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Easy Creamy Spinach Mushroom Lasagna

Comforting Easy Creamy Spinach Mushroom Lasagna Recipe

This Easy Creamy Spinach Mushroom Lasagna is a vegetarian delight with layers of noodles, béchamel sauce, and hearty vegetables, perfect for comfort food lovers.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Filling
  • 2 tbsp Olive Oil Used for sautéing the mushrooms and spinach; substitute with any neutral oil if needed.
  • 3 cups Fresh Spinach Can swap with Swiss chard or kale for variety.
  • 2 cups Mushrooms Sliced; can be replaced with eggplant or zucchini.
  • 3 cloves Garlic Minced; fresh or powdered based on availability.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.
For the Béchamel Sauce
  • 3 tbsp Butter Forms the base for the creamy béchamel; margarine works for dairy-free.
  • 3 tbsp All-purpose Flour Consider gluten-free flour for an alternative.
  • 3 cups Milk Warm; almond or oat milk can be used for dairy-free.
  • ½ tsp Ground Nutmeg Adds depth to the flavor; omit if sensitive.
For the Lasagna Layers
  • 9 Lasagna Noodles Feel free to use no-boil or gluten-free varieties.
  • 2 cups Shredded Mozzarella Cheese Use vegan mozzarella for a dairy-free option.
  • ½ cup Grated Parmesan Cheese Replace with nutritional yeast for a vegan version.
  • 1 cup Ricotta Cheese Tofu or cashew cheese can serve as a dairy-free alternative.

Equipment

  • large skillet
  • medium saucepan
  • baking dish

Method
 

Step-by-Step Instructions
  1. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, or until golden and tender. Stir in 3 cups of fresh spinach and 3 minced garlic cloves, cooking until the spinach is wilted. Season with salt and pepper to taste, then set aside.
  2. In a medium saucepan, melt 3 tablespoons of butter over low heat. Add 3 tablespoons of all-purpose flour to create a roux, stirring for about 1-2 minutes until a light golden color. Gradually whisk in 3 cups of warm milk, stirring constantly until thickened, about 5-7 minutes. Finish with nutmeg, salt, and pepper.
  3. Prep your lasagna noodles. If using no-boil noodles, follow package instructions. Traditional noodles should be cooked until al dente, about 8-10 minutes; drain and set aside.
  4. Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a baking dish. Begin layering with 3 noodles, half of the vegetable filling, half of the ricotta cheese, and a layer of mozzarella. Repeat the layers, finishing with béchamel, mozzarella, and grated Parmesan on top.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbly. Allow to rest for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Allow the lasagna to rest for about 10 minutes after baking for easier cutting. Use cheese at room temperature for better melting results and consider adding extra vegetables for more nutrition.

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