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Make-Ahead Creamy Spinach Lasagna
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Prep Time:
50 minutes
Total Time:
1 hour 45 minutes
Impress with this easy, creamy veggie lasagna - perfect for any occasion or meal prep. Save time without sacrificing flavor!
Ingredients:
  • 3 tablespoons butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 cups Progresso™ vegetable broth (from 32-oz carton)
  • 1 1/2 cups heavy whipping cream
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon olive oil
  • 2 packages (8 oz each) sliced mushrooms
  • 3 cloves garlic, finely chopped
  • 2 bags (5 oz each) baby spinach
  • 1 container (15 oz) whole-milk ricotta cheese
  • 3 cups shredded mozzarella cheese (12 oz)
  • 3/4 cup grated Parmesan cheese (3 oz)
  • 1 egg
  • 1/4 teaspoon pepper
  • 12 oven-ready no-boil lasagna noodles
Instructions:
  • Preheat the oven to 400°F. Melt butter in a 2-quart saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually mix in broth, whipping cream, 3/4 teaspoon salt, and nutmeg. Increase heat to medium-high and bring to a boil while stirring constantly. Lower the heat and simmer for 3 to 5 minutes until thickened. Remove from heat.
  • In a large nonstick skillet, heat oil over high heat. Sauté mushrooms for 6 to 8 minutes until browned and liquid has evaporated. Lower heat to medium, add garlic, cook for 1 minute, then gradually add spinach until wilted. Remove from heat and stir in 2 1/4 cups of cream sauce, saving the rest for later.
  • Combine ricotta cheese, 2 cups of mozzarella cheese, Parmesan cheese, egg, remaining 1/2 teaspoon of salt, and pepper in a medium bowl.
  • Prepare a 13x9-inch (3-quart) glass baking dish by coating it with cooking spray. Spread 3/4 cup of sauce on the bottom of the dish. Layer 3 lasagna noodles on top. Spread 1 cup of cheese filling and 1 1/3 cups of spinach mixture evenly over the noodles. Repeat these layers twice, starting with noodles and ending with spinach mixture. For the final layer, top with 3 noodles, pour the remaining 3/4 cup of sauce over the top, and sprinkle with the remaining 1 cup of mozzarella cheese. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for 20 to 25 minutes until heated through, bubbly, and lightly browned. Allow it to rest for 15 minutes before serving.
  • Prepare for freezing: Line a 13x9-inch (3-quart) glass baking dish with foil, ensuring it's smooth to avoid sticking. Leave an overhang for easy removal. Spray foil with cooking spray. Chill sauce and spinach for 30-40 minutes. Mix 2 1/4 cups cream sauce with spinach. Assemble lasagna as directed, cover tightly with foil, and freeze for 8 hours. Place the frozen lasagna in a labeled 2-gallon freezer bag, remove air, seal, and freeze up to three months. To bake: Transfer to a sprayed 13x9-inch dish, thaw in the fridge for 48 hours. Preheat oven to 400°F. Bake covered for 20 minutes, then uncovered for 25-30 minutes until heated through and golden. Rest for 15 minutes before serving.

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