Prep Time: 25 mins | Cook Time: 55 mins | Total Time: 1 hr 20 mins | Yield: 12 Servings
I am so excited to share this recipe with you today because I know that you are going to love it! This Creamy Spinach and Mushroom Lasagna are one of my favorites! Enjoy lasagna like never before!
Ingredients:
3 c shredded mozzarella cheese, divided
¾ c freshly grated Parmesan, divided
2 tbsp chopped fresh parsley leaves
2 10 oz. packages of frozen chopped spinach, thawed and drained
1 15 oz. package of whole milk ricotta
9 lasagna noodles
FOR THE SAUCE
1 onion, diced
¼ c all-purpose flour
¼ c unsalted butter
Kosher salt and freshly ground black pepper, to taste
½ tsp dried oregano
1 tsp dried basil
2 cloves garlic, minced
3 c milk, at room temperature
A pinch of nutmeg
1 lb. cremini mushrooms, thinly sliced
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the onion, garlic, and mushrooms. Sauté for a few minutes until soft and aromatic.
Sprinkle the flour on top, then whisk and cook for a minute to remove the raw taste.
Add the milk slowly and whisk continuously until well blended. Simmer for 3 minutes or until the texture becomes thick.
Add nutmeg, oregano, and basil. Stir until well incorporated. Stir in salt and pepper to season.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the noodles and cook for a few minutes until al dente.
Add 1 cup of the mushroom sauce into a 9×13-inch baking dish and spread it evenly.
Add 3 lasagna noodles over the mushroom sauce, followed by 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Repeat the layers one more time.
Bake for about 35 to 45 minutes and broil for 2 minutes or until the top turns golden brown.
Remove the lasagna from the oven and allow it to cool for at least 15 minutes before serving.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 3 c shredded mozzarella cheese, divided
- ¾ c freshly grated Parmesan, divided
- 2 tbsp chopped fresh parsley leaves
- 2 10 oz. packages of frozen chopped spinach, thawed and drained
- 1 15 oz. package of whole milk ricotta
- 9 lasagna noodles
- FOR THE SAUCE
- 1 onion, diced
- ¼ c all-purpose flour
- ¼ c unsalted butter
- Kosher salt and freshly ground black pepper, to taste
- ½ tsp dried oregano
- 1 tsp dried basil
- 2 cloves garlic, minced
- 3 c milk, at room temperature
- A pinch of nutmeg
- 1 lb. cremini mushrooms, thinly sliced
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the onion, garlic, and mushrooms. Sauté for a few minutes until soft and aromatic.
Sprinkle the flour on top, then whisk and cook for a minute to remove the raw taste.
Add the milk slowly and whisk continuously until well blended. Simmer for 3 minutes or until the texture becomes thick.
Add nutmeg, oregano, and basil. Stir until well incorporated. Stir in salt and pepper to season.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil. Add the noodles and cook for a few minutes until al dente.
Add 1 cup of the mushroom sauce into a 9x13-inch baking dish and spread it evenly.
Add 3 lasagna noodles over the mushroom sauce, followed by 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup of mozzarella cheese, and 1/4 cup of Parmesan cheese. Repeat the layers one more time.
Bake for about 35 to 45 minutes and broil for 2 minutes or until the top turns golden brown.
Remove the lasagna from the oven and allow it to cool for at least 15 minutes before serving.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
