This Creamy Spinach and Mushroom Lasagna is the ultimate vegetarian comfort food. Each bite combines layers of tender pasta, garlicky mushrooms, creamy spinach filling, and golden melted cheese. It’s hearty enough to please meat lovers and elegant enough to serve at a dinner party.
Made with simple, wholesome ingredients and baked to bubbly perfection, this lasagna will easily become a family favorite for cozy nights in.
Why You’ll Love This Recipe
- Rich, creamy, and loaded with flavor
- Great make-ahead or freezer-friendly meal
- Vegetarian but hearty and satisfying
- A crowd-pleasing comfort dish
- Easy to customize with your favorite cheeses or veggies
Recipe Overview
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 9 lasagna noodles, cooked and drained
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 oz (450g) mushrooms, sliced (cremini or button)
- 5 cups fresh spinach (or 10 oz frozen, thawed and drained)
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the Vegetables:
In a large skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook until fragrant. Stir in mushrooms and cook until browned. Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning. - Make the Cream Sauce:
Sprinkle flour over the vegetables and stir well. Gradually whisk in the milk, cooking until thickened into a creamy sauce. Stir in ricotta and half of the mozzarella until smooth. - Assemble the Lasagna:
Spread a small amount of sauce in the bottom of a baking dish. Layer noodles, then creamy mushroom-spinach mixture, and repeat until all ingredients are used, finishing with cheese on top. - Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and bubbly. - Serve:
Let rest for 10 minutes before slicing. Garnish with parsley and serve warm.
Tips & FAQs
Can I make this ahead?
Yes — assemble the lasagna a day before, refrigerate, and bake when ready to serve.
Can I make it vegan?
Absolutely! Use plant-based milk, vegan ricotta, and dairy-free mozzarella for a delicious vegan version.
What goes well with it?
Pair it with a crisp side salad and garlic bread for the ultimate comfort meal.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 1 serving | 420 | 20g | 38g | 18g | 6g | 4g |
Disclaimer: Nutrition values are approximate and may vary based on ingredients used.
