Quick & Cozy Creamy Spinach & Mushroom Lasagna Recipe

Layers of rich, velvety spinach blend perfectly in this creamy spinach lasagna that promises comfort on a plate.

Weeknight dinners demand something special, and this recipe answers that call with delightful ease.

Hearty mushrooms add deep, earthy notes that complement the silky spinach beautifully.

Tender pasta sheets nestle between luscious fillings, creating a symphony of textures and flavors.

Italian-inspired ingredients dance together, promising a meal that feels both sophisticated and homey.

Melted cheeses weave through each bite, making every forkful a luxurious experience.

Curl up with a slice and savor the magic of this irresistible lasagna.

Why Spinach & Mushroom Lasagna Is Satisfying

• Effortless Vegetarian Delight
• Spin traditional lasagna with nutritious spinach and hearty mushrooms, creating a vegetarian masterpiece that transforms ordinary ingredients into an extraordinary meal.
• Break down intimidating lasagna preparation into manageable steps, allowing home cooks of all skill levels to craft a restaurant-quality dish without overwhelming kitchen stress.
• Adapt the recipe by swapping mushrooms, experimenting with cheese varieties, or adding personal herb preferences, making this lasagna a flexible canvas for culinary creativity.
• Elevate family gatherings or casual dinner parties with a visually stunning and deliciously rich main course that impresses guests without requiring professional chef techniques.

Must-Haves for Spinach & Mushroom Lasagna

• Lasagna Noodles: Classic layering foundation for the dish, provides structure and texture to the lasagna.

• Spinach, Mushrooms: Fresh, nutrient-packed vegetables that add earthy flavor and moisture; choose firm, clean mushrooms and fresh or frozen spinach.
• Onion, Garlic: Aromatic base that builds deep flavor profile; select firm, unblemished onions with no soft spots.

• Milk, Butter: Creamy base for bechamel sauce, providing rich texture and smooth consistency.
• Mozzarella Cheese, Parmesan Cheese: Melty, sharp cheeses that create golden, crispy top layer; opt for freshly grated cheeses for best flavor.

• Flour: Thickening agent for bechamel sauce, creates smooth, velvety texture.
• Olive Oil: Helps sauté vegetables and prevent sticking; choose extra virgin for best flavor.
• Thyme: Herb that adds subtle earthy undertones to vegetable mixture.
• Nutmeg, Salt, Pepper: Essential seasonings that enhance overall dish complexity; use freshly ground pepper and whole nutmeg for best results.

Cooking Spinach & Mushroom Lasagna from Scratch

Step 1: Fire Up The Oven

Set your oven to a cozy 375°F (190°C). Grab a 9×13-inch baking dish and give it a quick spray or brush with oil to prevent sticking.

Step 2: Sauté Veggie Goodness

Heat a large skillet over medium flame. Drop in some olive oil or butter, then toss in chopped onions and let them soften into golden deliciousness. Sprinkle minced garlic and let it dance for a minute.

• Edges turn crispy brown
• Liquid disappears completely
• Aroma fills your kitchen

• Thyme
• Salt
• Pepper

Cook until spinach wilts beautifully. Set mixture aside.

Step 3: Craft Silky Bechamel

• Nutmeg
• Salt
• Pepper

Remove from heat.

Step 4: Build Layered Masterpiece

• Spinach-mushroom mixture
• Bechamel sauce
• Mozzarella
• Parmesan cheese

Repeat until dish is full, ending with cheese on top.

Step 5: Bake To Perfection

Cover lasagna with foil and bake 25 minutes. Remove foil, continue baking 15 minutes until top turns golden and bubbly.

Step 6: Serve With Love

Let lasagna rest 10 minutes. Slice and serve warm, enjoying every creamy, veggie-packed bite.

Tips That Help with Spinach & Mushroom Lasagna

• Boost Vegetable Flavor: Roast mushrooms and onions before adding to the filling to intensify their natural sweetness and develop deeper, more complex flavors.
• Prevent Watery Lasagna: Squeeze excess moisture from spinach using a clean kitchen towel to ensure a firm, creamy texture without pooling liquid.
• Customize Cheese Selection: Experiment with different cheese combinations like fontina, gruyere, or goat cheese to create unique flavor profiles and add personal flair.
• Make-Ahead Magic: Assemble the lasagna completely, cover tightly, and refrigerate up to 24 hours before baking. This allows flavors to meld and simplifies meal preparation.
• Gluten-Free Adaptation: Substitute regular lasagna noodles with gluten-free versions and use cornstarch instead of flour in the bechamel sauce for a celiac-friendly option.

Save Spinach & Mushroom Lasagna for Another Day

• Store leftover lasagna in an airtight container within 2 hours of cooking. Properly sealed, it will stay fresh for 3-4 days in the refrigerator.
• Wrap individual portions or the entire lasagna tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, maintaining best quality and taste.
• Preheat oven to 350F. Cover lasagna with foil to prevent drying and heat for 15-20 minutes until warmed through. Remove foil for the last 5 minutes to crisp the top.
• Cut a single serving and place on a microwave-safe plate. Heat in 1-minute intervals, stirring between each, until heated completely. Let stand for 1 minute before serving to distribute heat evenly.

Best Pairings for Spinach & Mushroom Lasagna

• Choose a medium-bodied white wine like Chardonnay or Pinot Grigio to complement the creamy, earthy flavors of the spinach and mushroom lasagna.
• Garnish with fresh basil or parsley to add a bright, zesty note that cuts through the richness of the bechamel sauce and enhances the overall dish.
• Serve with a light arugula salad dressed in lemon vinaigrette to balance the lasagna's heaviness and provide a crisp, tangy contrast to the creamy layers.
• Add a side of warm, crusty Italian bread to soak up the delicious bechamel sauce and provide a textural counterpoint to the soft lasagna.

Add-Ins for Spinach & Mushroom Lasagna

• Vegan Veggie Delight: Replace traditional lasagna noodles with gluten-free zucchini strips, swap dairy cheese with cashew or almond-based cheese alternatives, and use plant-based milk for bechamel sauce.
• Low-Carb Zucchini Layer: Substitute pasta sheets with thinly sliced zucchini, reduce cheese quantity, and add extra mushrooms and spinach for volume and nutrition.
• Protein-Packed Version: Incorporate ground turkey or lean chicken into the mushroom-spinach mixture, use part-skim mozzarella, and add a layer of ricotta cheese for extra protein.
• Mediterranean Herb Fusion: Enhance flavor by adding roasted red peppers, crumbled feta cheese, and a sprinkle of oregano and basil to create a Mediterranean-inspired lasagna variation.

Creamy Spinach & Mushroom Lasagna Recipe

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4.9 from 39 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Spinach & mushroom lasagna delivers pure comfort with layers of rich, velvety goodness. Cheese-laden pasta sheets merge with earthy mushrooms and tender spinach, creating a Mediterranean-inspired masterpiece perfect for weekend gatherings.

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Ingredients

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Lasagna Ingredients:

Main Ingredients:

• 9 lasagna noodles (no-boil or pre-cooked according to package instructions)
• 12 ounces (340 grams) mushrooms, sliced (button, cremini, or a mix)
• 10 ounces (280 grams) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
• 4 cups (1 liter) milk, warmed
• 2 cups (200 grams) shredded mozzarella cheese
• ½ cup (50 grams) grated Parmesan cheese

Filling and Seasoning Ingredients:

• 2 tablespoons olive oil or butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or Italian seasoning
• 4 tablespoons (60 grams) unsalted butter
• ¼ cup (30 grams) all-purpose flour

Spices and Seasonings:

• Salt, to taste
• Black pepper, to taste
• ¼ teaspoon ground nutmeg (optional)

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Instructions

1. Prepare the vegetable medley by sautéing onions in a skillet until translucent, then introduce minced garlic and cook briefly for aromatic infusion.
2. Add sliced mushrooms to the pan, allowing them to caramelize and release their moisture, creating a rich, concentrated flavor profile.
3. Incorporate fresh spinach leaves, stirring until they wilt completely and blend seamlessly with the mushroom mixture. Season with fragrant thyme, salt, and pepper.
4. Craft the velvety bechamel sauce by melting butter and whisking in flour to create a smooth, golden roux.
5. Gradually stream warm milk into the roux, continuously whisking to prevent lumps and achieve a silky, thick consistency. Enhance with a delicate touch of nutmeg and seasonings.
6. Prepare the baking vessel by lightly coating with oil and creating a preliminary layer of bechamel sauce.
7. Construct the lasagna in strategic layers: arrange lasagna noodles to form the base, followed by an even distribution of the spinach-mushroom blend, bechamel sauce, and a generous sprinkle of mozzarella and Parmesan cheeses.
8. Repeat the layering process two more times, ensuring the final layer showcases a lavish coating of cheese.
9. Envelop the dish in foil and bake in a preheated 375F (190C) oven, allowing the flavors to meld and the texture to become tender.
10. Uncover the lasagna during the final baking phase to achieve a golden, crisp cheese topping.
11. Allow the lasagna to rest and settle for several minutes before serving, enabling the layers to set and intensify in flavor.
12. Slice and serve the lasagna while warm, revealing the intricate layers of vegetables, cheese, and creamy sauce.

Notes

• Select fresh, high-quality mushrooms like cremini or shiitake for deeper, richer flavor profiles in your lasagna.
• Squeeze excess moisture from spinach to prevent watery layers and ensure a perfectly structured dish.
• Consider using no-boil lasagna noodles to reduce preparation time and simplify the cooking process.
• Experiment with dairy-free alternatives like cashew cream or plant-based cheese for lactose-intolerant or vegan dietary needs.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 380
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 15 g
• Cholesterol: 50 mg