Craving a comforting, hearty, and vegetarian-friendly dish that’ll win over everyone at the table? Let me introduce you to this Creamy Spinach & Mushroom Lasagna! Imagine perfectly layered noodles, creamy ricotta, garlicky sautéed mushrooms, and spinach, all smothered in a rich, velvety white sauce. It’s the kind of meal that wraps you in a cozy hug and leaves you smiling from ear to ear. Plus, it’s one of those dishes that gets even better the next day, making it an ideal make-ahead dinner option.
Why You’ll Love Creamy Spinach & Mushroom Lasagna
Comfort Food Perfection
This lasagna is the definition of comfort food. With a decadent creamy white sauce and layers of fresh spinach and mushrooms, it’s filling, indulgent, and oh-so-satisfying. One bite, and you’ll understand why it’s such a crowd-pleaser.
Full of Flavor
The mushrooms bring a meaty, umami flavor, while the spinach adds a fresh, earthy balance. The richness of the béchamel sauce brings everything together, giving you a truly luxurious experience in every bite.
Make-Ahead Friendly
This lasagna can easily be assembled in advance and stored in the fridge, making it the perfect dish to prep ahead of time when you have a busy schedule. Simply pop it in the oven when you’re ready for a mouthwatering meal!
Vegetarian Delight
Even if you’re not vegetarian, this lasagna will win you over. With hearty mushrooms and creamy layers, it’s a vegetarian delight that doesn’t sacrifice flavor or satisfaction.
Ingredients
For the Lasagna:
- Lasagna Noodles: Classic lasagna noodles—regular or no-boil—serve as the base of the dish, absorbing all the delicious sauce.
- Spinach: Fresh spinach is best, but you can also use frozen spinach. Just make sure to drain it well if using frozen.
- Mushrooms: Cremini or button mushrooms work great in this dish. They add a rich, earthy flavor that pairs perfectly with the creamy sauce.
- Ricotta Cheese: Creamy ricotta forms the base of the lasagna’s filling. It’s rich and perfect for layering.
- Mozzarella Cheese: Melted mozzarella adds that irresistible cheesy stretch, giving the lasagna that ooey-gooey goodness.
- Parmesan Cheese: Grated Parmesan provides a salty, nutty flavor that ties everything together beautifully.
For the Creamy Sauce:
- Butter: To create a rich, silky sauce, we start with butter.
- Flour: This forms the base of the béchamel sauce and helps thicken it to the perfect creamy consistency.
- Milk: Whole milk gives the sauce the creamy richness we love in a lasagna.
- Garlic: For aromatic depth and a little kick of flavor.
- Nutmeg: A pinch of nutmeg enhances the creamy sauce with a subtle warmth, making it just a little extra special.
- Salt & Pepper: For seasoning.
Instructions
1. Preheat and Prepare Your Ingredients
Start by preheating your oven to 375°F (190°C). While that’s heating up, cook your lasagna noodles according to the package directions, drain them, and set them aside. If you’re using regular noodles (not no-boil), make sure they’re fully cooked so they don’t dry out in the oven.
2. Sauté the Mushrooms and Spinach
In a large skillet, melt some butter over medium heat. Add the mushrooms and sauté until they’re golden brown and softened, about 5-7 minutes. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Set the mixture aside to cool slightly.
3. Make the Creamy Sauce
In the same skillet, melt a bit more butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Stir in the flour and cook for another minute to make a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens, about 3-5 minutes. Add a pinch of nutmeg, and season with salt and pepper to taste. Once thick and creamy, remove from heat.
4. Assemble the Lasagna
In a 9×13-inch baking dish, start by spreading a thin layer of the creamy sauce on the bottom. Next, layer in your noodles, followed by a layer of the mushroom and spinach mixture. Then add a few dollops of ricotta cheese and sprinkle with mozzarella and Parmesan. Repeat the layers until you’ve used up all your ingredients, finishing with a final layer of noodles and sauce on top.
5. Bake
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes to get that beautiful golden, bubbly top.
6. Let It Rest
Once the lasagna is out of the oven, let it rest for about 10 minutes before slicing into it. This helps it set and makes it easier to serve.
7. Serve and Enjoy!
Slice your Creamy Spinach & Mushroom Lasagna into perfect portions and serve warm. You’ll want to pair it with a fresh salad or some garlic bread for the ultimate meal experience.
How to Serve Creamy Spinach & Mushroom Lasagna
This lasagna pairs wonderfully with light and fresh sides to balance out the rich, creamy layers:
- Garlic Bread: A crispy, buttery garlic bread is a perfect side for scooping up all that creamy sauce.
- Green Salad: A simple green salad with a tangy vinaigrette adds a nice, refreshing contrast to the richness of the lasagna.
- Roasted Veggies: A side of roasted carrots or zucchini can add color, texture, and a touch of sweetness to the meal.
Additional Tips
1. Make it Ahead of Time
You can prepare the lasagna the day before and refrigerate it overnight. When you’re ready to eat, just pop it in the oven and bake until bubbly and hot. This is a great time-saver for busy days!
2. Add More Veggies
Feel free to add more veggies like zucchini or bell peppers to the mushroom and spinach filling for extra color and flavor.
3. Use Different Cheeses
If you prefer a different cheese, feel free to swap out the ricotta for cottage cheese or add more mozzarella for extra stretch.
4. Try it with a Tomato Sauce Layer
For a twist, you can add a thin layer of tomato sauce between the layers of noodles. It adds a little extra tang and depth to the flavor.
FAQ Section
Q1: Can I use frozen spinach?
A1: Yes! Just be sure to thaw and drain the spinach well to remove excess water before adding it to the filling.
Q2: Can I substitute the ricotta cheese?
A2: You can substitute the ricotta with cottage cheese or a plant-based ricotta if you want to make this recipe dairy-free.
Q3: How do I prevent my lasagna from being too watery?
A3: Make sure to drain the spinach well and cook the mushrooms until they release their moisture and become tender before assembling the lasagna.
Q4: Can I freeze this lasagna?
A4: Absolutely! Assemble the lasagna and freeze it before baking. When you’re ready to eat, bake it from frozen (it may take a bit longer) or thaw it overnight in the fridge before baking.
Q5: Can I make this recipe gluten-free?
A5: Yes, you can use gluten-free lasagna noodles to make this recipe gluten-free. Just be sure to follow the instructions for your specific type of gluten-free pasta.
Q6: How do I reheat leftover lasagna?
A6: Reheat leftover lasagna in the oven at 350°F for about 20 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes.
Q7: Can I add more cheese to the lasagna?
A7: Yes! If you’re a cheese lover, feel free to add more mozzarella or even gruyere for a nutty twist.
Q8: Can I use no-boil noodles?
A8: Yes, you can use no-boil noodles. Just make sure to add a little extra sauce to ensure they soften properly during baking.
Q9: How do I make this lasagna spicier?
A9: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce or the mushroom-spinach filling to give it a bit of heat.
Q10: Can I add meat to this lasagna?
A10: Of course! You can easily add some ground beef or sausage to the lasagna for a meat version. Just cook the meat beforehand and layer it with the veggies.
Conclusion
This Creamy Spinach & Mushroom Lasagna is the ultimate comfort food with layers of rich, creamy goodness and savory flavors. Perfect for a cozy family dinner or as an impressive dish to serve guests, it’s a vegetarian meal that doesn’t skimp on flavor or satisfaction. Whether you make it ahead or serve it fresh from the oven, this lasagna is sure to be a hit!
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Creamy Spinach & Mushroom Lasagna
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
This Creamy Spinach & Mushroom Lasagna is the ultimate vegetarian comfort food, featuring layers of rich ricotta, creamy spinach, savory mushrooms, and a delicious béchamel sauce. Perfectly baked to golden perfection, this lasagna is a hearty and satisfying dish, ideal for a cozy family dinner or special occasion. Packed with flavor and texture, it’s a dish that everyone, even non-vegetarians, will love.
Ingredients
For the Lasagna:
- 12 lasagna noodles, cooked and drained
- 2 tablespoons olive oil
- 2 cups fresh mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup vegetable broth (or white wine)
- Salt and pepper to taste
For the Creamy Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (or plant-based milk for dairy-free)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
For the Ricotta Layer:
- 15 ounces ricotta cheese
- 1 egg
- 1/4 cup fresh basil, chopped (optional)
- 1/2 cup shredded mozzarella cheese (for the ricotta layer)
For the Top Layer:
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
- Add the diced onion, garlic, oregano, basil, and red pepper flakes (if using) to the skillet. Cook for another 3-4 minutes, until the onion softens.
- Stir in the spinach and cook until wilted, about 2-3 minutes.
- Add vegetable broth (or white wine) and cook for another 2-3 minutes, until the liquid evaporates. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the béchamel sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute, until it forms a paste (roux).
- Gradually add the milk, whisking continuously to prevent lumps.
- Continue to cook, whisking constantly, until the sauce thickens, about 5-7 minutes.
- Stir in the Parmesan cheese, salt, pepper, and a pinch of nutmeg (if using). Remove from heat.
- Prepare the ricotta mixture:
- In a bowl, combine the ricotta cheese, egg, fresh basil (if using), and shredded mozzarella cheese. Stir until well combined.
- Assemble the lasagna:
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of béchamel sauce at the bottom.
- Add a layer of lasagna noodles on top of the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the spinach and mushroom mixture.
- Pour half of the remaining béchamel sauce over the top.
- Repeat the layers: noodles, ricotta mixture, spinach and mushroom mixture, and béchamel sauce.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake the lasagna:
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna sit for 10 minutes before slicing and serving.
- Serve and enjoy:
- Garnish with additional fresh basil or parsley if desired. Serve hot and enjoy!
Notes
- You can make the béchamel sauce in advance and store it in the fridge for up to 2 days.
- If you prefer a dairy-free version, use dairy-free ricotta, plant-based milk, and dairy-free cheese.
- For extra protein, you can add tofu or tempeh to the mushroom and spinach mixture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Vegetarian, Comfort Food
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (if recipe yields 8 servings)
- Calories: 430
- Sugar: 6g
- Sodium: 520
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg