Description

This Mushroom and Spinach Lasagna is a delightful vegetarian take on a classic comfort dish, featuring earthy baby portobello mushrooms, fresh spinach, and a creamy parmesan sauce. The recipe combines layers of tender lasagna noodles with a luscious mushroom sauce and melty mozzarella and parmesan cheeses, baked to golden perfection. Perfect for a hearty family meal or special get-together, this dish balances rich flavors with wholesome ingredients for a satisfying dining experience.

Ingredients

Scale

Lasagna Noodles

1/2 lb. lasagna noodles (dried or ready-to-bake)

Sauce

3 Tbsp. extra virgin olive oil
1/2 large yellow onion, diced
4 cloves garlic, minced
1 lb. baby portobello mushrooms, sliced
Kosher salt and pepper to taste (up to 1.5 tsp. kosher salt recommended)
1/4 cup flour
1.75 cups vegetable stock (or chicken/turkey stock)
1/2 cup heavy cream
4 cups fresh spinach
1.5 cups shredded parmesan cheese, divided (2/3 cup for sauce, 1 cup for topping)
8 oz. fresh mozzarella cheese, thinly sliced or shredded
1/4 cup chopped parsley for garnish (optional)

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Instructions

Prepare the noodles: If using dried lasagna noodles, cook according to package directions in very salty water until five minutes less than al dente. Drain and lay them out in a single layer on a lightly oiled baking sheet to prevent sticking. Skip this step if using ready-to-bake noodles.
Make the sauce: Heat a large saucepan over medium-high heat and drizzle in the olive oil once hot.
Sauté aromatics: Add diced onion and minced garlic to the pan and cook for 1-2 minutes until the onion softens.
Cook mushrooms: Add sliced mushrooms and cook, stirring occasionally for 4-5 minutes until the onions are translucent and mushrooms have reduced in size.
Season: Add kosher salt and pepper to taste, using up to 1 teaspoon salt to enhance flavor. Stir to combine.
Add flour: Sprinkle the flour into the pan and stir, cooking for about 30 seconds to cook out the raw taste.
Add stock: Gradually pour in the vegetable stock while stirring to break up any lumps. Bring the mixture to a simmer and cook for 8-10 minutes until the sauce thickens.
Add cream: Stir in the heavy cream and return sauce to a simmer. Continue cooking for an additional 8-10 minutes until the sauce reaches desired thickness.
Incorporate spinach and cheese: Remove from heat, then stir in fresh spinach and 2/3 of the parmesan cheese until the spinach wilts and cheese melts into the sauce. Taste and adjust seasoning with additional kosher salt and pepper if needed.
Preheat oven: Heat oven to 375°F (190°C) if baking immediately. If freezing or making ahead, this step can be skipped.
Assemble lasagna: Spread a thin layer of sauce on the bottom of an 8×10 inch baking dish. Layer with noodles, then ladle sauce, followed by slices of mozzarella. Repeat layering until all noodles and sauce are used. Finish with remaining mozzarella and parmesan cheese on top.
Bake: Bake uncovered for 30-40 minutes until cheese is melted and edges are lightly browned. Skip this step if preparing for freezing or making ahead.
Rest and serve: Let the lasagna cool for 10 minutes before slicing. Garnish with chopped fresh parsley if desired, then cut and serve.

Notes

If using ready-to-bake lasagna noodles, you can skip the boiling and drying step, simplifying assembly.
For a richer flavor, you can substitute olive oil with butter or ghee in the sauce.
Using chicken or turkey stock is an optional substitute for vegetable stock to vary flavor.
If preparing in advance or freezing, assemble the lasagna but do not bake. Bake from frozen or thawed state for best results before serving.
Ensure to season the sauce well with kosher salt, as it brings out the natural flavors of mushrooms and spinach.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Italian