Creamy Spinach & Mushroom Lasagna

Here’s a rich, comforting, and veggie-packed Creamy Spinach & Mushroom Lasagna recipe—layered with tender noodles, creamy sauce, and savory mushrooms. Perfect for a hearty vegetarian dinner! 🍄🥬🧀

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Creamy Spinach & Mushroom Lasagna

Ingredients (serves 6–8)

For the vegetables:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 12 oz (340 g) mushrooms, sliced

• 10 oz (280 g) fresh spinach (or frozen, thawed & drained)

• Salt & pepper, to taste

For the creamy sauce:

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 3 cups milk (warm)

• ¼ tsp nutmeg

• ½ cup grated Parmesan cheese

• Salt & pepper, to taste

For assembly:

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

• 1 ½ cups ricotta cheese

• 2 cups shredded mozzarella cheese

• ¼ cup grated Parmesan for topping

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Instructions

1. Cook the vegetables

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

2. Sauté onion and garlic until fragrant (~2–3 min).

3. Add mushrooms, cook until browned (~5–6 min).

4. Stir in spinach, cook until wilted. Season with salt and pepper. Set aside.

2. Make the creamy sauce (béchamel)

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour, cook 1–2 minutes to remove raw taste.

3. Gradually whisk in warm milk until smooth.

4. Add nutmeg, Parmesan, salt, and pepper. Simmer 3–4 minutes until thickened.

3. Assemble the lasagna

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of creamy sauce in the bottom of a 9×13-inch baking dish.

3. Layer noodles, half the vegetable mixture, half the ricotta, a third of the mozzarella, and some sauce.

4. Repeat: noodles → remaining vegetables → remaining ricotta → mozzarella → sauce.

5. Top with final layer of noodles, sauce, mozzarella, and Parmesan.

4. Bake

1. Cover with foil and bake 25 minutes.

2. Remove foil and bake an additional 15 minutes until bubbly and golden on top.

3. Let rest 10 minutes before slicing to set layers.

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Tips for Perfect Creamy Spinach & Mushroom Lasagna

• No-boil noodles: Ensure sauce is slightly thinner so noodles cook perfectly in the oven.

• Drain spinach well: Excess moisture can make lasagna watery.

• Extra flavor: Add a handful of fresh herbs (thyme, basil, or parsley) to the sauce or vegetable layer.

• Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate until baking.

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If you want, I can also give a “one-pot shortcut version” that cooks the vegetables, sauce, and noodles all together—super quick and creamy with minimal cleanup