Go Back
Creamy spinach mushroom lasagna with cheesy layers and fresh ingredients
Print Recipe

Creamy Spinach & Mushroom Lasagna

A delightful lasagna that combines earthy mushrooms, vibrant spinach, and creamy béchamel sauce, layered between tender noodles for a comforting meal.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: comfort food, Creamy Pasta, lasagna, Spinach, Vegetarian
Servings: 8 servings
Calories: 450kcal

Ingredients

Vegetable filling

  • 10 oz fresh spinach Freshly chopped spinach adds color and nutrition.
  • 8 oz sliced mushrooms Earthy flavor and meaty texture.
  • 3 cloves minced garlic Adds aroma and flavor.
  • 2 tbsp olive oil For sautéing the vegetables.
  • to taste salt and pepper Essential for seasoning.

Béchamel sauce

  • 4 tbsp unsalted butter Provides a creamy base.
  • 4 tbsp all-purpose flour Thickens the sauce.
  • 4 cups whole milk Creates a rich béchamel.
  • 1/4 tsp ground nutmeg Adds warmth and depth.

Lasagna assembly

  • 12 pieces lasagna noodles Classic layer for structure.
  • 2 cups shredded mozzarella cheese Melty layer for flavor.
  • 1/2 cup grated Parmesan cheese Adds salty sharpness.
  • for garnish fresh parsley, chopped For flavor and color.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced mushrooms and cook until golden brown, about 5-7 minutes.
  • Stir in minced garlic and sauté for an additional minute until fragrant. Then, toss in chopped spinach and let it cook until wilted. Season with salt and pepper.
  • In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes until a roux forms.
  • Gradually whisk in 4 cups of whole milk, stirring constantly until the sauce thickens. Season with ground nutmeg, salt, and pepper.
  • Prepare lasagna noodles according to package instructions, usually boiling until al dente. Drain and set aside.

Assembly and Baking

  • Spread a thin layer of the béchamel sauce on the bottom of a baking dish.
  • Layer with lasagna noodles, followed by spinach and mushroom mixture, a layer of béchamel sauce, and a sprinkle of mozzarella cheese. Repeat layers until all ingredients are used, ending with béchamel and topping with Parmesan.
  • Cover the dish with foil and bake for 25 minutes. Remove foil and continue to bake for another 15 minutes, until the cheese is golden and bubbly.
  • Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped fresh parsley.

Notes

Experiment with cheeses or add cooked chicken for a heartier dish. Prepare in advance for flavors to meld beautifully.