Lasagna lovers, rejoice! If you’re looking for a rich, creamy, and utterly satisfying alternative to traditional meat lasagna, this Creamy Spinach & Mushroom Lasagna is for you. Packed with savory mushrooms, tender spinach, and a silky béchamel sauce, this dish is a perfect combination of comfort and elegance. Whether you’re serving it for a cozy family dinner or impressing guests, this lasagna is guaranteed to please.
Ingredients
For the Mushroom and Spinach Filling
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340 g) mushrooms, sliced (button, cremini, or a mix)
- 10 oz (280 g) fresh spinach (or frozen spinach, thawed and squeezed dry)
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper, to taste
For the Béchamel Sauce
- 4 tablespoons (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 4 cups (1 liter) milk, warmed
- 1/4 teaspoon ground nutmeg (optional)
- Salt and black pepper, to taste
For the Lasagna Layers
- 9–12 lasagna noodles (no-boil or pre-cooked)
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
Step-by-Step Instructions
Preparing the Filling
- Heat olive oil or butter in a large skillet over medium heat.
- Add the chopped onion and cook until soft, about 3 minutes.
- Stir in garlic and cook for another minute.
- Add mushrooms and cook until browned, about 7-8 minutes.
- Stir in spinach, thyme, salt, and black pepper. Cook until spinach is wilted. Remove from heat and set aside.
Making the Béchamel Sauce
- In a medium saucepan, melt butter over medium heat.
- Add flour and whisk continuously for 1-2 minutes to form a roux.
- Gradually add warm milk while whisking to prevent lumps.
- Cook until the sauce thickens, about 5-7 minutes.
- Add nutmeg (if using), salt, and black pepper. Remove from heat.
Assembling the Lasagna
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Spread a thin layer of béchamel sauce at the bottom of the dish.
- Place 3-4 lasagna noodles over the sauce, slightly overlapping.
- Spread 1/3 of the spinach and mushroom mixture over the noodles.
- Pour 1/3 of the béchamel sauce on top, then sprinkle with mozzarella and Parmesan.
- Repeat layers two more times, finishing with béchamel sauce and a generous topping of cheese.
Baking the Lasagna
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for 15 more minutes until the top is golden and bubbly.
Resting and Serving
- Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
- Serve warm and enjoy!
Tips and Variations
- Make-ahead option: Assemble the lasagna a day in advance, refrigerate, and bake when needed.
- Cheese swaps: Try Gruyère, fontina, or ricotta for a different flavor profile.
- Extra add-ins: Roasted red peppers or artichokes make excellent additions.
Conclusion
This Creamy Spinach & Mushroom Lasagna is an indulgent, satisfying meal that brings together the best of Italian flavors. It’s easy to prepare, versatile, and perfect for any occasion. Give it a try, and you might just find your new favorite lasagna recipe!
FAQs
Can I use frozen spinach instead of fresh?
Yes! Just thaw it completely and squeeze out excess water before adding it to the filling.
What can I substitute for mushrooms?
If you’re not a fan of mushrooms, try zucchini, eggplant, or bell peppers instead.
Can I make this gluten-free?
Absolutely! Use gluten-free lasagna noodles and swap all-purpose flour with a gluten-free alternative for the béchamel sauce.
How long does it last in the fridge?
Stored in an airtight container, this lasagna stays fresh for up to 4 days.
Can I freeze this lasagna?
Yes! Assemble and freeze before baking. When ready, bake straight from frozen at 375°F for about 50-60 minutes.