Creamy Spinach & Mushroom Lasagna

Here’s a rich, indulgent recipe for Creamy Spinach & Mushroom Lasagna—a vegetarian comfort classic with a luscious béchamel, earthy mushrooms, and tender pasta layers.

Creamy Spinach & Mushroom Lasagna

Ingredients

Vegetable Filling

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 12 oz (340 g) mushrooms, sliced

• 1 tsp dried thyme

• Salt and pepper, to taste

• 5 cups fresh spinach (or 10 oz frozen, thawed and squeezed)

Cheese & Cream Sauce

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 2 cups milk (whole or 2%)

• ¼ tsp nutmeg

• Salt and pepper, to taste

• 1 cup ricotta cheese

• 1 cup grated Parmesan

• 2 cups shredded mozzarella (divided)

Lasagna Layers

• 9–12 no-boil lasagna noodles (or pre-cooked)

• Optional: fresh basil for garnish

Instructions

1. Preheat Oven
   Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook the Vegetables

   • Heat olive oil in a large skillet over medium heat.

   • Sauté onion until translucent, 3–4 minutes.

   • Add garlic and mushrooms, cook 5–6 minutes until mushrooms release liquid and brown slightly.

   • Stir in spinach until wilted (or warmed if using frozen). Season with salt, pepper, and thyme. Remove from heat.

3. Make the Cream Sauce

   • Melt butter in a saucepan over medium heat.

   • Stir in flour, cook 1–2 minutes to form a roux.

   • Slowly whisk in milk until smooth and thickened, about 5–6 minutes.

   • Season with nutmeg, salt, and pepper.

   • Remove from heat and stir in ricotta and ½ cup Parmesan for extra creaminess.

4. Assemble the Lasagna

   • Spread a thin layer of cream sauce on the bottom of the baking dish.

   • Layer noodles, half the vegetable mixture, more cream sauce, and ½ cup mozzarella.

   • Repeat layers: noodles, remaining vegetables, cream sauce, ½ cup mozzarella.

   • Top with final layer of noodles, remaining cream sauce, remaining mozzarella, and Parmesan.

5. Bake
   Cover with foil and bake 25 minutes.
   Remove foil and bake 15–20 minutes more, until bubbly and golden on top.

6. Rest & Serve
   Let rest 10 minutes before slicing. Garnish with fresh basil if desired.

Tips

• Extra Flavor: Sauté mushrooms with a splash of white wine or soy sauce.

• Cheese Swap: Fontina or Gruyère works beautifully for a richer flavor.

• Make-Ahead: Assemble a day ahead and bake just before serving.

Serving Suggestions

• Crisp green salad with vinaigrette

• Garlic bread or cheesy focaccia

• Light red wine or sparkling water for a vegetarian feast

I can also create a gluten-free version, vegan creamy spinach lasagna, or a one-skillet stovetop shortcut if you want it even quicker.