Creamy Spinach & Mushroom Lasagna

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Description

This Creamy Spinach & Mushroom Lasagna is a comforting vegetarian dish layered with sautéed mushrooms, spinach, creamy béchamel sauce, and gooey cheese. Perfect for family dinners or gatherings, it’s rich in flavor, creamy in texture, and loaded with nutrients. Unlike a traditional tomato-based lasagna, this version highlights a silky white sauce that pairs beautifully with earthy mushrooms and fresh spinach.

Ingredients For Creamy Spinach & Mushroom Lasagna

For the Filling:

  • 2 tbsp olive oil

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 400g (14 oz) mushrooms, sliced

  • 300g (10 oz) fresh spinach (or 250g frozen, thawed & drained)

  • 1 tsp dried thyme (or Italian seasoning)

  • Salt & pepper to taste

For the Béchamel Sauce:

  • 4 tbsp butter

  • 4 tbsp all-purpose flour

  • 4 cups whole milk (warm)

  • 1/2 tsp nutmeg

  • Salt & pepper to taste

  • 1/2 cup grated Parmesan cheese

For Assembly:

  • 12 lasagna sheets (pre-cooked or oven-ready)

  • 2 cups shredded mozzarella cheese

  • 1/2 cup Parmesan cheese (extra for topping)

  • Fresh parsley for garnish

Instructions

  1. Prepare the Mushroom & Spinach Filling

    • Heat olive oil in a large skillet.

    • Sauté onions until translucent, then add garlic and mushrooms.

    • Cook until mushrooms are golden brown and moisture evaporates.

    • Add spinach and cook until wilted. Season with thyme, salt, and pepper. Set aside.

  2. Make the Béchamel Sauce

    • In a saucepan, melt butter and whisk in flour to form a roux.

    • Gradually add warm milk, whisking continuously until smooth.

    • Add nutmeg, Parmesan, salt, and pepper. Cook until creamy.

  3. Assemble the Lasagna

    • Preheat oven to 180°C (350°F).

    • Grease a baking dish. Spread a thin layer of béchamel sauce on the bottom.

    • Layer: lasagna sheets → mushroom-spinach mixture → béchamel sauce → mozzarella.

    • Repeat layers until all ingredients are used, finishing with béchamel and cheese.

  4. Bake

    • Cover with foil and bake for 25 minutes.

    • Remove foil, sprinkle extra Parmesan, and bake another 15–20 minutes until golden and bubbling.

  5. Serve

    • Let rest for 10 minutes before slicing. Garnish with parsley.

Notes

  • Fresh spinach gives the best flavor, but frozen works well if drained properly.

  • You can substitute béchamel with a mix of ricotta + cream for a different texture.

  • Add a pinch of chili flakes for mild heat.

  • Can be made ahead and refrigerated for up to 24 hours before baking.

Tips

  • Use oven-ready lasagna sheets to save time.

  • Allow the lasagna to rest before serving for cleaner slices.

  • If the sauce is too thick, whisk in extra warm milk.

  • Add other veggies like zucchini or bell peppers for variety.

Servings

  • Serves: 6–8 people

  • Prep time: 25 minutes

  • Cook time: 45 minutes

  • Total time: 1 hr 10 minutes

Nutritional Info (per serving, approx.)

  • Calories: 410

  • Protein: 18g

  • Carbohydrates: 36g

  • Fat: 22g

  • Fiber: 4g

  • Calcium: 320mg

Benefits

  • Rich in Vegetables – Spinach and mushrooms add antioxidants, fiber, and vitamins.

  • High in Protein & Calcium – Thanks to cheese and milk-based sauce.

  • Vegetarian-Friendly – A hearty main course without meat.

  • Comfort Food – Creamy, cheesy, and filling while still nutritious.

Q & A

Q: Can I freeze this lasagna?
A: Yes, assemble and freeze before baking. When ready, bake from frozen at 180°C for about 60–70 minutes.

Q: Can I make it gluten-free?
A: Use gluten-free lasagna sheets and substitute flour with cornstarch in the béchamel sauce.

Q: What’s the best cheese substitute if I don’t have mozzarella?
A: Try provolone, fontina, or a mild cheddar for creaminess.

Q: Can I add protein to this dish?
A: Yes, add cooked chicken, turkey, or ground beef to the mushroom-spinach filling.

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