Creamy Spinach & Mushroom Lasagna Recipe
Looking for the best Creamy Spinach & Mushroom Lasagna recipe? This rich and comforting vegetarian lasagna features layers of tender lasagna noodles, sautéed mushrooms, fresh spinach, creamy homemade béchamel sauce, ricotta, mozzarella, and Parmesan cheese baked until golden and bubbling. It’s perfect for family dinners, holidays, meal prep, or entertaining guests.
❤️ Why You’ll Love This Recipe
Rich, creamy, and incredibly cheesy
Loaded with spinach and savory mushrooms
Homemade béchamel sauce for restaurant-quality flavor
Perfect for vegetarians
Great for meal prep and freezing
Ideal for family dinners and special occasions
⏱️ Recipe Details
Prep Time: 30 minutes
Cook Time: 55 minutes
Rest Time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: Approximately 560 kcal per serving
Protein: 24 g per serving
🛒 Ingredients
For the Lasagna
12 lasagna noodles, cooked according to package directions
2 tablespoons olive oil
1 tablespoon butter
16 oz (450 g) mushrooms, sliced
5 cups fresh spinach
1 small onion, finely diced
4 garlic cloves, minced
Salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning
½ teaspoon nutmeg (optional)
Cheese Filling
15 oz (425 g) whole-milk ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
Creamy Béchamel Sauce
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream
1 teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon salt
¼ teaspoon ground nutmeg
Topping
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley, chopped
👨🍳 Instructions
Step 1: Prepare the Vegetables
Heat the olive oil and butter in a large skillet over medium heat.
Add the onion and cook for 3–4 minutes.
Stir in the mushrooms and cook for 8–10 minutes, until their moisture evaporates and they begin to brown.
Add the garlic and cook for 30 seconds.
Fold in the spinach and cook until just wilted.
Season with:
Salt
Black pepper
Italian seasoning
Nutmeg (optional)
Remove from the heat.
Step 2: Make the Cheese Filling
In a bowl, combine:
Ricotta
2 cups mozzarella
1 cup Parmesan
Egg
Parsley
Mix until smooth.
Step 3: Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes.
Gradually whisk in the warmed milk.
Add the heavy cream, garlic powder, salt, white pepper, and nutmeg.
Cook for 5–7 minutes, whisking frequently, until the sauce thickens and coats the back of a spoon.
Step 4: Assemble the Lasagna
Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch (23×33 cm) baking dish.
Layer in this order:
A thin layer of béchamel sauce
Lasagna noodles
Cheese filling
Spinach and mushroom mixture
More béchamel sauce
Repeat until all ingredients are used.
Finish with the remaining mozzarella and Parmesan cheese.
Step 5: Bake
Cover with aluminum foil and bake for 40 minutes.
Remove the foil and bake for another 15 minutes, or until the cheese is golden brown and bubbling.
Let the lasagna rest for 15 minutes before slicing.
Step 6: Serve
Garnish with fresh chopped parsley and extra Parmesan cheese if desired.
Serve warm and enjoy.
🍽️ Serving Suggestions
Pair this lasagna with:
Garlic bread
Caesar salad
Roasted asparagus
Steamed broccoli
Garlic green beans
Caprese salad
Roasted Brussels sprouts
💡 Chef’s Tips
Sauté the mushrooms until their moisture evaporates to prevent a watery lasagna.
Warm the milk before making the béchamel to help create a smooth sauce.
Let the lasagna rest before slicing for cleaner servings.
Freshly grated mozzarella and Parmesan melt and taste better than pre-shredded cheese.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 3 months.
Reheating: Bake covered at 350°F (175°C) for 20–25 minutes, or microwave individual portions until hot.
🥗 Nutrition (Per Serving)
Calories: 560 kcal
Protein: 24 g
Carbohydrates: 39 g
Fat: 34 g
Saturated Fat: 19 g
Fiber: 3 g
Sugar: 8 g
Sodium: 710 mg
❓ Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible before adding it to the filling.
Can I make this lasagna ahead of time?
Absolutely. Assemble it up to 24 hours in advance, refrigerate, and bake just before serving.
Can I add more vegetables?
Yes. Zucchini, roasted bell peppers, kale, or artichoke hearts make delicious additions.
What sides go well with creamy spinach and mushroom lasagna?
Garlic bread, Caesar salad, roasted vegetables, Caprese salad, green beans, or a simple mixed green salad pair beautifully.
