Easy Creamy Spinach Mushroom Lasagna: A Vegetarian Delight

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Lasagna is the ultimate comfort food, and this Easy Creamy Spinach Mushroom Lasagna takes the classic dish to a whole new level. Imagine layers of tender pasta, a rich and creamy béchamel sauce, hearty spinach and mushroom filling, and gooey cheese. Whether you’re feeding a family, impressing guests, or simply treating yourself, this vegetarian lasagna is the perfect recipe.

Picture yourself serving a warm slice of lasagna, the cheese stretching with every bite and the creamy, flavorful filling melting in your mouth. It’s satisfying, indulgent, and packed with wholesome ingredients.

Why You’ll Love This Recipe

This lasagna has everything you could want:


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  • Easy to Prepare: Simple steps and ingredients make it accessible for cooks of all levels.
  • Vegetarian-Friendly: A delicious meatless alternative that doesn’t skimp on flavor.
  • Customizable: Adjust the ingredients to suit your taste or dietary needs.
  • Comfort Food at Its Best: Creamy, cheesy, and full of texture, it’s a crowd-pleaser every time.

Ingredients for Easy Creamy Spinach Mushroom Lasagna

Here’s what you’ll need to make this delicious recipe.

For the Vegetable Filling

IngredientQuantity
Olive oil2 tbsp
Fresh spinach (chopped)3 cups
Mushrooms (sliced)2 cups
Garlic (minced)3 cloves
Salt and pepperTo taste

For the Béchamel Sauce

IngredientQuantity
Butter3 tbsp
All-purpose flour3 tbsp
Milk (warm)3 cups
Ground nutmeg½ tsp
Salt and pepperTo taste

For the Lasagna Layers

IngredientQuantity
Lasagna noodles9 (no-boil or pre-cooked)
Shredded mozzarella cheese2 cups
Grated Parmesan cheese½ cup
Ricotta cheese1 cup

Step-by-Step Instructions for Easy Creamy Spinach Mushroom Lasagna

1. Prepare the Vegetable Filling

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the sliced mushrooms and sauté for about 5 minutes until softened and lightly browned.
  3. Stir in the spinach and minced garlic, cooking until the spinach wilts.
  4. Season with salt and pepper to taste.
  5. Remove from heat and set the mixture aside.

2. Make the Béchamel Sauce

  1. Melt butter in a saucepan over medium heat.
  2. Whisk in the flour and cook for 1–2 minutes to create a smooth paste (roux).
  3. Gradually add warm milk, whisking constantly to avoid lumps.
  4. Bring the mixture to a gentle simmer, stirring until it thickens.
  5. Season with nutmeg, salt, and pepper to taste.
  6. Remove from heat and set aside.

3. Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
  3. Place 3 lasagna noodles over the sauce.
  4. Layer ⅓ of the vegetable filling over the noodles.
  5. Add dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.
  6. Repeat the layers twice more, finishing with a generous layer of béchamel sauce, mozzarella, and Parmesan on top.

4. Bake the Lasagna

  1. Cover the dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for another 15 minutes, or until the cheese is melted and bubbly.
  3. Let the lasagna rest for 10 minutes before slicing and serving.

Tips for the Best Spinach Mushroom Lasagna

1. Use Fresh Ingredients

Fresh spinach, mushrooms, and high-quality cheese make a big difference in flavor and texture.

2. Don’t Overcook the Sauce

The béchamel should be smooth and creamy—avoid letting it boil, as this can cause it to separate.

3. Customize the Layers

  • Add cooked zucchini slices or roasted red peppers for extra veggies.
  • Sprinkle in red pepper flakes for a hint of spice.

4. Let It Rest

Allowing the lasagna to rest after baking helps the layers set and makes slicing easier.

Nutritional Information (Per Serving)

NutrientAmount
Calories360
Protein18 g
Carbohydrates28 g
Fat20 g
Fiber3 g

Creative Variations of Creamy Spinach Mushroom Lasagna

1. Vegan Option

  • Replace ricotta with cashew cream.
  • Use plant-based milk and vegan cheese alternatives.

2. Protein Boost

  • Add cooked, shredded chicken or crumbled sausage to the vegetable filling.

3. Gluten-Free

  • Use gluten-free lasagna noodles and replace the flour in the béchamel with a gluten-free alternative like rice flour.

4. Herb-Infused

  • Stir fresh basil, thyme, or oregano into the béchamel for added depth of flavor.

5. Cheese Lover’s Dream

  • Incorporate additional cheeses like provolone or Gruyere into the layers.

Frequently Asked Questions (FAQs)

1. Can I make this lasagna ahead of time?

Yes! Assemble the lasagna and refrigerate it (unbaked) for up to 24 hours. Bake it straight from the fridge, adding an extra 10 minutes to the cooking time.

2. Can I freeze this lasagna?

Absolutely. Wrap the assembled (unbaked) lasagna tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.

3. Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before adding it to the filling.

4. What’s the best way to reheat leftovers?

Reheat slices in the oven at 350°F until warmed through, or microwave individual portions.

5. Can I skip the béchamel sauce?

The béchamel is key to the creamy texture, but you can replace it with Alfredo sauce for a richer alternative.

6. What sides go well with this lasagna?

Serve it with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.

A Final Slice: Why You Should Try This Recipe

This Easy Creamy Spinach Mushroom Lasagna is more than just a meal—it’s a celebration of flavors, textures, and wholesome ingredients. It’s perfect for cozy family dinners, vegetarian guests, or anyone craving comfort food with a gourmet touch.

Ready to Bake?

Gather your ingredients, preheat your oven, and create a dish that will have everyone asking for seconds. With its creamy layers and rich flavors, this lasagna is sure to become a family favorite!

Print

Easy Creamy Spinach Mushroom Lasagna: A Vegetarian Delight

Creamy, cheesy, and packed with flavor, this Easy Creamy Spinach Mushroom Lasagna is the ultimate comfort food. Layered with tender pasta, rich béchamel sauce, sautéed spinach and mushrooms, and gooey cheese, this vegetarian lasagna is perfect for family dinners, entertaining guests, or indulging in a gourmet twist on a classic dish.

 

  • Author: ating
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Ingredients

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For the Vegetable Filling:

  • 2 tablespoons olive oil
  • 3 cups fresh spinach, chopped
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • Salt and pepper, to taste

For the Béchamel Sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups warm milk
  • ½ teaspoon ground nutmeg
  • Salt and pepper, to taste

For the Lasagna Layers:

  • 9 lasagna noodles (no-boil or pre-cooked)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup ricotta cheese

Instructions

  • Prepare the Vegetable Filling:
    • Heat olive oil in a large skillet over medium heat.
    • Add the sliced mushrooms and sauté for about 5 minutes until softened and lightly browned.
    • Stir in the spinach and garlic, cooking until the spinach wilts.
    • Season with salt and pepper to taste. Remove from heat and set aside.
  • Make the Béchamel Sauce:
    • Melt butter in a saucepan over medium heat.
    • Whisk in the flour and cook for 1–2 minutes to form a smooth paste (roux).
    • Gradually add the warm milk, whisking constantly to avoid lumps.
    • Simmer gently, stirring until the sauce thickens.
    • Add ground nutmeg, salt, and pepper to taste. Remove from heat and set aside.
  • Assemble the Lasagna:
    • Preheat your oven to 375°F (190°C).
    • Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
    • Place 3 lasagna noodles over the sauce.
    • Spread ⅓ of the vegetable filling over the noodles.
    • Add dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.
    • Repeat the layers twice more, finishing with a generous layer of béchamel sauce, mozzarella, and Parmesan on top.
  • Bake the Lasagna:
    • Cover the baking dish with foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
    • Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Fresh Ingredients: Use fresh spinach, mushrooms, and high-quality cheese for the best flavor.
  • Resting Time: Let the lasagna rest after baking to help the layers set and make slicing easier.
  • Customizations: Add roasted red peppers or cooked zucchini for extra veggies, or sprinkle red pepper flakes for a hint of heat.

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