Mushroom and Spinach Lasagna

Discover a Creamy, Comforting Mushroom and Spinach Lasagna

Hello! If you’re anything like me, sometimes you just crave a hearty, cozy meal that warms you up and fills you with joy. This mushroom and spinach lasagna has quickly become one of my favorite dishes to whip up when I want something special but still easygoing. The creamy béchamel sauce combined with fresh spinach and tender mushrooms makes every bite feel like a delicious hug. I’m excited to share this recipe with you—it’s a lovely way to enjoy a vegetarian twist on classic lasagna without feeling like you’re missing out on anything!

Nutritional Benefits of Mushroom and Spinach Lasagna

This lasagna isn’t just tasty—it’s actually packed with some great nutrition. Mushrooms add a nice boost of antioxidants and B vitamins, which help keep your energy up and your immune system happy. Spinach is a powerhouse of iron, vitamin K, and fiber, perfect for keeping you feeling nourished and satisfied. Plus, with protein from the cheeses and calcium from the milk in the béchamel sauce, it offers a well-rounded meal. It’s a great option for those who want to enjoy comfort food without overloading on heavy meat.

Adapting This Recipe to Your Needs

One of the things I love about this recipe is how easy it is to customize! Here are a few swaps and ideas you might want to try:

• Dairy-Free Version: Use plant-based milk (like almond or oat milk) and vegan butter to make the béchamel, and swap out mozzarella and ricotta for dairy-free alternatives.
• Gluten-Free Lasagna: Use gluten-free no-boil noodles to keep things simple without sacrificing that classic layered feel.
• More Veggies: Feel free to add zucchini slices, bell peppers, or even artichoke hearts to the mushroom-spinach mix for extra flavor and texture.
• Extra Protein: If you’re okay with a bit of meat, adding some cooked ground turkey or chicken to the veggie layer works beautifully.

How to Make Mushroom and Spinach Lasagna

Ingredients

• 9-12 lasagna noodles (pre-cooked or no-boil)
• 12 oz mushrooms (cremini or white button), sliced or chopped
• 5-6 cups fresh spinach, roughly chopped
• 4 cups milk (whole or 2%)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 cup ricotta cheese or cream cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3-4 garlic cloves, minced
• 1 small onion or shallot, finely chopped (optional)
• 2 tbsp olive oil or butter (for sautéing)
• Salt and freshly ground black pepper, to taste
• 1/4 tsp ground nutmeg
• Fresh parsley, chopped (for mixing into filling and garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. First, make the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes while whisking constantly. Slowly add the milk, whisking continuously until the sauce thickens up and becomes smooth. Season with salt, pepper, and nutmeg, then remove from heat.
3. In a large skillet, heat olive oil or butter over medium heat. Sauté the garlic and onion (if using) until they smell amazing and turn translucent, about 2 minutes.
4. Add the mushrooms to the skillet. Cook them until they are nicely browned and all the moisture has evaporated—this usually takes 5–7 minutes.
5. Put in the chopped spinach and keep cooking until it wilts, about 2–3 minutes. Season everything with salt and pepper, then remove the skillet from the heat.
6. In a big bowl, mix the sautéed mushroom and spinach with half of the béchamel sauce, the ricotta or cream cheese, and a handful of chopped fresh parsley.
7. Now it’s assembly time! Spread a thin layer of béchamel sauce at the bottom of your baking dish to keep the noodles from sticking.
8. Layer 3-4 lasagna noodles on top of that sauce. Next, spread some of the mushroom-spinach and cheese mixture evenly. Sprinkle some shredded mozzarella cheese, then spoon béchamel sauce over it all.
9. Keep layering in that order—noodles, filling, mozzarella, béchamel—until everything is used, making sure the top layer is covered with mozzarella and a sprinkling of Parmesan cheese.
10. Cover with foil and bake for 30 minutes. Take off the foil and bake for another 10-15 minutes so the cheese on top gets golden and bubbly.
11. Once out of the oven, let the lasagna rest for about 10 minutes—it really helps it set nicely for perfect slices. Sprinkle on some more fresh parsley before serving.

Practical Tips for the Best Lasagna Experience

• If you’re using traditional noodles that need boiling, make sure to cook them just until al dente since they’ll bake again in the oven.
• Don’t skip letting the lasagna rest after baking—this step helps everything firm up so your slices don’t fall apart.
• Feel free to add extra Parmesan cheese on top before baking for a crispy, cheesy crust that’s irresistible.
• Leftovers keep well in the fridge for up to 3 days. Just cover tightly with foil or plastic wrap, and reheat gently in the oven.
• If making ahead, you can assemble it the day before and refrigerate, then bake fresh when you’re ready. Just add a few extra minutes to the baking time if you bake straight from the fridge.

Equipment Needed

• 9×13-inch baking dish
• Large skillet or frying pan
• Medium saucepan for béchamel
• Mixing bowls
• Whisk for sauce
• Spoon or spatula for spreading layers
• Measuring cups and spoons

Frequently Asked Questions

1. Can I use frozen spinach instead of fresh? Yes! Just make sure to thaw and squeeze out excess moisture before adding it to the filling.
2. Do I have to pre-cook the noodles? If you use no-boil noodles, no need to pre-cook. If using regular dried noodles, boil them until al dente to avoid a chewy texture.
3. Can I prepare this lasagna vegan? You’ll need to use plant-based milk, vegan butter, and non-dairy cheeses for the béchamel and filling, but it’s definitely doable and still delicious.
4. What can I do if I don’t have ricotta cheese? Cream cheese works great and gives a rich, creamy texture, or you can blend cottage cheese smooth as a ricotta substitute.
5. How do I store leftovers? Keep lasagna covered tightly in the fridge and enjoy within 3 days. To freeze, wrap portions well and thaw before reheating.

Join the Comfort Food Fun!

I hope this mushroom and spinach lasagna recipe brings you as much warmth and joy as it has me. Give it a try, and please let me know how it turned out! Share your photos, tweaks, or questions on Pinterest, where I post plenty of similar recipes and tips. I’d love to connect and help you create more delightful meals in your kitchen!