I layer tender lasagna noodles with creamy béchamel, sautéed spinach and mushrooms, and a cheesy ricotta mixture—then bake until golden and bubbling for a comforting, restaurant-quality vegetarian dish.
Why You’ll Love This Recipe
I love that this lasagna feels indulgent yet meatless. The rich béchamel and ricotta keep it creamy and satisfying, while spinach and mushrooms add plenty of flavor and texture. It reheats beautifully, making it perfect for meal prep or busy weeknights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Lasagna noodles (regular or no‑boil)
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Butter
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Olive oil
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Onion or shallot
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Garlic
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Mushrooms (button or cremini)
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Spinach (fresh or frozen, thawed & drained)
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Ricotta cheese
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Mozzarella cheese
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Parmesan cheese
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Eggs (for binding the ricotta layer)
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All‑purpose flour (for béchamel)
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Whole milk
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Nutmeg, salt, pepper
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Fresh parsley or Italian seasoning
Directions
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Cook noodles (if using regular): boil until al dente, drain, rinse, and toss with olive oil to prevent sticking.
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Sauté veggies: in butter and olive oil, cook onion, garlic, and mushrooms until golden; then stir in spinach and season to taste. Set aside to cool.
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Ricotta mixture: combine ricotta, eggs, half the mozzarella, parsley, salt, and pepper; fold into cooled veggie mix.
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Make béchamel: melt butter, whisk in flour, then gradually add milk until thick; stir in Parmesan, nutmeg, salt, and pepper.
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Assemble layers: in a greased 9×13 pan, pour a bit of béchamel, then alternate noodle → ricotta‑veggie → béchamel → mozzarella; repeat twice, ending with béchamel and mozzarella on top.
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Bake: cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden. Let rest 10–15 minutes before slicing.
Servings and timing
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Serves: about 12
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Prep time: ~45 minutes (includes noodle cooking and sauce prep)
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Cook time: ~55 minutes (bake + resting)
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Total time: ~1 hour 40 minutes
Variations
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Veggie boost: add zucchini, bell peppers, or artichokes.
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Protein twist: stir in cooked chicken, Italian sausage, or plant‑based crumbles.
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Cheese upgrade: add Gruyère, fontina, provolone, or smoked gouda.
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Low‑carb option: substitute noodles with thin zucchini slices.
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Vegan version: use plant‑based cheeses, almond or oat milk, and gluten‑free flour.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I bake covered at 350°F for 15–20 minutes until warmed through. For long-term, I freeze portions (without baking) for up to 3 months—then bake from frozen, adding ~10 minutes to cook time.
FAQs
How do I stop watery layers from spinach or mushrooms?
I always drain or squeeze out excess moisture—especially from thawed spinach and sautéed mushrooms—to keep the lasagna from getting soggy.
Can I assemble ahead of time?
Yes—I assemble up to 24 hours in advance, refrigerate, then bake as directed (it may need a few extra minutes).
What if I only have no‑boil noodles?
No problem—they work great. Just be sure sauce layers are generous so they soften properly.
Can I use frozen spinach?
Absolutely. I thaw it completely and squeeze out all excess water before mixing.
How can I make this gluten‑free?
Use gluten‑free noodles and substitute the flour in béchamel with a GF flour blend—everything else stays the same.
Conclusion
This creamy spinach mushroom lasagna is one of my favorite vegetarian comfort dishes. It’s rich, satisfying, and packed with flavor. Whether I’m feeding a crowd or prepping ahead, it hits all the marks—and leftovers taste even better the next day. Enjoy every slice!
Print
Creamy Spinach Mushroom Lasagna
Layers of tender pasta, sautéed mushrooms and spinach, and a luscious creamy cheese sauce make this lasagna a comforting vegetarian feast.
- Total Time: 52 minutes
- Yield: 8 servings
Ingredients
9 lasagna noodles
2 Tbsp olive oil
1 lb cremini or button mushrooms, sliced
3 cloves garlic, minced
6 oz baby spinach
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
2 cups milk
4 oz cream cheese
1 cup shredded mozzarella
½ cup grated Parmesan
½ tsp nutmeg (optional)
Salt and pepper to taste
Fresh parsley, chopped (optional garnish)
Instructions
Preheat oven to 375 °F (190 °C). Cook lasagna noodles according to package directions; drain and set aside.
Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until golden, about 6–8 minutes. Add garlic and cook for 1 minute more. Stir in spinach and cook until wilted. Season with salt and pepper. Remove from heat.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to remove raw flour taste. Gradually whisk in milk until mixture is smooth and thickened, about 3–4 minutes. Add cream cheese and stir until melted. Season with salt, pepper, and nutmeg if using.
Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Layer 3 noodles on top of the sauce. Spoon half the mushroom-spinach mixture over the noodles, then pour about one-third of the sauce. Sprinkle with one-third of the mozzarella and a bit of Parmesan.
Repeat layering: 3 noodles, remaining mushroom-spinach, another third of the sauce, and another third of the cheeses. Top with final 3 noodles, the remaining sauce, and finish with the rest of the mozzarella and Parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10–12 minutes, until the top is bubbly and golden.
Let rest for 5–10 minutes before slicing. Garnish with chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Main course
- Method: Baked
