Description

This Creamy Spinach & Mushroom Lasagna is a rich, indulgent, and satisfying vegetarian take on the classic Italian dish. Layers of tender lasagna noodles, garlicky sautéed mushrooms, and fresh spinach are combined with a luscious béchamel or Alfredo sauce and a generous amount of ricotta, mozzarella, and Parmesan cheese. Baked to golden perfection, this lasagna is creamy, cheesy, and packed with flavor.

Perfect for family dinners, meal prep, or special occasions, this dish is easy to make and can be prepared ahead of time. The umami-rich mushrooms and fresh spinach make it both nutritious and hearty, ensuring even meat lovers will enjoy every bite. Serve it with a side salad and garlic bread for a complete meal!

Ingredients

Scale

For the mushroom and spinach filling:

2 tablespoons olive oil or butter
1 medium onion, finely chopped
3 cloves garlic, minced
12 oz (340 g) mushrooms, sliced (button, cremini, or a mix)
10 oz (280 g) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper, to taste

For the béchamel sauce:

4 tablespoons (60 g) unsalted butter
1/4 cup (30 g) all-purpose flour
4 cups (1 liter) milk, warmed
1/4 teaspoon ground nutmeg (optional)
Salt and black pepper, to taste

For the lasagna layers:

9–12 lasagna noodles (no-boil or pre-cooked according to package instructions)
2 cups (200 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese

Instructions

Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the filling:
- Heat olive oil or butter in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
- Stir in the mushrooms and cook until browned and any liquid has evaporated, about 7-8 minutes.
- Add the spinach, thyme, salt, and pepper. Cook until the spinach is wilted (or warmed through if using frozen spinach). Remove from heat and set aside.
Make the béchamel sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually add the warm milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with nutmeg (if using), salt, and pepper. Remove from heat.
Assemble the lasagna:
- Spread a thin layer of béchamel sauce on the bottom of the baking dish.
- Layer 3-4 lasagna noodles on top, slightly overlapping. Spread 1/3 of the spinach and mushroom mixture over the noodles, followed by 1/3 of the béchamel sauce. Sprinkle with 1/3 of the mozzarella and Parmesan cheese.
- Repeat the layers two more times, finishing with a layer of béchamel sauce and a generous topping of cheese.
Bake:
- Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Rest and serve:
- Let the lasagna rest for 10 minutes before slicing. Serve warm.

Notes

1. Choosing the Best Mushrooms

Cremini (baby bella) mushrooms offer a rich, earthy flavor.
Portobello mushrooms provide a meaty texture and deep umami taste.
White button mushrooms are milder but still work well in this dish.

2. Fresh vs. Frozen Spinach

Fresh spinach gives the best texture and color but requires cooking down.
Frozen spinach is convenient—just thaw and squeeze out excess water before using.

3. Sauce Options

Homemade béchamel sauce gives a silky, classic Italian flavor.
Store-bought Alfredo sauce is a time-saving alternative.
Tomato-based marinara can be used if you prefer a red sauce.

4. How to Prevent Watery Lasagna

Fully cook the mushrooms to remove excess moisture.
Drain spinach well before adding it to the layers.
Let the lasagna rest for 10–15 minutes after baking before slicing.

5. Make-Ahead & Storage Tips

Make-Ahead: Assemble the lasagna a day in advance, cover, and refrigerate.
Freezing: Wrap tightly with foil and freeze for up to 3 months.
Reheating: Bake at 350°F (175°C) for 20 minutes or microwave for 2–3 minutes per slice.

6. Customization Ideas

Add zucchini, bell peppers, or sun-dried tomatoes for extra veggies.
Make it gluten-free with gluten-free lasagna noodles.
Swap dairy-based ingredients for vegan cheese and cashew cream for a plant-based version.