Mushroom and Spinach Lasagna
This Mushroom and Spinach Lasagna is a vegetarian twist on the classic comfort food—layered with creamy béchamel, garlicky sautéed vegetables, melty mozzarella, and perfectly cooked pasta. Hearty, flavorful, and ideal for cozy dinners or family gatherings.
Ingredients
- 9 lasagna noodles cooked al dente
- 3 cups fresh spinach roughly chopped
- 2 cups mushrooms button or cremini, sliced
- 3 cups béchamel sauce homemade or store-bought
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tbsp olive oil
- Salt and black pepper to taste
- A pinch of nutmeg optional
Instructions
- Prepare the filling: Sauté garlic in olive oil, add mushrooms and cook until browned. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
- Make or warm béchamel: In a saucepan, make a roux with butter and flour, slowly whisk in milk. Season with salt, pepper, and nutmeg (if using) until thick and creamy.
- Assemble the lasagna: In a baking dish, layer béchamel sauce, noodles, mushroom-spinach mixture, mozzarella, and Parmesan. Repeat layers. Finish with noodles, béchamel, and extra cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
- Rest & serve: Let sit 10 minutes before slicing. Serve hot with salad or garlic bread.
Notes
Pros
- Comforting and indulgent with layers of flavor
- Vegetarian-friendly without sacrificing richness
- Crowd-pleasing and perfect for gatherings
- Easy to adapt with pantry staples
- Can be made ahead and baked later
Cons
- Slightly time-intensive compared to other pasta dishes
- Mushrooms and spinach can release moisture if not cooked properly
- Not ideal for freezing after baking due to dairy-based sauce