Mushroom and Spinach Lasagna Recipe (Creamy & Comforting!)

Why You’ll Love This Mushroom and Spinach Lasagna

If you love rich, creamy, meatless comfort food, this Mushroom and Spinach Lasagna Recipe is a dream come true. Layers of earthy mushrooms, tender spinach, silky béchamel sauce, and gooey melted cheese come together to create a dish that feels indulgent yet nourishing.

It’s perfect for cozy family dinners, make-ahead meals, or even special occasions. The best part? Even the kids who “don’t like greens” will ask for seconds!

👉 Try pairing it with a crisp Greek Zucchini Salad or some Garlic Parmesan Breadsticks for a restaurant-quality meal at home.

Ingredients

You’ll need the following fresh ingredients to create the ultimate mushroom and spinach lasagna:

• 12 lasagna noodles
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500g (1 lb) mushrooms, sliced (cremini or button)
• 300g (10 oz) fresh spinach leaves
• Salt & pepper, to taste
• 500ml (2 cups) béchamel sauce (homemade preferred)
• 200g (2 cups) mozzarella cheese, shredded
• 100g (1 cup) Parmesan cheese, grated
• A pinch of nutmeg
• Fresh basil leaves, for garnish

Step-by-Step Instructions

Follow these easy steps for perfect, golden, bubbling lasagna every time:

1. Preheat the oven to 180°C (350°F).
2. Cook the noodles according to the package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add onions and sauté until soft and translucent.
4. Add garlic and mushrooms. Cook until mushrooms are browned and their liquid has evaporated.
5. Stir in fresh spinach until wilted. Season with salt, pepper, and a pinch of nutmeg.
6. Assemble the lasagna:
   • Spread a thin layer of béchamel sauce at the bottom of a 9×13-inch baking dish.
   • Add 3 noodles, then half of the mushroom-spinach mixture.
   • Sprinkle mozzarella and Parmesan.
   • Repeat the layers and finish with noodles, béchamel, and cheese on top.
7. Cover with foil and bake for 25 minutes.
8. Remove the foil and bake for another 15 minutes, or until the top is golden and bubbling.
9. Let it rest for 10 minutes before slicing and serving. Garnish with fresh basil.

Ingredient Notes

• Mushrooms: Cremini or baby bella mushrooms give a deep, savory flavor. You can mix in shiitake or oyster mushrooms for a gourmet twist.
• Spinach: Fresh spinach has a better texture than frozen, but if using frozen, squeeze out all excess moisture before layering.
• Béchamel sauce: Homemade béchamel elevates this dish! Use butter, flour, milk, nutmeg, and salt for a rich, creamy base.
• Cheese: Mozzarella provides that stretchy melt, while Parmesan adds a sharp, nutty bite.

Expert Tips

✨ 1. Brown your mushrooms well.
This step builds deep flavor and prevents sogginess in your lasagna layers.

✨ 2. Don’t skip the resting time.
Allowing your lasagna to rest makes slicing easier and keeps layers intact.

✨ 3. Use full-fat milk or cream in your béchamel for the most luscious texture.

✨ 4. Add herbs like thyme or oregano to the sauce for an aromatic touch.

✨ 5. Make ahead: Assemble the lasagna up to 24 hours before baking and refrigerate.

Customization Ideas

This lasagna is flexible — here are some ways to make it your own:

🌿 Gluten-Free: Use gluten-free lasagna noodles or zucchini slices.
🥥 Vegan: Replace béchamel with cashew cream and use vegan mozzarella.
🍅 Tomato Layer: Add marinara sauce for a hybrid white-and-red lasagna.
🧀 Cheese Lovers: Mix in Gruyère or ricotta for extra creaminess.
🥩 Add Protein: For a non-vegetarian twist, layer in cooked ground turkey or chicken.

How to Serve

This dish is rich and flavorful — here’s how to round out your meal beautifully:

• With a fresh salad: A simple Cucumber Mint Salad or arugula with lemon vinaigrette balances the richness.
• With garlic bread: Perfect for soaking up that creamy béchamel!
• With a glass of red wine: Chianti or Pinot Noir pairs wonderfully.
• With roasted veggies: Try asparagus, carrots, or bell peppers for color and nutrition.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm in the oven at 180°C (350°F) for 10–15 minutes until heated through.

Nutrition Facts (Per Serving)

FAQs

1. Can I use gluten-free noodles?
Yes! Use any good-quality gluten-free lasagna noodles; just check the package for cooking time.

2. Can I make it without béchamel sauce?
You can substitute with ricotta cheese mixed with an egg and grated Parmesan for a lighter texture.

3. Can I freeze it before baking?
Yes. Assemble, wrap tightly, and freeze for up to 3 months. Bake directly from frozen, adding 20–25 extra minutes.

4. Can I add other vegetables?
Absolutely — zucchini, bell peppers, or even roasted eggplant fit beautifully here.

5. How can I make it vegan?
Use dairy-free béchamel and vegan cheese alternatives, and skip the Parmesan topping.