Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A delicious slice of creamy spinach and mushroom lasagna on a plate, showing layers of cheesy béchamel, sautéed spinach, and mushrooms topped with melted cheese.

Creamy Spinach and Mushroom Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Spinach and Mushroom Lasagna is a rich and flavorful vegetarian dish featuring layers of tender lasagna noodles, sautéed mushrooms, fresh spinach, and creamy cheese sauces. Perfect for cozy weeknight dinners or entertaining guests, this comforting lasagna combines earthiness with cheesy goodness, making it an irresistible choice for veggie lovers.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Scale
  • 12 lasagna noodles (preferably no-boil for quicker prep)
  • 2 cups fresh spinach, chopped
  • 1 cup mushrooms, sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups creamy béchamel sauce (or use a homemade cheese sauce)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent. Add the sliced mushrooms and cook until browned, about 5 minutes. Incorporate the minced garlic and cook for another minute. Stir in the chopped spinach until wilted. Season with salt and pepper, then remove from heat and set aside.
  2. In a bowl, combine the ricotta cheese, half of the grated Parmesan, a pinch of salt, and freshly ground black pepper. Mix until smooth. This will be the creamy filling layer.
  3. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of béchamel sauce at the bottom. Place a layer of lasagna noodles over the sauce. Spread half of the mushroom and spinach mixture over the noodles, then dollop with half of the ricotta cheese mixture. Repeat the layers: noodles, vegetables, ricotta, and béchamel. Finish with a final layer of noodles topped with remaining béchamel, shredded mozzarella, and Parmesan cheese.
  4. Cover the assembled lasagna with foil and bake for 30 minutes. Remove the foil and continue baking for another 10 minutes until bubbly and golden on top. Let it rest for 5 minutes before slicing. Garnish with fresh basil or parsley if desired.

Notes

  • Use fresh spinach for vibrant flavor and texture.
  • If you prefer a richer sauce, add a splash of heavy cream to the béchamel.
  • For a vegan version, substitute the cheeses with plant-based alternatives and use a vegan béchamel.
  • Ensure you drain excess moisture from the vegetables to avoid a watery lasagna.
  • Author: Emma Bloomfield
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 420 kcal Kcal
  • Sugar: 8 g
  • Sodium: 650 mg
  • Fat: 24 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 65 mg

Find it online: https://homeplatemagic.com/creamy-spinach-and-mushroom-lasagna/