Spinach and Mushroom Lasagna Recipe

Homemade spinach and mushroom lasagna with golden cheese topping on white kitchen counter

Spinach and Mushroom Lasagna Recipe

This Spinach and Mushroom Lasagna combines layers of creamy béchamel sauce, sautéed mushrooms, and tender spinach with a rich blend of cheeses for the ultimate vegetarian comfort food. Easy to prepare, hearty, and satisfying, it’s a dish that turns simple ingredients into a show-stopping meal perfect for family dinners or entertaining guests.

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Course: Dinner, Main Course

Cuisine: Italian, Vegetarian

Prep Time: 30

Cook Time: 50

Resting Time: 15

Total Time: 1 35

Servings: servings

Calories: 385kcal

Cost: $18

Equipment

9x13 inch baking dish For layering and baking the lasagna
Large skillet For sautéing mushrooms and spinach
Medium saucepan For making the béchamel sauce
Wire whisk To keep sauce smooth
Large pot For boiling noodles
Aluminum foil To cover lasagna while baking
Sharp knife For cutting clean portions

Ingredients

For the Filling

1 pound mushrooms sliced (cremini or button)
10 ounces spinach fresh or 1 package frozen, thawed and drained
3 cloves garlic minced
2 tablespoons olive oil for sautéing
1 teaspoon dried Italian herbs or oregano and basil blend
salt and black pepper to taste
15 ounces ricotta cheese whole milk preferred
1 large egg lightly beaten
¼ cup Parmesan cheese grated
2 cups mozzarella cheese divided

For the Béchamel Sauce

4 tablespoons butter unsalted
4 tablespoons all-purpose flour for thickening
3 cups whole milk warmed
¼ teaspoon nutmeg optional, adds depth
salt and white pepper to taste

For Assembly

12 pieces lasagna noodles regular or no-boil
1 cup mozzarella cheese for topping
fresh basil optional, for garnish

Instructions

Sauté Veggies: Cook mushrooms in olive oil until golden brown. Add garlic and spinach, then season and let cool.
Mix Cheese: Combine ricotta, egg, Parmesan, and mozzarella until creamy.
Make Béchamel: Melt butter, whisk in flour, add warm milk, season, and cook until thick.
Boil Noodles: Cook lasagna noodles until al dente, then drain and lay flat.
Layer Lasagna: Spread béchamel, noodles, ricotta mix, and veggies. Repeat layers.
Bake: Cover and bake at 375°F for 30 minutes, uncover and bake another 15–20 minutes.
Rest: Let rest 15 minutes before slicing for clean layers.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition