Creamy Spinach & Mushroom Lasagna
A comforting twist on a classic favorite! This Creamy Spinach & Mushroom Lasagna is a rich and indulgent vegetarian dish layered with tender noodles, garlicky mushrooms, wilted spinach, creamy béchamel, and gooey cheese. Perfect for cozy dinners, entertaining guests, or meal prepping for the week. A satisfying meatless option that even carnivores will crave!
Ingredients:
For the filling:
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
16 oz (450g) mushrooms, sliced (cremini or button work well)
10 oz (280g) fresh spinach (or use frozen, thawed and drained)
Salt & black pepper, to taste
½ teaspoon dried thyme (optional)
For the béchamel sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
Salt & nutmeg to taste
½ cup grated Parmesan cheese
Other ingredients:
9 lasagna noodles (boiled or oven-ready)
2 cups shredded mozzarella cheese
Extra Parmesan for topping
Instructions:
- Prepare the mushroom-spinach filling:
Heat olive oil in a large skillet over medium heat.
Add the chopped onions and cook until soft, about 3–4 minutes.
Stir in the garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms, season with salt, pepper, and thyme. Sauté until mushrooms release their moisture and begin to brown (about 8–10 minutes).
Add fresh spinach and cook until wilted. If using frozen spinach, make sure it’s well-drained before adding.
Remove from heat and set aside.
- Make the creamy béchamel sauce:
In a saucepan, melt the butter over medium heat.
Whisk in flour and cook for 1–2 minutes to create a roux.
Slowly whisk in the warm milk, stirring constantly until the sauce thickens and is smooth (about 5–6 minutes).
Season with salt and a pinch of nutmeg.
Stir in the grated Parmesan and mix until melted. Remove from heat.
- Assemble the lasagna:
Preheat oven to 375°F (190°C).
In a greased 9×13-inch baking dish, spread a thin layer of béchamel sauce.
Layer 3 lasagna noodles over the sauce.
Spread ⅓ of the mushroom-spinach filling over the noodles.
Drizzle with béchamel sauce and sprinkle with mozzarella.
Repeat the layers two more times: noodles → filling → béchamel → cheese.
Finish with remaining béchamel and a generous layer of mozzarella and Parmesan.
- Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 15–20 minutes, until golden and bubbly.
Let rest for 10–15 minutes before slicing.
Tips for the Best Vegetarian Lasagna:
✔ Let the lasagna rest before serving to help it set properly.
✔ Add a pinch of red pepper flakes to the filling for a little kick.
✔ Can be made ahead and refrigerated or frozen for future meals.
⏲️ Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes
️ Servings: 6–8 hearty portions
This Creamy Spinach & Mushroom Lasagna is a vegetarian dream come true — decadent, cheesy, and loaded with comforting flavors. Whether you’re feeding a family, impressing dinner guests, or storing up leftovers, this lasagna hits all the right notes!