Creamy Spinach & Mushroom Lasagna

By Muhammad Faizan

Creamy Spinach & Mushroom Lasagna

A rich, cozy, vegetarian lasagna layered with tender noodles, creamy béchamel, sautéed mushrooms, and plenty of spinach. It’s comforting, cheesy, and perfect for weeknights or gatherings.

Ingredients

For the Sauce

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 10 oz mushrooms, sliced (button or cremini)
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • 1 tsp salt, or to taste
  • 3 tbsp all-purpose flour
  • 3 cups milk (whole or 2%)
  • 1 cup vegetable broth
  • 1 cup grated Parmesan
  • 3 cups fresh spinach (or 1 cup frozen, thawed & squeezed)

For the Lasagna Layers

  • 9–12 lasagna sheets (no-boil or regular, boiled)
  • 2 cups shredded mozzarella
  • 1 cup ricotta or cottage cheese (optional but makes it extra creamy)

Instructions

1. Prepare the Creamy Sauce

  1. Heat olive oil in a large pan. Add onion and cook 3–4 minutes.
  2. Add garlic and mushrooms; sauté until mushrooms release moisture and become golden.
  3. Add oregano, thyme, salt, and pepper.
  4. Sprinkle flour over mushrooms; mix well.
  5. Slowly pour in the milk and vegetable broth while stirring.
  6. Simmer until thickened (5–7 minutes).
  7. Stir in Parmesan and spinach until wilted.
  8. Turn off heat.

2. Assemble the Lasagna

  1. Spread a thin layer of sauce on the bottom of a baking dish.
  2. Add lasagna sheets.
  3. Add more sauce + dollops of ricotta + mozzarella.
  4. Repeat layers until everything is used.
  5. Finish with mozzarella on top.

3. Bake

  • Cover with foil and bake at 375°F (190°C) for 25 minutes.
  • Remove foil and bake 15 more minutes or until bubbly and golden.
  • Let cool 10 minutes before slicing.

Notes

  • Use a mix of mushrooms for deeper flavor (cremini, shiitake, button).
  • If sauce becomes too thick, add a splash of milk or broth.
  • Ricotta can be replaced with thick Greek yogurt for a lighter version.

Tips

  • Add a pinch of nutmeg for an authentic béchamel taste.
  • Use no-boil lasagna to save time.
  • For extra protein, add cooked chicken or tofu to one of the layers.
  • Make ahead: assemble and refrigerate up to 24 hours before baking.

Servings

6–8 servings

Nutritional Info (per serving — approx.)

  • Calories: 380–420
  • Protein: 18g
  • Carbs: 45g
  • Fat: 16g
  • Fiber: 3g
  • Calcium: High due to cheese & milk

Health Benefits

  • Spinach boosts iron, magnesium & vitamin K.
  • Mushrooms add antioxidants and B vitamins.
  • Calcium-rich sauce supports bone health.
  • Vegetarian-friendly comfort meal that’s filling without being heavy.

Q & A

Q: Can I use frozen spinach?

Yes! Just thaw and squeeze out all water before adding.

Q: Can I make this gluten-free?

Yes — use gluten-free lasagna sheets & replace flour with cornstarch (2 tbsp).

Q: Can I freeze the lasagna?

Absolutely. Freeze before or after baking for up to 2 months.

Q: Can I add more vegetables?

Yes — zucchini, bell peppers, or kale work beautifully.

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