Spinach and Mushroom Lasagna Recipe

There's something truly magical about a perfectly layered Spinach and Mushroom Lasagna that brings everyone to the dinner table. This vegetarian masterpiece combines tender pasta sheets with rich, creamy béchamel sauce, earthy mushrooms, and vibrant spinach for a comfort food experience that rivals any meat-based version. Whether you're cooking for your family on a busy weeknight or preparing an impressive dish for guests, this Spinach and Mushroom Lasagna delivers on flavor, texture, and satisfaction every single time.

Making a great Spinach and Mushroom Lasagna doesn't require advanced culinary skills or hours in the kitchen. With straightforward techniques and fresh ingredients, you'll create a restaurant-quality dish that's both hearty and wholesome. The combination of creamy ricotta, melted mozzarella, and savory mushrooms creates layers of flavor that make this Spinach and Mushroom Lasagna an instant family favorite. Let me walk you through everything you need to know to make this incredible Spinach and Mushroom Lasagna that will have everyone asking for seconds.

Background & Why This Lasagna Will Become Your Go-To Recipe

This Spinach and Mushroom Lasagna stands out because it proves that vegetarian dishes can be just as satisfying and flavorful as their meat-filled counterparts. The secret lies in building deep, savory flavors through properly sautéed mushrooms that release their natural umami richness, combined with fresh spinach that adds both nutrition and a beautiful pop of color. Unlike heavy meat lasagnas that can leave you feeling overstuffed, this version offers a lighter yet equally comforting experience that works perfectly for any season.

What makes this particular Spinach and Mushroom Lasagna truly special is the creamy white sauce that binds everything together with silky perfection. The béchamel sauce creates moisture throughout the dish while the cheese mixture adds protein and calcium, making this a well-rounded meal. This recipe has been tested and perfected to ensure the pasta cooks to tender perfection, the vegetables maintain their texture, and every bite delivers that ideal balance of creamy, cheesy, and savory goodness. It's become a staple in my kitchen, and it pairs beautifully with a crisp green salad and garlic bread for a complete Italian feast.

Jump to:

• Background & Why This Lasagna Will Become Your Go-To Recipe
• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• Grandma's Secret That Changed Everything
• FAQ
• Your New Favorite Comfort Food
• Related
• Pairing
• Spinach and Mushroom Lasagna Recipe

Ingredients

For the Filling

• Fresh mushrooms (cremini or button), sliced
• Fresh spinach (or 1 package frozen spinach, thawed and drained)
• Garlic, minced
• Olive oil
• Dried Italian herbs
• Salt and black pepper to taste
• Ricotta cheese
• Egg
• Parmesan cheese
• Mozzarella cheese (divided)

For the Béchamel Sauce

• Butter
• All-purpose flour
• Whole milk (warmed)
• Nutmeg
• Salt and white pepper to taste

For Assembly

• Noodles (regular or no-boil)
• Mozzarella cheese (for topping)
• Fresh basil for garnish (optional)

See recipe card for quantities.

Instructions

Step 1: Prepare the Vegetables and Cheese Mixture

1. Heat olive oil in a large skillet over medium-high heat and add the sliced mushrooms.
2. Cook mushrooms for 8-10 minutes until they release their moisture and turn golden brown, stirring occasionally.
3. Add minced garlic and cook for another minute until fragrant.
4. Toss in the fresh spinach and cook until wilted (about 2-3 minutes), then season with Italian herbs, salt, and pepper.
5. Remove from heat and let the vegetable mixture cool slightly while you prepare the cheese.
6. In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, and 1 cup of mozzarella cheese, mixing until smooth.

Step 2: Make the Creamy Béchamel Sauce

1. Melt butter in a medium saucepan over medium heat until it begins to foam.
2. Whisk in the flour and cook for 2 minutes, stirring constantly to create a smooth roux.
3. Gradually pour in the warmed milk while whisking continuously to prevent lumps from forming.
4. Continue whisking until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
5. Season with nutmeg, salt, and white pepper, then remove from heat.

Step 3: Cook the Pasta (If Using Regular Noodles)

1. Bring a large pot of salted water to a rolling boil.
2. Add lasagna noodles and cook according to package directions until al dente (usually 8-10 minutes).
3. Drain the noodles and lay them flat on a clean kitchen towel to prevent sticking.
4. If using no-boil noodles, skip this step and proceed directly to assembly.

Step 4: Assemble and Bake Your Spinach and Mushroom Lasagna

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. Spread a thin layer of béchamel sauce on the bottom of the dish to prevent sticking.
3. Layer 4 lasagna noodles over the sauce, slightly overlapping them.
4. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the mushroom-spinach mixture.
5. Pour one-third of the remaining béchamel sauce over the vegetables and sprinkle with some mozzarella.
6. Repeat this layering process two more times (noodles, ricotta, vegetables, sauce, cheese).
7. For the final layer, top with remaining noodles, béchamel sauce, and the reserved 1 cup of mozzarella cheese.
8. Cover the dish tightly with aluminum foil (spray the underside with cooking spray to prevent cheese from sticking).
9. Bake covered for 30 minutes, then remove foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
10. Let the lasagna rest for 15 minutes before cutting to allow the layers to set properly.

Expert Cooking Tips

Getting your Spinach and Mushroom Lasagna just right involves a few key techniques that make all the difference:

• Mushroom Preparation: Don't overcrowd the pan when cooking mushrooms. They release a lot of water, so give them space to brown properly rather than steam. If your pan isn't large enough, cook them in two batches for the best caramelization and deep, savory flavor that enhances the entire dish.
• Squeeze That Spinach: Whether using fresh or frozen spinach, remove as much moisture as possible. Frozen spinach especially holds tons of water that can make your lasagna watery. Place thawed spinach in a clean kitchen towel and twist it over the sink to extract every last drop. This simple step ensures your layers stay distinct and your texture stays perfect.
• Sauce Consistency: Your béchamel should be thick enough to coat a spoon but still pourable. Too thick and it won't spread between layers; too thin and your lasagna will be soupy. If it's too thick, whisk in a bit more warm milk. If too thin, let it simmer a few more minutes while stirring.
• Room Temperature Ingredients: Take your ricotta and eggs out of the fridge 30 minutes before mixing. Room temperature ingredients blend more smoothly and create a creamier filling that spreads more easily across your noodle layers.
• The Resting Period: This is crucial and non-negotiable. Letting your lasagna rest for 15 minutes after baking allows the layers to firm up and makes cutting clean, beautiful portions possible. Cut too early and you'll have a messy plate; wait those 15 minutes and you'll have picture-perfect slices.

Recipe Variations & Substitutions

This versatile recipe adapts beautifully to different dietary needs and taste preferences:

• Make It Vegan: Replace ricotta with cashew cream or tofu ricotta, use plant-based milk and butter for the béchamel, and swap the cheese for nutritional yeast or vegan mozzarella alternatives. The Spinach and Mushroom Lasagna still delivers incredible comfort food vibes without any animal products.
• Add More Vegetables: Roasted red peppers, zucchini, or eggplant make excellent additions to the vegetable layer. Slice them thin, roast until tender, and layer them in with the mushrooms and spinach for extra nutrition and flavor complexity.
• White Sauce Alternatives: If béchamel feels intimidating, substitute with store-bought Alfredo sauce or even cream cheese thinned with milk. While homemade tastes better, these shortcuts work in a pinch and still create a delicious creamy lasagna.
• Cheese Swaps: Don't have ricotta? Cottage cheese works beautifully as a substitute (just drain excess liquid first). For the mozzarella, you can use provolone or fontina for a different flavor profile. Goat cheese adds a tangy twist that pairs wonderfully with mushrooms.
• Gluten-Free Option: Use gluten-free lasagna noodles and substitute the flour in your béchamel with cornstarch or a gluten-free flour blend. The cooking time might vary slightly, so check package directions for your specific noodle brand.

Equipment Recommendations

Having the right tools makes assembling this Spinach and Mushroom Lasagna much easier:

• 9x13-inch Baking Dish: A quality glass or ceramic dish distributes heat evenly and looks beautiful when serving
• Large Skillet: Essential for properly sautéing mushrooms and wilting spinach without overcrowding
• Medium Saucepan: For making the béchamel sauce with enough room to whisk vigorously
• Wire Whisk: Prevents lumps in your sauce and ensures silky smoothness
• Large Pot: If using regular lasagna noodles, you need a pot big enough to cook them without breaking
• Aluminum Foil: Protects the top layer during initial baking and prevents over-browning
• Sharp Knife: Makes clean cuts through the layers once the lasagna has properly rested

Storage & Meal Prep Tips

This Spinach and Mushroom Lasagna is perfect for make-ahead meals and storing leftovers:

• Refrigerator Storage: Once cooled completely, cover your baked lasagna tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or warm the entire dish covered in a 350°F oven for 20-25 minutes.
• Freezing Instructions: This lasagna freezes beautifully for up to 3 months. You can freeze it either before or after baking. For unbaked lasagna, assemble completely, wrap tightly in plastic wrap and then aluminum foil, and freeze. Bake from frozen, adding an extra 20-30 minutes to the cooking time. For baked lasagna, let it cool completely, cut into portions, wrap individually, and freeze for easy single servings.
• Make-Ahead Strategy: Prepare the vegetable filling and béchamel sauce up to 2 days ahead and store them separately in the refrigerator. When ready to make your Spinach and Mushroom Lasagna, bring components to room temperature and assemble fresh. This approach saves time on busy days while ensuring optimal texture.
• Portion Control: For meal prep, cut the cooled lasagna into individual portions and store in airtight containers. Each serving reheats perfectly in the microwave, making this ideal for weekly lunch planning or quick weeknight dinners.

FAQ

Your New Favorite Comfort Food

This Spinach and Mushroom Lasagna represents everything we love about Italian comfort food: rich, satisfying layers that come together in perfect harmony. The combination of creamy béchamel, tender vegetables, and melted cheese creates a dish that satisfies vegetarians and meat-eaters alike. Making this Spinach and Mushroom Lasagna shows your family and friends that meatless meals can be just as hearty and delicious as traditional versions, proving that vegetables deserve the spotlight.

Once you master this recipe, you'll find yourself making this Spinach and Mushroom Lasagna for everything from casual family dinners to special occasions and potlucks. It's versatile, impressive, and endlessly adaptable to your preferences. If you love this recipe, don't miss our Gnocchi with Spinach Recipe for another Italian-inspired vegetarian dish, or try our Spinach Omelette Recipe for a quick breakfast that showcases spinach in a completely different way. Both recipes celebrate the versatility of spinach and will quickly become favorites in your cooking rotation.

With love from my kitchen to yours,
Kaitlyn Reed

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Pairing

These are my favorite dishes to serve with this Spinach and Mushroom Lasagna recipe: