Spinach and Mushroom Lasagna

I’m delighted to share my Creamy Spinach and Mushroom Lasagna recipe—layers of sautéed spinach and mushrooms combined with a rich ricotta filling, smooth béchamel sauce, and gooey mozzarella, all baked to bubbly perfection for a hearty, comforting meal.

Why You’ll Love This Recipe

I love how this lasagna balances earthy mushrooms, vibrant spinach, and creamy cheese with a silky béchamel. It’s indulgent yet fresh, and every forkful is rich, cheesy, and satisfying. It’s a showstopper for gatherings, yet cozy enough for a weeknight treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Unsalted butter

• White onion or shallot, finely diced

• Garlic, minced

• Kosher salt and black pepper

• White mushrooms, finely chopped

• Italian seasoning

• Frozen spinach, thawed & drained

• Whole milk ricotta

• Parmigiano Reggiano, finely grated

• Large eggs

• Fresh parsley, chopped

• Low-moisture mozzarella, shredded (divided)

• Lasagna noodles

For the white sauce (béchamel):

• Unsalted butter

• Flour

• Whole milk, room temperature

• Parmigiano Reggiano, finely grated

• Kosher salt, black pepper

• Ground nutmeg

directions

1. Prep spinach and noodles: Thaw and thoroughly drain the spinach—cheesecloth or a steamer basket helps press out excess liquid. Cook lasagna noodles until al dente, rinse, lay them flat, and drizzle lightly with olive oil to prevent sticking.

2. Sauté vegetables: Melt butter in a skillet over medium-high heat. Sauté onion with salt and pepper for 2–3 minutes, then add garlic, cooking another minute. Add mushrooms and Italian seasoning; cook until mushrooms release their liquid and it evaporates (~7–10 minutes). Stir in the drained spinach, season to taste, and let cool.

3. Mix ricotta filling: In a bowl, combine ricotta, half the mozzarella, Parmesan, eggs, and parsley. Once the spinach mixture is cool, fold in the ricotta blend.

4. Make béchamel sauce: In a saucepan, melt butter, whisk in flour to form a roux (~1 min), then slowly whisk in milk until smooth. Cook over medium heat until it thickens and boils. Remove from heat; stir in Parmesan, nutmeg, salt, and pepper.

5. Layer and bake: Preheat your oven to 375 °F. Spread about ½ cup béchamel on the bottom of a 9×13-inch pan. Layer lasagna noodles, a third of the spinach-ricotta filling, and ½ cup béchamel. Repeat twice. Top with a final layer of noodles, remaining béchamel, and the remaining mozzarella. Cover with foil (spray foil side facing lasagna), bake covered for 30 minutes, then uncover and bake another 10 minutes until bubbly and golden. Let it cool for at least 15 minutes before serving.

Servings and timing

• Servings: 12

• Prep time: 45 minutes

• Cook time: 40 minutes

• Total time: Approximately 1 hour 40 minutes (including 15 minutes cooling)

Storage/reheating

I store leftovers in an airtight container in the fridge for 3–5 days—the recommended safe window for cooked lasagna.

For longer storage, freezing works well. I wrap portions tightly in foil or freezer-safe containers; they stay flavorful for 2–3 months.

Reheating tips:

• Oven method: Cover lasagna with foil and bake at 350 °F until heated through and bubbling (about 45 minutes if refrigerated, ~90 minutes from frozen). To revive moisture, I add a little sauce or water and remove the foil for the last few minutes to brown the cheese. Make sure the center reaches 165 °F.

• Microwave (for single servings): Cover with a damp paper towel to retain moisture and heat gently.

• Stovetop (crispy edge hack): Slice leftover lasagna, lightly pan-sear it for a crisp exterior while maintaining gooey interior.

FAQs

1. Can I add meat like chicken or sausage?

Yes—I often add cooked chicken or Italian sausage after spreading the spinach layer, for a heartier version.

2. How can I avoid watery lasagna?

Thoroughly drain the spinach and avoid layering raw vegetables that release excess moisture.

3. Can I prepare it ahead?

Absolutely—I assemble, cover, and refrigerate for up to 2–3 days before baking.

4. What if my béchamel is too thick or thin?

If too thick, whisk in warm milk until it coats the back of a spoon. If too thin, cook longer or stir in additional roux until thickened.

5. Can I use fresh spinach instead?

Yes—just sauté and wilt it well before draining to avoid excess moisture.

6. How do I prevent noodles from sticking?

Rinse cooked noodles in cold water and drizzle with olive oil before layering.

7. Can I freeze the unbaked lasagna?

Yes—assemble, cover tightly, and freeze. Bake from frozen at 375 °F, adding ~30–45 minutes.

8. Do I need to let it rest before cutting?

Yes—cooling for 15 minutes helps it set for clean slicing.

9. Is this dish gluten-free?

Not as written—but you can use gluten-free flour and noodles to adapt it.

10. Can this be made dairy-free?

Yes—use dairy-free butter, milk, ricotta, and cheese alternatives.

Conclusion

This Spinach and Mushroom Lasagna stands out with its creamy béchamel, veggie-rich filling, and cheesy perfection. Whether it’s a Sunday dinner or meal prep for the week, it delivers every time. I hope you enjoy every gooey, satisfying layer as much as I do!

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