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Mushroom and Spinach Lasagna

Any sliced mushrooms will work in this recipe. Use your favorite or mix and match a few varieties.

Serves 6
Ready in 60 mins
Prep time 20 mins
Cooking time 40 mins
519 calories per serving


> 1 cup chopped onion
> 4 cloves garlic
> 3 tbsp olive oil
> 2 (8 oz) pkgs sliced mushrooms
> 3 tbsp flour
> 2 ½ cup whole milk
> 1 cup grated Parmesan cheese, divided
> 1/2 tsp nutmeg
> 1 tsp dried basil
> 1 dried oregano
> 1 (16 oz) pkg frozen spinach
> 1 (8 oz) pkg no-boil lasagna sheets
> 1 (15 oz) tub whole milk ricotta cheese
> 1 tbsp pine nuts


Preheat the oven to 400°F. Chop the onion. Heat the oil in a large saucepan and cook the onion for 3 min. or until translucent. Add the garlic and cook 30 sec. more. Add mushrooms and cook for about 5 min., or until soft. Add the flour and cook for another 2 min., stirring constantly. Reduce the heat to low.
Meanwhile, heat the milk in the microwave for about 45 sec. or until lukewarm. Slowly stir the warm milk into the mushroom mixture. Raise the heat to medium and cook for another 5 min., stirring constantly, until sauce comes to a simmer and thickens. Remove from heat and stir in ¾ cup Parmesan cheese. Season with nutmeg, basil, oregano, salt, and pepper. Set aside.
Cook spinach according to package directions and drain thoroughly. Season with salt and pepper.
Spread ¼ cup of the mushroom sauce along the bottom of a greased 9x13-inch casserole dish. Now create lasagna layers, consisting of lasagna sheets, ¾ cup ricotta cheese, ½ mushroom sauce, topped with spinach. Repeat alternating layers until casserole dish is full and no ingredients remain.
Sprinkle lasagna with the remaining ¼ cup Parmesan and pine nuts. Bake for 40 min. or until lasagna is golden brown and bubbling.

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