Easy Creamy Spinach Mushroom Lasagna

Easy Creamy Spinach Mushroom Lasagna

Introduction
The moment this lasagna slides into the oven, your kitchen fills with a warm, inviting aroma—earthy mushrooms searing in olive oil, garlic blooming, and the gentle nutmeg-scented béchamel coming together into a silky cloud. When you cut into it, the first forkful offers a layered contrast: tender pasta, creamy ricotta ribbons, a lush spinach-mushroom filling, and the bubbly, golden crown of mozzarella and Parmesan. It’s rich without being heavy, comforting without being cloying—each bite is smooth, savory, and quietly indulgent.

This lasagna is perfect for weeknight dinners when you want something comforting but not fussed-over, for cozy weekend gatherings, or as a vegetarian main at holiday spreads. It’s also a crowd-pleasing make-ahead dish: assemble it in the morning or the night before, refrigerate, then bake when guests arrive.

Dish Snapshot

• Prep Time: 25 minutes
• Cook Time: 40 minutes (25 covered + 15 uncovered)
• Total Time: 1 hour 5 minutes (plus 10 minutes resting)
• Servings: 6
• Difficulty Level: Moderate — approachable techniques (sautéing, making a simple béchamel, layering) but attention to timing yields the best texture

Nutrition Highlights
Nutrition per serving (approximate, based on 6 servings)

• Calories: ~530 kcal
• Protein: ~25 g
• Carbohydrates: ~43 g
• Fat: ~29 g
• Saturated Fat: ~15 g
• Fiber: ~3 g
• Sodium: ~700–900 mg (varies with added salt and cheeses)
• Calcium: good source (from milk, ricotta, mozzarella, Parmesan)

Notes on accuracy: these values are approximate and were calculated using standard ingredient nutrition values from USDA FoodData Central and cross-checked with general guidance from authoritative health sources (e.g., Mayo Clinic) for portion context. Actual nutrition will vary with ingredient brands, dairy fat content, and noodle types. If you need precise values (for medical or dietary reasons), enter your exact ingredient labels into a nutrition calculator or consult a registered dietitian.

Why You’ll Love It
This lasagna strikes an ideal balance of comfort and freshness: the béchamel gives it a lusciously creamy backbone, while the spinach and mushrooms add brightness and earthiness. It’s a great dish for family dinners where you want something hearty yet meatless, and it’s flexible enough to feed a crowd or to portion into lunches for busy weekdays. The layers create nostalgic appeal—lasagna is the kind of food that brings people together—while the lighter vegetable-forward profile keeps it feeling modern and not overly rich.

How to Make Easy Creamy Spinach Mushroom Lasagna

Ingredients

• 2 tbsp olive oil
• 3 cups fresh spinach (roughly chopped)
• 2 cups mushrooms (sliced)
• 3 garlic cloves (minced)
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk (warm)
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 9 lasagna noodles (no-boil or pre-cooked, as per package instructions)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup ricotta cheese

Optional ingredients and substitutions:

• Swap 2% milk for whole milk for a richer béchamel, or use unsweetened plant milk (oat or soy) for a lighter or dairy-free alternative (note: for vegan, substitute butter with plant-based spread and use vegan cheeses).
• Use fresh lasagna noodles if you prefer (parboil according to package directions), or choose gluten-free noodles if needed.
• Add 1/2 tsp red pepper flakes to the mushroom sauté for a spicy lift.
• Stir 1/3 cup chopped artichoke hearts or sun-dried tomatoes into the vegetable filling for extra flavor.

Step-by-step Instructions
1️⃣ Prepare the vegetable filling:

• Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and lightly browned, about 5 minutes.
• Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.

2️⃣ Make the béchamel sauce:

• In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a paste.
• Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
• Season with nutmeg, salt, and pepper. Remove from heat.

3️⃣ Assemble the lasagna:

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.
• Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.
• Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.

4️⃣ Bake the lasagna:

• Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

5️⃣ Serve:

• Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!

Practical tips

• If using no-boil noodles, ensure the béchamel is slightly thinner so the noodles can hydrate while baking; if using regular noodles, pre-cook them just shy of al dente to prevent over-softening.
• Don’t overcrowd the pan when sautéing mushrooms; give them space to brown for better flavor.
• If your béchamel lumps, remove from heat and whisk in a splash of warm milk vigorously or strain; continuous whisking while adding warm milk prevents lumps.
• Check doneness by looking for bubbling around the edges and a golden top; avoid over-browning by tenting with foil if necessary.

Serving Suggestions

• Ways to Enjoy:
  • Serve a generous square with a crisp green salad (mixed greens, lemon vinaigrette) to cut through the creaminess.
  • Offer crusty bread or garlic focaccia to mop up any remaining béchamel.
  • For a lighter meal, pair a smaller slice with a simple cup of brothy tomato soup.
  • Turn leftovers into a lasagna melt: reheat a slice in a skillet over medium-low heat with a lid to restore creaminess.
• Presentation Tips:
  • Garnish with a sprinkle of chopped fresh parsley or basil and an extra dusting of grated Parmesan.
  • Use a sharp serrated knife and let the lasagna rest before slicing to keep clean edges.

Storage Instructions

• Room temperature: Do not leave lasagna at room temperature for more than 2 hours (perishable dairy and cooked vegetables can enter the danger zone).
• Refrigeration: Store covered in the refrigerator for up to 3–4 days. Reheat portions in a 350°F (175°C) oven for 15–20 minutes or until warmed through, or microwave individual portions until hot.
• Freezer: Freeze individual slices or the whole dish (well-wrapped) for up to 2–3 months. Thaw overnight in the refrigerator before reheating; bake covered at 350°F until heated through (about 30–45 minutes depending on portion size).

Chef’s Advice

• Use fresh, high-quality cheeses: a good whole-milk ricotta and freshly grated Parmesan make a noticeable difference in creaminess and flavor.
• For the creamiest béchamel, warm the milk before adding it to the roux—this prevents shocks that cause lumps and helps the sauce thicken smoothly.
• Don’t skimp on seasoning the vegetable layer; mushrooms can taste flat unless properly salted while cooking.
• If you like a slightly nutty béchamel, finish it with a teaspoon of Dijon mustard or a splash of white wine before adding the milk.
• If your lasagna seems watery after baking, allow it to rest longer; steam redistributes and the sauce sets during the resting period.

Creative Twists

• Vegan version: Use plant-based butter, oat or soy milk, and a vegan ricotta (store-bought or blended tofu with lemon and nutritional yeast). Replace mozzarella and Parmesan with vegan shreds and sprinkle with nutritional yeast for a savory boost.
• Gluten-free: Swap the lasagna noodles for certified gluten-free lasagna sheets or use thinly sliced zucchini or eggplant as noodle layers (salt and pat dry to remove excess moisture).
• Heartier, protein-rich: Add a layer of cooked lentils or crumbled Italian-seasoned tempeh to the vegetable layer for extra protein while keeping it vegetarian.
• Herb-forward: Fold chopped fresh basil and thyme into the ricotta before layering for an aromatic lift; finish with lemon zest to brighten the flavors.

Common Questions & Answers
Q: Can I assemble the lasagna ahead of time?
A: Yes—assemble, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10–15 minutes to the covered baking time if baking straight from the fridge.

Q: My béchamel is too thin—what can I do?
A: Simmer it a few more minutes to reduce and thicken, whisking constantly. If it’s still thin, make a small slurry of 1 tsp flour mixed with a bit of cold milk and whisk it in over low heat.

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out excess water thoroughly to avoid a watery lasagna; you may want to reduce fresh-salt during seasoning.

Q: How do I prevent the top from burning while the middle heats through?
A: Tent the lasagna with foil during the initial covered bake; if the top darkens too quickly after removing foil, loosely tent it again until heated through.

Q: Is this dish freezer-friendly?
A: Yes. Freeze baked or unbaked lasagna (well-wrapped) for 2–3 months. Thaw in the refrigerator before baking if frozen unbaked.

Conclusion

Give this Easy Creamy Spinach Mushroom Lasagna a try the next time you want a comforting, vegetable-forward main that feels indulgent but approachable. For another take and inspiration on a similar preparation, see this classic version on Creamy Spinach Mushroom Lasagna Recipe – Food.com, and for a detailed home-cook perspective with photos and tips, check out the take at Creamy Mushroom and Spinach Lasagna | For the Love of Cooking. If you make it, I’d love to hear how it turned out—share your photos and notes so we can swap tips and favorite variations.

Easy Creamy Spinach Mushroom Lasagna

---

• Author: recipechangegmail-com
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A comforting and creamy vegetarian lasagna made with rich béchamel, fresh spinach, and sautéed mushrooms, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 3 cups fresh spinach (roughly chopped)
• 2 cups mushrooms (sliced)
• 3 garlic cloves (minced)
• Salt and pepper to taste
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk (warm)
• ½ tsp ground nutmeg
• 9 lasagna noodles (no-boil or pre-cooked)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup ricotta cheese

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté mushrooms until softened, about 5 minutes. Add spinach and garlic, cooking until spinach wilts. Season with salt and pepper.
2. In a saucepan, melt butter over medium heat. Stir in flour to form a paste. Gradually whisk in warm milk and bring to a simmer, stirring constantly, until thickened. Season with nutmeg, salt, and pepper.
3. Preheat oven to 375°F (190°C). Spread a thin layer of béchamel in a 9×13-inch baking dish. Layer 3 lasagna noodles, followed by ⅓ of the vegetable filling, dollops of ricotta, mozzarella, and béchamel. Repeat the layers twice more, finishing with béchamel and remaining cheeses on top.
4. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
5. Let rest for 10 minutes before slicing and serving.

Notes

For a lighter version, swap whole milk for unsweetened plant milk. For extra flavor, add artichoke hearts or sun-dried tomatoes to the filling.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 530
• Sugar: 5g
• Sodium: 800mg
• Fat: 29g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 75mg