Name: Mushroom and Spinach Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 9 lasagna noodles (regular or no-boil); 1 tbsp olive oil or butter; 1 medium onion, finely chopped; 3 garlic cloves, minced; 16 oz fresh mushrooms (cremini, button, or a mix), sliced; 6 cups fresh spinach or 1 (10 oz) package frozen spinach, thawed and drained; Salt and black pepper to taste; 2 tbsp butter (for béchamel); 2 tbsp all-purpose flour; 2 1/2 cups milk; Pinch of nutmeg; 1 cup ricotta or cottage cheese (optional); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

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This Mushroom and Spinach Lasagna is a rich, hearty, and meatless twist on a classic comfort food. Layers of sautéed mushrooms, wilted spinach, creamy béchamel, and melty cheese come together between tender lasagna noodles for a cozy, satisfying dish that feels both elegant and comforting.

Why You’ll Love This Recipe

I love this lasagna because it proves that meatless meals can be just as hearty and flavorful. The mushrooms add an earthy depth, the spinach brings freshness and color, and the creamy béchamel ties it all together with a luscious texture. It’s perfect for feeding a crowd, makes great leftovers, and is ideal for when I want a wholesome vegetarian option that still feels indulgent. Mushroom and Spinach Lasagna

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or no-boil)
Fresh mushrooms (cremini, button, or a mix), sliced
Fresh spinach (or frozen, thawed and drained)
Olive oil or butter
Garlic, minced
Onion, finely chopped
All-purpose flour (for béchamel)
Milk
Nutmeg (just a pinch)
Ricotta or cottage cheese (optional for layering)
Shredded mozzarella cheese
Grated Parmesan cheese
Salt and black pepper

Directions

I start by cooking the lasagna noodles according to package instructions if I’m not using no-boil ones. I set them aside on parchment paper so they don’t stick.
I heat olive oil or butter in a large skillet, then sauté the onion and garlic until soft and fragrant.
I add the sliced mushrooms and cook them down until they release their moisture and turn golden brown. Then I stir in the spinach and cook until wilted. I season with salt and pepper, then set the mixture aside.
In a separate saucepan, I melt butter and whisk in the flour to form a roux. I slowly add milk, whisking constantly, until the sauce thickens into a smooth béchamel. I season it with salt, pepper, and a pinch of nutmeg.
I begin layering: a thin layer of béchamel on the bottom of the baking dish, followed by noodles, mushroom-spinach mixture, béchamel, dollops of ricotta (if using), mozzarella, and Parmesan. I repeat the layers, finishing with béchamel and cheese on top.
I cover the lasagna with foil and bake at 375°F (190°C) for about 30 minutes. Then I uncover and bake another 10–15 minutes until the top is golden and bubbling.
I let it rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people and takes about 1 hour and 15 minutes, including prep and baking time. It’s great for a cozy family dinner or for making ahead to enjoy throughout the week.

Variations

I sometimes use a layer of marinara sauce along with the béchamel for a tomato-creamy hybrid version.
For a cheesier dish, I add provolone or fontina to the mix.
When I want extra protein, I mix in lentils or white beans with the mushroom filling.
I also make it with gluten-free noodles or dairy-free milk and cheese substitutes when I need an allergen-friendly version.
If I have fresh herbs like basil or thyme, I sprinkle them between layers for even more flavor.

storage/reheating

I store leftovers in the fridge, covered, for up to 4 days. It reheats beautifully in the oven at 350°F (175°C) for about 20 minutes or in the microwave. I also freeze portions in airtight containers—just thaw overnight and reheat as usual. It’s one of those dishes that tastes even better the next day. Mushroom and Spinach Lasagna

FAQs

Can I use frozen spinach?

Yes, I often use frozen spinach when I’m short on time. I just thaw it completely and squeeze out the excess moisture before adding it to the filling.

Do I need to cook the mushrooms before layering?

Absolutely. Cooking the mushrooms removes their moisture and brings out their flavor. Skipping this step can lead to watery lasagna.

Can I make this lasagna ahead of time?

Yes, I assemble it up to a day ahead, cover, and refrigerate it. When I’m ready to bake, I add 10–15 extra minutes of baking time since it starts cold.

Is béchamel sauce necessary?

Béchamel adds a creamy richness that balances the earthiness of the mushrooms, but I’ve also made it with just ricotta and mozzarella when I’m in a rush—it’s still delicious.

Can I freeze the whole lasagna?

Yes, I freeze the assembled, unbaked lasagna for up to 2 months. When ready to cook, I bake it straight from the freezer, covered, at 375°F for about an hour, then uncover to brown the top.

Conclusion

Mushroom and Spinach Lasagna is one of my favorite comfort meals when I want something hearty, flavorful, and meat-free. It’s layered with creamy sauce, nutritious veggies, and melty cheese—everything I love in a satisfying dinner. Whether I’m making it for guests, prepping ahead, or just treating myself to something delicious, it always hits the mark.

Mushroom and Spinach Lasagna

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This Mushroom and Spinach Lasagna is a hearty, comforting, meatless version of the classic dish, layered with sautéed mushrooms, wilted spinach, creamy béchamel, and plenty of melty cheese. Perfect for a cozy dinner or make-ahead meal.

Author: Lizaa
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

9 lasagna noodles (regular or no-boil)
1 tbsp olive oil or butter
1 medium onion, finely chopped
3 garlic cloves, minced
16 oz fresh mushrooms (cremini, button, or a mix), sliced
6 cups fresh spinach or 1 (10 oz) package frozen spinach, thawed and drained
Salt and black pepper to taste
2 tbsp butter (for béchamel)
2 tbsp all-purpose flour
2 1/2 cups milk
Pinch of nutmeg
1 cup ricotta or cottage cheese (optional)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

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Instructions

Cook lasagna noodles according to package directions (if not using no-boil). Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until soft, about 3 minutes.
Add mushrooms and cook until browned and moisture is released, about 8–10 minutes. Stir in spinach and cook until wilted. Season with salt and pepper. Set aside.
In a separate saucepan, melt 2 tbsp butter. Whisk in flour to form a roux. Gradually add milk, whisking constantly, until sauce thickens. Season with salt, pepper, and a pinch of nutmeg. Set béchamel aside.
Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of béchamel. Layer with noodles, half of the mushroom-spinach mixture, béchamel, ricotta (if using), mozzarella, and Parmesan. Repeat layers, finishing with béchamel and cheese on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for 10–15 more minutes until golden and bubbling. Let rest 10 minutes before serving.