Creamy Spinach and Mushroom Lasagna Recipe – Rich Vegetarian Pasta Bake with Béchamel & Cheese
This Decadent Creamy Spinach and Mushroom Lasagna is the ultimate vegetarian comfort food. Layers of tender lasagna noodles are stacked with garlicky sautéed mushrooms, wilted spinach, creamy béchamel sauce, and gooey mozzarella and Parmesan cheese. It’s a rich, satisfying dish that’s perfect for cozy dinners, holiday gatherings, or make-ahead meals. Whether you're feeding a crowd or craving a meatless main, this lasagna delivers indulgent flavor in every bite.
Equipment
- Large skillet
- Saucepan
- Mixing bowls
- 9x13-inch baking dish
- Whisk
- Serrated knife
- Foil
Ingredients
Main Layers
- 9–12 lasagna noodles (regular or oven-ready)
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 12 oz mushrooms (cremini, button, or portobello), sliced
- 6 cups fresh spinach (or 10 oz frozen, thawed and drained)
- 1½ cups ricotta cheese
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
- Salt, pepper, red pepper flakes (optional)
Béchamel Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups milk
- Pinch of nutmeg
- Salt and pepper to taste
Optional Add-ins
- Caramelized onions
- Roasted red peppers
- Goat cheese or fontina
- Fresh basil
Instructions
- Prep noodles: Cook lasagna noodles if not oven-ready. Drain and set aside.
- Sauté vegetables: Heat olive oil in a skillet. Cook mushrooms until golden and moisture evaporates. Add onion and garlic; sauté until soft. Add spinach and cook until wilted. Transfer to a bowl and mix with ricotta, salt, pepper, and optional red pepper flakes.
- Make béchamel: Melt butter in a saucepan. Whisk in flour and cook 1–2 minutes. Gradually add milk, whisking constantly. Season with salt, pepper, and nutmeg. Cook until thickened.
- Assemble: Spread a thin layer of béchamel in baking dish. Layer noodles, spinach-mushroom mix, mozzarella, and sauce. Repeat layers. Finish with sauce and mozzarella.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10–15 minutes until golden and bubbling.
- Rest and serve: Let lasagna rest 10–15 minutes before slicing with a serrated knife. Garnish with fresh herbs.
Notes
- Drain spinach thoroughly to avoid soggy layers.
- Sauté mushrooms well to concentrate flavor and reduce moisture.
- Resting time is key for clean slices and set layers.
- Make-ahead friendly: Assemble up to 24 hours in advance and refrigerate.
- Freezer-friendly: Portion and freeze for up to 2 months.
- Healthier swaps: Use low-fat cheese, whole wheat noodles, and add extra veggies like zucchini or kale.