Description
Easy Creamy Spinach Mushroom Lasagna is a comforting, veggie-packed twist on the classic, layered with sautéed mushrooms and spinach, creamy béchamel sauce, and rich cheeses. It’s hearty and satisfying without tomato sauce, perfect for family dinners or make-ahead meals.
Ingredients
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil or butter
- 12 ounces fresh mushrooms, sliced (cremini or button)
- 5 cups fresh spinach (or 10 ounces frozen, thawed and drained)
- 3 garlic cloves, minced
- 1 ½ cups ricotta cheese
- 2 cups grated mozzarella cheese
- ½ cup grated Parmesan cheese (plus more for topping)
- 3 cups milk (whole or 2%)
- ¼ cup all-purpose flour
- ¼ cup butter (if making béchamel separately)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch of ground nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles if not using no-boil, and set aside.
- Heat olive oil or butter in a large skillet over medium heat. Add mushrooms and sauté until golden and moisture has evaporated, about 8 minutes.
- Add garlic and spinach to the skillet. Cook until spinach is wilted, then set mixture aside.
- In a saucepan, melt butter, whisk in flour to form a roux, and cook for 1 minute. Gradually whisk in milk and cook until thickened, about 5–7 minutes. Season with salt, pepper, and nutmeg. Stir in Parmesan cheese.
- To assemble, spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish. Layer noodles, mushroom-spinach mixture, dollops of ricotta, mozzarella, and white sauce. Repeat layers, ending with noodles and remaining sauce. Top with mozzarella and additional Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 15 minutes until bubbly and golden on top.
- Let rest for 10 minutes before slicing and serving.
Notes
- Add zucchini or roasted red peppers for more vegetables.
- Mix in rotisserie chicken or lentils for added protein.
- Use a mix of cheeses like fontina or provolone for variety.
- Freeze unbaked or baked lasagna for up to 2 months.
- Let it rest after baking to help layers set and avoid watery slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 60mg
