I’m a huge lasagna fan, all kinds. And this Spinach Ricotta and Mushroom Lasagna did not disappoint. Creamy layers of spinach with ricotta and mushrooms layered between deliciously soft pasta. Your perfect comfort food.

Every time I make lasagna, I always base it with tomato sauce.  Dishes like my Roasted Zucchini & Cherry Tomato Lasagna and my Classic Lasagna. Okay, I lie! I have a recipe for my Roasted Squash & Zucchini Lasagna and that’s done with a mix of sauces. To me it seems traditional and the only option that makes sense.  I love the rich tomato layers filled with cheese and whatever other fillings you chose to add to it. But to me, it has to be tomato sauce.  Then  I started thinking, maybe it doesn’t always have to be tomato sauce?

Ingredients

• Lasagna sheets – I used regular lasagna sheets that you cook in boiling water.
• Spinach – This recipe uses fresh spinach.
• Mushrooms – I used fresh button mushrooms.
• Garlic – Fresh garlic is used in cooking the mushrooms and spinach.
• Olive oil – A great oil used for cooking the mushrooms.
• Milk – I used whole milk in making the sauce for this lasagna.
• Flour – All purpose flour is a key ingredient in thickening the cheese sauce.
• Butter – I used unsalted butter for making the cheese sauce.
• Cheese – This recipe uses Gouda cheese, parmesan cheese and Ricotta cheese.
• Fresh herbs – Small bunch of fresh chopped parsley
• Seasonings – I just used salt and fresh ground black pepper.

REMEMBER, The full recipe and ingredient list is found at the end of the post in the recipe card.

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a 8 x 6 inch baking dish and set aside.
2. Cook lasagna sheets for about 8 minutes. Drain and separate the sheets and lay them out on a clean surface like a chopping board. Set aside.
3. Heat a medium sized skillet over medium heat. Add the olive oil and garlic and and cook until fragrant, about one minute. Add the mushrooms and give a good stir. Cook mushrooms until golden, about 8 – 10 minutes, stirring occasionally.
4. Add the spinach to the mushrooms, and over low heat, cook down the spinach until wilted, about 2 – 3 minutes. Stir and remove from heat.
5. In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in your milk. Continue doing this until you have added all the milk and you have a slightly thickened sauce. Reduce heat to medium low and add the Gouda and Parmesan. Stir really well until all the cheese has melted into the sauce. Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat.
6. Add about 2 tablespoons of the cheese sauce to the bottom of the baking dish. Cover the bottom with lasagna sheets. Spoon over mushroom and spinach filling, spoon over teaspoons of ricotta and pour over cheese. Repeat until all layers are done. I usually get about 3 layers.
7. Cover the top with the remaining sauce and a few spinach leaves.
8. Bake in the oven for 30 – 35 minutes or until golden brown. Remove from oven and leave to rest for about 5 minutes before serving.

Notes about the lasagna

• First things first, the number of lasagna sheets you use will depend on how big they are.  I used  sheets that were about 3 x 5 inches in size.  I also like them overlap a bit, so I found 5 per layer a good amount.  So if you use bigger sheets, you will need less.  I know, I’m stating the obvious. 
• I made a basic bechamel sauce for the filling and then just topped that between the layers with the ricotta.  It worked really well and tasted great.
• You can make this dish beforehand and put in the fridge before cooking.  If you do this maybe allow about 5-10 more minutes on the cooking time.

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Spinach Ricotta & Mushroom Lasagna

I'm a huge lasagna fan, all kinds. And this Spinach Ricotta and Mushroom Lasagna did not disappoint. Creamy layers of spinach with ricotta and mushrooms layered between deliciously soft pasta. Your perfect comfort food.

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: lasagna, ricotta cheese

Servings: 8 servings

Calories: 591kcal

Author: Julia Pinney

Ingredients

• 20 lasagna sheets
• 3 Cups fresh spinach
• 2 Cups button mushrooms sliced
• 2 cloves garlic crushed
• 1 Tablespoon olive oil
• 2 Cups milk
• 2 Tablespoons flour
• 3 Tablespoons butter
• 1 1/2 Cups Gouda cheese grated
• 1/3 Cup parmesan cheese grated
• Small bunch of fresh chopped parsley
• 1 Teaspoon sea salt
• 1/2 Teaspoon fresh ground black pepper
• 2 Garlic cloves crushed
• 1 Cup Ricotta cheese

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 8 x 6 inch baking dish and set aside.
• Cook lasagna sheets for about 8 minutes. Drain and separate the sheets and lay them out on a clean surface like a chopping board. Set aside.
• Heat a medium sized skillet over medium heat. Add the olive oil and garlic and and cook until fragrant, about one minute. Add the mushrooms and give a good stir. Cook mushrooms until golden, about 8 – 10 minutes, stirring occasionally.
• Add the spinach to the mushrooms, and over low heat, cook down the spinach until wilted, about 2 – 3 minutes. Stir and remove from heat.
• In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in your milk. Continue doing this until you have added all the milk and you have a slightly thickened sauce. Reduce heat to medium low and add the Gouda and Parmesan. Stir really well until all the cheese has melted into the sauce. Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat.
• Add about 2 tablespoons of the cheese sauce to the bottom of the baking dish. Cover the bottom with lasagna sheets. Spoon over mushroom and spinach filling, spoon over teaspoons of ricotta and pour over cheese. Repeat until all layers are done. I usually get about 3 layers.
• Cover the top with the remaining sauce and a few spinach leaves.
• Bake in the oven for 30 – 35 minutes or until golden brown. Remove from oven and leave to rest for about 5 minutes before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Spinach Ricotta & Mushroom Lasagna

Amount Per Serving (1 serving)

Calories 591 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Cholesterol 86mg29%

Sodium 816mg35%

Potassium 399mg11%

Carbohydrates 60g20%

Fiber 3g13%

Sugar 7g8%

Protein 28g56%

Vitamin A 649IU13%

Vitamin C 1mg1%

Calcium 510mg51%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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