Creamy Spinach & Mushroom Lasagna

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

Keyword: Creamy spinach and mushroom lasagna with white sauce, Easy creamy spinach and mushroom lasagna, Mediterranean creamy spinach and mushroom lasagna, Old fashioned creamy spinach and mushroom lasagna

Prep Time: 25

Cook Time: 50

Chill Time (for flavor melding and firm slicing): 2

Total Time: 3 15

Servings:

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

Prep Noodles – Cook lasagna noodles al dente if not using no-boil.
Make Sauce – Prepare béchamel by whisking flour and butter, then gradually adding warm milk; season.
Sauté Veggies – Cook onion and garlic, then add mushrooms and spinach until wilted.
Mix Cheese – Combine ricotta, egg, half mozzarella, Parmesan, and herbs in a bowl.
Layer 1 – Spread béchamel in pan; add noodles, half ricotta mix, half mushroom mix, and more béchamel.
Layer 2 – Repeat with noodles, remaining ricotta, mushroom, and more sauce.
Top Layer – Add final noodles, béchamel, and remaining mozzarella.
Bake Covered – Cover with foil; bake at 375°F for 35 minutes.
Bake Uncovered – Remove foil and bake 15–20 minutes until golden.
Rest – Let lasagna rest for 15 minutes before slicing.

Notes

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

Nutrition