Mushroom Spinach Lasagna – Winter Comfort Food Cold Weather Easy Recipes
Some nights just call for a pan of something warm and cheesy—something that makes you close your eyes after the first bite. That’s exactly what this mushroom spinach lasagna does. It's rich, layered with savory mushrooms, velvety béchamel, and just enough spinach to feel like you're being virtuous. But let’s be honest, the cheese is the star here.
I came up with this recipe after a long day where nothing went right—cold coffee, emails I never meant to send, and one particularly rebellious zipper. I needed something that felt like a hug. This was it. If you’re in the mood for some serious comfort food with a little forest-y flair, you’re in the right kitchen.
It’s a great one to prep ahead, too. Make it on Sunday and you’ll have a dinner that tastes like effort—but really isn’t. This isn’t just another pasta bake. This is mushroom spinach lasagna, done the Elena Cooks way. Welcome in.
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (button or cremini)
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups fresh spinach
- 15 oz ricotta cheese
- 1 egg
- 1/4 tsp nutmeg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 9 no-boil lasagna noodles
- 2 tbsp butter
- 2 tbsp flour
- 2 1/2 cups milk
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil and sauté onions for 3 minutes. Add garlic, cook 1 more minute.
- Add mushrooms, salt, and pepper. Cook until mushrooms release moisture and it evaporates, about 10 minutes.
- Stir in spinach until wilted. Remove from heat and set aside.
- In a bowl, mix ricotta, egg, and nutmeg until smooth.
- In a saucepan, melt butter over medium heat. Stir in flour and whisk 1 minute. Gradually add milk, whisking constantly until thickened. Season lightly with salt and pepper.
- To assemble: spread a little béchamel in the bottom of a baking dish. Layer noodles, ricotta mixture, mushroom-spinach filling, béchamel, and mozzarella. Repeat layers and finish with Parmesan on top.
- Cover with foil and bake 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
- Cool 10 minutes before slicing.