Description
Creamy Spinach Mushroom Lasagna is a comforting vegetarian dinner layered with tender mushrooms, fresh spinach, creamy ricotta, homemade béchamel, mozzarella, and Parmesan. Baked until bubbling and golden, it’s perfect for family dinners, cozy weekends, or entertaining.
Ingredients
Scale
For the Vegetable Filling
- 2 tablespoons olive oil
- 3 cups fresh spinach, roughly chopped
- 2 cups mushrooms, sliced
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
For the Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups warm milk
- ½ teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
For the Lasagna
- 9 lasagna noodles, no-boil or pre-cooked according to package directions
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Instructions
- Prepare the vegetable filling: Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, until softened and lightly browned.
- Add the spinach and minced garlic. Cook until the spinach wilts and excess moisture has mostly evaporated. Season with salt and black pepper. Remove from the heat and set aside.
- Make the béchamel: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly.
- Slowly pour in the warm milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook, stirring frequently, until the sauce thickens. Season with nutmeg, salt, and black pepper. Remove from the heat.
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Assemble the lasagna: Spread a thin layer of béchamel over the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce.
- Spread one-third of the spinach and mushroom mixture over the noodles. Add dollops of ricotta, some mozzarella, and a spoonful of béchamel. Repeat the layers twice more.
- Finish with the remaining béchamel, mozzarella, and grated Parmesan.
- Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is melted, bubbling, and golden brown.
- Rest and serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Serve warm.
Notes
- Cook excess liquid from the mushrooms and spinach before assembling to prevent watery lasagna.
- Warm milk helps create a smoother, lump-free béchamel.
- If using no-boil noodles, check the package directions for any additional liquid requirements.
- Let the finished lasagna rest for 10 minutes so the layers hold together when sliced.
- Cremini or white button mushrooms both work well.
- Leftovers can be refrigerated in an airtight container for 3–4 days.
- For extra browning, briefly broil the top at the end, watching it carefully.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of lasagna
- Calories: 490 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg