Spinach Mushroom Lasagna

Jump to Recipe

Inspired by Emeril Lagasse’s recipe, this Spinach Mushroom Lasagna will win the hearts of everyone who tries it! This lasagna is rich, creamy, and full of flavor, and no meat is required. I guess you could add chicken in here, but why??? You certainly don’t need it. I think it would hinder it more than anything.

When it comes to comfort food, we’ve got you covered. If you’re looking for more casserole-style recipes, then you should try our Mexican Spaghetti, Mediterranean Chicken Bake, or Easy Enchilada Casserole.

This Spinach and Mushroom Lasagna is…

The recipe is not difficult. It requires only a few steps to prepare. Once you gather all the ingredients, there’s no waiting time. You just go on with the flow, and in the end, the result is a delicious meal that all the family will enjoy.

Why I Love This Recipe

Great vegetarian option
Absolutely scrumptious
Easy to make
Make ahead and bake when ready
Perfect for the holidays as a side

Helpful Items For This Recipe

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

Staub Ceramic 13″ x 9″ Rectangular Baking Dish – Cherry

OXO Steel Lasagna Server

HexClad Hybrid Nonstick 6-Piece Pot Set with 2 Silicone Trivets, 2, 3, and 8-Quart Pots

Ingredients for Spinach Mushroom Lasagna

Can you use frozen spinach instead of fresh spinach in a lasagna recipe?

Yes, you can! I prefer to use fresh if I can, but frozen spinach is much easier and also works.

Recipe Ingredients

Fresh spinach leaves – I used fresh spinach and recommend it, but the frozen one will also work.

Unsalted butter – It is a great choice when working with white sauces.

Shallots – Feel free to replace with a small yellow onion if needed.

Garlic – It provides a lot of flavor to the spinach lasagna; don’t skip it!

Portobello mushrooms – You may find the large ones; in that case, using 4-5 is perfect. But I got the smaller ones, so I used about 12 (16). You can replace them with white mushrooms, but they’re not as flavorful.

Sea Salt – It’s my salt of choice, but use your favorite.

Ground black pepper – Use freshly ground if available.

Flour – All-purpose flour is the best choice in this case.

Whole milk – Best for creaminess, but again, use the one you have on hand. 1/2 and 1/2 cream also works.

Nutmeg – Always go for freshly grated whenever possible. This is a key ingredient.

Parmesan cheese – This recipe uses different cheeses because everything is better with them.

Ricotta cheese – Drain it if too watery.

Provolone cheese – Buy sliced provolone, or slice it yourself as I did.

Mozzarella cheese – You can get the pre-shredded version or cube it at home (this is my choice).

Lasagna sheets—I use dry lasagna sheets, but if you have fresh lasagna on hand, don’t hesitate to use it! I also have used the traditional boiled lasagna sheets.

How to Make Spinach Mushroom Vegetarian Lasagna

Bring a large pot of salted water to a boil. Cook the spinach for 2-3 min., stirring partway through to make sure it evenly cooks. Drain in a fine-mesh sieve. Once it is cool, squeeze it out with your hands, getting out as much as possible. Finely chop and set aside.

Meanwhile, in a large skillet over medium-high heat, melt the 1 Tbsp. butter and add the shallots and garlic; stir for 1 min.

Add the mushrooms and a 1/4 tsp. salt and pepper. Cook, stirring until the mushrooms have let off their liquid, about 5 min. Remove from heat and set aside to cool.

In a large saucepan, melt the remaining 4 Tbsp. butter over medium heat. Add the flour and let cook for 2 min. stirring with a whisk.

Slowly add in the milk, whisking constantly. Let the mixture come up to a simmer until it is thickened, whisking often. Add 1/2 tsp. salt, 1/4 tsp. black pepper, nutmeg, and 1 cup of Parmesan, now stirring with a wooden spoon for about 2 min. until thickened. Remove from heat.

In a medium bowl, combine the ricotta and the mozzarella with a 1/4 cup of the sauce.

Preheat oven to 350F. Spray a 9×13″ pan with cooking spray. Spoon 1/2 cup of the sauce into the bottom of the pan. Divide the mushrooms and spinach into four equal parts and sprinkle 1/4 of the mushrooms and spinach over the sauce. Next, arrange a layer of 4 noodles side by side.

Spread a layer of the sauce over the noodles, now using a bit more than 1/2 cup. Top again with 1/4 mushrooms and spinach and 1/3 of the ricotta mixture, and cover with sliced provolone. Repeat these layers twice more, ending with the noodles. Use the rest of the sauce on top of the lasagna noodles and sprinkle with the remaining 1 1/2 cups of Parmesan.

Cover tightly with aluminum foil (you can refrigerate the lasagna now if needed). Bake in the oven for 30 min. Remove the foil and bake for another 10-15 min., until golden brown and bubbling. You may want to run it under a broiler for a minute.

Let rest for 10-15 min. before serving. Serve hot!!

Taking a portion of lasagna out of the pan.

Recipe Pro Tips!

How do I reheat lasagna?

The best way to reheat lasagna is in a preheated oven at 350F. Place the lasagna in an oven-safe dish and reheat it for 15-20 minutes. Cover the dish with foil paper to avoid over-browning the top.

You can also microwave the lasagna in small bursts so that it doesn’t explode in your microwave and make a mess.

What should I serve lasagna with?

Some ideas to serve your lasagna with are:

– Garlic bread: You never go wrong with this one. It’s crusty and so delicious.

– Buttery garlic knots: Soft, warm, and brushed with garlic-parsley butter — ideal for scooping up creamy spinach mushroom lasagna layers.

– Grilled Vegetable Salad: Bring out those Mediterranean vibes.

DO YOU LOVE LASAGNA AS MUCH AS WE DO?

We love lasagna at Noshing With The Nolands, and here are some of our finest recipes!!

Pin it HERE!!

Pin it HERE!!