Spinach Mushroom Lasagna
Spinach Mushroom Lasagna

Spinach Mushroom Lasagna


March 2, 2017

This Spinach Mushroom Lasagna is a fresh twist on the classic tomato based lasagna with it's creamy Alfredo-like sauce. The addition of spinach and mushrooms brings both color and flavor to this dish, along with a host of vitamins and minerals. Easy to make in advance and place in the freezer for dinner when time is short. Watch Becky make this recipe on Studio 5

  • Yields: 8-10 Servings


9 lasagna noodles

1 pound fresh spinach

1 pound mushrooms

¼ cup butter

½ cup chopped onion

3 cloves garlic, minced

¼ cup flour

3 cups whole milk

1 teaspoon salt, more less/taste

¼ teaspoon pepper, more/less to taste

2 teaspoons dried Italian seasoning

Dash nutmeg

2 cups whole milk Ricotta cheese

3 cups shredded Mozzarella cheese

½ cup shredded Parmesan cheese

2 cups shredded cooked chicken, optional

Fresh parsley, optional garnish


Preheat oven to 350 degrees.

Spray a baking sheet with non-stick spray and set aside. Cook lasagna noodles according to package directions. Drain, rinse, lay flat on prepared baking sheet.

Place spinach in saucepan with 2-3 tablespoons water; cover and steam until spinach is wilted. Drain liquid from spinach while preparing sauce.

Trim, clean and slice mushrooms. Melt butter in a saucepan; add sliced mushrooms, chopped onions and minced garlic. Cook over medium heat until onions are translucent and mushrooms are tender. Stir in flour; continue to stir until flour is no longer visible and butter is lightly browned. Stir in milk, continue to stir until mixture comes to a boil. Simmer 1 minute. Season to taste with salt, pepper, Italian seasoning and nutmeg.

Spread 1-cup sauce over bottom of a 9x13 baking dish. Place 3 lasagna noodles on sauce; spread with ½ the Ricotta cheese, ½ the optional chicken, ½ the spinach, ½ the remaining sauce and 1-cup the Mozzarella cheese. Repeat to create a second layer. Top with remaining noodles, sprinkle with remaining Mozzarella cheese and with Parmesan cheese. Bake 40-50 minutes or until bubbly throughout and golden brown on top. Remove from oven and allow to cool 10-15 minutes before cutting into squares.

Recipe may be frozen for later. Prepare lasagna as directed above in a freezer/oven safe pan. Do not bake. Wrap, date and freeze. When ready to use, place in refrigerator to thaw; unwrap, cover with foil, bake in preheated oven for 45 minutes, remove foil and continue to bake 10-20 minutes or until golden brown and bubbly throughout.


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