Creamy Spinach & Mushroom Lasagna

Creamy Spinach & Mushroom Lasagna is a comforting, savory vegetarian dish layered with tender noodles, sautéed mushrooms, wilted spinach, creamy béchamel sauce, and melted cheese. It’s rich, hearty, and packed with earthy flavor, making it a perfect main course for any day of the week, whether you’re feeding a family or entertaining guests.

Why You’ll Love This Recipe

This lasagna is pure comfort food with a fresh twist. The combination of creamy sauce, sautéed vegetables, and gooey cheese makes it feel indulgent, yet it’s loaded with wholesome greens. It’s a great meatless alternative that doesn’t sacrifice flavor or satisfaction. Plus, it’s make-ahead friendly, freezer-friendly, and sure to please vegetarians and meat-eaters alike.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lasagna noodles (regular or oven-ready)
• Fresh spinach
• Mushrooms (such as cremini or button)
• Onion
• Garlic
• Olive oil or butter
• All-purpose flour
• Milk
• Nutmeg
• Ricotta cheese
• Mozzarella cheese
• Parmesan cheese
• Salt and pepper

Directions

1. Prepare the Veggies: In a large skillet, heat olive oil or butter over medium heat. Sauté the diced onion until soft, then add sliced mushrooms. Cook until mushrooms release moisture and begin to brown. Add garlic and fresh spinach. Cook until spinach is wilted. Season with salt and pepper. Set aside.
2. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly to avoid lumps. Cook until thickened. Season with salt, pepper, and a pinch of nutmeg.
3. Cook the Noodles: If using traditional lasagna noodles, cook according to package instructions. Drain and set aside. Oven-ready noodles can be used directly in layering.
4. Layer the Lasagna: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Add a layer of noodles, followed by a portion of the spinach and mushroom mixture, a few spoonfuls of ricotta, béchamel sauce, and a sprinkle of mozzarella and Parmesan. Repeat layers until ingredients are used up, ending with béchamel and cheese on top.
5. Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for another 15–20 minutes, or until the top is golden and bubbly.
6. Rest and Serve: Let the lasagna rest for 10–15 minutes before slicing. This helps it set and makes serving easier.

Servings and Timing

• Servings: 8
• Prep Time: 30 minutes
• Cook Time: 40–45 minutes
• Rest Time: 10–15 minutes
• Total Time: Around 1 hour and 30 minutes

Variations

• Add Protein: Mix in cooked lentils or white beans for extra heartiness.
• Cheese Swap: Substitute ricotta with cottage cheese or add goat cheese for tang.
• Gluten-Free: Use gluten-free lasagna noodles and substitute all-purpose flour with a gluten-free blend.
• Add Herbs: Incorporate fresh basil, thyme, or oregano into the veggie mix for added depth.
• Tomato Touch: Add a thin layer of marinara between some of the layers for a tomato-spinach-mushroom fusion.

Storage/Reheating

• Storage: Cover and refrigerate leftovers for up to 4 days.
• Freezing: This lasagna freezes beautifully. Assemble and freeze before baking, or freeze cooked slices. Wrap tightly and store for up to 3 months.
• Reheating: Reheat individual portions in the microwave or warm in the oven at 350°F until heated through. For frozen lasagna, thaw overnight in the fridge before baking.

FAQs

Can I use frozen spinach?

Yes, just thaw and squeeze out excess moisture before adding it to the skillet.

What type of mushrooms work best?

Cremini or button mushrooms are great, but you can also use portobello or a mix of wild mushrooms for deeper flavor.

Can I make this lasagna ahead of time?

Definitely. Assemble it the day before, cover, and refrigerate. Bake when ready to serve.

Is it okay to use store-bought béchamel?

Yes, if you’re short on time, a good-quality pre-made white sauce can be used.

How do I prevent my lasagna from being watery?

Make sure to cook off any excess liquid from the vegetables and use a thick béchamel. Let the lasagna rest before cutting.

Can I skip the ricotta?

Yes, though it adds creaminess. You can substitute with more béchamel or another soft cheese.

Do I need to cook oven-ready noodles?

No, they can be layered dry. Just make sure there’s enough sauce to soften them as they bake.

What size dish should I use?

A standard 9×13-inch baking dish works perfectly for this recipe.

Can I add other vegetables?

Absolutely. Zucchini, bell peppers, or even kale can be added to the mix.

Will this recipe work with vegan alternatives?

Yes, use plant-based milk and cheese, and a dairy-free béchamel to create a vegan version.

Conclusion

Creamy Spinach & Mushroom Lasagna is a satisfying, flavor-packed vegetarian dish that’s both indulgent and wholesome. It’s perfect for any occasion—from casual family dinners to special gatherings—and offers a delicious alternative to meat-based lasagna. With its rich layers and comforting taste, it’s a guaranteed hit every time you serve it.

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