Looking for a vegetarian dish that’s rich, indulgent, and packed with flavor? Look no further than our Creamy Spinach & Mushroom Lasagna. This delightful recipe combines the earthy goodness of mushrooms, the iron-rich benefits of spinach, and the creamy indulgence of béchamel sauce into one satisfying meal. Whether you’re serving a crowd or simply wanting a cozy dinner for two, this lasagna is perfect for all occasions. Not only is it super simple to prepare, but it’s also a sure hit even among the staunchest meat-lovers. The combination of tender lasagna noodles with the savory filling and gooey cheese creates a taste sensation that leaves everyone reaching for seconds.
The fresh spinach adds a vibrant color and a healthy twist to the classic lasagna, while the mushrooms and garlic add depth of flavor that even the pickiest eaters will appreciate. Plus, the creamy béchamel sauce ties everything together, adding a luscious texture that complements the slight saltiness of the cheeses. Experience the joy of cooking this delicious dish, which not only warms the body but also feeds the soul. With each bite, you’ll be transported to a place of comfort and satisfaction.
Why You’ll Love This Creamy Spinach & Mushroom Lasagna
- Meat-Free Delight: Enjoy a rich, vegetarian meal that satisfies with complex flavors.
- Healthy Ingredients: Spinach and mushrooms contribute essential nutrients and earthiness.
- Easy to Prepare: Simple steps ensure a delicious result without fuss.
- Family-Friendly: Loved by adults and kids alike, it’s perfect for family dinners.
- Make-Ahead Option: Great for busy weeknights, prep ahead and bake when ready.
Preparation Phase & Tools to Use
Before you dive into making this mouthwatering Creamy Spinach & Mushroom Lasagna, it’s crucial to have your kitchen set up for success. Begin by gathering all the ingredients and make sure the workspace is clear and organized. It’s helpful to have a large skillet and a medium saucepan at the ready for preparing both the filling and the béchamel sauce. Additionally, you’ll need a 9×13-inch baking dish for assembly, which should be lightly greased to prevent sticking.
A whisk will be invaluable when creating the béchamel sauce to ensure a smooth, lump-free consistency. Silicone spatulas and wooden spoons are your best friends for stirring ingredients without damaging your cookware. Finally, gather a sharp knife and a cutting board for prepping the vegetables neatly, making sure everything is ready to go before starting the cooking process.
Ingredients
- 3 cups fresh spinach, roughly chopped
- 2 cups mushrooms, sliced (button or cremini)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- ¼ teaspoon ground nutmeg
- 12 pre-cooked lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
Instructions
Step 1: Cook the Veggies
In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until they turn soft and translucent. Stir in the minced garlic, followed by the mushrooms. Sprinkle in the oregano and thyme, allowing the mushrooms to brown nicely, which should take around five minutes. The scent of these herbs will fill your kitchen, creating an appetizing aroma. Add the chopped spinach last, cooking until wilted down. Season generously with salt and pepper, and set the mixture aside.
Step 2: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk vigorously, cooking for about 1–2 minutes. This step ensures that the flour cooks properly, eliminating any raw taste. Gradually pour in the milk, continuing to whisk until the mixture begins to thicken. It should coat the back of a spoon – a sign that your béchamel is just right. Season with ground nutmeg, salt, and pepper to add a touch of warmth and depth.
Step 3: Assemble the Lasagna
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Begin layering by spreading a bit of the béchamel sauce on the bottom. Lay down a layer of pre-cooked lasagna noodles, ensuring there are no gaps. Spoon over some of the spinach and mushroom filling, add dollops of ricotta, sprinkle mozzarella, and drizzle additional béchamel. Repeat layers until ingredients are used, finishing with a generous spread of béchamel and a top layer of Parmesan cheese.
Step 4: Bake and Serve
Cover the dish with aluminum foil to prevent the cheese from burning and bake in the preheated oven for about 25 minutes. Remove the foil and continue baking for an additional 15 minutes, allowing the top to turn golden and bubbly. Once done, allow the lasagna to rest for at least 10 minutes before slicing. This resting period helps the layers to set, making serving a breeze.
Variations
- Protein: Add cooked Italian sausage or ground turkey for a hearty twist. Ensure the meat is well-cooked and seasoned before adding it to the layers.
- Vegetables: Swap spinach for Swiss chard or kale, and consider adding roasted bell peppers for a pop of color.
- Spices: Experiment with fresh basil or rosemary instead of oregano and thyme for a different herbal profile.
Cooking Notes
- Use fresh spinach to prevent the lasagna from getting watery. Frozen spinach can be used too if thawed and squeezed well.
- Bringing milk to room temperature before making béchamel will speed up the thickening process.
- Opt for whole milk to ensure a rich and creamy béchamel sauce.
Serving Suggestions
- Garnish with fresh parsley or basil leaves for a vibrant finish.
- Pair with a crisp, green salad and crusty bread to round off the meal perfectly.
Tips
- Always allow the lasagna to cool slightly before slicing; this helps keep the layers intact.
- Make the lasagna a day ahead to let the flavors meld. It often tastes even better the next day!
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information
- Calories: Approx. 475 calories per serving
- Protein: 21g per serving
- Sodium: 550mg per serving
FAQs
Can I use gluten-free noodles?
Yes, gluten-free lasagna noodles work well in this recipe. Ensure they’re pre-cooked if required by the packet instructions.
Can I prepare this dish in advance?
Absolutely! Prepare the lasagna up to the baking step and store it in the fridge overnight. This helps the flavors develop further.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days, reheating individual portions in the microwave as needed.
Any recommendations for making this vegan?
Substitute the dairy products with vegan cheese and use almond milk for the béchamel sauce. Ensure all ingredients are plant-based for a vegan version.
Conclusion
This Creamy Spinach & Mushroom Lasagna is the quintessential comfort dish, providing a delicious and satisfying meal for your family and guests. Its versatility allows it to fit any season or occasion, particularly when you’re looking to impress with minimal effort. The balance of creamy and savory flavors delivers a fully vegetarian experience that doesn’t compromise on taste or satisfaction. We hope you give this recipe a try and savor each bite as much as we do. Feel free to add your personal twists and let us know in the comments how it turns out!
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Creamy Spinach & Mushroom Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
This delightful recipe combines the earthy goodness of mushrooms, the iron-rich benefits of spinach, and the creamy indulgence of béchamel sauce into one satisfying meal.
Ingredients
- 3 cups fresh spinach, roughly chopped
- 2 cups mushrooms, sliced (button or cremini)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- ¼ teaspoon ground nutmeg
- 12 pre-cooked lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until they turn soft and translucent. Stir in the minced garlic, followed by the mushrooms. Sprinkle in the oregano and thyme, allowing the mushrooms to brown nicely, which should take around five minutes. Add the chopped spinach last, cooking until wilted down. Season with salt and pepper, and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk, cooking for about 1–2 minutes. Gradually pour in the milk, whisking until the mixture begins to thicken. Season with ground nutmeg, salt, and pepper.
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Begin layering by spreading some béchamel sauce on the bottom. Lay down a layer of lasagna noodles, spoon over some spinach and mushroom filling, add ricotta, sprinkle mozzarella, and drizzle béchamel. Repeat layers, finishing with béchamel and Parmesan cheese.
- Cover the dish with foil and bake for about 25 minutes. Remove the foil and bake for an additional 15 minutes. Allow the lasagna to rest for at least 10 minutes before slicing.
Notes
Always allow the lasagna to cool slightly before slicing to keep the layers intact. Make the lasagna a day ahead to let the flavors meld. It often tastes even better the next day!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: Approx. 475 calories per serving
- Sodium: 550mg per serving
- Protein: 21g per serving