This Creamy Spinach & Mushroom Lasagna is a vegetarian delight that’s packed with layers of earthy mushrooms, vibrant spinach, creamy béchamel sauce, and gooey cheese. Perfect for a cozy family dinner or an impressive dish for entertaining, this lasagna is as indulgent as it is satisfying.
Ingredients
For the Vegetable Filling:
- Olive oil: 2 tablespoons
- Garlic (minced): 3 cloves
- Mushrooms (sliced): 2 cups
- Fresh spinach: 4 cups
- Salt and pepper: To taste
For the Béchamel Sauce:
- Unsalted butter: 4 tablespoons
- All-purpose flour: 4 tablespoons
- Milk: 4 cups (warmed)
- Nutmeg (optional): ¼ teaspoon
- Salt and pepper: To taste
For the Lasagna:
- Lasagna noodles: 12 sheets (no-boil or pre-cooked)
- Shredded mozzarella cheese: 2 cups
- Grated Parmesan cheese: 1 cup
- Ricotta cheese: 1 cup
- Fresh parsley (chopped): For garnish
Instructions
Step 1: Prepare the Vegetable Filling
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
Add sliced mushrooms and cook until softened and slightly golden.
Stir in fresh spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
Step 2: Make the Béchamel Sauce
In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to form a roux.
Gradually add warmed milk, whisking continuously to avoid lumps.
Cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg if desired. Remove from heat.
Step 3: Assemble the Lasagna
Preheat your oven to 375°F (190°C).
Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
Lay 3 lasagna noodles over the sauce. Top with a layer of the mushroom and spinach filling, a few dollops of ricotta cheese, and a sprinkle of mozzarella and Parmesan.
Repeat layers until all ingredients are used, ending with a layer of béchamel sauce and cheese on top.
Step 4: Bake
Cover the dish with foil (lightly greased to prevent sticking) and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before serving.
Step 5: Serve
Garnish with chopped parsley and serve warm.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Tips for Perfect Lasagna
Use Fresh Ingredients: Fresh spinach and mushrooms enhance the flavor.
Avoid Soggy Lasagna: If using fresh spinach, squeeze out excess moisture before layering.
Make Ahead: Assemble the lasagna a day in advance and refrigerate until ready to bake.
Cheese Variations: Swap mozzarella for provolone or Gruyere for a unique twist.
Calories Per Serving
For one serving (based on 8 servings):
- Lasagna noodles: ~150 calories
- Béchamel sauce: ~200 calories
- Cheese: ~250 calories
- Vegetable filling: ~100 calories
Total per serving: ~700 calories
Why You’ll Love This Recipe
Rich & Creamy: The béchamel sauce adds a velvety layer that elevates the dish.
Vegetarian-Friendly: A hearty and satisfying meatless option.
Customizable: Add other vegetables like zucchini, bell peppers, or kale.
Crowd-Pleaser: Perfect for family gatherings or meal prep.
Delicious Variations
Spinach Artichoke Lasagna: Add marinated artichoke hearts to the vegetable layer.
Tomato Cream Lasagna: Mix a little marinara sauce into the béchamel for a tomato-flavored twist.
Vegan Option: Use dairy-free milk, butter, and cheese substitutes for a vegan version.