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Creamy Mushroom and Spinach Lasagna: No-Boil Comfort Food

This creamy and comforting mushroom and spinach lasagna recipe is a family favorite, featuring no-boil noodles and a rich béchamel sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cheese Mixture
  • 15 oz Ricotta Cheese Use cottage cheese as a substitute for a similar texture.
  • 1 cup Mozzarella Cheese Cheddar can be used for a sharper flavor.
  • ½ cup Parmesan Cheese Pecorino Romano can be substituted for a stronger taste.
  • 1 large Egg Aquafaba can be used as a vegan alternative.
  • ¼ cup Fresh Parsley Basil can be used for an Italian twist.
  • ¼ tsp Nutmeg Cinnamon could be an interesting alternative.
For the Vegetables and Flavor Base
  • ½ tbsp Butter Olive oil can substitute for a dairy-free option.
  • 1 medium Sweet Yellow Onion Shallots or leeks can be used for a milder taste.
  • 6 oz Baby Spinach Kale (stems removed) can be used for extra texture.
  • ½ tsp Crushed Red Pepper Flakes Skip for a milder flavor or replace with paprika.
  • 8 oz Button & Cremini Mushrooms Portobello mushrooms can be used for a heartier option.
  • 2 cloves Garlic Shallots can be an alternative for garlic taste.
For the Béchamel Sauce
  • 2½ tbsp Flour Cornstarch can be used as a gluten-free substitute.
  • 2 cups Whole Milk Cream or a non-dairy milk can substitute for a richer sauce.
For the Noodles
  • 12 sheets No-Cook Lasagna Noodles Use pre-cooked noodles if preferred, adjusting cooking time accordingly.

Equipment

  • 9x13 inch baking dish
  • large skillet
  • Saucepan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine ricotta cheese, ¼ cup mozzarella, grated Parmesan, a beaten egg, freshly chopped parsley, a pinch of nutmeg, salt, and pepper. Stir until smooth.
  2. In a large skillet, melt ½ tablespoon of butter over medium heat. Add diced sweet yellow onion and sauté until soft and translucent, about 4-5 minutes. Stir in baby spinach and crushed red pepper flakes, cooking until the spinach wilts, about 1 minute. Season with salt and pepper, then set aside to cool.
  3. In the same skillet, melt the remaining butter over medium-high heat. Add sliced button and cremini mushrooms and sauté until golden brown, about 3-4 minutes. Add minced garlic, season with salt and pepper, and cook for an additional minute.
  4. In a saucepan, melt 2½ tablespoons of butter over medium heat. Whisk in the flour for about 1 minute to form a roux. Gradually pour in whole milk, whisking until thickened, about 5-7 minutes. Season to taste and set aside.
  5. Preheat your oven to 375°F (190°C). Prepare a 9x13-inch baking dish by greasing it lightly.
  6. Begin layering by spreading a thin layer of béchamel sauce at the bottom. Place a layer of no-cook lasagna noodles, followed by half of the ricotta mixture, sautéed spinach mixture, and cooked mushrooms. Sprinkle mozzarella on top and repeat these layers.
  7. Cover with aluminum foil and bake for 35-40 minutes. Allow to cool for 10-15 minutes before serving.

Notes

This lasagna can be made ahead of time and refrigerated before baking for an easy dinner.