If you are craving a comforting, flavorful Italian dish that feels like a warm hug on a plate, this Creamy Spinach Mushroom Lasagna Recipe is exactly what you need. With layers of tender noodles, sautéed mushrooms and fresh spinach mingling with luscious ricotta and a velvety white sauce, every bite delivers a perfect balance of creamy texture and earthiness. Whether you’re cooking for family or friends, this vegetarian lasagna never fails to impress with its rich taste and beautiful presentation.
Ingredients You’ll Need
Every ingredient in this Creamy Spinach Mushroom Lasagna Recipe plays a vital role in building layers of flavor and texture. From fresh vegetables to creamy cheeses and a silky béchamel sauce, these simple essentials come together to create pure magic in your baking dish.
- 9 lasagna noodles: Cooked al dente to provide the perfect tender base without getting mushy.
- 2 tablespoons olive oil: For sautéing the vegetables and adding a subtle fruity richness.
- 1 medium onion, finely chopped: Creates a slightly sweet and aromatic flavor foundation.
- 3 cloves garlic, minced: Adds savory depth and a hint of pungency.
- 16 oz mushrooms, sliced: Earthy and meaty, they bring wonderful umami notes to the dish.
- 10 oz fresh spinach: Bright, tender, and packed with nutrients for freshness in every mouthful.
- 15 oz ricotta cheese: Creamy and mild, it adds softness and a gentle tang.
- 1 large egg: Binds the ricotta for a smooth, luscious layer.
- 2 cups shredded mozzarella cheese: Gooey, melty goodness that stretches and browns beautifully.
- 1/2 cup grated Parmesan cheese: Sharp and nutty, perfect for topping and enhancing every layer.
- 4 tablespoons butter: Essential for the béchamel sauce, giving it richness and silkiness.
- 4 tablespoons all-purpose flour: Creates the roux that thickens the sauce just right.
- 3 cups whole milk: Keeps the béchamel creamy and luscious.
- 1/4 teaspoon ground nutmeg: Just a pinch for warmth and aromatic complexity.
- Salt and pepper, to taste: To season and balance all the flavors perfectly.
How to Make Creamy Spinach Mushroom Lasagna Recipe
Step 1: Prepare the Noodles and Vegetables
Start by preheating your oven to 375°F and cooking the lasagna noodles according to the package directions until just tender. Drain them well and set aside so they don’t stick together while you create the flavorful vegetable filling. In a large skillet, heat olive oil over medium heat, then sauté chopped onion for 2 to 3 minutes until it turns translucent and sweet. Add minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown and tender, around 8 minutes. Toss in fresh spinach last, cooking just until wilted. Season with salt and pepper, then remove the skillet from heat to let the filling cool slightly before layering.
Step 2: Mix the Ricotta Layer
While the veggies cool, combine the ricotta cheese with the large egg and a pinch of salt in a bowl. This mixture adds a creamy, rich element to the lasagna and helps create that melt-in-your-mouth texture you’re craving. Stir gently until the egg is fully incorporated but be careful not to overmix – it’s the perfect creamy binding layer.
Step 3: Make the Creamy Béchamel Sauce
In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a smooth roux, cooking it for about one minute until slightly bubbly and fragrant, but not browned. Slowly add whole milk, whisking constantly to prevent lumps and to achieve that luxuriously thick sauce. Once the sauce has thickened, season it with ground nutmeg, salt, and pepper, bringing warmth and an extra layer of flavor to your lasagna.
Step 4: Assemble Your Layers
Grab a 9×13 inch baking dish and start by spreading a thin layer of béchamel sauce on the bottom to prevent sticking. Then place 3 cooked noodles side by side. Spread half of the ricotta mixture, followed by half of the spinach and mushroom filling. Sprinkle a generous layer of mozzarella cheese and drizzle some white sauce over it. Repeat these layers starting again with noodles, ricotta, vegetable mixture, mozzarella, and béchamel, finishing with a final noodle layer topped with remaining white sauce. Sprinkle the top generously with mozzarella and Parmesan cheese for that irresistible golden crust.
Step 5: Bake to Perfection
Cover the lasagna with foil to keep it moist and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 15 minutes until the cheese on top is beautifully golden and bubbly. Once out of the oven, allow the lasagna to rest for about 10 minutes; this helps it set perfectly and makes slicing much easier.
How to Serve Creamy Spinach Mushroom Lasagna Recipe
Garnishes
To celebrate this creamy delight, sprinkle freshly chopped basil or parsley on top right before serving. Not only do these fresh herbs add a pop of vibrant color, but they also bring brightness to cut through the richness. A drizzle of extra virgin olive oil or a light dusting of cracked black pepper can elevate your presentation and add a little gourmet touch.
Side Dishes
This lasagna shines as the star of the meal, so keep side dishes simple and complementary. A crisp green salad with a lemon vinaigrette balances the richness wonderfully. Roasted garlic bread or warm focaccia also pair beautifully for anyone wanting to soak up every last bit of that creamy sauce.
Creative Ways to Present
For a special occasion, serve individual portions in mini cast iron skillets for an adorable rustic vibe. Alternatively, layer the lasagna in clear glass baking dishes for a visually stunning presentation that shows off all those luscious layers. Garnish with edible flowers or microgreens to impress your guests even further.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the remaining lasagna tightly with plastic wrap or transfer it to an airtight container and store in the refrigerator for up to 4 days. The flavors continue to meld beautifully, making leftovers just as enjoyable as freshly baked.
Freezing
This Creamy Spinach Mushroom Lasagna Recipe freezes wonderfully. Freeze before baking by wrapping tightly in foil and plastic wrap or place in a freezer-safe dish. It can stay frozen up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for even heating.
Reheating
Reheat individual slices or the whole dish covered with foil in a 350°F oven until heated through, about 20-25 minutes. To revive that bubbly top, remove the foil in the last 5 minutes of reheating. Alternatively, microwave single portions on medium power, covering loosely to retain moisture.
FAQs
Can I use frozen spinach instead of fresh?
Yes! Just make sure to thaw and squeeze out as much moisture as possible before adding it to the mushroom mixture. This prevents watery lasagna layers and keeps the texture perfect.
Is there a vegan version of this dish?
You can substitute dairy cheeses with vegan alternatives and use plant-based milk and butter to make a vegan béchamel. Additionally, skip the egg or replace it with a flax egg in the ricotta mixture.
Can this lasagna be prepared gluten-free?
Definitely. Use gluten-free lasagna noodles and replace the all-purpose flour in the béchamel with a gluten-free flour blend. Be sure to check labels to confirm all ingredients are gluten-free.
What are good herbs to add for extra flavor?
Fresh basil, thyme, or oregano work wonderfully in this recipe. You can mix them into the vegetable mixture or sprinkle on top before baking for an aromatic boost.
How do I know when the lasagna is fully cooked?
Look for bubbling cheese on top and a nice golden crust. The sauce should be hot and thick throughout, and the noodles tender when pierced with a fork.
Final Thoughts
This Creamy Spinach Mushroom Lasagna Recipe is one of those soulful dishes that invites everyone to the table and fills the room with irresistible aromas. It’s a celebration of fresh ingredients, silky textures, and comforting flavors that you’ll want to make again and again. Give it a try and watch your loved ones fall in love with every creamy, cheesy bite.
Print
Creamy Spinach Mushroom Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Spinach Mushroom Lasagna is a comforting Italian main course featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, ricotta cheese blended with egg, and a rich homemade white sauce. Topped with mozzarella and Parmesan cheeses, it’s baked until golden and bubbly, delivering a hearty vegetarian dish perfect for family dinners or special occasions.
Ingredients
Lasagna Ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 10 oz fresh spinach
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
White Sauce Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Oven and Noodles: Preheat your oven to 375°F. Cook the lasagna noodles according to the package instructions until al dente. Drain them well and set aside to prevent sticking.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and sliced mushrooms, cooking until the mushrooms are browned and tender, about 8 minutes. Stir in the fresh spinach and cook until wilted. Season the mixture with salt and pepper, then remove from heat and allow to cool slightly.
- Make Ricotta Mixture: In a bowl, combine the ricotta cheese, large egg, and a pinch of salt. Mix thoroughly to create a smooth, creamy filling.
- Prepare White Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Slowly pour in the whole milk, whisking constantly to avoid lumps. Continue to cook until the sauce thickens to a creamy consistency. Stir in ground nutmeg, and season with salt and pepper to taste.
- Assemble Lasagna: Spread a thin layer of the prepared white sauce on the bottom of a 9×13 inch baking dish to prevent sticking. Arrange a layer of 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly over the noodles, then add half of the sautéed spinach and mushroom mixture. Sprinkle a layer of shredded mozzarella, then drizzle some white sauce evenly over the layer. Repeat these layers once more, starting with noodles, ricotta mixture, vegetable mixture, mozzarella, and white sauce. Finish with a top layer of noodles covered with the remaining white sauce. Generously sprinkle the shredded mozzarella and grated Parmesan on top.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 15 minutes until the top is golden brown and bubbly.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. This allows the layers to set for cleaner serving and maximized flavor.
Notes
- To substitute fresh spinach, use frozen spinach that has been thawed and thoroughly drained to remove excess moisture.
- Add fresh herbs like basil or thyme to the vegetable mixture for enhanced flavor.
- For a gluten-free version, use gluten-free lasagna noodles and replace all-purpose flour with a gluten-free flour blend in the white sauce.
