Description
Easy Creamy Spinach Mushroom Lasagna is a rich, comforting vegetarian lasagna layered with sautéed mushrooms, tender spinach, creamy béchamel, and melty cheese. This meatless lasagna recipe is perfect for cozy dinners, make-ahead meals, or feeding a hungry crowd.
Ingredients
- Lasagna noodles (regular or no-boil)
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 16 oz fresh mushrooms (cremini or white), sliced
- 6 cups fresh spinach (or 10 oz frozen, thawed and squeezed dry)
- 3 tbsp all-purpose flour
- 3 cups milk
- ¼ tsp ground nutmeg
- Salt and pepper, to taste
- 1 ½ cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Extra butter or oil for greasing baking dish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil and butter over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
- Add mushrooms and cook until golden and moisture evaporates. Stir in spinach and cook until wilted. Set aside.
- In the same pan, melt 2 tbsp butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly. Simmer until thickened. Season with nutmeg, salt, and pepper.
- Begin layering in the baking dish: start with béchamel, then noodles, ricotta, mushroom-spinach mixture, mozzarella, and repeat. Finish with béchamel, mozzarella, and Parmesan on top.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10–15 minutes, until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use no-boil noodles for easier prep.
- Add roasted red peppers, zucchini, or pesto between layers for extra flavor.
- For richness, stir a bit of cream into the béchamel or mix in fontina cheese.
- To freeze: wrap tightly and freeze for up to 2 months.
- Reheat in oven at 350°F or in microwave until heated through.
