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creamy Mushroom and Spinach Lasagna

This creamy Mushroom and Spinach Lasagna is a cozy vegetarian dinner packed with layers of tender lasagna noodles, garlicky sautéed mushrooms, fresh spinach, and a rich béchamel sauce. It’s the perfect comfort-food dish for weeknights, gatherings, or meal prep. Every bite delivers savory flavor, velvety texture, and wholesome vegetables—simple, hearty, and absolutely delicious.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Vegetable Filling
  • 2 tbsp olive oil
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 3 cups mushrooms sliced (white, cremini, or mixed)
  • 4 cups fresh spinach
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika optional
  • ½ tsp dried thyme
  • ½ tsp chili flakes optional
  • For the Béchamel Sauce
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups milk whole or 2%
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ½ cup grated Parmesan cheese
  • For the Lasagna Layers
  • 9 –12 lasagna noodles no-boil or regular cooked
  • 2 cups shredded mozzarella
  • ½ cup Parmesan cheese
  • Fresh parsley chopped (optional garnish)

Method
 

  1. Make the Mushroom & Spinach Filling
  2. Heat olive oil in a large skillet over medium heat.
  3. Add onion and cook 2–3 minutes until soft.
  4. Stir in garlic and mushrooms; cook 6–8 minutes until mushrooms release moisture and brown.
  5. Season with salt, pepper, thyme, and paprika.
  6. Add spinach and cook until wilted.
  7. Remove from heat and set aside.
  8. Prepare the Béchamel Sauce
  9. In a saucepan, melt butter over medium heat.
  10. Add flour and whisk for 1 minute to form a smooth paste.
  11. Slowly pour in milk, whisking continuously to avoid lumps.
  12. Simmer 4–6 minutes until thickened.
  13. Add salt, nutmeg, and Parmesan; whisk until smooth.
  14. Remove from heat.
  15. Assemble the Lasagna
  16. Preheat oven to 375°F (190°C).
  17. Spread a thin layer of béchamel sauce on the bottom of a baking dish.
  18. Add a layer of lasagna noodles.
  19. Spoon mushroom-spinach mixture over top.
  20. Add béchamel sauce and sprinkle mozzarella.
  21. Repeat layers until ingredients are used.
  22. Finish with noodles, béchamel, and cheese on top.
  23. Bake
  24. Cover the dish with aluminum foil.
  25. Bake for 25 minutes.
  26. Remove foil and bake another 15–20 minutes until golden and bubbly.
  27. Rest and Serve
  28. Let lasagna rest 10 minutes before slicing.
  29. Top with fresh parsley and serve warm.

Notes

📌 Notes
Make Ahead: Assemble up to 24 hours ahead, refrigerate, and bake when ready.
Freezer-Friendly: Freeze baked or unbaked lasagna for up to 3 months.
Add Protein: Add shredded chicken, ground turkey, or tofu if desired.
Dairy-Free Option: Use vegan butter, plant milk, and dairy-free cheese.
Extra Veggies: Add zucchini, bell peppers, or butternut squash for more nutrients.