If you’re looking for a comforting, flavorful, and veggie-packed meal that will satisfy both vegetarians and meat-lovers alike, this Mushroom and Spinach Lasagna Recipe is exactly what you need. This dish layers tender lasagna noodles with a creamy ricotta mixture, savory sautéed mushrooms, fresh spinach, and a luscious homemade béchamel sauce. Whether you’re planning a cozy family dinner or prepping meals ahead of a busy week, this lasagna delivers on taste, texture, and nutrition. Made from simple, wholesome ingredients, it’s a great way to enjoy a classic Italian dish with a healthy twist. Plus, it’s freezer-friendly, making it perfect for batch cooking or make-ahead meals.
Mushroom and Spinach Lasagna Recipe
Ingredients:
- 9 lasagna noodles (regular or oven-ready)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 16 oz mushrooms, sliced (button or cremini)
- 5 cups fresh spinach
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions:
- Prepare the vegetables: In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent. Add garlic and cook for 1 minute. Stir in the mushrooms and cook until they release their juices and begin to brown, about 8–10 minutes. Add spinach and cook until wilted. Season with salt and pepper. Remove from heat and set aside.
- Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to eliminate the raw taste. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 5–7 minutes. Stir in nutmeg, salt, and pepper to taste.
- Mix the ricotta filling: In a bowl, combine ricotta cheese, egg, and half of the Parmesan. Mix until smooth.
- Assemble the lasagna: Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of béchamel sauce. Layer 3 lasagna noodles, half of the ricotta mixture, half of the mushroom-spinach filling, béchamel sauce, and a sprinkle of mozzarella. Repeat layers, ending with noodles, béchamel, mozzarella, and remaining Parmesan on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes, until cheese is bubbly and golden. Let it rest for 10 minutes before slicing and serving.
Conclusion:
This Mushroom and Spinach Lasagna Recipe is the ultimate vegetarian comfort food—rich, satisfying, and packed with flavor. The layers of creamy ricotta, earthy mushrooms, and tender spinach make every bite delicious and nourishing. It’s a perfect make-ahead meal for busy families or a show-stopping main dish for entertaining guests. Whether you’re a longtime lasagna lover or trying a meatless version for the first time, this recipe is sure to become a favorite in your weekly rotation. Save it, pin it, and share it—you’ll want to make it again and again.