Easy Creamy Spinach and Mushroom Lasagna: A Vegetarian Delight

If you’re craving a hearty, comforting meal that’s both indulgent and wholesome, this Creamy Spinach and Mushroom Lasagna is your answer. Layers of tender lasagna sheets, sautéed mushrooms, creamy béchamel sauce, and fresh spinach come together to create a dish that’s rich in flavor and packed with nutrients. Whether you’re preparing a cozy family dinner or looking for an elegant vegetarian option for a dinner party, this lasagna is bound to be a hit.

Lasagna has always been synonymous with comfort food, and this version elevates the classic recipe by focusing on earthy mushrooms and nutrient-rich spinach. The creamy white sauce adds a luxurious texture that perfectly complements the delicate balance of flavors.

The Story Behind the Recipe

Lasagna traces its roots back to Italy, where its variations have delighted food lovers for centuries. This spinach and mushroom version takes inspiration from a classic white lasagna, known as Lasagna Bianca, which swaps the traditional tomato sauce for a creamy béchamel. The addition of mushrooms and spinach not only makes it vegetarian-friendly but also adds an earthy and fresh flavor profile that feels both comforting and sophisticated.

For anyone who has a love for mushroom dishes or wants to explore new ways of incorporating spinach into meals, this recipe is a perfect starting point. Plus, it’s versatile enough to adapt for different dietary preferences by adding chicken or switching to gluten-free lasagna sheets.

Ingredients

Here’s everything you’ll need to make this creamy, flavor-packed lasagna:

For the Sautéed Spinach and Mushrooms:

• Olive Oil: 2 tbsp.
• Mushrooms: 16 oz (cremini or button mushrooms, sliced).
• Fresh Spinach: 10 oz (roughly 6–7 cups).
• Garlic: 4 cloves, minced.
• Salt and Pepper: To taste.
• Nutmeg: ¼ tsp (optional, enhances the spinach flavor).

For the Béchamel (White Sauce):

• Unsalted Butter: 4 tbsp.
• All-Purpose Flour: 4 tbsp.
• Milk: 4 cups (warm).
• Grated Parmesan Cheese: ½ cup.
• Salt and Pepper: To taste.

For the Lasagna Layers:

• Lasagna Noodles: 12 sheets (preferably no-boil).
• Ricotta Cheese: 1 ½ cups.
• Mozzarella Cheese: 2 cups, shredded.
• Grated Parmesan Cheese: ½ cup (for layering and topping).

Optional Additions

• Chicken: 2 cups shredded, for a protein-packed variation.
• Fresh Basil: 2 tbsp, chopped, for a burst of fresh flavor.

Kitchen Tools You’ll Need

• Large skillet for sautéing vegetables.
• Medium saucepan for béchamel sauce.
• Lasagna baking dish (9×13 inches).
• Whisk and spatula for stirring.

Step-by-Step Instructions

1. Prepare the Spinach and Mushrooms

1. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 6–8 minutes until golden brown.
2. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
3. Add the fresh spinach in batches, allowing it to wilt. Season with salt, pepper, and a pinch of nutmeg (optional). Remove from heat and set aside.

2. Make the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes until the mixture is golden and bubbly.
2. Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens (about 5–7 minutes).
3. Stir in the Parmesan cheese, and season with salt and pepper to taste. Remove from heat.

3. Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of béchamel sauce on the bottom of your lasagna dish to prevent sticking.
3. Layer the ingredients as follows:
   • First Layer: Place lasagna noodles over the béchamel base. Top with a third of the sautéed spinach and mushrooms. Add dollops of ricotta cheese and a generous sprinkle of shredded mozzarella. Pour a ladle of béchamel sauce on top.
   • Second Layer: Repeat with lasagna noodles, another third of the spinach and mushrooms, ricotta, mozzarella, and béchamel sauce.
   • Final Layer: Finish with lasagna noodles, the remaining spinach and mushrooms, a final layer of béchamel, and a generous topping of Parmesan and mozzarella cheese.

4. Bake the Lasagna

1. Cover the dish with foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly.
3. Let the lasagna cool for 10 minutes before slicing and serving.

Tips for Success

1. Choose Fresh Ingredients: Fresh spinach and mushrooms bring the best flavor. Frozen spinach can be used in a pinch but ensure it’s thoroughly drained.
2. Avoid Overloading Layers: Keep each layer thin to ensure the lasagna cooks evenly.
3. Let It Rest: Allowing the lasagna to rest after baking helps the layers set, making it easier to cut and serve.

Possible Variations

1. Chicken Mushroom Spinach Lasagna: Add shredded cooked chicken to the layers for a hearty protein boost.
2. Gluten-Free Version: Swap regular lasagna noodles with gluten-free ones and use a gluten-free flour blend for the béchamel.
3. Vegan Option: Use plant-based ricotta, mozzarella, and Parmesan alternatives. Substitute almond or oat milk for the béchamel sauce.
4. Mushroom Ragu Lasagna: Replace the béchamel with a mushroom ragu sauce for a robust, earthy flavor.

Serving Suggestions

Pair this spinach and mushroom lasagna with:

• A crisp green salad dressed with lemon vinaigrette.
• Garlic bread or cheesy breadsticks for an extra indulgence.
• A glass of Pinot Noir or Chardonnay, which complements the creamy and earthy flavors of the dish.

Storing and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a preheated oven at 350°F (175°C) for 15–20 minutes, or until heated through.

Final Thoughts

This Creamy Spinach and Mushroom Lasagna is a celebration of vegetarian comfort food. Its layers of creamy sauce, tender vegetables, and gooey cheese make it a satisfying meal that even meat lovers will enjoy. Whether you serve it for a special gathering or a casual weeknight dinner, this lasagna promises to impress.