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  • Writer's pictureElizabeth Carroll

Spinach and Mushroom Lasagna

Updated: May 4, 2020

Spinach and Mushrooms make this healthy, right?


9 Lasagna Noodles

15oz Whole Milk Ricotta Cheese

3c Mozzarella Cheese

1 1/2c Grated Parmesan Cheese

1T Parsley, dried (or 2T fresh)

4T Butter

3-4 Cloves Garlic, minced

8oz Sliced White Mushrooms

1 Medium Onion, chopped

2 - 10oz Frozen Packages Spinach, thawed

4T Flour

2c Whole Milk

1t Basil, dried

1/2t Oregano, dried

Pinch of Nutmeg

Salt and Pepper


1. Preheat oven to 350F

2. Heat butter in large skillet over medium heat

3. Once butter is melted, add onion, mushrooms and garlic. Cook until soft, around 3-5 minutes

4. Add in flour, stir with wooden spoon until raw flour has been cooked out, approximately 2-3 minutes

5. Turn down burner to medium low and slowly add in milk, 1/2c at a time, stirring constantly

6. Add in basil, oregano, nutmeg, and salt and pepper, to taste. Once sauce has formed, turn burner off, but leave skillet on warm burner

7. Cook noodles according to package directions

8. In greased 9x13 baking dish, spoon 3/4c sauce, enough to cover the bottom of the dish

9. Layer 3 noodles, 1/2 of the ricotta, 1/2 of the spinach, 1c mozzarella cheese, and 1/2c parmesan cheese

10. Add another layer of sauce, 3 noodles, the remaining ricotta cheese and spinach, 1c mozzarella cheese, and 1/2c parmesan cheese

11. Then add final layer of noodles, sauce, 1c mozzarella cheese, and 1/2c parmesan cheese

12. Bake 35 minutes uncovered at 350F, until bubbly

13. Broil 3-5 minutes, until a golden brown crust forms

14. Let cool 5-10 minutes before serving

15. Garnish with parsley


Chicken can be added to this recipe, just shred 2c cooked chicken breast and layer in with the spinach (1c each layer)

Makes approximately 9 slices of lasagna

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