Easy Creamy Spinach Mushroom Lasagna Recipe
This Easy Creamy Spinach Mushroom Lasagna is a lighter, vegetable-packed take on the classic comfort dish. With creamy béchamel sauce, hearty spinach and mushrooms, and layers of melted cheese, this vegetarian lasagna is rich in flavor yet lighter than its traditional red-sauce counterpart. It’s perfect for a cozy family dinner or when you’re entertaining guests.
Why You’ll Love This Recipe
This lasagna is creamy, satisfying, and packed with nutritious vegetables like spinach and mushrooms. The béchamel sauce ties everything together, creating a velvety texture that perfectly complements the tender noodles. It’s a wonderful twist on classic lasagna that both vegetarians and meat-eaters will love!
Ingredients
- 2 tablespoons olive oil
- 2 cups sliced mushrooms
- 3 cups fresh spinach, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups warm milk
- ½ teaspoon ground nutmeg
- 9 lasagna noodles (pre-cooked or no-boil)
- ⅓ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Heat olive oil in a skillet, sauté mushrooms for 5 minutes, add spinach and garlic, and cook until spinach wilts.
- Make béchamel sauce by melting butter, stirring in flour, and slowly adding milk until thickened. Season with nutmeg, salt, and pepper.
- Prepare lasagna noodles as directed. For no-boil, skip this step.
- Preheat oven to 375°F (190°C). Spread béchamel sauce in a baking dish, add layers of noodles, vegetable filling, ricotta, mozzarella, and more sauce. Repeat layers.
- Top with mozzarella and Parmesan, cover with foil, and bake for 25 minutes. Remove foil and bake for 15 more minutes.
- Let rest for 10 minutes before slicing and serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Gluten-Free: Use gluten-free lasagna noodles and a gluten-free flour for the béchamel.
- Vegan: Use almond milk, vegan cheese, and tofu ricotta for a dairy-free version.
- Extra Veggies: Add zucchini, bell peppers, or butternut squash to the vegetable filling.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze after assembling, then bake when ready. It will keep for up to 2 months.
- Reheating: Reheat in the oven at 350°F for 15-20 minutes or microwave until warm.
FAQs
Can I make this lasagna ahead of time?
Yes, assemble it the day before and refrigerate, then bake on the day of.
How do I keep the lasagna from being watery?
Ensure the mushrooms are sautéed until the moisture has evaporated before adding them to the lasagna.
Can I freeze this lasagna?
Yes, it freezes well. Cover tightly with plastic wrap or foil before freezing.
Can I use regular ricotta cheese?
Yes, if you prefer, you can substitute ricotta with cottage cheese.
Can I add meat to this lasagna?
Yes, you can add ground beef or turkey to the vegetable filling if you want a meaty version.
Can I use store-bought béchamel sauce?
If short on time, you can use pre-made béchamel sauce, but homemade tastes much better.
How long do I need to bake the lasagna?
Bake for 25 minutes covered with foil, then remove the foil and bake for another 15 minutes.
How do I prevent the lasagna from becoming dry?
Ensure your béchamel sauce is creamy and spread evenly over the layers.
Can I add other cheeses to this lasagna?
Yes, adding provolone, ricotta, or Gruyère can give it an extra boost of flavor.
Can I make this with non-dairy milk?
Yes, almond or oat milk can be used for a dairy-free option.
Conclusion
This Easy Creamy Spinach Mushroom Lasagna offers all the comfort and flavor of a classic lasagna but with a fresh, veggie-filled twist. The creamy béchamel sauce ties together the mushrooms, spinach, and cheese in perfect harmony, making it a dish your whole family will enjoy. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to impress!
Easy Creamy Spinach Mushroom Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Layering & Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Easy Creamy Spinach Mushroom Lasagna is a comforting vegetarian twist on the classic, featuring layers of creamy béchamel sauce, sautéed mushrooms, and spinach. Perfect for a cozy family dinner or special occasion, this lasagna is a crowd-pleaser that can easily be customized with additional vegetables or cheeses.
Ingredients
For the Vegetable Filling:
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, sliced
- 3 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- Salt and pepper, to taste
For the Béchamel Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups warm milk
- ½ teaspoon ground nutmeg
- Salt and pepper, to taste
For the Lasagna Layers:
- 9 lasagna noodles (no-boil or pre-cooked, as per package instructions)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Prepare the Vegetable Filling:
- Heat olive oil in a large skillet over medium heat.
- Add sliced mushrooms and sauté until golden and tender, about 5 minutes.
- Add chopped spinach and minced garlic; cook until the spinach wilts.
- Season with salt and pepper, then remove from heat and set aside.
- Make the Béchamel Sauce:
- In a medium saucepan, melt butter over medium heat.
- Stir in flour and cook for 1-2 minutes to form a smooth paste.
- Gradually whisk in warm milk, ensuring no lumps form.
- Continue to cook, stirring constantly, until the sauce thickens.
- Season with nutmeg, salt, and pepper.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
- Place three lasagna noodles over the sauce.
- Spread one-third of the vegetable filling over the noodles.
- Dollop one-third of the ricotta cheese over the vegetables.
- Sprinkle one-third of the shredded mozzarella cheese over the ricotta.
- Drizzle one-third of the béchamel sauce over the cheese.
- Repeat the layering process two more times, finishing with a final layer of noodles topped with the remaining béchamel sauce and shredded mozzarella.
- Sprinkle grated Parmesan cheese over the top.
- Bake:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Serve:
- Allow the lasagna to rest for 10 minutes before slicing.
- Serve warm and enjoy!
Notes
- Add extra vegetables like zucchini, bell peppers, or roasted butternut squash to the filling for added flavor.
- If you prefer a bit of heat, add a pinch of red pepper flakes to the vegetable filling.
- You can experiment with different cheeses such as provolone or fontina for a unique flavor.
