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Mushroom & Spinach Lasagna

Craving a taste of Italy that transports you straight to the heart of Emilia-Romagna and Tuscany? Look no further than this Mushroom & Spinach Lasagna, bursting with layers of flavor and infused with a secret weapon: my Italian Countryside spice blend. This handcrafted love letter to my college days in Italy is a whisper of mixed wild mushrooms, onion, garlic, black pepper, rosemary, and thyme, each note capturing the essence of unforgettable winter evenings spent indulging in rich, comforting dishes at tiny osterias. With every bite, this lasagna promises a delicious journey back to those cozy trattorias, warming you from the inside out. So grab your fork and get ready to be transported!

Buon appetito!!


Mushroom & Spinach Lasagna

Makes 6-8 servings


  • 8 tablespoons (4 ounces) unsalted butter, divided

  • 3 tablespoons extra virgin olive oil, divided

  • 1 pound mixed mushrooms, cut into bite-sized pieces

  • 5 ounces baby spinach, roughly chopped

  • 1 tablespoon Italian Countryside, divided

  • 1 large shallot, minced

  • 4 tablespoons all-purpose flour

  • 1 1/2 cups whole milk

  • 1 cup whole milk ricotta

  • 1 1/2 ounces Parmesan, finely grated

  • 1 package of oven-ready lasagna noodles or 12 regular dried lasagna noodles


Preheat oven to 375F.

If using regular dried lasagna noodles, cook them in a pot of boiling salted water according to package instructions and transfer them in a single layer to a parchment-lined baking sheet when done. Brush them with a little olive oil if you need to stack them on top of each other. The oil will keep them from sticking together.

Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium high. Add half of the mushrooms and cook, stirring occasionally, until browned. Transfer to a medium bowl, and repeat with another tablespoon of butter, another tablespoon of olive oil, and the remaining mushrooms. Transfer to the bowl with the other mushrooms, and repeat with another tablespoon of butter, another tablespoon of olive oil, and the shallot. Cook, stirring occasionally, until the shallot begins to turn translucent. Add the baby spinach, and two teaspoons of Italian Countryside and cook, stirring occasionally, until the spinach has wilted. Transfer to the bowl with the mushrooms and stir to combine.

Turn the heat down to medium-low, add the remaining butter to the now-empty skillet, sprinkle in the flour and cook, whisking constantly until the raw flour smell dissipates (about 2 minutes). Remove skillet from heat and slowly add the milk, whisking constantly to eliminate lumps. Add the remaining Italian Countryside, return the skillet to the heat and cook, stirring constantly, until the sauce thickens enough to coat the back of your spoon.

Spread about 1/3 cup of sauce on the bottom of a 9x13 inch baking dish. Arrange some oven-ready lasagna noodles (or cooked lasagna noodles if using regular dried pasta) on top of the sauce, followed by 1/3 cup of ricotta, then 1/3 of the mushroom mixture. Arrange another layer of pasta on top of the mushroom mixture. Spread 1/2 cup of sauce on top of the pasta, followed by half of the remaining ricotta and half of the remaining mushroom mixture. Repeat with another layer of pasta, another layer of sauce, the rest of the ricotta, and and the rest of the mushroom mixture. Finish with one more layer of pasta, followed by the rest of the sauce, and then sprinkle the top with the finely grated parmesan.

Cover lasagna with foil and bake until bubbly and warmed through, about 15-20 minutes. Remove foil and continue to bake until the top is golden brown, another 15-20 minutes. Allow to rest 5-10 minutes before serving.

Make ahead: Lasagna can be fully assembled in advance. Cool completely before covering with foil. If freezing, wrap the entire dish tightly with plastic wrap to prevent freezer burn. Refrigerate in advance for up to two days, freeze for up to a month. Be sure to remove the plastic wrap before baking. If starting from a refrigerated lasagna, add 10-15 minutes to the covered bake time. If starting with a frozen lasagna, bake (covered) at 375F for 40 minutes, then uncover and bake another 35-40 minutes until golden brown and bubbly.

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