1sliceCalories: 457kcalCarbohydrates: 41.4gProtein: 27.9gFat: 20.1gCholesterol: 43.6mgSodium: 809.3mgSugar: 4.8g
Keyword Dinner, Lasagna, Mushroom Spinach Lasagna, pasta, Vegetarian
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