Mushroom and spinach Lasagna in a Pink Sauce

I love lasagnas because you can be so creative and add all your favorite thing, this recipe is one such recipe. This mushroom spinach lasagna in a pink sauce is layered with my favorite things! The layers are a delicious pink sauce, Lasagna sheets, a creamy flavorful mushroom, and spinach mixture with ricotta. All the layers work so well together and it’s a must-try! perfect to meal prep for a weekday dinner. Kids and adults will love this recipe, trust me. I love using the pink sauce for this recipe since it’s the best of both worlds. If you love mushrooms, this recipe will leave you SO happy! My husband who doesn’t like mushrooms too much loved this as well.

Happy Cooking!

Servings: 5-6 servings

Prep Time:15-20 mins

Cooking Time: 30-45 mins

Baking Time: 1 hour

Total Time: 2-3 hours

Ingredients: 

Pink Sauce:

• 2 tbsp olive oil/butter 

• 1/2 red onion finely chopped

• 3-4 cloves garlic thinly sliced

• 3 tbsp tomato paste 

• 1/2 tsp dried Oregano 

• 1 tsp Red chili flakes

• 1-1.5 tsp Salt as per taste

• 1/4 tsp black Pepper

• 1/4 tsp Sugar 

• 1/4 tsp Ajwain or nutmeg

• 1.5 tbsp flour 

• 1.5 cups milk

• 1/4 cup cream

• 1/4 cup mozzarella cheese 

• Extra 1/4 cup water if you aren’t pre boiling the sheets

Mushroom Spinach filling

• 1 tbsp butter

• 1 small white Onion finely chopped

• 14-16 oz Mushrooms chopped in small pieces (i used a mix or bella and white mushrooms)

• 4-6 oz Spinach, ideally baby spinach 

• 1-2 tsp Salt as per taste

• 1/4 tsp Pepper

• 1 tsp Chili flakes

• 1/2 tsp dried oregano 

• 1/2 tsp dried parsley 

• 6-8 oz Corn kernels

• 1 tbsp Basil Pesto 

• 15 oz Whole milk ricotta cheese 

Assembly:

• 8-12 Lasagna sheets (either pre-boil or easy bake)

• 1 cup grated mozzarella or amul Cheese 

Directions: 

1. Pink sauce:

   • In a pan on medium heat add olive oil/butter.

   • Add onion chopped and garlic sliced. Cook for 6-7 mins till it starts browning.

   • Add tomato paste and cook for 3-5 mins.

   • Add Oregano, Red chili flakes, Salt And Pepper, Sugar and ajwain or nutmeg.

   • Add tbsp flour and cook it well for 3-5 mins to remove the raw taste.

   • Add milk in 2 additions and use a whisk to stir and prevent any lumps.

   • Add cream and mix well. Cook for 3-4 mins till it starts thickening.

   • Add cheese and mix well. Cook for 3-4 mins till it’s thickened. Add water if you aren’t pre boiling sheets to make it more liquid.

   • Sauce is ready!

2. Mushroom & Spinach filling:

   • In a pan on low-medium heat add butter.

   • Add chopped onions and garlic and cook for 6-7 mins till its translucent.

   • Add chopped mushrooms and cook for 7-8 mins. Cook till it releases water and half of the water has gone.

   • Add spinach and spices- salt, pepper, oregano, parsley, red chili flakes, and mix.

   • Add corn kernels and mix it well.

   • Add pesto and ricotta and mix. Cook for 4-5 minutes till most of the water from ricotta cooks.

3. Assembly:

   • Use an oven safe baking dish. I used a 9*15 inch dish.

   • If you are using pre boil lasagna sheets, boil them and keep.

   • On the base, spread a little of pink sauce just to cover the bottom.

   • Top with lasagna sheets.

   • Layer 1/3rd of the mushroom filling over it.

   • Spread a thin layer of the pink sauce over it and then repeat the layer two more times, ending with lasagna sheets.

   • End with a layer of pink sauce over it all. Make sure it covers the lasagna sheets well.

   • Top with shredded cheese.

   • The lasagna is layered.

4. Cooking lasagna:

   • Easy bake lasagna sheets: If you are using easy bake lasagna sheets, preheat the oven to 350 F. Cover the dish with a foil paper and bake for 1 hour at 350F. Remove the foil and bake at 375 F for 15-20 mins till the cheese is golden brown and lasagna sheets are cooked through.

   • Pre-boiled lasagna sheets: If you are using easy bake lasagna sheets, preheat the oven to 375 F. Bake at 375 F for 20-25 mins till the cheese is golden brown and the lasagna is cooked through.

   • Frozen Lasagna: Thaw for 15-20 mins on the counter. Cooking time will increase by about 20-30 mins. (for easy bake sheets, the time increase is at 350 F)

   • Once out of the oven, let it sit for 5-10 mins and then serve. This helps the lasagna set and flavors marinate better.

   • Slice and serve!

Notes/Tips:

• You can make the pink sauce and keep it in the fridge, 3-4 days before.

• You can also make the filling a day before and keep it.

• You can layer and assemble the lasagna and freeze it for 2-3 months.

• If you are freezing it, thaw it for 15-20 mins on the counter. Cooking time will increase by about 20-30 mins. (for easy bake sheets, the time increase is at 350 F)

• If you have the option, use easy bake lasagna sheets. I prefer the end result, it cooks in the sauce and makes it more flavorful.

• Make sure you cover the dish (when using easy bake sheets) with foil while baking. This helps the sheets cook as it traps the heat.

• The extra water in the pink sauce for easy bake lasagna sheets helps the sheets cook in the oven.