Description
Creamy Spinach Mushroom Lasagna is the ultimate cozy comfort food—layered with tender spinach, hearty mushrooms, and a rich, garlicky béchamel sauce. This crowd-pleasing vegetarian dish is full of flavor, easy to prep, and perfect for both weeknight dinners and special gatherings.
Ingredients
-
9–12 lasagna noodles (regular or no-boil)
-
2 tablespoons olive oil
-
3 garlic cloves, minced
-
1 small yellow onion, diced
-
16 oz mushrooms (cremini or mixed), sliced
-
5 cups fresh spinach (or 10 oz frozen, thawed and drained)
-
4 tablespoons unsalted butter
-
1/4 cup all-purpose flour
-
3 cups whole milk
-
Pinch of ground nutmeg
-
Salt and pepper, to taste
-
2 cups shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
1 cup ricotta cheese (optional but recommended)
Instructions
-
Preheat your oven to 375°F (190°C).
-
Heat olive oil in a large skillet. Sauté onions until soft, then add garlic and mushrooms. Cook until mushrooms are browned and tender. Add spinach and sauté until wilted. Season with salt and pepper. Set aside.
-
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk, stirring constantly until thickened (about 5–7 minutes). Season with salt, pepper, and nutmeg.
-
In a greased 9×13-inch baking dish, spread a thin layer of béchamel. Add a layer of noodles, béchamel, ricotta (if using), mushroom-spinach mixture, mozzarella, and Parmesan. Repeat layers, ending with sauce and cheese on top.
-
Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
-
Use no-boil noodles to save time, but make sure the sauce is a bit loose to help cook them.
-
Frozen spinach works great—just squeeze out excess moisture before adding.
-
Let the lasagna rest before slicing so it sets beautifully.
-
Make it ahead by assembling a day in advance and refrigerating until ready to bake.
-
Want to go vegan? Swap in dairy-free milk, vegan butter, and cheese alternatives.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Dish
- Method: Baking
- Cuisine: Italian-inspired, Vegetarian
Nutrition
- Serving Size: 1 slice (1/8th of dish)
- Calories: 420
- Sugar: 6g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
Keywords: creamy spinach mushroom lasagna, vegetarian lasagna, béchamel lasagna, spinach mushroom pasta, cozy comfort food