Mushroom and Spinach Lasagna – Earthy, Creamy & Comforting
A rich, creamy vegetarian lasagna layered with garlicky mushrooms, wilted spinach, and béchamel sauce. Comforting and satisfying — perfect for family dinners or meal prep.
Ingredients
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1½ lbs mushrooms, sliced
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6–8 cups baby spinach
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1 onion, chopped
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4 garlic cloves, minced
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2 tbsp olive oil
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Salt, pepper, nutmeg
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9–12 lasagna noodles (oven-ready or pre-cooked)
Béchamel Sauce:
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4 tbsp butter
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¼ cup all-purpose flour
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3 cups milk
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½ cup grated parmesan
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Salt, pepper, ¼ tsp nutmeg
Cheese:
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2 cups shredded mozzarella
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½ cup grated parmesan
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Optional: 1½ cups ricotta or cottage cheese
Instructions
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Sauté onion and garlic in olive oil. Add mushrooms and cook until browned. Stir in spinach to wilt. Season and set aside.
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Make béchamel by whisking butter and flour, then adding milk until thick. Stir in parmesan, salt, pepper, and nutmeg.
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Layer lasagna: béchamel, noodles, mushroom-spinach, cheeses. Repeat layers and finish with béchamel and mozzarella on top.
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Cover and bake at 375°F for 25 minutes. Uncover and bake 15–20 minutes more until golden. Let rest before serving.
Notes
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Use gluten-free pasta and flour if needed.
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Add chili flakes or herbs for extra flavor.
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Store leftovers in fridge up to 4 days or freeze.