Description
A cozy, vegetarian lasagna layered with sautéed mushrooms, fresh spinach, and a creamy white béchamel sauce. This meatless comfort food classic is cheesy, rich, and perfect for family dinners or gatherings.
Ingredients
For the filling:
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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16 oz mushrooms (button or cremini), sliced
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5 oz fresh spinach (or 10 oz frozen, thawed and squeezed dry)
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Salt and black pepper, to taste
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½ teaspoon dried thyme (optional)
For the white sauce:
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4 tablespoons unsalted butter
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¼ cup all-purpose flour
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3 cups whole milk, warmed
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½ teaspoon salt
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¼ teaspoon ground nutmeg
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½ cup grated Parmesan cheese
For assembling:
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9–12 lasagna noodles (no-boil or pre-boiled as per instructions)
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1½ cups ricotta cheese
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1 egg (optional, for mixing with ricotta)
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2 cups shredded mozzarella cheese
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Extra Parmesan cheese, for topping
Instructions
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Preheat oven to 375°F (190°C).
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Prepare the filling:
Heat olive oil in a skillet over medium heat. Sauté onion until translucent (3–4 mins), then add garlic for 1 minute. Add mushrooms, thyme, salt, and pepper; cook until browned and moisture evaporates (8–10 mins). Stir in spinach and cook until wilted. Remove from heat. -
Make the white sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden. Gradually add warm milk, whisking continuously until thickened (5–7 mins). Stir in salt, nutmeg, and Parmesan. Remove from heat. -
Mix ricotta (optional):
In a small bowl, combine ricotta with the egg. -
Assemble the lasagna:
Spread a thin layer of white sauce on the bottom of a 9×13 inch baking dish. Layer noodles, ricotta mixture, mushroom-spinach filling, white sauce, and mozzarella. Repeat layers, ending with noodles, white sauce, mozzarella, and extra Parmesan. -
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
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Rest and serve:
Let lasagna rest for 10–15 minutes before slicing.
Notes
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Storage: Store cooled lasagna in airtight containers. Refrigerate up to 4 days or freeze up to 3 months.
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Reheating: Reheat covered at 350°F (175°C) for 20–25 mins, or microwave portions for 2–3 mins.
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Variations:
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Add shredded chicken or ground turkey for meat-lovers
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Make it vegan with plant-based milk, butter, and cheese
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Swap spinach with kale or chard
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Use gluten-free noodles and flour if needed
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Tips: Drain moisture from spinach/mushrooms to prevent sogginess. Resting helps it set for cleaner slices.
- Prep Time: 25 minutes
- rest time: 10-15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: italian
Keywords: creamy vegetarian lasagna spinach mushroom lasagna white sauce lasagna meatless lasagna recipe easy baked lasagna