Mushroom and Spinach Lasagna That’s Cozy & Comforting
This mushroom and spinach lasagna is a creamy, comforting vegetarian main layered with earthy mushrooms, tender spinach, and a rich béchamel sauce — perfect for family dinners or make-ahead meals.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 1 lb cremini or button mushrooms, sliced
- 5 cups fresh spinach or 10 oz frozen spinach, thawed and drained
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups milk
- ¼ tsp ground nutmeg (optional)
- ¾ cup grated Parmesan cheese (divided)
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese
- 9–12 lasagna noodles (boiled or oven-ready)
- Salt and pepper to taste
Instructions
- Sauté onion and garlic in olive oil until soft. Add mushrooms and cook until browned. Stir in spinach. Set aside.
- Melt butter in saucepan, whisk in flour, cook 1–2 mins. Gradually add milk. Simmer until thickened. Stir in nutmeg, ¼ cup Parmesan, salt, and pepper.
- Preheat oven to 375°F. Spread béchamel in baking dish. Layer noodles, mushroom-spinach mix, béchamel, ricotta. Repeat layers 2 more times.
- Top with noodles, remaining béchamel, mozzarella, and Parmesan.
- Cover with foil and bake 25 mins. Uncover and bake 15–20 mins more until golden. Let rest before slicing.
Notes
Use part-skim cheese for a lighter version. Swap ricotta with cottage cheese if desired. Gluten-free and dairy-free options available.