Creamy Spinach & Mushroom Lasagna: A Comforting Vegetarian Classic

Lasagna has long been a staple of hearty comfort food, and this creamy spinach and mushroom variation brings a fresh, flavorful twist to the traditional meat-based dish. Rich with layers of tender noodles, savory mushrooms, and creamy ricotta blended with spinach, this lasagna is both indulgent and wholesome. It’s perfect for vegetarians, but even the most devout carnivores will be satisfied by its depth of flavor and luscious texture.

The real star of the dish is the white sauce—a creamy béchamel infused with garlic, herbs, and earthy cremini mushrooms. This sauce replaces the usual tomato base, giving the lasagna a rich, velvety texture and subtle herbaceous flavor that complements the spinach and cheese beautifully. Each bite is a symphony of creaminess, chewiness, and subtle spice, making it ideal for cozy dinners, special gatherings, or make-ahead meals.

Whether you’re cooking for a crowd or meal prepping for the week, this lasagna is versatile, comforting, and incredibly rewarding. It’s freezer-friendly, crowd-pleasing, and looks as good as it tastes—golden, bubbly, and filled with layers of flavor. With simple ingredients and straightforward steps, it’s a dish that brings gourmet comfort food to your own kitchen.

Why You’ll Love This Recipe

1. Rich and Creamy: The white sauce and cheeses create a luxurious texture and flavor.
2. Hearty and Satisfying: Perfect for vegetarians, yet filling enough to satisfy meat-eaters.
3. Make-Ahead Friendly: Can be assembled in advance and baked when needed.
4. Great for Feeding a Crowd: A perfect dish for family dinners or potlucks.
5. Balanced Flavors: The earthy mushrooms, fresh herbs, and creamy sauce come together beautifully.

Ingredients

Main Lasagna Components

• Lasagna noodles
• Whole milk ricotta
• Frozen chopped spinach (thawed and drained)
• Shredded mozzarella cheese
• Freshly grated Parmesan
• Chopped fresh parsley leaves

For the Sauce

• Unsalted butter
• Garlic
• Cremini mushrooms (thinly sliced)
• Onion (diced)
• All-purpose flour
• Milk (at room temperature)
• Dried basil
• Dried oregano
• Pinch of nutmeg
• Kosher salt and freshly ground black pepper

Variations

• Add Protein: Include cooked shredded chicken or Italian sausage for a meaty version.
• Go Gluten-Free: Use gluten-free lasagna noodles and a gluten-free flour blend for the sauce.
• Extra Veggies: Add sautéed zucchini or roasted red peppers for more color and flavor.
• Cheese Boost: Add fontina or gouda for extra richness in the cheese layer.
• Low-Fat Option: Use part-skim ricotta and milk to lighten up the dish.

How to Make the Recipe

Step 1: Prepare the Sauce

In a large skillet, melt the butter over medium heat. Add garlic, onion, and mushrooms. Sauté until the mushrooms are browned and the onions are soft.
Stir in the flour and cook for 1-2 minutes. Slowly whisk in the milk until smooth.
Add basil, oregano, nutmeg, salt, and pepper. Simmer until thickened, then remove from heat.

Step 2: Prepare the Cheese Mixture

In a bowl, combine ricotta, spinach (thawed and drained well), 1 cup of mozzarella, ½ cup of Parmesan, and parsley. Mix until well combined.

Step 3: Cook the Noodles

Boil the lasagna noodles until al dente according to package instructions. Drain and set aside.

Step 4: Assemble the Lasagna

Spread a small amount of the sauce on the bottom of a baking dish.
Layer 3 noodles over the sauce. Add ⅓ of the ricotta-spinach mixture, then some sauce, and a sprinkle of mozzarella.
Repeat the layers two more times, ending with sauce on top.
Sprinkle with remaining mozzarella and Parmesan.

Step 5: Bake

Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 15–20 minutes, until bubbly and golden.
Let rest for 10 minutes before slicing.

Tips for Making the Recipe

• Drain spinach thoroughly to avoid a watery filling.
• Use room temperature milk to prevent lumps in the sauce.
• Don’t overcook the noodles—they’ll continue cooking in the oven.
• Let the lasagna rest before slicing to keep the layers intact.
• Fresh herbs can enhance flavor—use them if available.

How to Serve

• Serve with a crisp green salad or garlic bread.
• Add a sprinkle of extra Parmesan and fresh parsley on top before serving.
• Pairs well with white wine like Chardonnay or Pinot Grigio.
• Ideal as a main course for lunch or dinner.
• Serve warm for best flavor and texture.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions as needed.

Freezing

Wrap tightly in foil and freeze the whole pan or individual slices for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Reheating

Reheat covered in the oven at 350°F (175°C) for 20–25 minutes or microwave individual portions until heated through.

FAQs

1. Can I use fresh spinach instead of frozen?

Yes, just sauté it first and drain well to remove excess moisture.

2. Can I make this ahead of time?

Absolutely—assemble up to a day in advance and refrigerate until ready to bake.

3. What’s the best way to drain spinach?

Press it in a fine mesh strainer or squeeze it in a clean kitchen towel.

4. Can I use different mushrooms?

Yes, button mushrooms or portobellos work well in place of cremini.

5. How do I prevent watery lasagna?

Drain spinach well and simmer the sauce until thickened.

6. Can I add meat?

Yes, cooked ground beef, turkey, or chicken can be layered with the ricotta mixture.

7. Can I make it dairy-free?

Use plant-based cheese and milk alternatives, and ensure your butter substitute is suitable for cooking.

8. How do I store leftovers?

Cool completely, store in an airtight container, and refrigerate for up to 4 days.

9. Can I reheat in the microwave?

Yes, cover and microwave individual slices in 1-minute intervals until hot.

10. Can I use no-boil noodles?

Yes, but add extra sauce to ensure they cook properly during baking.

Conclusion

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