Easy Creamy Spinach and Mushroom Lasagna Recipe

A Comforting Vegetarian Classic with a Creamy Twist

This Easy Creamy Spinach and Mushroom Lasagna recipe is a warm, hearty, and satisfying dish perfect for a cozy family dinner or a potluck. Featuring layers of tender lasagna noodles, sautéed mushrooms, wilted spinach, and a rich, creamy white sauce, this meatless lasagna is both indulgent and nourishing. Whether you’re a vegetarian or simply looking to reduce meat intake, this recipe will quickly become a favorite in your meal rotation.

Why This Recipe Works

This lasagna stands out because of its velvety béchamel-style white sauce that complements the earthiness of mushrooms and the mild bitterness of spinach. It’s simple enough for weeknights but elegant enough for entertaining. The recipe skips traditional tomato sauce in favor of a creamy base, making it feel rich and comforting without being overly heavy. Plus, the combination of cheeses ensures a gooey, golden top that everyone loves.

Ingredients

For the filling:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 16 oz mushrooms (button or cremini), sliced
• 5 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
• Salt and black pepper, to taste
• ½ teaspoon dried thyme (optional)

For the white sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk (warm)
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup grated Parmesan cheese

For assembling:

• 9–12 lasagna noodles (no-boil or boiled as per package instructions)
• 1 ½ cups ricotta cheese
• 1 egg (optional, for mixing with ricotta)
• 2 cups shredded mozzarella cheese
• Extra Parmesan for topping

Step-by-Step Directions

1. Preheat the oven to 375°F (190°C).
2. Prepare the filling:
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for 1 minute more. Add mushrooms, season with salt, pepper, and thyme, and cook until they release moisture and brown, about 8–10 minutes. Add spinach and cook until wilted. Remove from heat and set aside.
3. Make the white sauce:
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until slightly golden. Slowly whisk in the warm milk and continue whisking until the sauce thickens, about 5–7 minutes. Stir in salt, nutmeg, and Parmesan. Remove from heat.
4. Mix the ricotta (optional):
   In a small bowl, combine ricotta cheese with the egg for extra creaminess and structure.
5. Assemble the lasagna:
   In a 9×13 inch baking dish, spread a thin layer of white sauce. Layer with noodles, ricotta mixture, sautéed mushrooms and spinach, a ladle of white sauce, and a sprinkle of mozzarella. Repeat layers, finishing with noodles, white sauce, mozzarella, and Parmesan on top.
6. Bake:
   Cover with foil and bake for 25 minutes. Uncover and bake for an additional 15–20 minutes, or until the top is golden and bubbling.
7. Rest and serve:
   Let the lasagna rest for 10–15 minutes before slicing. This helps it set and makes serving easier.

Variations

• Add protein: Include cooked, shredded chicken or ground turkey for a non-vegetarian version.
• Make it vegan: Use plant-based butter, milk, and cheeses. Swap ricotta for a tofu or cashew-based alternative.
• Use different greens: Try kale or Swiss chard instead of spinach.
• Cheese swap: Add fontina or Gruyère for extra richness.
• Gluten-free option: Use gluten-free lasagna noodles and a gluten-free flour blend for the roux.

Servings and Timing

• Servings: 6–8
• Prep time: 25 minutes
• Cook time: 45 minutes
• Rest time: 10–15 minutes
• Total time: About 1 hour 20 minutes

Storage and Reheating

Storage:
Cool completely before storing. Cover tightly or transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.

Reheating:
Reheat in the oven at 350°F (175°C) covered with foil for 20–25 minutes. For single portions, microwave on medium heat for 2–3 minutes, checking and stirring halfway through.

Frequently Asked Questions

How can I prevent a watery lasagna?

Drain any excess moisture from the mushrooms and spinach before layering. Let the lasagna rest after baking to help it set.

Can I make this lasagna ahead of time?

Yes. Assemble up to a day in advance, cover tightly, and refrigerate. Bake just before serving.

Can I freeze it before baking?

Absolutely. Assemble, cover tightly, and freeze. When ready to bake, let it thaw overnight in the fridge, then bake as directed.

Do I have to use ricotta cheese?

No, you can use cottage cheese or skip it altogether for a lighter dish.

Is there a shortcut for the white sauce?

You can use store-bought Alfredo sauce in a pinch, but homemade béchamel gives a better flavor and texture.

What’s the best way to cook the noodles?

Follow the package instructions. If using no-boil noodles, ensure there’s enough sauce to soften them during baking.

How do I make it spicier?

Add red pepper flakes to the mushroom filling or a pinch of cayenne to the sauce.

What mushrooms work best?

Cremini, white button, or portobello mushrooms all work well. Mix for depth of flavor.

Can I use frozen spinach?

Yes, just thaw and squeeze out as much liquid as possible before adding to the filling.

What’s the ideal baking dish size?

A 9×13 inch dish works best for even layers and cooking.

Conclusion

This Easy Creamy Spinach and Mushroom Lasagna is a deliciously rich and satisfying vegetarian main course that doesn’t skimp on flavor. With its velvety white sauce, savory mushroom-spinach filling, and cheesy topping, it brings comfort and elegance to any meal. Whether served for a weeknight dinner or a festive gathering, it’s a dish that’s sure to impress.

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