Mushroom and Spinach Lasagna
Mushroom and Spinach Lasagna is a creamy vegetarian lasagna made with mushrooms, fresh spinach, mozzarella, and Parmesan.Layer the creamy mushroom sauce with lasagna noodles and cheese, then bake at 375°F for 30–40 minutes.Let it rest for 10 minutes before slicing and serving warm.
Ingredients
- ½ lb. lasagna noodles
- 3 Tbsp. extra virgin olive oil
- ½ large yellow onion diced
- 4 cloves garlic minced
- 1 lb. baby portobello mushrooms sliced
- Kosher salt to taste
- Black pepper to taste
- ¼ cup flour
- 1¾ cups vegetable stock
- ½ cup heavy cream
- 4 cups fresh spinach
- 1½ cups shredded Parmesan cheese divided
- 8 oz. fresh mozzarella cheese thinly sliced or shredded
- ¼ cup chopped fresh parsley optional
Instructions
- Prepare the noodles. If using dried lasagna noodles, cook them according to the package directions in generously salted water until about 5 minutes less than al dente. Drain and arrange the noodles in a single layer on a lightly oiled baking sheet to prevent sticking. Skip this step if using ready-to-bake noodles.
- Start the sauce. Heat a large saucepan over medium-high heat. Add the olive oil, followed by the diced onion and minced garlic. Cook for 1–2 minutes, stirring occasionally, until the onion begins to soften.
- Cook the mushrooms. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until the onion is translucent and the mushrooms have softened and reduced in size.
- Season well. Add kosher salt and black pepper to taste. Start with about 1 teaspoon of kosher salt, then adjust later.
- Add the flour. Sprinkle the flour over the mushroom mixture and stir thoroughly. Cook for about 30 seconds so the flour loses its raw taste.
- Add the stock. Slowly pour in the vegetable stock while stirring continuously. This helps prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce begins to thicken.
- Make it creamy. Stir in the heavy cream and return the sauce to a simmer. Cook for another 8–10 minutes, stirring occasionally, until the sauce is creamy and thick enough to coat the back of a spoon.
- Add spinach and Parmesan. Remove the saucepan from the heat. Add the fresh spinach and two-thirds of the Parmesan cheese. Stir until the spinach wilts and the cheese melts into the sauce. Taste and adjust the salt and pepper.
- Assemble the lasagna. Heat the oven to 375°F if baking immediately. Spread a thin layer of mushroom sauce over the bottom of a medium baking dish, approximately 8 x 10 inches.
- Add a layer of lasagna noodles, followed by several ladlefuls of mushroom and spinach sauce and a layer of mozzarella. Continue layering until the noodles and sauce are used.
- Finish the top. Add the remaining mozzarella and sprinkle the reserved Parmesan evenly over the top.
- Bake. Bake for 30–40 minutes, or until the cheese is melted and the edges are lightly browned.
- Rest and serve. Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
For a lighter version, you can replace part of the heavy cream with additional vegetable stock or milk. For extra richness, butter or ghee can be used instead of olive oil.
This lasagna is delicious served with a crisp green salad, roasted vegetables, garlic bread, or steamed broccoli. For a heartier dinner, serve generous slices with a simple tomato salad.
If using ready-to-bake noodles, follow the package directions and make sure there is enough sauce to fully surround the noodles during baking.
For halal preparation, check packaged ingredients such as Parmesan, mozzarella, stock, and lasagna noodles for halal certification or suitable vegetarian ingredients where applicable.