An easy mushroom spinach lasagna recipe with a light parmesan cream sauce. Freezes well – perfect for make-ahead meals!
GET THE NOODLES READY.
MAKE THE SAUCE.
ASSEMBLE THE LASAGNA.
This post was originally published in 2012. The recipe instructions and ingredients were updated for clarity and quality based on reader feedback and additional testing in 2018.
This is a great base recipe – make it as-is or add some extra things to make it a little heartier! Shredded chicken, leftover Thanksgiving turkey, and sausage are all great protein options. You can also add any veggies you have on hand: I like bell peppers, broccoli, carrots, tomatoes, asparagus, or brussels sprouts in this recipe.
To use ready-to-cook lasagna noodles, I recommend adding an extra 1/4 cup or so of vegetable stock to your sauce – ready-to-cook noodles soak up more liquid, so an extra splash of liquid helps them stay moist! I’ve had good luck making this recipe with ready-to-cook noodles and you can absolutely make that swap if you like.
To make this lasagna ahead of time, you have a few different options. The assembled lasagna freezes well, but the sauce also freezes well on its own. To freeze or refrigerate an assembled lasagna, let it cool completely and wrap tightly with plastic wrap. Lasagna can go straight from the fridge or freezer into a COLD oven (let the oven heat up slowly with the cold dish already inside to prevent any ceramic or glass dishes from breaking) and bake for 1-2 hours until cheese has melted and lasagna has cooked through (refrigerated lasagna will generally only take an hour when you start it in a cold oven; frozen lasagna will take a bit longer).
I usually use an 8×10 casserole dish for this lasagna, which typically holds 3-4 layers of noodles and sauce. You could use a 9×13 dish if you like (you may just need fewer layers – but you can always stack a few slices of lasagna on top of each other for that sky-high look!) or use a smaller baking dish for more layers and taller lasagna.
Use 2 cups frozen spinach in place of fresh spinach if you like.
Use a high-quality parmesan cheese in this recipe if you can find it, and stay away from pre-shredded if at all possible: pre-shredded cheese is often treated with preservatives that prevent it from melting smoothly into a sauce. Strict vegetarians can opt for a vegetarian parmesan cheese made without rennet.
PS – If you loved the way this recipe was originally written, no worries! Shoot us an email and we’re happy to send an original copy your way (although we think you’ll agree that this improved version is even better!)