The Art of Ultimate Creamy Spinach Mushroom Lasagna Construction

Perfect Béchamel Mastery

Master the technique of creating smooth, lump-free white sauce for ultimate creaminess.

Vegetable Preparation Excellence

Learn the skill of properly cooking mushrooms and spinach for optimal texture and flavor.

Layering Perfection

Perfect the method of building even, stable layers for beautiful presentation.

Cheese Blending Technique

Master the art of combining different cheeses for complex flavor and perfect melting.

Baking Strategy

Learn optimal timing and temperature for golden top and perfectly cooked interior.

Creamy Vegetarian Lasagna Mastery Secrets for Perfect Layer Construction

Noodle Preparation: Cook pasta just until al dente as it will continue cooking in the oven.

Moisture Control: Thoroughly drain spinach and mushrooms to prevent watery lasagna.

Sauce Consistency: Béchamel should coat the back of a spoon but not be too thick.

Layering Strategy: Spread ingredients evenly for consistent flavor in every bite.

Resting Time: Allow lasagna to rest after baking for easier cutting and serving.

Make-Ahead Option: Can be assembled day ahead and refrigerated before baking.

Ultimate Creamy Spinach Mushroom Lasagna with Three Cheese Blend

Name: Ultimate Creamy Spinach Mushroom Lasagna with Three Cheese Blend
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 12 servings
Cuisine: Italian
Ingredients: For the Pasta Foundation:; 12 lasagna noodles, cooked al dente; 1 tablespoon olive oil; 1 teaspoon salt for pasta water; For the Mushroom Layer:; 1 pound mixed mushrooms (cremini, shiitake, portobello), sliced; 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 1/2 cup white wine; 1 teaspoon dried thyme; For the Spinach Mixture:; 2 pounds fresh spinach, cleaned and chopped; 1 tablespoon butter; 2 cloves garlic, minced; 1/4 teaspoon nutmeg; Salt and pepper to taste; For the Creamy Béchamel Sauce:; 4 tablespoons butter; 4 tablespoons all-purpose flour; 3 cups whole milk, warmed; 1/2 cup heavy cream; 1 teaspoon salt; 1/4 teaspoon white pepper; Pinch of nutmeg; For the Cheese Layers:; 2 cups ricotta cheese; 1 large egg; 2 cups shredded mozzarella cheese; 1 cup freshly grated Parmesan cheese

A rich and indulgent vegetarian lasagna featuring layers of tender pasta, creamy spinach, savory mushrooms, and a luxurious three-cheese blend. This comfort food masterpiece combines fresh spinach with earthy mushrooms in a velvety béchamel sauce, layered between perfectly cooked lasagna noodles and topped with golden, bubbling cheese. Perfect for family dinners, special occasions, or meal prep, this satisfying lasagna delivers restaurant-quality flavor and texture that will please both vegetarians and meat-lovers alike.

Prep Time

30 Minutes

Cook Time

55 Minutes

Total Time

85 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pasta Foundation:

12 lasagna noodles, cooked al dente

1 tablespoon olive oil

1 teaspoon salt for pasta water

For the Mushroom Layer:

1 pound mixed mushrooms (cremini, shiitake, portobello), sliced

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

1/2 cup white wine

1 teaspoon dried thyme

For the Spinach Mixture:

2 pounds fresh spinach, cleaned and chopped

1 tablespoon butter

2 cloves garlic, minced

1/4 teaspoon nutmeg

Salt and pepper to taste

For the Creamy Béchamel Sauce:

4 tablespoons butter

4 tablespoons all-purpose flour

3 cups whole milk, warmed

1/2 cup heavy cream

1 teaspoon salt

1/4 teaspoon white pepper

Pinch of nutmeg

For the Cheese Layers:

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

1 cup freshly grated Parmesan cheese

1/2 cup shredded Gruyère cheese

For the Herb Seasoning:

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon dried oregano

1/2 teaspoon garlic powder

For the Final Assembly:

Cooking spray for pan

Extra mozzarella for topping

Fresh herbs for garnish

Instructions

Preheat oven to 375°F (190°C) and spray 9x13 inch baking dish with cooking spray.

Cook lasagna noodles according to package directions until al dente, drain and set aside.

Heat olive oil in large skillet and sauté sliced mushrooms until golden brown.

Add diced onion and garlic to mushrooms, cook until onion is translucent.

Deglaze pan with white wine and add thyme, cook until liquid reduces.

In separate pan, wilt fresh spinach with butter and garlic until moisture evaporates.

Season spinach with nutmeg, salt, and pepper, then set aside to cool.

Make béchamel by melting butter in saucepan and whisking in flour.

Gradually add warm milk while whisking constantly to prevent lumps.

Add cream, salt, white pepper, and nutmeg, simmer until thickened.

In bowl, combine ricotta cheese with egg and mix until smooth.

Add fresh herbs and garlic powder to ricotta mixture.

Layer bottom of prepared dish with thin layer of béchamel sauce.

Place 3 lasagna noodles over sauce, overlapping slightly if needed.

Spread half the ricotta mixture over noodles evenly.

Add half the spinach mixture, then half the mushroom mixture.

Sprinkle with 1/3 of mozzarella and 1/3 of Parmesan cheese.

Repeat layering process: noodles, ricotta, spinach, mushrooms, cheese.

Top with final layer of noodles and remaining béchamel sauce.

Cover with remaining mozzarella, Parmesan, and Gruyère cheese.

Cover tightly with foil and bake for 35 minutes.

Remove foil and bake additional 15-20 minutes until golden and bubbling.

Let rest for 10-15 minutes before cutting to allow layers to set.

Garnish with fresh herbs and serve while warm.

Store leftovers covered in refrigerator for up to 4 days.

Ultimate Creamy Spinach Mushroom Lasagna with Three Cheese Blend

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Creamy Spinach Mushroom Lasagna Construction

Ultimate Creamy Spinach Mushroom Lasagna with Three Cheese Blend

Ingredients

Instructions