Lasagna is one of those timeless dinner recipes that feels like a warm hug on a plate. But if you’re ready to venture beyond the traditional red-sauce version, this Easy Creamy Spinach Mushroom Lasagna is your next must-try dish. It’s rich, comforting, and packed with wholesome veggies, making it perfect for vegetarians and meat-lovers alike.
Whether it’s a casual weeknight meal or a cozy family gathering, this recipe is sure to steal the spotlight. With layers of tender pasta, creamy béchamel sauce, and a flavorful spinach-mushroom filling, it’s the kind of dinner recipe that turns any meal into a special occasion.
Why This Lasagna Will Be Your New Favorite
- Creamy Perfection: Forget the heavy tomato sauce—this recipe features a velvety béchamel that ties everything together.
- Veggie-Packed Goodness: Spinach and mushrooms add layers of flavor, nutrients, and heartiness.
- Customizable Layers: Love cheese? Want more veggies? This recipe is endlessly adaptable to suit your taste.
Now, let’s grab our aprons and dive into the steps to create this creamy masterpiece!
Ingredients
For the Vegetable Filling:
- 2 tbsp olive oil
- 3 cups fresh spinach, roughly chopped
- 2 cups mushrooms, sliced
- 3 garlic cloves, minced
- Salt and pepper to taste
For the Béchamel Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups warm milk
- ½ tsp ground nutmeg
- Salt and pepper to taste
For the Lasagna Layers:
- 9 lasagna noodles (no-boil or pre-cooked as per package instructions)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
Step 1: Prepare the Vegetable Filling
The heart of this lasagna lies in its flavorful spinach-mushroom filling. Here’s how to make it:
- Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Sauté the Mushrooms: Add 2 cups of sliced mushrooms and cook until golden brown, about 5 minutes.
- Wilt the Spinach: Stir in 3 cups of chopped spinach and 3 minced garlic cloves. Cook until the spinach wilts, and season with salt and pepper.
- Set Aside: Remove from heat and let the filling cool slightly.
Step 2: Craft the Béchamel Sauce
This creamy white sauce is what makes this lasagna so special.
- Make a Roux: Melt 3 tablespoons of butter in a saucepan over medium heat. Stir in 3 tablespoons of flour to form a smooth paste. Cook for 1-2 minutes.
- Add Milk Gradually: Slowly whisk in 3 cups of warm milk. Keep whisking to prevent lumps as the sauce thickens.
- Season: Stir in ½ teaspoon of ground nutmeg, plus salt and pepper to taste. Remove from heat once the sauce reaches a creamy consistency.
Step 3: Assemble the Lasagna
- Prep the Baking Dish: Preheat your oven to 375°F (190°C) and spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
- Layering:
- Lay 3 lasagna noodles over the sauce.
- Add ⅓ of the spinach-mushroom filling.
- Dot with ⅓ cup of ricotta cheese, spread evenly.
- Sprinkle with mozzarella cheese.
- Drizzle béchamel sauce over the layer.
- Repeat: Build two more layers in the same order. Finish with a top layer of noodles, béchamel sauce, mozzarella, and grated Parmesan.
Step 4: Bake the Lasagna
- Cover and Bake: Cover the dish with foil and bake for 25 minutes.
- Uncover for a Golden Top: Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Let It Rest: Allow the lasagna to cool for 10 minutes before slicing.
Expert Tips for Success
- Choose the Right Noodles: No-boil noodles save time, but pre-cooked noodles work just as well.
- Be Generous with Sauce: The béchamel keeps the layers moist and flavorful.
- Fresh Cheese is Best: Grate mozzarella yourself for better melting.
Variations to Try
- Gluten-Free: Use gluten-free noodles and substitute flour with a gluten-free alternative in the béchamel.
- Vegan Version: Swap dairy for plant-based milk, cheese, and tofu ricotta.
- Extra Veggies: Add zucchini, roasted red peppers, or eggplant to the filling.
FAQs
1. Can I make this ahead of time?
Yes, assemble it a day ahead, cover, and refrigerate. Add 10-15 minutes to the baking time.
2. Can I freeze this lasagna?
Absolutely! Assemble, freeze, and bake directly from frozen at 375°F for 60-70 minutes, removing the foil for the last 15 minutes.
3. How long does it last?
Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
Conclusion
This Easy Creamy Spinach Mushroom Lasagna is a comforting, delicious addition to your dinner recipes collection. It’s perfect for sharing with loved ones or savoring as leftovers throughout the week. Give it a try, and let us know how it turned out in the comments!
Enjoy your slice of creamy, cheesy heaven!