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Creamy Spinach Mushroom Lasagna

Creamy Spinach Mushroom Lasagna with Turkey Bacon Delight

This Creamy Spinach Mushroom Lasagna is a delightful mix of flavors, combining turkey bacon with creamy béchamel and fresh vegetables.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Course Main Dish
Cuisine Italian
Servings 8 slices
Calories 450 kcal

Equipment

  • large skillet
  • medium saucepan
  • 9×13-inch baking dish
  • Whisk

Ingredients
  

For the Lasagna Layers

  • 12 noodles lasagna regular or no-boil
  • 3 cups fresh spinach chopped
  • 2 cups mushrooms sliced (button, cremini, or your choice)
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste

For the Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground nutmeg optional
  • Salt to taste
  • Pepper to taste

For Garnish

  • Fresh parsley chopped (optional)

Instructions
 

Prepare the Vegetables

  • Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and sauté until tender and golden brown, about 5-7 minutes. Remove and set aside.
  • Cook the Spinach: In the same skillet, add the remaining olive oil and sauté the spinach until wilted, about 3-4 minutes. Season with a pinch of salt and pepper. Set aside.

Make the Béchamel Sauce

  • Melt the Butter: In a medium saucepan, melt the butter over medium heat.
  • Add the Flour: Stir in the flour and cook for 1-2 minutes to form a roux.
  • Gradually Add Milk: Slowly pour in the milk, whisking constantly to avoid lumps. Bring to a gentle simmer, stirring until the sauce thickens.
  • Season the Sauce: Add garlic powder, onion powder, nutmeg (if using), salt, and pepper. Remove from heat and set aside.

Prepare the Ricotta Mixture

  • Combine Ricotta and Egg: In a medium bowl, mix the ricotta cheese, egg, and half of the Parmesan cheese. Season lightly with salt and pepper.

Assemble the Lasagna

  • Layer the Ingredients: Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, followed by ricotta mixture, sautéed spinach, mushrooms, béchamel sauce, and a sprinkle of mozzarella cheese. Repeat the layers, ending with a layer of béchamel sauce and mozzarella on top.
  • Sprinkle Parmesan: Finish with the remaining Parmesan cheese for a golden crust.

Bake the Lasagna

  • Cover and Bake: Cover the dish with foil and bake for 30 minutes.
  • Remove Foil and Finish Baking: Uncover and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.
  • Cool Before Serving: Let the lasagna rest for 10-15 minutes before slicing and serving.

Notes

Use no-boil lasagna noodles to save time. Make sure the béchamel sauce is evenly spread between layers for consistent flavor. Allow the lasagna to rest before slicing to ensure clean layers.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 480mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 3mg
Keyword baked pasta, cream, lasagna, mushroom, spinach, turkey bacon
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