EASY CREAMY SPINACH MUSHROOM LASAGNA Recipe
This creamy spinach mushroom lasagna is a perfect balance of cheesy comfort and hearty vegetables. Layered with a creamy béchamel sauce, tender mushrooms, spinach, and gooey cheese, it’s a crowd-pleaser that’s surprisingly simple to make!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the vegetable filling:
- 2 tbsp olive oil
- 3 cups fresh spinach (roughly chopped)
- 2 cups mushrooms (sliced)
- 3 garlic cloves (minced)
- Salt and pepper to taste
For the béchamel sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk (warm)
- ½ tsp ground nutmeg
- Salt and pepper to taste
For the lasagna layers:
- 9 lasagna noodles (no-boil or pre-cooked, as per package instructions)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Instructions
- Prepare the vegetable filling: Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and lightly browned, about 5 minutes. Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.
- Make the béchamel sauce: In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper. Remove from heat.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce. Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce. Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.
- Bake the lasagna: Cover the 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: Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
Notes
- For added flavor, sauté onions with the mushrooms, or add a pinch of chili flakes to the vegetable filling.
- Substitute whole-wheat or gluten-free lasagna noodles if needed.
- Leftovers reheat beautifully—store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
