Creamy Spinach & Mushroom Lasagna

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This Creamy Spinach & Mushroom Lasagna is the perfect choice. Layers of tender lasagna noodles, a rich and creamy béchamel sauce, sautéed spinach and mushrooms, and a blend of cheeses come together to create a dish that’s as hearty as it is satisfying.

Ingredients

For the Filling:

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 16 ounces mushrooms, sliced (button, cremini, or a mix)
  • 10 ounces fresh spinach (or frozen, thawed and drained)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk (warm)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

For the Lasagna:

  • 12 lasagna noodles (cooked and drained or oven-ready)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Gruyère (optional, for added flavor)

  • Instructions

    1. Prepare the Filling:
      • Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3–4 minutes.
      • Stir in garlic and cook for 1 minute. Add mushrooms and sauté until they release their moisture and are golden brown, about 8–10 minutes.
      • Add spinach and cook until wilted (if using fresh) or warmed through (if using frozen). Season with thyme, salt, and pepper. Remove from heat and set aside.
    2. Make the Béchamel Sauce:
      • In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
      • Gradually whisk in warm milk, ensuring no lumps form. Cook, stirring frequently, until the sauce thickens, about 5–7 minutes.
      • Stir in nutmeg, salt, and white pepper. Remove from heat and set aside.
    3. Assemble the Lasagna:
      • Preheat oven to 375°F (190°C).
      • Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Lay down 3 lasagna noodles in a single layer.
      • Spread 1/3 of the spinach and mushroom mixture over the noodles, followed by dollops of ricotta cheese. Sprinkle a layer of mozzarella and Parmesan. Drizzle béchamel sauce over the top.
      • Repeat layers until all ingredients are used, ending with a layer of béchamel sauce and shredded cheese on top.
    4. Bake:
      • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
    5. Serve:
      • Allow the lasagna to rest for 10 minutes before slicing. Serve warm and enjoy!
      • This lasagna is perfect for meal prep and tastes even better the next day as the flavors meld together. Pair it with a simple green salad and crusty bread for a complete meal!

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