Meatless Mushroom Spinach Lasagna Everyone Loves

Mushroom And Spinach Lasagna Recipe – MushroomSalus: Cheesy, Earthy, Comfort in Every Layer

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This Mushroom and Spinach Lasagna Recipe from MushroomSalus brings together the heartiness of mushrooms, the leafy goodness of spinach, and layers of creamy béchamel and cheese—all baked into a cozy, golden-topped lasagna that tastes like a warm hug.

Unlike traditional meat-based lasagna, this version leans into deep, umami flavor from sautéed mushrooms and the bright, slightly bitter edge of spinach. The result is rich and savory, without feeling heavy. Every forkful delivers tender pasta sheets nestled between creamy white sauce, wilted greens, and gooey melted cheese.

It’s perfect for vegetarians or anyone looking to switch things up from classic red sauce lasagna. Whether served as a main dish for Sunday dinner or prepped ahead for an elegant weeknight meal, this lasagna is satisfying, hearty, and full of real flavor.

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Ingredients Overview

Each layer of this lasagna plays a key role—from earthy mushrooms to creamy béchamel.

Mushrooms – Cremini or baby bella mushrooms offer the best meaty texture and earthy flavor. Slice them thick enough to hold their bite after cooking.

Spinach – Fresh baby spinach works best, but frozen spinach (thawed and well-drained) is also fine. It balances the richness and adds nutrition.

Lasagna noodles – Use no-boil noodles for convenience or regular boiled noodles if you prefer a traditional texture.

Béchamel sauce – A simple white sauce made with butter, flour, and milk. It adds silkiness and binds the layers together. Nutmeg gives it a classic touch.

Ricotta cheese – Light and creamy, it adds softness to the filling. Blend with an egg to help it set during baking.

Mozzarella cheese – For that melted, stretchy top layer. Use shredded for even melting.

Parmesan cheese – Adds sharp, salty depth to the béchamel and top layer.

Garlic & onion – Classic aromatics that build savory flavor right from the start.

Olive oil & butter – Used to sauté and build the base for the sauces.

Substitutions:

• Use gluten-free noodles for a gluten-free version.
• Almond milk or oat milk can replace dairy milk in the béchamel.
• Kale or chard can replace spinach for variety.

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Step-by-Step Instructions

1. Sauté the vegetables:
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook for 2–3 minutes until softened.

Add 1 lb sliced mushrooms and cook for 7–10 minutes, stirring occasionally, until they release moisture and begin to brown. Season with salt and pepper.

Add 4 cups fresh spinach and sauté until just wilted. Remove from heat and let cool slightly.

2. Make the béchamel sauce:
In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute.

Gradually add 3 cups whole milk, whisking constantly to prevent lumps. Cook for 5–7 minutes until thickened. Add ¼ tsp ground nutmeg, ½ tsp salt, and ½ cup grated Parmesan cheese. Stir and remove from heat.

3. Prepare the ricotta layer:
In a small bowl, combine 1½ cups ricotta cheese with 1 beaten egg and a pinch of salt. Stir until smooth.

4. Preheat and prep:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

5. Assemble the lasagna:
Spread a thin layer of béchamel sauce on the bottom of the dish.

Layer as follows:

• 3–4 lasagna noodles
• Half the mushroom-spinach mixture
• Half the ricotta mixture (spread gently)
• ⅓ of the béchamel
• Sprinkle with shredded mozzarella
  Repeat the layers once more, then top with final noodles, remaining béchamel, mozzarella, and ¼ cup grated Parmesan.

6. Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes, or until the top is golden and bubbly.

7. Rest and serve:
Let the lasagna sit for 10–15 minutes before slicing. This helps the layers set and makes serving easier.

Common mistakes to avoid:

• Don’t add too much liquid to spinach or mushrooms—cook off moisture.
• Let the béchamel thicken before layering.
• Resting after baking helps prevent a runny slice.

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Tips, Variations & Substitutions

Tips:

• Sauté mushrooms until browned for best flavor—don’t crowd the pan.
• Use a mandoline to slice mushrooms evenly.
• Grate your own mozzarella for smoother melting.

Variations:

• Add a pinch of chili flakes for heat.
• Layer in roasted red peppers or sautéed leeks for a gourmet twist.
• Use fontina or gruyère for a more decadent, nutty finish.

Substitutions:

• Use low-fat ricotta or cottage cheese for a lighter version.
• Swap béchamel for a jarred Alfredo sauce in a pinch.
• Gluten-free lasagna noodles work well if cooked before assembling.

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Serving Ideas & Occasions

This Mushroom and Spinach Lasagna pairs perfectly with:

• A crisp arugula or romaine salad with lemon vinaigrette
• Warm garlic bread or focaccia
• A glass of dry white wine or sparkling water with lime

Ideal for cozy family dinners, potlucks, or vegetarian holiday spreads, it also reheats well for lunch the next day. Slice, pack, and enjoy it hot or cold.

It’s a wonderful make-ahead meal too—assemble it the night before and just pop it in the oven when you’re ready.

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Nutritional & Health Notes

This lasagna balances comfort with nutrition. Mushrooms provide umami and fiber, spinach adds iron and vitamins, and cheese brings protein and calcium.

Opt for part-skim ricotta and mozzarella for a lighter option, and sneak in more veggies for added volume. The béchamel can be made with low-fat milk to reduce overall richness.

Portion sizes matter—served with a salad, it makes a satisfying, complete vegetarian meal that doesn’t feel heavy.

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FAQs

1. Can I make this ahead of time?
Yes, assemble up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 5–10 extra minutes to cook time.

2. Can I freeze this lasagna?
Absolutely. Freeze before baking, tightly wrapped. Thaw overnight in the fridge and bake as usual, or bake straight from frozen at 350°F for about 1 hour.

3. What kind of mushrooms work best?
Cremini, baby bella, or even chopped portobello mushrooms offer the best texture and earthy flavor. Avoid canned mushrooms—they get too soft.

4. Is it possible to make this gluten-free?
Yes. Use gluten-free noodles and swap flour for a gluten-free blend or cornstarch when making béchamel.

5. Can I use frozen spinach?
Yes. Thaw and squeeze out all excess moisture before adding to the mushroom mixture to avoid soggy layers.

6. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.

7. Can I skip the ricotta?
Yes, but the texture will change slightly. Substitute with cottage cheese, mascarpone, or simply add more béchamel and mozzarella.

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