Meatless Mushroom Spinach Lasagna Everyone Loves
This Mushroom and Spinach Lasagna is a rich, vegetarian bake made with layers of sautéed mushrooms, tender spinach, creamy béchamel, and melted cheese. Hearty, cheesy, and comforting—perfect for cozy dinners or meal prep.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
Ingredients
1 lb cremini or baby bella mushrooms, sliced
4 cups fresh spinach (or 10 oz frozen, drained)
1 small onion, diced
3 garlic cloves, minced
2 tbsp olive oil
Salt and pepper to taste
9–12 lasagna noodles (no-boil or regular)
1½ cups ricotta cheese
1 egg
1½ cups shredded mozzarella
¾ cup grated Parmesan (divided)
For the béchamel:
3 tbsp butter
3 tbsp flour
3 cups whole milk
½ tsp salt
¼ tsp nutmeg
½ cup grated Parmesan
Instructions
- Sauté onion and garlic in olive oil. Add mushrooms, cook until browned. Add spinach and cook until wilted. Season and set aside.
- In a saucepan, melt butter. Whisk in flour, cook 1 min. Gradually add milk, whisking. Cook until thick. Add nutmeg, salt, and Parmesan.
- Mix ricotta with egg and pinch of salt.
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Layer noodles, mushroom-spinach mix, ricotta, béchamel, and mozzarella. Repeat layers. Top with béchamel, mozzarella, and Parmesan.
- Cover and bake 25 mins. Uncover and bake 15–20 mins more until golden.
- Rest 10–15 mins before slicing.
Notes
For deeper flavor, brown mushrooms well. Use part-skim cheeses for a lighter version. Great for freezing or make-ahead meals.