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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.  
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

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

Method
 

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 garlic, cooking until the spinach wilts.
  4. Season with salt and pepper to taste. Remove from heat and set aside.
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 form a smooth paste (roux).
  3. Gradually add the warm milk, whisking constantly to avoid lumps.
  4. Simmer gently, stirring until the sauce thickens.
  5. Add ground nutmeg, salt, and pepper to taste. Remove from heat and set aside.
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. Spread 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.
Bake the Lasagna:
  1. Cover the baking dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  3. 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.