Spinach Mushroom Lasagna

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.

Ingredients for Spinach Mushroom Lasagna

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!!

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.

Pin it HERE!!

Pin it HERE!!

Spinach Mushroom Lasagna

Tara Noland

A magnificent vegetarian lasagna, creamy and cheesy!! Just need to try it to begin loving it! Makes a perfect side dish for the holidays.

4.37 from 11 votes

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Prep Time 50 minutes mins

Cook Time 1 hour hr

Inactive Time 10 minutes mins

Total Time 2 hours hrs

Course Dinner

Cuisine Italian

Servings 8 Servings

Calories 680 kcal

Video

Ingredients

 

• 20 oz. package fresh spinach tough stems removed and washed
• 5 Tbsp. unsalted butter
• 1/4 cup shallots minced
• 2 tsp. minced garlic
• 4-5 large portobello mushrooms stems removed, sliced and then cut in half
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/4 cup flour
• 4 cups whole milk
• 1/8 tsp. freshly grated nutmeg
• 2 1/2 cup Parmesan grated
• 15 oz. fresh ricotta
• 18 slices provolone thinly sliced
• 1 1/2 cups mozzarella
• 16 lasagna noodles cooked al dente

Instructions

 

• 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.
• Then spread a layer of the sauce over the noodles using a little less than 1/2 a cup. Top the sauce with 1/4 mushrooms and spinach and a 1/3 of the ricotta mixture and 6 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!!

Equipment

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

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 680kcalCarbohydrates: 46gProtein: 40gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 12gCholesterol: 108mgSodium: 1306mgFiber: 4gSugar: 7g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Recipe adapted from Emeril Lagasse.