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top view of the Creamy Spinach Pesto Mushroom Lasagna in a wide rim bowl garnished with basil.
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5 from 1 vote

Creamy Spinach Pesto Mushroom Lasagna

Author: Maika
A lasagna pasta dish layered with creamy onion garlic sauce, a meaty mixture of mushrooms and zucchini, topped with shredded Italian cheese blend and ricotta cheese, and then topped with a refreshing, spicy spinach and basil pesto sauce and crunchy pine nuts.
Prep Time5 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Servings 9 servings
Course: Vegetarian
Cuisine: Italian
Keyword: Casserole
Calories: 579kcal

Ingredients

For the Creamy Garlic Onion Sauce

  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 large onion finely chopped
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste

For the Spicy Spinach Pesto

  • 1 cup fresh basil leaves
  • 1 cup fresh spinach leaves blanched
  • ⅓ cup Italian shredded cheese blend
  • ¼ cup toasted pine nuts
  • 2 cloves garlic
  • ⅓ cup olive oil
  • ½ teaspoon red pepper flakes
  • Salt and pepper to taste

For the Lasagna

  • 1 package 6 to 9 sheets of lasagna noodles, cooked according to package instructions
  • 2 cups part-skim ricotta cheese
  • 3 cups packaged Italian shredded cheese blend
  • 1 pound mixed mushrooms such as cremini, shiitake, and button, sliced
  • 2 medium zucchinis sliced
  • 2 tablespoons olive oil
  • 2 cups fresh spinach leaves
  • ¼ cup pine nuts

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Important: Before starting the recipe, make sure to begin the process of cooking the pasta. In addition, for a bright green color blanch the spinach and basil first as well, but this is optional.
  • Make the Sauce Base: In a saucepan over medium heat, melt the butter. Then, add the minced garlic and chopped onion, and saute until fragrant and translucent, for about 5 minutes.
  • Thicken the Sauce: Stir in the flour and cook for another2 minutes, until slightly golden. Then, gradually whisk in the milk and heavy cream, ensuring there are no lumps. Reduce the heat to low and add the ground nutmeg, salt, and pepper. Continue to cook, stirring occasionally, until the sauce thickens, about 10 minutes. Remove from heat and set aside.
  • Check the seasoning for salt balance and adjust accordingly. While the sauce cooks, make the pasta.
  • Prepare the Spinach Pesto: Combine the (blanched) spinach, basil leaves, parmesan cheese, toasted pine nuts, garlic, and red pepper flakes in a food processor. Then, slowly drizzle in the olive oil with the processor running until the mixture is smooth and well combined into a paste.
  • Season with salt and pepper to taste. Set aside.
  • Saute the Vegetables: Heat the olive oil over medium-high heat in a large skillet. Add the sliced mushrooms first, then the zucchini on top, salt, and pepper, and cover for 5 minutes undisturbed. Then, uncover, carefully scrap the bottom, gently combine the vegetables, and cook uncovered until tender, liquids have evaporated, and slightly golden, about 3 to 5 minutes. Remove from heat and set aside.
  • Set the Oven: While the vegetables cook, preheat the oven to 375 degrees Fahrenheit. Then, lightly grease a 13 by 9 inches baking dish. (The quickest and easy way is to add a drop of oil to a paper towel or clean kitchen towel and completely wipe the inside of the baking dish with it.).
  • Assemble the Lasagna: Spread a thin layer of the creamy garlic onion sauce on the bottom of the dish. Next, evenly over the sauce, place a layer of lasagna noodles (about 3 pieces) side by side. Then, add and evenly spread one-third of the mushroom lasagna mixture and sprinkle on one-third of the shredded Italian cheese blend. Finally, add large dollops of half of the ricotta cheese and one-third of the creamy sauce and gently spread them evenly across.
  • Repeat these steps one more time with the same ratios (i.e., 3 lasagna noodles, ⅓ of the vegetable mixture, ⅓ of the shredded cheese, the remaining ricotta cheese, and ⅓ of the cream sauce, gently spreading for an even layer).
  • Finally, place the final layer of lasagna noodles on top. Sprinkle evenly on the remaining vegetable mixture and half of the shredded cheese. Then, pour and spread evenly the remaining cream sauce. Next, add small dollops of the pesto sauce across the top and sprinkle on the pine nuts. Then, add the remaining shredded cheese.
  • Bake the lasagna: Cover the baking dish with foil, ensure that the foil is not pressed into the lasagna, and bake it 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.
  • Rest the Lasagna: Remove the lasagna from the oven and let it cool for 10 minutes before cutting, allowing for the melted cheese to set.
  • Serve: Cut into uniform desired portions and serve. Important: Make sure the knife or spatula cuts all the way down to the bottom pasta sheet for a clean presentation.

Video

Nutrition

Calories: 579kcal | Carbohydrates: 19g | Protein: 23g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 195mg | Potassium: 589mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2045IU | Vitamin C: 13mg | Calcium: 350mg | Iron: 2mg
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