🍝✨ Ultra-Creamy Spinach & Mushroom Lasagna (Rich, Cheesy & Comforting!)

This Creamy Spinach Mushroom Lasagna redefines comfort food with layers of silky béchamel, earthy mushrooms, tender spinach, and three kinds of cheese nestled between perfectly al dente pasta sheets. Unlike traditional tomato-based lasagna, this white lasagna boasts a luxurious texture and deep umami flavors that will impress even the pickiest eaters. Whether you're hosting a dinner party or meal prepping for the week, this vegetarian masterpiece is equally elegant and satisfying.

Why This Recipe Stands Out:
✔️ Restaurant-quality with homemade touches (but easy enough for weeknights)
✔️ Make-ahead friendly - tastes even better the next day
✔️ Vegetarian comfort food that meat-lovers adore
✔️ Customizable - add artichokes, sun-dried tomatoes, or protein

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🛒 Ingredients

For the Mushroom-Spinach Filling:
1.5 lbs (700g) cremini mushrooms, sliced ¼" thick
10 oz (300g) fresh spinach, tough stems removed
3 tbsp extra virgin olive oil
4 garlic cloves, minced
1 tbsp fresh thyme leaves
½ tsp red pepper flakes
½ cup (120ml) dry white wine (or vegetable broth)
1 tsp kosher salt
½ tsp black pepper

For the Béchamel Sauce:
½ cup (115g) unsalted butter
½ cup (60g) all-purpose flour
4 cups (950ml) whole milk, warmed
1 bay leaf
½ tsp freshly grated nutmeg
1½ cups (150g) freshly grated parmesan, divided
1 cup (250g) whole milk ricotta
1 large egg yolk (for richness)

For Assembly:
12 oven-ready lasagna noodles (or 15 fresh sheets)
3 cups (340g) shredded mozzarella
½ cup (50g) panko breadcrumbs
2 tbsp chopped parsley (garnish)

👩‍🍳 Step-by-Step Instructions

1. Prepare the Filling

1. Sauté mushrooms: Heat oil in a 12" skillet over medium-high. Cook mushrooms in batches until deeply browned (8 mins per batch). Don't overcrowd!
2. Deglaze: Return all mushrooms to pan, add garlic, thyme, and red pepper flakes. Cook 1 minute until fragrant.
3. Wilt spinach: Add wine, scraping up browned bits. Stir in spinach by handfuls until just wilted. Season with salt/pepper. Transfer to colander to drain excess liquid.

2. Make the Béchamel

1. Roux: Melt butter in saucepan over medium heat. Whisk in flour; cook 3 minutes until pale golden (don't let it brown).
2. Incorporate milk: Gradually whisk in warm milk, bay leaf, and nutmeg. Simmer 8-10 minutes, stirring constantly, until thickened to coat the back of a spoon.
3. Finish sauce: Remove bay leaf. Off heat, stir in 1 cup parmesan, ricotta, and egg yolk. Season with 1 tsp salt.

3. Assemble the Lasagna

Layer Order (from bottom up):

1. Base: Spread ½ cup béchamel in 9x13" baking dish
2. 1st Layer: 4 noodles (slightly overlapping) → ⅓ béchamel → ½ mushroom-spinach → 1 cup mozzarella
3. 2nd Layer: Repeat noodles → béchamel → remaining filling → 1 cup mozzarella
4. Top Layer: Final noodles → remaining béchamel → ½ cup mozzarella + ½ cup parmesan + panko

4. Bake & Rest

1. Cover tightly with foil (tented to avoid cheese sticking). Bake 30 mins.
2. Uncover, broil 3-5 mins until golden. Let rest 15 mins before slicing (essential for clean cuts!).

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 Storage & Reheating

Fridge: Up to 4 days. Reheat covered at 350°F for 20 mins (add splash of milk to maintain creaminess).
Freezer: Unbaked lasagna freezes beautifully for 3 months. Thaw overnight before baking (+10 mins cook time).

🌟 Pro Tips

✅ Mushroom Hack: Use a mix of cremini and shiitake for deeper flavor
✅ No-Curl Trick: Briefly soak oven-ready noodles in warm water before layering
✅ Golden Crust Secret: Brush top layer with melted butter before broiling

❓ FAQ

Q: Can I use no-boil noodles with this wet filling?
A: Yes! The extra moisture works perfectly - just ensure 30 mins covered baking.

Q: How do I prevent a soggy bottom?
A: Spread a thin layer of béchamel directly on the dish before noodles.

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