Creamy Spinach & Mushroom Lasagna: A Comforting Vegetarian Delight

Published by Ilyas, Date :

March 30, 2025

If you’re in search of a wholesome, satisfying dish that’s packed with flavor, look no further than creamy spinach and mushroom lasagna. This decadent recipe combines velvety layers of creamy béchamel sauce, savory mushrooms, and vibrant spinach, all nestled between soft sheets of lasagna noodles and baked to perfection. The result is a dish that is not only comforting but also an impressive addition to any meal, whether you’re preparing a cozy dinner or serving it at a special gathering.

Why You’ll Love Creamy Spinach & Mushroom Lasagna

Ideal for Vegetarians: This creamy lasagna is an excellent choice for those who prefer plant-based dishes but don’t want to sacrifice taste or satisfaction. It provides a rich, hearty flavor profile with the goodness of vegetables.

Deliciously Layered: The combination of creamy béchamel sauce, tender sautéed mushrooms, and fresh spinach ensures that every bite is full of rich, savory flavor, making this lasagna truly irresistible.

Perfect Comfort Food: Whether you’re hosting a dinner party, a special event, or just need something to cozy up with during the colder months, this lasagna offers a delightful meal that everyone will love.

Convenient and Make-Ahead Friendly: This lasagna is perfect for busy schedules! You can assemble it ahead of time, store it in the refrigerator, and then bake it when you’re ready. It’s a great option for those who want to prep meals in advance.

Ingredients for Creamy Spinach & Mushroom Lasagna

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mushroom and Spinach Filling:

2 tablespoons of olive oil
2 cups of fresh mushrooms, sliced (either white mushrooms or cremini)
3 cups of fresh spinach (or 1 cup of frozen spinach, thawed and well-drained)
3 cloves of garlic, minced
Salt and freshly ground black pepper, to taste

For the Creamy Béchamel Sauce:

4 tablespoons of unsalted butter
1/4 cup of all-purpose flour
2 1/2 cups of whole milk
1/2 teaspoon of freshly grated nutmeg
Salt and freshly ground black pepper, to taste

Other Ingredients:

12 lasagna noodles, cooked according to package instructions
1 1/2 cups of ricotta cheese
1 1/2 cups of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1 teaspoon of dried Italian seasoning (optional)

Instructions for Creamy Spinach & Mushroom Lasagna

Prepare the Mushroom and Spinach Filling:

Begin by heating the olive oil in a large skillet over medium heat. Once hot, add the sliced mushrooms and sauté for about 5 minutes, allowing them to become golden brown and for their moisture to evaporate.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
Stir in the fresh spinach and cook until it wilts. If you’re using frozen spinach, ensure that it is thoroughly drained before adding it to the skillet. Season the mixture with salt and black pepper to taste, then remove from the heat and set aside.

Make the Creamy Béchamel Sauce:

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes to form a smooth roux.
Gradually pour in the milk while continuing to whisk to prevent lumps from forming. Continue to cook and stir the mixture for about 5-7 minutes, or until the sauce thickens to a creamy consistency.
Season the sauce with freshly grated nutmeg, salt, and pepper. Set the sauce aside.

Assemble the Lasagna:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Start by spreading a thin layer of béchamel sauce on the bottom of the prepared baking dish.
Layer the lasagna noodles over the sauce, slightly overlapping. Then, spread half of the ricotta cheese over the noodles, followed by half of the mushroom and spinach mixture. Top with a generous layer of shredded mozzarella and a bit of grated Parmesan cheese.
Repeat the process with another layer of lasagna noodles, ricotta cheese, the remaining mushroom and spinach filling, and another layer of béchamel sauce. Finish with a final layer of noodles, the remaining béchamel sauce, and the remaining mozzarella and Parmesan cheeses. If desired, sprinkle some dried Italian seasoning on top for added flavor.

Bake the Lasagna:

Cover the lasagna with aluminum foil and bake it in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.

Rest and Serve:

Once the lasagna is out of the oven, let it rest for about 10 minutes to allow the layers to set, which makes it easier to cut and serve.
Slice and serve the lasagna warm. For an added touch, garnish with fresh herbs like basil or parsley for a burst of color and freshness.

Tips for Success

For Maximum Flavor: To get the best flavor from the mushrooms, make sure to sauté them until they are well-browned. This step enhances their natural umami flavor and brings out their rich, earthy taste.

Make-Ahead Convenience: If you’re pressed for time, you can assemble the lasagna in advance, cover it, and refrigerate it for up to 24 hours before baking. If baking straight from the fridge, be sure to add an extra 10-15 minutes to the cooking time to ensure it’s heated thoroughly.

Customization Options: Feel free to experiment with different types of cheese! Fontina, Gruyère, or gouda can all add unique flavor profiles to your lasagna.

Add More Vegetables: This recipe is versatile, so feel free to incorporate other vegetables such as roasted bell peppers or zucchini to boost the flavor and add texture to the lasagna.

Nutritional Benefits

Not only is this lasagna absolutely delicious, but it’s also packed with nutrients. Spinach is an excellent source of essential vitamins and minerals, including iron, calcium, and vitamins A and C. Mushrooms provide beneficial antioxidants and are a great addition to a healthy diet. The use of whole milk and cheeses contributes a good amount of protein and calcium, making this dish as nourishing as it is indulgent.

Serving and Storing Tips for Creamy Spinach & Mushroom Lasagna

Serving Tips:

Let it Rest: After baking, allow the lasagna to rest for about 10 minutes before serving. This ensures that the layers set properly, making it easier to slice and serve.
Cutting Even Portions: Use a sharp knife or spatula to slice even portions. For cleaner slices, wet the knife with hot water before cutting.
Garnish: Consider adding a sprinkle of fresh basil or parsley on top of the lasagna just before serving. It adds a burst of color and a touch of fresh flavor.
Pairing: This lasagna pairs beautifully with a side of garlic bread and a simple green salad for a well-rounded meal.

Storage Tips:

Refrigeration: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, place it in the oven at 350°F (175°C) for about 25 minutes, or until heated through.
Freezing: To store for a longer period, freeze the lasagna in a freezer-safe container or wrap individual portions tightly with plastic wrap and foil. Frozen lasagna can last for up to 2-3 months.
Reheating Frozen Lasagna: If you have frozen lasagna, thaw it in the refrigerator overnight before reheating. You can also microwave individual portions, though reheating in the oven will yield the best texture.

Avoid Repeated Reheating: To maintain the best texture and flavor, reheat only the portion you intend to eat, as multiple rounds of reheating can affect the quality of the dish.

Frequently Asked Questions

1. Can I use frozen spinach in this recipe?
Yes, frozen spinach can be substituted for fresh spinach. Be sure to thaw and drain it thoroughly to remove any excess moisture, which could make the lasagna watery.

2. Can I prepare this lasagna ahead of time?
Absolutely! You can assemble the lasagna up to 24 hours in advance. Just refrigerate it until you’re ready to bake it. If baking from the fridge, add 10-15 extra minutes to the baking time.

3. What are good substitutes for ricotta cheese?
If you don’t have ricotta, you can substitute with cottage cheese or a mixture of cream cheese and Greek yogurt for a similar creamy texture. For an even richer option, try mascarpone cheese.

4. Can I make this lasagna gluten-free?
Yes, you can make gluten-free lasagna by using gluten-free lasagna noodles. Ensure that the béchamel sauce and other ingredients are also gluten-free by checking the labels.