Creamy Spinach & Mushroom Lasagna: A Comforting Vegetarian Delight
If you’re looking for a satisfying, creamy, and flavor-packed vegetarian lasagna, this Creamy Spinach & Mushroom Lasagna is a must-try. Layers of tender pasta, sautéed mushrooms, fresh spinach, and rich béchamel sauce create a hearty and indulgent dish. The combination of mushrooms, garlic, and cheesy goodness makes each bite irresistible. Whether you’re serving it for a family dinner or entertaining guests, this vegetarian lasagna will impress everyone at the table.
This lasagna boasts a perfect balance of creamy and earthy flavors. The béchamel sauce infuses smooth, velvety richness, while the mushrooms and spinach add texture and depth. The melted cheese on top creates a golden, crispy crust that adds the perfect finishing touch. Best of all, it’s straightforward to prepare, making it an excellent option for both seasoned cooks and beginners.
Quick Recipe Highlights
- Flavor Profile: The combination of creamy béchamel sauce, sauteed mushrooms, and fresh spinach creates a deep umami taste with earthy and savory notes.
- Texture: The soft pasta contrasts with the thick, creamy sauce and the slightly chewy texture of mushrooms and spinach.
- Aroma: The rich scent of buttery mushrooms, roasted garlic, and melting cheese fills your kitchen.
- Visual Appeal: Layers of golden, bubbly cheese contrast with the vibrant greens of spinach and the deep brown of caramelized mushrooms.
- Skill Level Needed: Intermediate – requires basic sautéing, sauce preparation, and layering techniques.
- Special Equipment: Baking dish, whisk for béchamel sauce, and a large sauté pan.
Recipe Overview
- Difficulty Level: This recipe is intermediate because it involves multiple steps such as making a béchamel sauce, layering the ingredients, and baking to perfection.
- Category: Main Course – A vegetarian lasagna perfect for a hearty dinner or meal prep.
- Cuisine: Italian-inspired with a creamy, modern twist using classic lasagna layering techniques.
- Cost: Moderate – Uses everyday ingredients like spinach, mushrooms, and cheese, making it an affordable yet indulgent meal.
- Season: Best enjoyed in cooler months when comfort food is most appreciated.
- Occasion: Ideal for cozy family dinners, potlucks, or special gatherings.
Why You’ll Love This Recipe
This creamy spinach and mushroom lasagna is a must-try for anyone who loves comfort food. Each layer is filled with flavor, from the tender pasta to the velvety béchamel sauce, making it an indulgent yet wholesome meal. The spinach brings a fresh, green contrast to the umami-packed mushrooms, while the cheese ties everything together beautifully.
This lasagna is also a fantastic make-ahead dish, allowing you to prep and assemble everything beforehand so you can simply pop it into the oven when you’re ready. It’s ideal for meal prep, making weeknight dinners stress-free while serving up something warm and filling.
The Recipe
Creamy Spinach & Mushroom Lasagna
Serves: 6
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 1 hr 15 mins
Kitchen Equipment Needed
- Large skillet
- Whisk
- Baking dish
- Pot for boiling lasagna noodles
- Wooden spoon
Ingredients
- 12 lasagna noodles
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ tsp nutmeg
- Salt and pepper to taste
Directions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook lasagna noodles according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté until browned. Stir in the minced garlic and cook for another minute. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden. Slowly whisk in the milk, stirring continuously until thickened. Stir in nutmeg, salt, and pepper to taste.
- Remove sauce from heat and mix in ricotta cheese.
- In a baking dish, spread a layer of the béchamel sauce, followed by three lasagna noodles. Layer with mushroom-spinach mixture, more béchamel sauce, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with shredded mozzarella and Parmesan on top.
- Bake for 40-45 minutes until golden brown and bubbly. Let rest for 10 minutes before slicing.
Recipe Notes
- For a gluten-free version, use gluten-free lasagna noodles and substitute flour with cornstarch.
- If you prefer a richer sauce, use half-and-half instead of milk.
- For added depth, use a mix of mushrooms such as cremini, portobello, or shiitake.
