Easy Creamy Mushroom Lasagna

$- 9 lasagna noodles - 2 cups ricotta cheese - 3 cups mixed mushrooms (cremini, shiitake, button), sliced - 1 cup Parmesan cheese, grated - 2 cups mozzarella cheese, shredded - 1 ½ cups béchamel sauce (store-bought or homemade) - 2 cups spinach, fresh - 1 onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste To make my Easy Creamy Mushroom Lasagna, I gather some main ingredients first. The lasagna noodles create layers of goodness. I like using three types of mushrooms for a rich taste. They add depth and texture, making each bite special. Next, I need ricotta cheese. It brings creaminess and binds the layers. I also grab some shredded mozzarella and grated Parmesan for that cheesy top. The béchamel sauce adds a silky finish, making the dish feel luxurious. Moving on to the additional ingredients, I use fresh spinach for a pop of color and nutrients. Onions and garlic add flavor and aroma. I sauté them in olive oil to build a base for my sauce. Oregano and thyme give the lasagna a warm, herbal taste. Finally, I season with salt and pepper to balance all the flavors. With this list, I’m ready to create a comforting dish that warms the heart and fills the belly. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This helps cook the lasagna evenly. Next, cook 9 lasagna noodles according to the package instructions. Make sure they are al dente. Drain them and lay them flat on a clean towel. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and 3 minced garlic cloves. Cook until fragrant and soft, about 3 to 4 minutes. This step makes your kitchen smell amazing. Now, add 3 cups of sliced mixed mushrooms to the skillet. Cook until they turn brown and their moisture evaporates. This usually takes about 5 minutes. After that, stir in 2 cups of fresh spinach and cook until wilted. Season this mixture with 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, salt, and pepper to taste. Remove the skillet from heat. Start building your lasagna in a 9x13 inch baking dish. Spread a thin layer of 1 ½ cups of béchamel sauce on the bottom. Lay down 3 noodles on top of the sauce. Next, add half of the mushroom mixture. Spoon dollops of 2 cups of ricotta cheese mixed with half of 1 cup of grated Parmesan cheese over the mushrooms. Then sprinkle 1 cup of shredded mozzarella on top. Pour some of the béchamel sauce over this layer. Repeat the process: add 3 more noodles, the remaining mushroom mixture, more dollops of ricotta, and another cup of mozzarella. Finally, top with the last 3 noodles and cover them with the rest of the béchamel sauce. Sprinkle the remaining mozzarella and Parmesan on top. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After this, take off the foil and bake for another 15 minutes. This step helps the cheese get bubbly and golden brown. Let the lasagna cool for about 10 minutes before slicing and serving. Enjoy your creamy mushroom lasagna! To make a homemade béchamel sauce, start by melting 2 tablespoons of butter in a pot. Add 2 tablespoons of flour and whisk them together until smooth. Slowly pour in 1 ½ cups of milk while stirring. Cook this mix until it thickens. Add salt and pepper for taste. This sauce gives your lasagna a rich, creamy base. Using the right cheese is key for creaminess. I love ricotta cheese for its smooth texture. Combine it with mozzarella, which melts perfectly. Parmesan adds a nice salty flavor. This mix ensures your lasagna is rich and creamy. Do not overcook the lasagna noodles. Cook them just until they are al dente. This means they should still have some bite. Overcooked noodles can turn mushy in the oven. Ensure even layering for consistent cooking. Spread the mushroom mixture and cheese evenly between the layers. This helps everything cook at the same rate. It also makes each bite delicious. Garnish with fresh parsley for a pop of color. It adds a nice touch and fresh flavor. You can sprinkle it right before serving. Pair this lasagna with a side green salad. The crispness of the salad balances the creamy lasagna. You might also enjoy garlic bread to soak up any extra sauce. Pro Tips Use Fresh Ingredients: Always opt for fresh mushrooms and spinach for better flavor and texture in your lasagna. Layering Technique: Ensure even distribution of ingredients in each layer for a balanced bite with every slice. Rest Before Serving: Allow the lasagna to cool for about 10 minutes before slicing; this helps the layers set and makes serving easier. Cheese Variations: Feel free to mix in different cheeses like goat cheese or fontina for added depth and richness in flavor. {{image_2}} You can make this lasagna even more veggie-packed. Try adding zucchini or bell peppers. Just slice them thin and layer them in. This mix adds color and flavor. If you want a dairy-free option, substitute tofu for the ricotta cheese. Blend it with some herbs for a fresh taste. This change keeps the dish light and hearty. For meat lovers, this lasagna can be heartier. You can add cooked ground meat like beef or sausage. Just brown the meat before mixing it in with the mushrooms. Another option is to use a meat sauce instead of béchamel. This adds a rich, savory flavor that pairs well with the noodles. If you need a gluten-free option, use gluten-free lasagna noodles. These are easy to find in stores now. They cook well and hold up nicely. For the béchamel, you can use alternative thickening agents like cornstarch or arrowroot. This keeps your lasagna creamy without the gluten. These variations help customize your lasagna. Feel free to mix and match to find your favorite! To keep your leftover lasagna fresh, refrigerate it soon after serving. Let it cool for about 30 minutes before wrapping. You can cover it tightly with plastic wrap or aluminum foil. Lasagna stays fresh in the fridge for about 3 to 5 days. If you want to freeze unbaked lasagna, prepare it first. Layer it in a baking dish, then wrap it tightly in plastic wrap. You can also use aluminum foil for extra protection. This way, it keeps well for up to 3 months. When ready to eat, thaw it in the fridge overnight. Bake it at 375°F (190°C) for about 45 minutes or until hot. Use airtight containers for storing lasagna. Glass or plastic containers work great. Proper sealing helps prevent freezer burn and keeps flavors fresh. Always label your containers with the date to track freshness. To reduce moisture in your lasagna, use the right mushrooms. Choose mixed mushrooms like cremini or shiitake. Avoid adding too much spinach. If using frozen spinach, thaw it and drain the water. Also, let your béchamel sauce cool slightly before adding it. This helps it thicken and prevents excess water. Yes, you can make lasagna a day ahead. Assemble it fully and cover it with foil. Store it in the fridge overnight. When ready to bake, remove it from the fridge. Let it sit for about 30 minutes before baking. This helps it heat evenly. If you want to skip béchamel, use cream cheese mixed with milk. You can also use sour cream or plain yogurt. Both options add creaminess and tang. For a lighter version, mix ricotta with some milk or broth. This keeps the dish rich and tasty. Absolutely! You can add zucchini, bell peppers, or even carrots. Sauté them with the mushrooms for extra flavor. You can also try adding layers of roasted vegetables. Just remember to cook them first, so they don’t add too much water. To reheat lasagna, preheat your oven to 350°F (175°C). Cover it with foil to keep moisture in. Bake for 20-30 minutes, checking to see if it's hot throughout. You can also reheat slices in the microwave. Add a splash of water and cover them to keep them moist. This blog post covers a delicious take on lasagna. We explored the key ingredients, from noodles to cheeses and seasonings. I provided step-by-step instructions to guide you through preparation, cooking, and serving. Tips and tricks helped you achieve creaminess and avoid common mistakes. Plus, we discussed variations and storage options to fit your needs. In the end, making this lasagna can be fun and rewarding. Enjoy your cooking journey!$

Easy Creamy Mushroom Lasagna

A delicious and creamy lasagna filled with mushrooms, spinach, and cheeses.

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Prep Time 25

Cook Time 40

Total Time 1 5

Course Main Course

Cuisine Italian

Servings 8

Calories 400 kcal

Ingredients

9 noodles lasagna noodles
2 cups ricotta cheese
3 cups mixed mushrooms (cremini, shiitake, button), sliced
2 cups fresh spinach
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1 onion finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
1.5 cups béchamel sauce (store-bought or homemade)

Instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean towel.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent (about 3-4 minutes).
Add the sliced mushrooms to the skillet, cooking until they're browned and their moisture has evaporated (approximately 5 minutes). Stir in the fresh spinach and cook until wilted. Season with oregano, thyme, salt, and pepper. Remove from heat.
In a bowl, mix together the ricotta cheese with half of the grated Parmesan cheese, a pinch of salt, and pepper.
Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish.
Layer three lasagna noodles on top of the sauce, followed by half of the mushroom mixture. Spoon dollops of the ricotta cheese mixture on top, then sprinkle with 1 cup of shredded mozzarella.
Pour a portion of the béchamel sauce over the top before repeating the layers: noodles, remaining mushroom mixture, dollops of ricotta, and 1 more cup of mozzarella.
Top with the final three noodles, cover with remaining béchamel sauce, and sprinkle the rest of the mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for about 10 minutes before slicing and serving.

Notes

Serve with a sprinkle of fresh parsley and a side green salad for a complete meal.

Keyword creamy, lasagna, mushroom, vegetarian