Creamy Spinach & Mushroom Lasagna

Rich, comforting, and loaded with fresh flavor, this vegetarian lasagna layers sautéed mushrooms, tender spinach, creamy béchamel sauce, and gooey cheese between sheets of lasagna pasta — a truly satisfying dish even meat-lovers adore!

🥘 Ingredients for Creamy Spinach & Mushroom Lasagna

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 500 g (1 lb) mushrooms (button or cremini), sliced

• 400 g (14 oz) fresh spinach (or 300 g frozen, thawed & squeezed)

• 1 tsp dried oregano

• Salt & black pepper to taste

• Optional: ¼ tsp nutmeg

For the Cream Sauce (Béchamel):

• 4 tbsp butter

• 4 tbsp all-purpose flour

• 4 cups (1 L) milk, warmed

• ½ cup freshly grated Parmesan

• Salt & pepper to taste

Other Layers:

• 9–12 lasagna noodles (regular or oven-ready)

• 2 cups shredded mozzarella

• ½ cup Parmesan, for topping

🧑‍🍳 Instructions

1. Prepare Vegetables:

   • Heat olive oil in a large skillet. Add onion; cook 3 minutes.

   • Add garlic & mushrooms; sauté until mushrooms release liquid & turn golden.

   • Add spinach; cook until wilted. Season with oregano, salt, pepper (and nutmeg if using). Set aside.

2. Make Béchamel Sauce:

   • In a saucepan, melt butter over medium heat.

   • Whisk in flour; cook 1 minute.

   • Gradually add warm milk, whisking until smooth and thickened.

   • Stir in Parmesan, salt, and pepper. Remove from heat.

3. Assemble Lasagna:

   • Preheat oven to 180 °C / 350 °F.

   • Spread a thin layer of béchamel in a 9×13″ baking dish.

   • Layer noodles → ⅓ veggie mixture → béchamel → mozzarella. Repeat layers 2–3 times.

   • Finish with noodles, sauce, mozzarella & Parmesan.

4. Bake:

   • Cover with foil; bake 25 minutes.

   • Uncover and bake 15–20 minutes until bubbly & golden.

   • Rest 10 minutes before slicing.

🍽️ Servings

Makes 8 hearty portions

📌 Notes

• Make-Ahead: Assemble up to 24 hrs in advance and refrigerate, or freeze unbaked for up to 2 months.

• Frozen Spinach Tip: Thaw & squeeze dry before using to avoid watery filling.

• Extra Creamy? Add ricotta or cottage cheese between layers.

• Gluten-Free: Use GF lasagna sheets & swap flour for gluten-free blend in sauce.

💡 Pro Tips

• Brown mushrooms well for best flavor.

• Don’t skip resting after baking — it helps slices hold shape.

• Add a sprinkle of crushed red pepper for a subtle kick!

🔍 Nutritional Info (per serving, approx.)

✅ Benefits

• Vegetarian Protein-Rich: Packed with cheesy goodness + mushrooms.

• Iron & calcium boost from spinach & dairy.

• Great meal-prep & freezer-friendly comfort food.

❓ Q & A

Q: Can I add meat?
A: Yes — sautéed chicken or ground turkey/lamb can be added to the mushroom mix.

Q: How long does it keep?
A: 4–5 days in the fridge or up to 2 months frozen (wrap tightly).

Q: Best side dishes?
A: Garlic bread, green salad, roasted veggies, or tomato soup.

Q: Can I use white sauce in a jar?
A: Absolutely — substitute béchamel with store-bought Alfredo or white pasta sauce for speed.