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A hearty slice of creamy spinach and mushroom lasagna served on a plate

Creamy Spinach & Mushroom Lasagna

A rich, vegetarian lasagna layered with creamy béchamel, savory mushrooms, tender spinach, and three cheeses. This comforting Italian-inspired casserole is perfect for weeknight meals or special occasions.
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Course: dinner, Main Course
Cuisine: Italian, Vegetarian Comfort Food
Prep Time: 25 minutes
Cook Time: 50 minutes
Chill Time (for flavor melding and firm slicing): 2 hours
Total Time: 3 hours 15 minutes
Servings: 8
Calories: 420kcal
Cost: $12

Equipment

  • 1 9x13 inch baking dish
  • 1 Large skillet
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Mixing bowls
  • 1 Strainer or sieve
  • 1 Aluminum foil

Ingredients

Béchamel Sauce

  • 4 tablespoon Butter For the roux base
  • 4 tablespoon All-purpose flour Can use gluten-free flour
  • 3 cups Whole milk Warmed
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • ¼ teaspoon Nutmeg Optional but traditional

Filling & Assembly

  • 12 Lasagna noodles No-boil or cooked al dente
  • 2 lbs Mixed mushrooms Sliced; use cremini, button, or shiitake
  • 3 tablespoon Olive oil For sautéing
  • 1 Onion Diced
  • 4 Garlic cloves Minced
  • 10 oz Fresh spinach Or thawed frozen spinach
  • 15 oz Ricotta cheese
  • 1 Egg Beaten
  • 2 cups Mozzarella cheese Divided; for layers & topping
  • ½ cup Parmesan cheese Grated
  • 2 tablespoon Fresh herbs Basil, oregano, or thyme

Instructions

  • Cook lasagna noodles al dente if not using no-boil.
  • Prepare béchamel by whisking flour and butter, then gradually adding warm milk; season.
  • Cook onion and garlic, then add mushrooms and spinach until wilted.
  • Combine ricotta, egg, half mozzarella, Parmesan, and herbs in a bowl.
  • Spread béchamel in pan; add noodles, half ricotta mix, half mushroom mix, and more béchamel.
  • Repeat with noodles, remaining ricotta, mushroom, and more sauce.
  • Add final noodles, béchamel, and remaining mozzarella.
  • Cover with foil; bake at 375°F for 35 minutes.
  • Remove foil and bake 15–20 minutes until golden.
  • Let lasagna rest for 15 minutes before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 420kcal | Carbohydrates: 34g | Protein: 20g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 620mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4400IU | Vitamin C: 6mg | Calcium: 380mg | Iron: 3mg