Name: Creamy Spinach Mushroom Lasagna Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 12 lasagna noodles (regular or no-boil); 3 cups fresh spinach, chopped; 2 cups mushrooms, sliced (button, cremini, or your choice); 2 cups ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 1 large egg; 2 tablespoons olive oil; Salt and pepper to taste; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 4 cups whole milk; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon ground nutmeg (optional); Salt and pepper to taste; Fresh parsley, chopped (optional)

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Introduction

This Creamy Spinach Mushroom Lasagna offers a rich and comforting twist on a classic favorite. Layered with tender spinach, savory mushrooms, and a luscious béchamel sauce, it’s a delightful dish perfect for family dinners or special occasions.

A close-up of a square white glass baking dish filled with a thick lasagna cut out showing five distinct layers of pasta sheets, each light golden and wavy. Between the pasta layers are creamy white sauce mixed with cooked spinach leaves, adding dark green flecks, and sautéed slices of brown mushrooms scattered throughout. The top layer is covered with melted golden cheese browned at the edges and topped with chopped fresh green parsley, giving a fresh finish. The dish sits on a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 lasagna noodles (regular or no-boil)
3 cups fresh spinach, chopped
2 cups mushrooms, sliced (button, cremini, or your choice)
2 cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
Salt and pepper to taste
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground nutmeg (optional)
Fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté until tender and golden brown, about 5–7 minutes. Remove mushrooms and set aside.
Step 2: In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped spinach until wilted, about 3–4 minutes. Season with a pinch of salt and pepper and set aside.
Step 3: To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
Step 4: Gradually whisk in the milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens. Season with garlic powder, onion powder, nutmeg (if using), salt, and pepper. Remove from heat.
Step 5: In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Season lightly with salt and pepper and mix well.
Step 6: Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
Step 7: Layer lasagna noodles over the sauce, then spread a layer of the ricotta mixture, followed by sautéed spinach and mushrooms. Top with béchamel sauce and a sprinkle of mozzarella cheese. Repeat the layers, finishing with a layer of béchamel sauce and mozzarella on top.
Step 8: Sprinkle the remaining Parmesan cheese evenly over the top layer.
Step 9: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15–20 minutes, until the top is bubbly and golden brown.
Step 10: Let the lasagna rest for 10–15 minutes before slicing. Garnish with chopped fresh parsley if desired and serve.

Tips & Variations

For added flavor, try adding minced garlic to the spinach sauté or stirring fresh herbs like basil or thyme into the ricotta mixture.
You can substitute part or all of the mushrooms with other vegetables such as zucchini or eggplant for different textures.
Use no-boil noodles to save time, just be sure to add a bit more béchamel sauce to prevent dryness.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm in the oven at 350°F (175°C) until heated through. For longer storage, freeze the lasagna wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of a baked lasagna in a clear glass rectangular dish, showing four visible layers of pasta sheets separated by creamy white cheese sauce and green spinach mixed with ricotta, topped with melted golden-brown cheese and scattered cooked brown mushroom slices. The edges are slightly browned and bubbly, with the layers visible from the side, revealing a rich, creamy texture combined with the softness of the pasta and mushrooms. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Make sure to thaw and squeeze out excess moisture before sautéing to avoid a watery lasagna.

Do I have to make the béchamel sauce from scratch?

While homemade béchamel provides the best flavor and texture, you can use store-bought white sauce as a shortcut if needed. Adjust seasoning to taste.