Spinach Mushroom Lasagna Recipe – Creamy Italian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Spinach Mushroom Lasagna Recipe – Creamy Italian Comfort Food

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, cheesy lasagna. I remember the first time I attempted this – it felt a little daunting, but the end result was so worth it. Today, I’m sharing my go-to Spinach Mushroom Lasagna recipe. It’s creamy, flavorful, and surprisingly easy to make. Perfect for a cozy night in, or to impress your friends and family!

Why You’ll Love This Recipe

This isn’t your average lasagna. The combination of earthy mushrooms, vibrant spinach, and a rich, creamy sauce is just divine. It’s a vegetarian delight that even meat-lovers will adore. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a guaranteed crowd-pleaser, and honestly, it’s become a bit of a tradition in my family.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 cups spinach
• 2 cups white button mushrooms
• 1 tablespoon butter
• 1 tablespoon olive oil
• ¼ cup onion
• ¼ teaspoon garlic
• 6-7 tablespoons fresh cream
• 4-5 basil leaves
• ½ teaspoon oregano
• 1 pinch nutmeg
• Salt to taste
• Black pepper to taste
• 7 lasagna sheets
• 1-2 tablespoons tomato puree
• 1 cup grated cheese

Ingredient Notes

Let’s talk ingredients! A few things make this recipe extra special.

• Fresh Cream: Don’t skimp on the fresh cream! It really makes the sauce luxuriously smooth. You can use heavy cream (around 35% fat) for the richest flavor. About 80-90ml is equivalent to 6-7 tablespoons.
• Nutmeg: A tiny pinch of nutmeg adds a warmth that you won’t even realize is there, but it makes all the difference. Trust me on this one!
• Cheese: I usually go for a blend of mozzarella and parmesan for that perfect cheesy pull and savory flavor. You could also add a little ricotta for extra creaminess. About 100g of grated cheese is ideal.
• Mushrooms: White button mushrooms are readily available and work beautifully, but feel free to experiment with cremini or portobello for a more intense flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the butter and olive oil in a pan over medium heat. Add the chopped onions and garlic and sauté until they become translucent – about 5 minutes.
2. Now, add the mushrooms and cook until they’re golden brown and have released their moisture. This usually takes around 7-10 minutes.
3. Stir in the spinach and cook until it wilts. It doesn’t take long, just a minute or two.
4. Remove the pan from the heat and mix in the fresh cream, chopped basil leaves, oregano, nutmeg, salt, and pepper. Give it a good stir and set this creamy spinach-mushroom mixture aside.
5. While that’s cooling slightly, boil the lasagna sheets according to the package directions until they’re al dente. Drain them and lay them out on a tray to prevent sticking.
6. Preheat your oven to 350°F (180°C). Spread a thin layer of tomato puree in the bottom of a baking dish.
7. Now for the fun part – layering! Start with a layer of lasagna sheets, followed by a generous layer of the spinach-mushroom mixture, and then sprinkle with cheese. Repeat these layers, ending with a final layer of cheese on top.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly. Let the lasagna rest for 10-15 minutes before serving. This allows it to set and makes it easier to slice.

Expert Tips

• Don’t overcook the lasagna sheets! They’ll continue to cook in the oven.
• Make sure the spinach is well-drained to prevent a watery lasagna.
• Don’t be afraid to add more cheese! (Is that even a question?)

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Lasagna Adaptation: Swap the fresh cream for a cashew cream sauce and use a vegan cheese alternative. My friend Sarah swears by this version!
• Gluten-Free Lasagna Adaptation: Simply use gluten-free lasagna sheets. They’re readily available in most supermarkets now.
• Spice Level Adjustment: Add a pinch of red pepper flakes to the spinach-mushroom mixture for a little kick. My brother loves this!
• Festival Adaptation: For an Italian Feast Day, consider adding a layer of thinly sliced prosciutto or Italian sausage between the layers.

Serving Suggestions

This lasagna is fantastic on its own, but it’s even better with a side salad and some crusty bread for soaking up all that delicious sauce. A glass of Italian red wine would be the perfect accompaniment!

Storage Instructions

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then foil.

FAQs

What type of cheese is best for Spinach Mushroom Lasagna?

A blend of mozzarella and parmesan is classic, but feel free to experiment! Ricotta adds extra creaminess, and provolone offers a nice tang.

Can I make this lasagna ahead of time?

Absolutely! You can assemble the lasagna a day ahead and store it in the refrigerator. Just add a few extra minutes to the baking time.

Can I freeze leftover lasagna?

Yes, you can! Make sure it’s well-wrapped to prevent freezer burn.

What can I substitute for fresh cream in this recipe?

You can use half-and-half, but the sauce won’t be as rich. You could also try a mixture of milk and a tablespoon of butter.

How do I prevent the lasagna from becoming watery?

Make sure the spinach is well-drained and don’t overcook the lasagna sheets. Letting the lasagna rest after baking also helps it to set.

Enjoy! I hope you love this Spinach Mushroom Lasagna as much as my family does. Let me know in the comments if you try it, and what variations you come up with!