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Creamy Spinach Mushroom Lasagna

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This Creamy Spinach Mushroom Lasagna is a hearty, comforting vegetarian dish layered with tender pasta, sautéed mushrooms, wilted spinach, creamy béchamel, and a blend of rich cheeses. A crowd-pleasing, make-ahead meal ideal for family dinners or entertaining guests.

Ingredients

  • Lasagna Layers:
  • 9–12 lasagna noodles (regular or no-boil)
  • 2 tablespoons olive oil or butter
  • 16 oz mushrooms, sliced (cremini, button, or mixed)
  • 6 cups fresh spinach (or 1 package frozen, thawed and drained)
  • 3 cloves garlic, minced
  • Salt and black pepper, to taste
  • Béchamel Sauce:
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole or 2% milk
  • 1/4 teaspoon nutmeg (optional)
  • Salt and black pepper, to taste
  • Cheeses:
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. If using regular lasagna noodles, cook according to package instructions. Drain and set aside.
  3. In a large skillet, heat olive oil. Add mushrooms and sauté until golden and moisture evaporates.
  4. Add garlic and spinach. Cook until spinach wilts. Season with salt and pepper. Set aside.
  5. To make béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk and cook until thickened. Season with salt, pepper, and nutmeg if using.
  6. Spread a thin layer of béchamel in the baking dish. Layer noodles, mushroom-spinach mixture, dollops of ricotta, mozzarella, Parmesan, and more sauce.
  7. Repeat layers, finishing with noodles, remaining béchamel, mozzarella, and Parmesan.
  8. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15–20 minutes until golden and bubbly.
  9. Let rest 10 minutes before slicing and serving.

Notes

  • Try adding roasted red peppers or artichokes for extra flavor.
  • Use part-skim ricotta and less cheese for a lighter option.
  • Substitute part of the milk with cream for a richer sauce.
  • Gluten-free noodles make this dish suitable for gluten-free diets.
  • Can be made ahead and frozen before or after baking.

Nutrition

Find it online: https://recipesbyliza.com/creamy-spinach-mushroom-lasagna/