Creamy Spinach Mushroom Lasagna Recipe
This Creamy Spinach Mushroom Lasagna is a delicious twist on the classic Italian favorite, featuring layers of sautéed mushrooms and spinach, creamy ricotta cheese, and a velvety béchamel sauce instead of traditional marinara. Baked to golden perfection, this comforting dish offers a rich, cheesy, and savory flavor profile that is sure to please vegetarians and anyone looking for a hearty, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Lasagna Layers
- 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
Béchamel Sauce
- 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
For Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced mushrooms, season with salt and pepper, and sauté for 5-7 minutes until tender and golden brown. Remove mushrooms and set aside. Add remaining olive oil to the skillet, then sauté chopped spinach until wilted, about 3-4 minutes. Season with salt and pepper and set aside.
- Make the Béchamel Sauce: In a medium saucepan, melt unsalted butter over medium heat. Stir in all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in whole milk to avoid lumps, bringing the mixture to a gentle simmer while stirring until the sauce thickens. Season with garlic powder, onion powder, nutmeg (if using), salt, and pepper. Remove from heat and set aside.
- Prepare the Ricotta Mixture: In a medium bowl, combine ricotta cheese, large egg, and half of the grated Parmesan cheese. Season lightly with salt and pepper and stir until well mixed.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish. Add a layer of lasagna noodles, spread ricotta mixture evenly, then add sautéed spinach, sautéed mushrooms, another layer of béchamel sauce, and sprinkle with mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a final layer of béchamel sauce and mozzarella cheese on top. Sprinkle the remaining Parmesan cheese evenly over the top.
- Bake the Lasagna: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until the top is bubbly and golden brown.
- Cool and Serve: Allow the lasagna to rest for 10-15 minutes after baking to set before slicing. Garnish with fresh parsley if desired, then serve warm.
Notes
- You can substitute no-boil noodles to save prep time, but adjust layering carefully.
- For a nut-free version, omit the nutmeg from the béchamel sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Sauté mushrooms and spinach separately to maintain their textures and flavors.
- Allowing the lasagna to rest before serving helps it hold its shape and makes slicing easier.
Keywords: Creamy Spinach Mushroom Lasagna, Vegetarian Lasagna, Béchamel Sauce Lasagna, Spinach Mushroom Pasta Bake, Italian Vegetarian Dinner
