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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.

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

Instructions

  1. Cook lasagna noodles according to package directions (if not using no-boil). Drain and set aside.
  2. In a large skillet, heat olive oil or butter over medium heat. Sauté onion and garlic until soft, about 3 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • Use marinara along with béchamel for a tomato-cream version.
  • Add lentils or beans for extra protein.
  • Use gluten-free or dairy-free substitutions as needed.
  • Add fresh herbs like basil or thyme between layers for extra flavor.
  • Freeze unbaked lasagna for up to 2 months—bake from frozen with extra time.

Nutrition

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