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Mushroom Spinach Lasagna

Mushroom Spinach Lasagna

Delicious Mushroom Spinach Lasagna combines layers of pasta, mushrooms, spinach, and cheese for a comforting Italian-American meal.
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Prep Time 40 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Italian/American
Servings 5 servings
Calories 450 kcal

Equipment

  • large saucepan
  • baking dish
  • Cooking pot

Ingredients
  

Pasta

  • ½ lb lasagna noodles (dried or ready-to-bake)
  • 3 tablespoon extra virgin olive oil (or butter/ghee)

Vegetables

  • ½ large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 lb baby portobello mushrooms, sliced
  • 4 cups fresh spinach
  • ¼ cup chopped parsley (for garnish, optional)

Liquid and Seasonings

  • ¼ cup flour
  • 1.75 cups vegetable stock (or chicken/turkey stock)
  • ½ cup heavy cream

Cheese

  • 1.5 cups shredded parmesan cheese divided
  • 8 oz fresh mozzarella cheese (thinly sliced or shredded)

Instructions
 

Preparation

  • If using dried lasagna noodles, cook according to package directions in salty water for 5 minutes less than al dente, drain, and set aside.
  • Heat a large saucepan over medium-high heat and drizzle in olive oil.
  • Add onion and garlic, stir to combine, and cook for 1-2 minutes until softened.
  • Add sliced mushrooms and cook for 4-5 minutes until onion is translucent and mushrooms reduce in size.
  • Season with salt and pepper to taste. Add flour, stir to combine, and cook for 30 seconds.
  • Gradually add vegetable stock, stirring to break up any lumps. Bring to a simmer, stirring occasionally for 8-10 minutes until thickened.
  • Add heavy cream, stir, and simmer for an additional 8-10 minutes until sauce thickens.
  • Turn off heat, add spinach and ⅔ of the parmesan cheese, stirring until melted and wilted. Adjust seasoning as needed.

Assembly

  • Preheat oven to 375°F. Spread a thin layer of sauce in a medium-sized baking dish.
  • Layer noodles, sauce, and mozzarella cheese, repeating until ingredients run out. Top with remaining mozzarella and parmesan.
  • Bake for 30-40 minutes until cheese melts and edges brown.
  • Cool for 10 minutes before serving. Top with fresh parsley and enjoy.

Notes

This recipe can be adjusted with added proteins or vegetables. Use ready-to-cook noodles with extra liquid for moist results. Lasagna freezes well before baking.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 60IUVitamin C: 30mgCalcium: 30mgIron: 15mg
Keyword comfort food, Italian Recipe, lasagna, Mushroom Spinach Lasagna, pasta, Vegetarian Lasagna
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