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Close-up of fresh lasagna ingredients including spinach, mushrooms, and creamy white sauce.

Creamy Spinach and Mushroom Lasagna

This creamy spinach and mushroom lasagna features beautifully distinct layers of tender pasta, earthy sautéed vegetables, and a rich, bubbling white béchamel sauce topped with perfectly crisped golden-brown cheese.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: Italian-American, Vegetarian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz lasagna noodles Boiled 1-2 minutes under al dente
  • 16 oz cremini mushrooms Sliced
  • 16 oz baby spinach Fresh, wilted and drained
  • 1 medium onion Finely chopped
  • 3 cloves garlic Minced
  • 2 tbsp olive oil For sautéing
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk Warmed
  • 1 pinch ground nutmeg
  • 3 cups mozzarella cheese Shredded
  • 1 cup Parmesan cheese Grated
  • 2 tbsp fresh parsley Chopped, for garnish

Equipment

  • 1 9x13 inch Baking Dish Essential for creating thick, distinct layers.
  • 1 Large Skillet Used for deeply browning the mushrooms.
  • 1 Medium Saucepan Crucial for building a smooth béchamel sauce.

Method
 

Preparation and Baking
  1. Heat olive oil in a large skillet. Add mushrooms and sear until deeply golden brown. Add onions and garlic, cooking until fragrant. Stir in spinach until wilted, then drain any excess moisture.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in the whole milk until smooth. Simmer until the sauce thickens, then season with salt, pepper, and nutmeg.
  3. Spread a thin layer of sauce in a 9x13 dish. Add a layer of noodles, half the vegetable mixture, more sauce, and a sprinkle of cheeses. Repeat this sequence.
  4. Finish with a final layer of noodles, the remaining sauce, and an even layer of the rest of the cheese. Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 15-20 minutes until the top is golden brown and crispy.
  5. Let the lasagna rest for 15-20 minutes before slicing to ensure distinct layers. Garnish with freshly chopped parsley and serve.

Notes

Tip 1: Squeeze the spinach and mushrooms completely dry to avoid a watery lasagna.
Tip 2: Let the lasagna rest for at least 15 minutes before cutting so the béchamel can set.