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Creamy Spinach & Mushroom Lasagna

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This lasagna features a luscious béchamel sauce layered with sautéed mushrooms, spinach, lasagna noodles, and a blend of cheeses. It’s rich, flavorful, and an excellent alternative to traditional meat-based lasagna.

Ingredients

Scale

For the mushroom and spinach filling:

  • 2 tablespoons olive oil or butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 12 oz (340 g) mushrooms, sliced (button, cremini, or a mix)
  • 10 oz (280 g) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper, to taste

For the béchamel sauce:

  • 4 tablespoons (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 4 cups (1 liter) milk, warmed
  • 1/4 teaspoon ground nutmeg (optional)
  • Salt and black pepper, to taste

For the lasagna layers:

  • 9–12 lasagna noodles (no-boil or pre-cooked according to package instructions)
  • 2 cups (200 g) shredded mozzarella cheese
  • 1/2 cup (50 g) grated Parmesan cheese

Instructions

  • Preheat the oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • Prepare the filling:
    • Heat olive oil or butter in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
    • Stir in the mushrooms and cook until browned and any liquid has evaporated, about 7-8 minutes.
    • Add the spinach, thyme, salt, and pepper. Cook until the spinach is wilted (or warmed through if using frozen spinach). Remove from heat and set aside.
  • Make the béchamel sauce:
    • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
    • Gradually add the warm milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with nutmeg (if using), salt, and pepper. Remove from heat.
  • Assemble the lasagna:
    • Spread a thin layer of béchamel sauce on the bottom of the baking dish.
    • Layer 3-4 lasagna noodles on top, slightly overlapping. Spread 1/3 of the spinach and mushroom mixture over the noodles, followed by 1/3 of the béchamel sauce. Sprinkle with 1/3 of the mozzarella and Parmesan cheese.
    • Repeat the layers two more times, finishing with a layer of béchamel sauce and a generous topping of cheese.
  • Bake:
    • Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  • Rest and serve:
    • Let the lasagna rest for 10 minutes before slicing. Serve warm.

Notes

  • Make-ahead option: Assemble the lasagna up to a day in advance, cover, and refrigerate. Bake as directed when ready to serve.
  • Cheese swaps: Use Gruyère, fontina, or ricotta for a variation in flavor.
  • Add-ins: Include roasted red peppers or artichokes for extra flavor.

Find it online: https://ukfinda.com/creamy-spinach-mushroom-lasagna/