Creamy Spinach Mushroom Lasagna
Description
This Creamy Spinach Mushroom Lasagna is a rich and comforting vegetarian dish layered with tender lasagna noodles, a velvety white béchamel sauce, sautéed mushrooms and spinach, and layers of gooey cheese. It’s perfect for family dinners or special occasions.
Ingredients
For the Mushroom Spinach Filling:
2 tbsp olive oil
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g (1 lb) mushrooms (cremini or button), sliced
300g (10 oz) fresh spinach (or use 200g frozen, thawed and drained)
Salt and black pepper to taste
1/2 tsp dried thyme or Italian herbs
Optional: 1/4 tsp red pepper flakes
For the Béchamel Sauce:
4 tbsp olive oil
4 tbsp all-purpose flour
3 cups (720 ml) milk (whole or 2%)
1/4 tsp ground nutmeg
Salt and white/black pepper to taste
1/2 cup grated Parmesan cheese
For Assembly:
9–12 lasagna noodles (regular or no-boil)
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
Extra Parmesan for topping
Fresh basil or parsley (optional, for garnish)
Instructions
1. Prepare the Mushroom-Spinach Filling
Heat olive oil and butter in a large skillet over medium heat.
Add onions and sauté until soft (about 3–4 minutes).
Add garlic and mushrooms. Cook until mushrooms are browned and moisture has evaporated (10 minutes).
Stir in spinach, cook until wilted. If using frozen, drain excess water.
Season with salt, pepper, thyme, and optional chili flakes. Set aside.
2. Make the Béchamel Sauce
In a saucepan, melt butter over medium heat.
Add flour and whisk constantly for about 2 minutes to make a roux.
Gradually pour in milk while whisking to prevent lumps.
Simmer and whisk until thickened (about 5–7 minutes).
Stir in nutmeg, salt, pepper, and Parmesan. Remove from heat.
3. Assemble the Lasagna
Preheat oven to 375°F (190°C).
Boil noodles (if not using no-boil). Drain and set aside.
Grease a 9×13″ baking dish. Spread 1/3 cup béchamel sauce on bottom.
Layer noodles, spinach-mushroom mixture, small dollops of ricotta, béchamel, and mozzarella.
Repeat layers, ending with noodles, béchamel, mozzarella, and extra Parmesan.
4. Bake
Cover with foil (spray underside to prevent sticking).
Bake for 25 minutes covered, then remove foil and bake for another 15–20 minutes until golden and bubbly.
Let rest for 10 minutes before slicing.
Time Required
Prep time: 25 minutes
Cook time: 45 minutes
Total time: ~1 hour 10 minutes
Nutritional Info (Per Serving – makes 8 servings)
Calories: ~390 kcal
Protein: 19g
Fat: 23g
Carbs: 30g
Fiber: 4g
Sugars: 6g
Calcium: ~300mg
(Values may vary depending on ingredients and portion size.)
Q&A Section
Q: Can I make it ahead of time?
A: Yes! Assemble the lasagna up to 24 hours ahead, cover, refrigerate, and bake when ready. Add 10 extra minutes to baking time if cold.
Q: Can I freeze it?
A: Absolutely. Freeze before or after baking. If freezing unbaked, thaw overnight before baking.
Q: What can I use instead of ricotta?
A: Cottage cheese, mascarpone, or a mix of cream cheese and sour cream work well.
Q: Can I make it vegan?
