Easy Creamy Spinach Mushroom Lasagna

Craving a comforting, indulgent meal that’s full of flavor but doesn’t require hours in the kitchen? Let me introduce you to Easy Creamy Spinach Mushroom Lasagna! This dish is everything you want in a lasagna—creamy, cheesy, and packed with savory mushrooms, fresh spinach, and a rich, velvety sauce. It’s the ultimate comfort food that’s perfect for weeknight dinners or a cozy weekend meal with loved ones. Trust me, once you try it, you’ll be hooked!

Why You’ll Love Easy Creamy Spinach Mushroom Lasagna

Comforting and Rich

With layers of gooey cheese, creamy béchamel sauce, and tender spinach and mushrooms, this lasagna is pure comfort in a dish. It’s rich and satisfying without being overwhelming, making it the perfect dish to curl up with after a long day.

Quick and Simple

This isn’t your traditional lasagna that requires hours of preparation. It’s an easy version that skips the meat but still packs in tons of flavor. You’ll be amazed at how quickly this comes together, and there’s no need to cook the noodles ahead of time—just layer and bake!

Vegetarian and Nutritious

Packed with spinach and mushrooms, this lasagna is a great way to get in some veggies while still enjoying a rich and indulgent dish. It’s a win-win for anyone looking for a meatless option that doesn’t sacrifice on flavor.

Perfectly Balanced

The combination of creamy béchamel sauce, sautéed mushrooms, and fresh spinach gives this lasagna the perfect balance of flavors and textures. The layers of cheese melt together beautifully, creating the most delicious, gooey bite every time.

Ingredients

This Easy Creamy Spinach Mushroom Lasagna uses simple ingredients that you can find at any grocery store. Here’s what you’ll need:

Lasagna Noodles

You’ll need some traditional lasagna noodles for this dish. No need to pre-cook them—just layer them straight into the casserole dish. If you prefer gluten-free noodles, feel free to swap them out!

Spinach

Fresh spinach works best here, adding a pop of color and a fresh, slightly earthy flavor that pairs perfectly with the creamy sauce.

Mushrooms

Mushrooms add a savory, umami flavor that gives the dish depth. I recommend using white button mushrooms, but feel free to experiment with other types like cremini or portobello.

Béchamel Sauce

This creamy, white sauce is the heart of the lasagna. Made with butter, flour, milk, and a touch of nutmeg, it creates a smooth and velvety layer between the noodles.

Cheese

A combination of ricotta, mozzarella, and parmesan gives this lasagna a wonderfully cheesy texture. The ricotta is rich and creamy, the mozzarella melts beautifully, and the parmesan adds that salty, nutty finish.

Garlic and Onion

For a bit of extra flavor, we’re sautéing garlic and onion in olive oil to start the filling. These aromatics are essential for bringing out the savory richness in the mushrooms.

Seasoning

We’re keeping the seasoning simple with salt, pepper, and nutmeg for the béchamel sauce. The mushrooms and spinach add plenty of flavor on their own, so you don’t need to overdo it with spices.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this creamy, comforting lasagna? Here’s how to do it:

Step 1: Prepare the Oven and Noodles

Preheat your oven to 375°F (190°C). While the oven is heating up, boil a pot of water and cook the lasagna noodles according to the package instructions. Drain and set aside.

Step 2: Sauté the Vegetables

In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Stir in the fresh spinach and cook until wilted. Set aside.

Step 3: Make the Béchamel Sauce

In a separate saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in 3 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 3 cups of milk, and cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg.

Step 4: Assemble the Lasagna

In a large baking dish, spread a thin layer of béchamel sauce on the bottom. Place a layer of cooked lasagna noodles over the sauce. Spread a layer of the sautéed mushroom and spinach mixture on top, followed by a generous spoonful of ricotta cheese and a sprinkle of mozzarella and parmesan. Repeat the layers, finishing with a layer of béchamel sauce and the remaining mozzarella and parmesan cheese on top.

Step 5: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Step 6: Let it Rest and Serve

Once the lasagna is done, let it rest for about 10 minutes before cutting into it. This helps the layers set and makes serving easier. Slice and enjoy!

Nutrition Facts

Servings: 8
Calories per serving: 350
Fat: 22g
Carbohydrates: 30g
Protein: 15g
Sodium: 500mg
Fiber: 3g
Sugar: 5g

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Easy Creamy Spinach Mushroom Lasagna

This lasagna is already a complete meal, but here are a few side dishes that would complement it perfectly:

Garlic Bread

A side of garlic bread is always a hit with lasagna! The crispy, buttery bread is perfect for soaking up any leftover sauce on your plate.

Side Salad

A fresh side salad with a tangy vinaigrette will add a refreshing contrast to the richness of the lasagna. Try mixed greens, arugula, or a simple Caesar salad.

Roasted Vegetables

Roasted vegetables, such as broccoli, zucchini, or Brussels sprouts, would be a great side to this dish. They add a nice crunch and a little extra nutrition.

Crusty Bread

A warm loaf of crusty bread is perfect for mopping up any sauce left on your plate, making every bite even better.

Additional Tips

Make Ahead

This lasagna is perfect for prepping ahead of time. You can assemble it the night before and store it in the fridge, then bake it the next day. Just be sure to add a few extra minutes to the baking time if it’s chilled.

Use Frozen Spinach

If you don’t have fresh spinach on hand, frozen spinach works just as well. Just make sure to thaw it and squeeze out any excess moisture before adding it to the pan.

Add More Veggies

Feel free to add more veggies to the filling, like diced zucchini, bell peppers, or even artichoke hearts. The more, the merrier!

Make it Vegan

To make this lasagna vegan, swap the ricotta for a plant-based ricotta and use dairy-free cheese and a vegan butter substitute for the béchamel sauce. It’s still just as creamy and delicious!

Freeze Leftovers

This lasagna freezes beautifully. If you have leftovers, store them in an airtight container in the freezer for up to 3 months. When you’re ready to eat, simply thaw and bake until heated through.

FAQ Section

Q1: Can I use no-boil lasagna noodles?
A1: Yes, no-boil noodles will work great in this recipe. Just be sure to add enough sauce to ensure they cook through.

Q2: Can I use a different type of mushroom?
A2: Absolutely! You can use cremini, portobello, or even shiitake mushrooms for a different flavor profile.

Q3: Can I add meat to this lasagna?
A3: Of course! You can add cooked ground beef, turkey, or sausage to the filling if you prefer a meaty version.

Q4: Can I make this lasagna ahead of time?
A4: Yes! You can assemble it the day before, cover it tightly, and store it in the fridge. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results.

Q6: Can I freeze this lasagna?
A6: Yes, this lasagna freezes well. You can freeze it before or after baking. Just make sure it’s well-covered with foil or plastic wrap.

Q7: How do I reheat frozen lasagna?
A7: To reheat frozen lasagna, thaw it overnight in the fridge and bake it at 350°F (175°C) for 20-25 minutes, or until it’s hot and bubbly.

Q8: Is this recipe gluten-free?
A8: No, but you can easily make it gluten-free by using gluten-free lasagna noodles.

Q9: How can I make this lasagna spicier?
A9: If you like a bit of heat, add red pepper flakes or a pinch of cayenne pepper to the sauce or filling for an extra kick.

Q10: Can I use plant-based cheese?
A10: Yes! You can use plant-based ricotta and vegan mozzarella in place of dairy cheeses for a vegan version of this lasagna.

Conclusion

Easy Creamy Spinach Mushroom Lasagna is the perfect dish for anyone who loves a hearty, comforting meal. With creamy béchamel sauce, savory mushrooms, and fresh spinach, it’s rich in flavor but still light enough to enjoy anytime. Whether you’re making it for a weeknight dinner or serving it to guests, this lasagna is sure to impress. Give it a try—you won’t regret it! Enjoy!

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