Why You’ll Love Creamy Spinach Mushroom Lasagna Recipe
This Creamy Spinach Mushroom Lasagna is rich, hearty, and loaded with flavor. Layers of tender lasagna noodles, garlicky mushrooms, wilted spinach, creamy béchamel sauce, and gooey cheese make this vegetarian dish the ultimate comfort food. Perfect for family dinners, special occasions, or meal prep.
Ingredients
For the Filling:
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2 tbsp olive oil or butter
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1 medium onion, diced
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3 cloves garlic, minced
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16 oz mushrooms, sliced (cremini or button work great)
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8 oz fresh spinach (or 1 package frozen, thawed & drained)
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1 tsp dried thyme (or Italian seasoning)
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Salt & black pepper, to taste
For the Sauce:
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4 tbsp butter
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1/4 cup all-purpose flour
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3 cups milk (whole milk preferred)
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1/2 cup heavy cream (optional for richness)
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1/4 tsp nutmeg
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1/2 cup grated Parmesan cheese
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Salt & pepper, to taste
For Assembling the Lasagna:
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9–12 lasagna noodles (cooked al dente, or oven-ready type)
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2 cups ricotta cheese (or cottage cheese)
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2 cups shredded mozzarella cheese
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1/2 cup Parmesan cheese (extra for topping)
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Fresh basil or parsley, for garnish
Directions
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Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and mushrooms. Cook until mushrooms release moisture and turn golden. Stir in spinach, thyme, salt, and pepper. Cook until spinach wilts, then set aside.
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Make the Sauce: In a saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk and cream until smooth. Simmer until thickened, then add Parmesan, nutmeg, salt, and pepper. Remove from heat.
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Assemble the Lasagna:
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Spread a thin layer of sauce on the bottom of a baking dish.
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Layer noodles, ricotta, spinach-mushroom mixture, mozzarella, and sauce.
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Repeat until all ingredients are used, finishing with noodles, sauce, mozzarella, and Parmesan on top.
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Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes, until bubbly and golden on top.
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Rest & Serve: Let lasagna rest for 10 minutes before slicing. Garnish with fresh herbs.
Servings and Timing
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Servings: 6–8
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Prep Time: 25 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 10 minutes
Variations
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Vegan Version: Use dairy-free cheese and plant-based milk for the sauce.
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Protein Boost: Add cooked chicken or Italian sausage to the mushroom mixture.
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Herby Twist: Add fresh basil, rosemary, or oregano for extra flavor.
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Cheesy Upgrade: Mix ricotta with an egg and extra Parmesan for a creamier filling.
Storage/Reheating
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Fridge: Store covered for up to 4 days.
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Freezer: Wrap tightly in foil and freeze up to 2 months.
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Reheating: Bake at 350°F (175°C) until heated through, or microwave individual portions.
FAQs
Q: Can I make this ahead of time?
A: Yes! Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking.
Q: Do I need to cook the noodles first?
A: If you’re using oven-ready noodles, no. Traditional noodles should be pre-cooked al dente.
Q: Can I substitute spinach?
A: Absolutely! Kale, Swiss chard, or even zucchini slices work well.
Conclusion
This Creamy Spinach Mushroom Lasagna is a decadent vegetarian dish that’s hearty, cheesy, and comforting. With its creamy sauce, tender noodles, and flavorful filling, it’s a recipe worth savoring and sharing with loved ones.
Creamy Spinach Mushroom Lasagna
This Creamy Spinach Mushroom Lasagna is a comforting, veggie-packed twist on a classic Italian favorite. Layers of tender lasagna noodles, creamy ricotta, garlicky mushrooms, and spinach are smothered with a rich white sauce and melted cheese. It’s hearty, flavorful, and perfect for family dinners or meal prep.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- For the Vegetable Filling:
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 16 oz (450 g) mushrooms, sliced
- 6 cups fresh spinach (or 2 cups frozen, thawed and squeezed dry)
- ½ tsp dried thyme
- ½ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- For the Creamy Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk (warm)
- ½ cup grated Parmesan cheese
- ½ tsp nutmeg
- Salt & black pepper, to taste
- For Assembly:
- 9–12 lasagna noodles (cooked or oven-ready)
- 1 ½ cups ricotta cheese (or cottage cheese)
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook filling: Heat olive oil in a large skillet. Sauté onion and garlic until fragrant. Add mushrooms, thyme, and red pepper flakes. Cook until mushrooms release liquid and brown. Stir in spinach, season with salt and pepper, and cook until wilted. Set aside.
- Make sauce: In a saucepan, melt butter. Whisk in flour and cook 1 minute. Gradually whisk in warm milk until smooth. Simmer until thickened. Stir in Parmesan, nutmeg, salt, and pepper.
- Prepare noodles: If using regular lasagna noodles, cook according to package instructions. Drain and set aside.
- Assemble lasagna: Spread a thin layer of sauce on the bottom of a greased 9×13-inch (23×33 cm) baking dish. Layer noodles, ricotta, mushroom-spinach mixture, sauce, and mozzarella. Repeat layers, finishing with sauce and mozzarella on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbling.
- Cool & serve: Let rest 10 minutes before slicing. Garnish with parsley.
Notes
- Add protein: Stir shredded chicken, turkey, or sausage into the mushroom-spinach mix.
- Make ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Freezer-friendly: Freeze unbaked lasagna for up to 2 months, then bake from frozen (adding ~20 minutes to cook time).
- Cheese variation: Add Gruyère or fontina for extra richness.