Creamy Spinach and Mushroom Lasagna
Creamy spinach and mushroom lasagna is a comforting, crowd-pleasing dish full of earthy mushrooms, tender spinach, caramelized onions, and layers of rich béchamel sauce. This cozy vegetarian recipe delivers a silky, hearty filling in every bite—perfect for family dinners, holidays, or advance meal prep.
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dinner
Cuisine Italian
Servings 8 servings
Calories 410 kcal
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 16 ounces cremini or white mushrooms sliced
- 10 ounces fresh spinach
- Salt to taste
- Black pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon ground nutmeg
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
Preheat your oven to 375°F (190°C). Lightly grease a 9 by 13 inch baking dish.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
Stir in minced garlic and sliced mushrooms. Cook 7–10 minutes, until mushrooms are soft and most moisture has evaporated. Season with salt and pepper.
Add spinach and cook until wilted, stirring occasionally, about 2–3 minutes. Remove from heat and set mixture aside.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to form a roux.
Gradually whisk in milk and heavy cream. Whisk until sauce thickens, about 5–7 minutes.
Stir in grated Parmesan cheese and ground nutmeg. Season with salt and pepper. Remove from heat.
To assemble, spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer 3 noodles on top.
Add one third of the mushroom and spinach mixture, dollops of ricotta, a sprinkle of mozzarella, and a layer of béchamel sauce.
Repeat for two more layers, finishing with noodles, béchamel, and remaining mozzarella on top.
Cover with foil and bake 30 minutes. Remove foil and bake 15–20 more minutes, until top is bubbly and golden.
Let rest 10–15 minutes before slicing and serving.
Calories: 410kcalCarbohydrates: 38gProtein: 19gFat: 22gSodium: 520mgFiber: 4gSugar: 6g
Keyword lasagna, vegetarian, mushroom, spinach, creamy pasta, comfort food