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Creamy Spinach Mushroom Lasagna

Rich and creamy vegetarian lasagna layered with sautéed mushrooms, spinach, ricotta, mozzarella, and a homemade white sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 9 lasagna noodles cooked al dente
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 cups mushrooms sliced
  • 3 cloves garlic minced
  • 4 cups fresh spinach or thawed frozen
Béchamel Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 3 cups milk whole or 2%
  • 0.25 tsp nutmeg
  • salt and pepper to taste
Cheese
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • fresh parsley for garnish

Equipment

  • Large skillet
  • Saucepan
  • Mixing bowls
  • 9x13 baking dish
  • Foil

Method
 

  1. Cook lasagna noodles until al dente. Drain and set aside.
  2. In a skillet, sauté onion in olive oil. Add mushrooms and cook until tender. Stir in garlic and spinach until wilted. Season with salt and pepper.
  3. In a saucepan, melt butter and whisk in flour. Slowly add milk, whisking until thickened. Season with nutmeg, salt, and pepper.
  4. In a greased 9x13 dish, spread a thin layer of béchamel. Layer noodles, mushroom-spinach mixture, ricotta, béchamel, and mozzarella. Repeat, ending with noodles, béchamel, mozzarella, and Parmesan.
  5. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake 15 minutes more until golden and bubbly.
  6. Let rest 10 minutes before serving. Garnish with parsley.

Notes

Dry spinach well to avoid excess liquid. Freeze unbaked lasagna up to 3 months, bake from frozen with extra time.