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Creamy Spinach Mushroom Lasagna slice with béchamel, spinach and mushrooms on a plate

Creamy Spinach Mushroom Lasagna

Emily Wilson
This Creamy Spinach Mushroom Lasagna features layers of tender pasta, rich béchamel sauce, sautéed mushrooms, fresh spinach, and melted cheese. It is a comforting yet elegant vegetarian main course that works beautifully for family dinners or special gatherings. Balanced, creamy, and full of flavor, this lasagna delivers impressive results with simple techniques.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian-Inspired
Servings 8 slices
Calories 420 kcal

Equipment

  • Large Skillet
  • Medium Saucepan
  • Whisk
  • 9x13-inch Baking Dish
  • Aluminum Foil

Ingredients
  

Vegetable Filling

  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 4 cups fresh spinach, chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • salt and black pepper to taste

Béchamel Sauce

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 3 cups milk, warm
  • 0.5 teaspoon ground nutmeg
  • salt and black pepper to taste

Lasagna Layers

  • 9 lasagna noodles cooked or no boil
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese

Instructions
 

  • 1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in mushrooms and cook until browned and moisture has evaporated. Add garlic and spinach, cooking until spinach wilts. Season with salt and pepper. Set aside.
  • 2. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes. Gradually whisk in warm milk and cook until thickened. Season with nutmeg, salt, and pepper.
  • 3. Spread a thin layer of béchamel sauce in a 9x13-inch baking dish. Add three lasagna noodles. Layer one third of the vegetable mixture, spoon dollops of ricotta, sprinkle mozzarella, and drizzle béchamel. Repeat layers two more times, finishing with remaining béchamel and topping with mozzarella and Parmesan.
  • 4. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 to 20 minutes until golden and bubbly. Let rest for 10 minutes before slicing and serving.

Notes

Cook mushrooms thoroughly to avoid excess moisture in the lasagna. Allow the baked dish to rest before slicing so the layers hold their shape. For a heartier version, add cooked chicken or turkey sausage to the vegetable filling. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Facts:
  • Calories: 420 kcal
  • Carbohydrates: 38 g
  • Protein: 20 g
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Cholesterol: 65 mg
  • Sodium: 620 mg
  • Potassium: 540 mg
  • Fiber: 4 g
  • Sugar: 6 g
  • Vitamin A: 85% DV
  • Vitamin C: 25% DV
  • Calcium: 35% DV
  • Iron: 15% DV