Lasagna is one of the most loved comfort foods in the world. Its layers of pasta, creamy sauce, cheese, and savory filling create a dish that feels like a warm hug with every bite. While traditional lasagna often includes a hearty meat sauce, today’s recipe takes a different path: Creamy Spinach Mushroom Lasagna.

This vegetarian lasagna is rich, satisfying, and absolutely decadent without a trace of meat. Instead, earthy mushrooms, tender spinach, and a luscious white béchamel sauce (plus plenty of cheese) create layers of flavor that rival any traditional version. It’s the perfect dish for vegetarians, for Meatless Mondays, or whenever you’re craving a lighter but still indulgent pasta bake.

Why You’ll Love This Recipe

Vegetarian-Friendly: Packed with mushrooms, spinach, and cheese instead of meat.
Creamy & Cheesy: White béchamel sauce and layers of mozzarella and Parmesan.
Perfect for Gatherings: Serves a crowd, great for dinner parties or potlucks.
Freezer-Friendly: Can be made ahead and baked later.

Ingredients

9 lasagna noodles (cooked al dente)
2 tablespoons olive oil
1 medium onion, finely chopped
3 cups mushrooms, sliced (cremini or button mushrooms)
3 cloves garlic, minced
4 cups fresh spinach (or thawed frozen spinach, squeezed dry)
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk (whole or 2%)
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta:
Boil lasagna noodles until al dente. Drain and set aside on a clean towel to prevent sticking.
Make the Mushroom-Spinach Filling:
In a skillet, heat olive oil. Sauté onion until soft, then add mushrooms. Cook until browned and tender. Stir in garlic and spinach, cooking until spinach wilts. Season with salt and pepper.
Prepare the Béchamel Sauce:
In a saucepan, melt butter. Whisk in flour to create a roux. Slowly whisk in milk, stirring until thickened and creamy. Add nutmeg, salt, and pepper.
Assemble the Lasagna:
In a greased 9×13 baking dish, spread a thin layer of béchamel. Layer noodles, mushroom-spinach filling, ricotta, béchamel, and mozzarella. Repeat layers, finishing with noodles, béchamel, mozzarella, and Parmesan.
Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
Rest & Serve:
Let lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve hot.

Tips for Perfect Vegetarian Lasagna

Dry spinach well if using frozen, to avoid excess water in the lasagna.
Cook mushrooms until browned to enhance their earthy flavor.
Use no-boil lasagna noodles for a faster version (add extra sauce to prevent dryness).
For extra richness, stir a little Parmesan into the béchamel.

Variations

Spinach Artichoke Lasagna: Add chopped artichokes for a tangy twist.
Three-Cheese Lasagna: Layer with provolone and fontina in addition to mozzarella.
Gluten-Free Version: Use gluten-free noodles and flour in the béchamel.
Vegan Option: Substitute dairy with cashew cream, vegan mozzarella, and nutritional yeast.

Serving Suggestions

Pair this lasagna with:

Garlic bread or focaccia
A crisp green salad with balsamic vinaigrette
A glass of red wine or sparkling water with lemon