✨ Introduction
Craving a lasagna that’s just as comforting as the classic but lighter, fresher, and loaded with veggies? Enter Creamy Spinach Mushroom Lasagna. Tender layers of pasta, creamy ricotta, sautéed mushrooms, fresh spinach, and a luscious homemade béchamel sauce come together to create a vegetarian masterpiece that’s hearty, cheesy, and unforgettable. Perfect for dinner parties, potlucks, or cozy nights in!
🍽️ Servings & Time
- Yield: 8 servings
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Rest Time: 15 minutes
- Total Time: ~1 hour 25 minutes
🛒 Ingredients
Produce:
- 2 cups mushrooms, sliced
- 3 cups fresh spinach, chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 small bunch fresh parsley, chopped (for garnish)
Refrigerated:
- 1 large egg
Baking & Spices:
- 4 tbsp all-purpose flour
- ½ tsp ground nutmeg
- Salt and pepper, to taste
Oils & Vinegars:
- 2 tbsp olive oil
Dairy:
- 4 tbsp unsalted butter
- 4 cups whole milk
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Other:
- 12 lasagna noodles (regular boiled or oven-ready)
🧑🍳 Equipment Needed
- Large skillet
- Saucepan (for béchamel)
- 9×13 inch baking dish
- Large pot (for boiling noodles if needed)
- Mixing bowls
- Whisk
- Aluminum foil
🍳 Instructions
1. Prep the Vegetables:
Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden (about 5–7 minutes). Add spinach, garlic powder, onion powder, salt, and pepper. Cook until spinach wilts. Remove from heat and set aside.
2. Make the Béchamel Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in milk, stirring constantly to prevent lumps. Cook until thickened (about 5–7 minutes). Stir in nutmeg, salt, and pepper. Set aside.
3. Prepare Ricotta Mixture:
In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix well.
4. Cook the Noodles (if needed):
If using regular noodles, boil according to package directions, then drain and lay flat on parchment paper to prevent sticking.
5. Assemble the Lasagna:
- Spread a thin layer of béchamel sauce at the bottom of the baking dish.
- Layer 3–4 noodles.
- Spread half of the ricotta mixture over noodles.
- Spoon half of the spinach mushroom mixture on top.
- Drizzle with béchamel sauce.
- Sprinkle some mozzarella.
- Repeat layers: noodles, ricotta, mushrooms/spinach, béchamel, mozzarella.
- Finish with a final layer of noodles, béchamel, mozzarella, and the remaining Parmesan.
6. Bake:
Cover loosely with foil (spray foil to prevent sticking) and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake an additional 15–20 minutes until bubbly and golden.
7. Rest Before Serving:
Let the lasagna sit for 15 minutes to set before slicing. Garnish with fresh parsley.
🔁 Variations
- Add Extra Veggies: Sauté zucchini, bell peppers, or artichokes with the mushrooms.
- Use Kale Instead of Spinach: For a heartier green.
- Make it Vegan: Swap dairy for plant-based alternatives like almond milk béchamel and cashew ricotta.
🧊 Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze cooled slices for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm individual slices in the microwave or reheat in a 350°F oven until heated through.
❓ Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes! Assemble it a day in advance, cover tightly, and refrigerate until ready to bake.
Can I use frozen spinach?
Absolutely! Just thaw and squeeze out as much water as possible before using.
Is béchamel necessary?
Yes — it adds creaminess and binds the layers beautifully without needing canned soup!
Creamy Spinach Mushroom Lasagna – Rich, Cheesy & Comforting
Equipment
- Large skillet
- Saucepan (for béchamel)
- 9×13-inch baking dish
- Large pot (for boiling noodles if needed)
- Mixing bowls
Ingredients
Produce:
- 2 cups mushrooms sliced
- 3 cups fresh spinach chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 small bunch fresh parsley chopped (for garnish)
Refrigerated:
- 1 large egg
- Baking & Spices:
- 4 tbsp all-purpose flour
- ½ tsp ground nutmeg
- Salt and pepper to taste
Oils & Vinegars:
- 2 tbsp olive oil
Dairy:
- 4 tbsp unsalted butter
- 4 cups whole milk
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Other:
- 12 lasagna noodles regular boiled or oven-ready
Instructions
Prep the Vegetables:
- Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden (about 5–7 minutes). Add spinach, garlic powder, onion powder, salt, and pepper. Cook until spinach wilts. Remove from heat and set aside.
Make the Béchamel Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden. Slowly whisk in milk, stirring constantly to prevent lumps. Cook until thickened (about 5–7 minutes). Stir in nutmeg, salt, and pepper. Set aside.
Prepare Ricotta Mixture:
- In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix well.
Cook the Noodles (if needed):
- If using regular noodles, boil according to package directions, then drain and lay flat on parchment paper to prevent sticking.
Assemble the Lasagna:
- Spread a thin layer of béchamel sauce at the bottom of the baking dish.
- Layer 3–4 noodles.
- Spread half of the ricotta mixture over noodles.
- Spoon half of the spinach mushroom mixture on top.
- Drizzle with béchamel sauce.
- Sprinkle some mozzarella.
- Repeat layers: noodles, ricotta, mushrooms/spinach, béchamel, mozzarella.
- Finish with a final layer of noodles, béchamel, mozzarella, and the remaining Parmesan.
Bake:
- Cover loosely with foil (spray foil to prevent sticking) and bake at 375°F (190°C) for 25 minutes.
- Remove foil and bake an additional 15–20 minutes until bubbly and golden.
Rest Before Serving:
- Let the lasagna sit for 15 minutes to set before slicing. Garnish with fresh parsley.
Notes
Add Extra Veggies: Sauté zucchini, bell peppers, or artichokes with the mushrooms. Use Kale Instead of Spinach: For a heartier green. Make it Vegan: Swap dairy for plant-based alternatives like almond milk béchamel and cashew ricotta. 🧊 Storage Tips
Fridge: Store leftovers in an airtight container for up to 4 days. Freeze: Freeze cooled slices for up to 3 months. Thaw overnight before reheating. Reheat: Warm individual slices in the microwave or reheat in a 350°F oven until heated through. ❓ Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes! Assemble it a day in advance, cover tightly, and refrigerate until ready to bake. Can I use frozen spinach?
Absolutely! Just thaw and squeeze out as much water as possible before using. Is béchamel necessary?
Yes — it adds creaminess and binds the layers beautifully without needing canned soup!