The aroma… that’s what always gets me. It’s a Sunday afternoon, the rain is drumming softly against the windows, and the entire house smells like nutty mushrooms, fresh spinach, and warm, baked cheese. My grandmother, Nonna Emilia, always made lasagna on rainy days. It was her way of bringing comfort and joy to our family. Her lasagna wasn’t fancy. It was rustic, flavorful, and utterly satisfying. This recipe is my modern take on Nonna’s classic, resulting in a Decadent Creamy Spinach and Mushroom Lasagna You’ll Crave! It’s a little more indulgent, a little creamier, and packed with umami flavor, but still holds that comforting, homemade feel.
Why You’ll Love This Lasagna
Forget everything you think you know about lasagna. This isn’t your typical red-sauce variety. We’re talking layers of rich, creamy béchamel, earthy sautéed mushrooms, vibrant spinach, and perfectly cooked lasagna noodles.
Here’s what makes this recipe special:
- Creamy Dream: The béchamel sauce is the star. It’s smooth, velvety, and adds a luxurious richness.
- Earthy Goodness: A generous amount of sautéed mushrooms provides a deep, savory flavor.
- Spinach Power: Packed with nutrients and adds a beautiful pop of green.
- Easy to Customize: Feel free to adjust ingredients – add chicken, swap cheeses, or adjust spice levels.
- Crowd-Pleaser: This lasagna is guaranteed to disappear at any gathering. It’s perfect for a cozy weeknight dinner or a celebratory feast.
Ingredients You’ll Need
Okay, let’s get to the good stuff! Here’s what you’ll need to make this gorgeous lasagna:
For the Mushroom Filling:
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, cleaned and sliced
- 8 ounces shiitake mushrooms, stemmed and sliced (optional – adds extra umami!)
- 2 cloves garlic, minced
- 1/4 cup dry sherry (or dry white wine)
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
For the Spinach Mixture:
- 1 tablespoon olive oil
- 10 ounces frozen spinach, thawed and squeezed dry (really squeeze out the water – this is important!)
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
For the Creamy Béchamel Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper (or black)
- Pinch of nutmeg
For the Cheese Mixture:
- 15 ounces ricotta cheese (full fat recommended)
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other:
- 9-12 lasagna noodles (oven-ready or regular – see notes below on cooking)
- 2 cups shredded mozzarella cheese
Let’s Get Cooking: Step-by-Step Instructions
Ready to assemble this masterpiece? Here’s how to do it, step-by-step:
1. Prepare the Mushroom Filling:
- Heat olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the sherry (or white wine) and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
- Stir in the thyme, salt, and pepper. Remove from heat and set aside.
2. Cook the Spinach Mixture:
- Heat olive oil in a separate skillet over medium heat.
- Add the squeezed-dry spinach and cook for 2-3 minutes, stirring until heated through.
- Season with nutmeg, salt, and pepper. Remove from heat and set aside.
3. Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be smooth and pale golden.
- Gradually whisk in the warmed milk, a little at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps!
- Continue whisking constantly until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Season with salt, white pepper, and nutmeg. Remove from heat.
4. Prepare the Cheese Mixture:
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well until smooth.
5. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of béchamel sauce (about 1/2 cup) on the bottom of the dish.
- Layer 3-4 lasagna noodles over the sauce, overlapping if necessary. If using regular noodles, cook them according to package directions first. Oven-ready noodles do not need to be pre-cooked.
- Spread half of the ricotta cheese mixture over the noodles.
- Top with half of the spinach mixture, then half of the mushroom mixture.
- Drizzle with 1/3 of the remaining béchamel sauce.
- Sprinkle with 1/3 of the mozzarella cheese.
- Repeat layers: noodles, ricotta mixture, spinach, mushrooms, béchamel, mozzarella.
- Top with a final layer of noodles, the remaining béchamel sauce, and the remaining mozzarella cheese.
6. Bake the Lasagna:
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows it to set and makes it easier to cut.
Tips, Variations, and Serving Suggestions
Tips for Lasagna Perfection:
- Don’t Overcook the Noodles: Overcooked noodles will result in a mushy lasagna.
- Squeeze the Spinach! Really squeeze out all the excess water from the thawed spinach. Excess moisture is the enemy of a good lasagna.
- Warm the Milk: Warmed milk helps the béchamel sauce come together smoothly and prevents lumps.
- Resting Time is Key: Don’t skip the resting time! It allows the lasagna to set and the flavors to meld.
Variations:
- Add Protein: Browned ground beef or Italian sausage would be delicious additions.
- Different Cheeses: Try using provolone, fontina, or Gruyère for a more complex flavor.
- Spice it Up: Add a pinch of red pepper flakes to the béchamel or mushroom mixture for a little heat.
- Vegetarian Boost: Include roasted vegetables like zucchini, eggplant, or bell peppers for even more flavor and nutrients.
Serving Suggestions:
- Serve with a simple green salad and some crusty bread.
- A glass of Chianti or Pinot Noir complements the rich flavors of the lasagna wonderfully.
- For a truly decadent experience, serve with a sprinkle of extra Parmesan cheese and a drizzle of balsamic glaze.
(Optional) Nutritional Information (Approximate per serving):
- Calories: 550-650
- Protein: 30-35g
- Fat: 30-40g
- Carbohydrates: 45-55g
Note: Nutritional values are estimates and will vary depending on specific ingredients used.
This Decadent Creamy Spinach and Mushroom Lasagna You’ll Crave! is a labor of love, but the result is well worth the effort. Don’t be intimidated by the multiple steps – each one contributes to a truly unforgettable dish. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise, you’ll be coming back to this recipe again and again! Happy cooking!
