Creamy Spinach & Mushroom Lasagna

This Creamy Spinach & Mushroom Lasagna is a comforting, vegetarian twist on a classic Italian favorite. Layers of tender lasagna noodles alternate with a luscious ricotta and spinach mixture, sautéed mushrooms, and a rich, velvety béchamel sauce infused with garlic and herbs. The melted mozzarella and Parmesan cheeses on top create a beautifully golden crust that perfectly complements the creamy interior. This lasagna makes a hearty meal that satisfies even the most devoted meat-eaters and is perfect for family dinners, special occasions, or meal prepping for the week ahead.

The combination of earthy mushrooms and vibrant spinach in a creamy sauce is a deliciously balanced dish that feels indulgent yet wholesome. It’s a great way to get your greens and veggies into one dish that feels indulgent and crowd-pleasing. Plus, the homemade white sauce elevates this recipe above standard tomato-based lasagnas, giving it a rich and silky texture that’s truly irresistible.

Why You’ll Love This Recipe

1. Rich and creamy texture thanks to the homemade béchamel sauce.
2. Packed with veggies — spinach and mushrooms add nutrition and flavor.
3. Vegetarian-friendly without sacrificing richness or satisfaction.
4. Make-ahead friendly — perfect for meal prep or entertaining.
5. Comfort food classic with a fresh twist — cheesy, hearty, and flavorful.

Ingredients

For the Lasagna:

• Lasagna noodles
• Whole milk ricotta
• Frozen chopped spinach (thawed and drained)
• Shredded mozzarella cheese
• Freshly grated Parmesan cheese
• Fresh parsley leaves (chopped)

For the Sauce:

• Unsalted butter
• Garlic cloves (minced)
• Cremini mushrooms (thinly sliced)
• Onion (diced)
• All-purpose flour
• Milk (at room temperature)
• Dried basil
• Dried oregano
• Nutmeg (pinch)
• Kosher salt and freshly ground black pepper

Variations

• Add nuts: Sprinkle toasted pine nuts between layers for added crunch.
• Swap greens: Substitute kale or swiss chard for spinach.
• Vegan version: Use vegan ricotta and mozzarella alternatives, and swap butter for olive oil in the sauce.
• Spicy kick: Add red pepper flakes to the sauce for subtle heat.
• Extra protein: Add cooked lentils or crumbled tofu to the ricotta mixture.

How to Make the Recipe

Step 1: Prepare the Sauce

Melt butter in a large skillet over medium heat. Add garlic, mushrooms, and onion, sauté until tender and fragrant.
Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk and cook, stirring constantly until the sauce thickens.
Add dried basil, oregano, nutmeg, salt, and pepper. Remove from heat.

Step 2: Prepare the Ricotta Mixture

In a bowl, combine ricotta, thawed and drained spinach, half the mozzarella, half the Parmesan, and chopped parsley. Mix well and season lightly with salt and pepper.

Step 3: Cook Lasagna Noodles

Cook noodles according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking.

Step 4: Assemble the Lasagna

Preheat oven to 375°F (190°C).
Spread a thin layer of mushroom sauce on the bottom of a baking dish.
Add a layer of noodles, then spread half the ricotta-spinach mixture, followed by a layer of mushroom sauce.
Repeat layers ending with noodles, mushroom sauce, and remaining mozzarella and Parmesan cheeses.

Step 5: Bake

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden on top.
Let cool for 10 minutes before serving.

Tips for Making the Recipe

• Drain spinach thoroughly to avoid watery lasagna.
• Cook mushrooms and onions slowly for maximum flavor and moisture evaporation.
• Use room temperature milk to help the sauce thicken smoothly.
• Let the lasagna rest after baking to set up for cleaner slices.
• Use freshly grated cheese for the best melt and flavor.

How to Serve

Serve this lasagna with a crisp green salad or garlic bread for a complete meal. It pairs beautifully with a light white wine or sparkling water with lemon for a refreshing balance.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate leftover lasagna for up to 4 days.

Freezing

Freeze assembled but unbaked lasagna, wrapped tightly, for up to 3 months. Thaw overnight in the fridge before baking.

Reheating

Reheat individual slices in the microwave or oven until warmed through, adding a splash of milk or sauce if dry.

FAQs

1. Can I use fresh spinach instead of frozen?
   Yes, sauté fresh spinach until wilted, then drain excess moisture before using.
2. Do I need to pre-cook the noodles?
   Yes, cook noodles al dente as per package directions unless using no-boil noodles.
3. Can I substitute another cheese for ricotta?
   Cottage cheese or mascarpone can be used but will slightly change texture.
4. What pasta can I use if I don’t have lasagna noodles?
   Wide flat pasta or even cooked zucchini slices can work in a pinch.
5. How do I prevent watery lasagna?
   Make sure spinach and mushrooms are well drained and sautéed thoroughly to reduce moisture.
6. Can I add meat?
   Yes, cooked ground beef or Italian sausage can be added to the sauce layer.
7. Is this recipe gluten-free?
   Not as written, but gluten-free lasagna noodles and flour substitutes can be used.
8. How long will leftovers keep?
   Up to 4 days in the fridge, or up to 3 months frozen.
9. Can I double the recipe?
   Yes, just use a larger baking dish and adjust baking time accordingly.
10. Can I prepare this ahead of time?
    Absolutely — assemble the lasagna the day before and bake it fresh.

Conclusion

This Creamy Spinach & Mushroom Lasagna offers a deliciously rich, cheesy, and satisfying meal that will become a favorite for vegetarians and meat-eaters alike. The perfect harmony of earthy mushrooms, fresh spinach, and creamy cheeses layered with tender pasta makes it a comforting dish ideal for any occasion. Give this recipe a try for a crowd-pleasing, flavorful lasagna that’s as nourishing as it is delicious!

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