There’s nothing quite as comforting as a warm, cheesy lasagna fresh out of the oven. This spinach and mushroom version adds a creamy, veggie-packed twist to the classic. Layers of tender pasta, sautéed mushrooms, fresh spinach, and a rich béchamel sauce make this dish irresistible. Whether you’re serving it for dinner or meal prepping for the week, it’s guaranteed to be a hit!
Why You’ll Love This Recipe?
This lasagna is creamy, cheesy, and full of wholesome vegetables, making it both indulgent and satisfying. It’s a fantastic meatless option that doesn’t skimp on flavor. Plus, the combination of earthy mushrooms and fresh spinach pairs beautifully with the creamy white sauce and gooey melted cheese.
Ingredients
Here’s a sneak peek at what you’ll need to whip up this lasagna:
- Lasagna noodles (regular or oven-ready)
- Fresh spinach
- Mushrooms (like cremini or button)
- Ricotta cheese
- Mozzarella cheese
You’ll find the full list of ingredients and measurements below.
Directions
Sauté the vegetables
In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they release their liquid and start to brown. Toss in fresh spinach and stir until wilted. Season with a pinch of salt, pepper, and a touch of garlic powder for extra flavor. Set aside.
Make the béchamel sauce
In a saucepan, melt butter over medium heat. Stir in flour to form a roux, cooking for about 1-2 minutes. Gradually whisk in warm milk, stirring constantly to avoid lumps. Let the sauce thicken, then season with salt, pepper, and a pinch of nutmeg for a hint of warmth.
Assemble the lasagna
Spread a thin layer of béchamel sauce on the bottom of your baking dish. Layer lasagna noodles on top, followed by a portion of the mushroom and spinach mixture, dollops of ricotta, and shredded mozzarella. Repeat the layers, finishing with a generous sprinkle of mozzarella on top.
Bake to perfection
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly. Let it rest for 10 minutes before slicing.
Expert Tips and Tricks
- Use no-boil lasagna noodles to save time—they cook perfectly in the sauce.
- If your mushrooms release too much liquid, drain it to prevent a soggy lasagna.
- Add grated Parmesan to the béchamel for an extra cheesy flavor.
Recipe Variations and Possible Substitutions
- Swap spinach for kale or Swiss chard if you want a heartier green.
- Use a mix of mushrooms, like shiitake and portobello, for a deeper, earthy flavor.
- For a vegan version, use plant-based milk, vegan butter, and dairy-free cheese.
Serving and Pairing Suggestions
This lasagna pairs wonderfully with a fresh green salad dressed in a tangy vinaigrette or a side of garlic bread. For a perfect beverage pairing, serve it with a glass of crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover the lasagna slice with foil and warm in the oven at 350°F (175°C) until heated through. You can also freeze individual portions for up to 3 months—just thaw overnight in the fridge before reheating.
FAQs
1. Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna, cover it tightly, and store it in the fridge for up to 24 hours before baking.
2. Do I need to cook the lasagna noodles first?
If using regular noodles, boil them first. No-boil noodles are ready to layer straight from the box.
3. Can I add other vegetables to the lasagna?
Yes! Zucchini, roasted red peppers, or caramelized onions would make fantastic additions.
4. Can I use store-bought Alfredo sauce instead of making béchamel?
Sure! It’s a great shortcut if you’re short on time, though homemade sauce has a fresher taste.
Conclusion
This creamy spinach and mushroom lasagna is comfort food at its finest. It’s hearty, full of vegetables, and packed with layers of creamy goodness. Whether you’re hosting a dinner party or simply craving something warm and satisfying, this recipe has you covered. Ready to dive in? Grab your ingredients and get cooking—you’re in for a treat!
Print
Easy Creamy Spinach and Mushroom Lasagna
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and creamy vegetarian lasagna layered with tender spinach, earthy mushrooms, a velvety white sauce, and gooey melted cheese. Perfect for weeknight dinners or special occasions!
Ingredients
For the Vegetables:
- 2 tbsp olive oil
- 2 cups mushrooms, sliced
- 4 cups fresh spinach
- 3 cloves garlic, minced
- Salt and pepper, to taste
For the White Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 1/4 tsp nutmeg (optional)
- Salt and pepper, to taste
For the Lasagna:
- 9 lasagna noodles, cooked
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
Instructions
- Prepare the Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add mushrooms and cook until softened, about 5 minutes.
- Add garlic and spinach, cooking until spinach wilts. Season with salt and pepper. Set aside.
- Make the White Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually pour in milk and cream, whisking constantly to avoid lumps.
- Cook until thickened, about 5 minutes. Season with nutmeg (if using), salt, and pepper.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish.
- Layer 3 lasagna noodles, followed by a portion of the vegetable mixture, dollops of ricotta, mozzarella, Parmesan, and white sauce. Repeat layers twice.
- Finish with a final layer of noodles, white sauce, and remaining cheeses.
- Bake:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 10–15 minutes, until golden and bubbly.
- Serve:
- Let the lasagna rest for 10 minutes before slicing. Enjoy!
Notes
- For added flavor, sauté the mushrooms with a splash of white wine.
- You can use no-boil lasagna noodles to save time.
- Feel free to substitute spinach with kale or add more vegetables like zucchini or bell peppers.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 6g
- Sodium: 600 mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60 mg