This Creamy Spinach & Mushroom Lasagna is a luscious twist on the classic Italian dish, blending earthy mushrooms, fresh spinach, and a creamy ricotta filling for a meal that’s as satisfying as it is flavorful. The magic begins with the sauce: a fragrant base of sautéed onion and garlic, perfectly paired with the meaty richness of mushrooms. As the mushrooms release their earthy aroma, fresh spinach leaves are added to wilt down into a tender, nutrient-packed layer. This combination creates the heart of the lasagna, offering a balance of textures and flavors that complement the creamy ricotta.
The lasagna assembly is where the layers of indulgence come together. A generous dollop of the mushroom and spinach mixture is spread over a base of al dente lasagna sheets, followed by creamy ricotta cheese, perfectly seasoned to enhance its natural flavor. Each subsequent layer builds on the last, alternating between pasta, filling, and creamy cheese. The topmost layer is crowned with an additional dollop of sauce and a final sprinkling of shredded mozzarella or Parmesan cheese, creating a golden, bubbling crust that beckons from the oven. The combination of tender pasta, rich creaminess, and the earthy undertones of mushrooms makes every bite pure comfort.
This dish is perfect for family dinners, potlucks, or meal prep as it holds up well in the refrigerator and can even be frozen for later. It’s a hearty, vegetarian-friendly meal that even meat-lovers will adore, making it an excellent option for gatherings. Pair it with a crisp green salad and a slice of garlic bread to complete the meal. Whether you’re entertaining guests or simply looking for a cozy night in, this Creamy Spinach & Mushroom Lasagna will become a household favorite. Don’t lose this recipe—save it, share it, and savor every last bite!
Ingredients:
For the Sauce:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 10 oz (300 g) mushrooms, sliced
- 10 oz (300 g) fresh spinach leaves
- Salt and pepper to taste
For the Cheese Mixture:
- 2 cups (500 g) ricotta cheese
- 1 egg
- 1/2 cup (50 g) grated Parmesan cheese
- A pinch of nutmeg (optional)
Other Ingredients:
- 9–12 pre-cooked lasagna sheets
- 2 cups (250 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese for topping
- 2 cups (500 ml) béchamel sauce (store-bought or homemade)
Preparation:
- Prepare the Spinach and Mushroom Sauce:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened and fragrant. Add the sliced mushrooms and cook until they release their water and are lightly browned. Gradually add the spinach, stirring until it wilts completely. Season with salt and pepper to taste. Remove from heat and set aside. - Make the Cheese Mixture:
In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, and a pinch of nutmeg, if desired. Mix well until smooth and creamy. Set aside. - Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of béchamel sauce on the bottom. Place a layer of lasagna sheets on top. Spread a portion of the spinach and mushroom sauce over the pasta, followed by a layer of the ricotta mixture. Drizzle a little béchamel sauce over the top, then repeat the layers until all the ingredients are used, finishing with a layer of béchamel. - Add the Final Touch:
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top layer. Cover the dish with aluminum foil, ensuring it doesn’t touch the cheese. - Bake the Lasagna:
Bake in the preheated oven for 25 minutes covered. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is golden and bubbly. Allow the lasagna to rest for 10 minutes before slicing and serving.
FAQ for Creamy Spinach & Mushroom Lasagna
1. Can I use frozen spinach instead of fresh spinach?
Yes, you can substitute fresh spinach with frozen spinach. Be sure to thaw and drain it well before adding it to the sauce to avoid excess moisture that could make your lasagna watery.
2. Can I make this lasagna gluten-free?
Absolutely! Replace the lasagna sheets with gluten-free lasagna noodles and ensure your béchamel sauce is made with gluten-free flour or use a gluten-free store-bought version.
3. Can I prepare this lasagna ahead of time?
Yes, this lasagna is perfect for meal prep. Assemble the lasagna, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. Alternatively, you can freeze it (unbaked) for up to 3 months. If baking from frozen, add an additional 20–30 minutes to the cooking time.
4. What can I use instead of ricotta cheese?
You can substitute ricotta with cottage cheese or even a mixture of cream cheese and Greek yogurt for a similar creamy texture. Be sure to blend cottage cheese to make it smooth if you prefer a ricotta-like consistency.
5. How do I prevent my lasagna from becoming watery?
To avoid a watery lasagna:
- Drain the mushrooms and spinach thoroughly before adding them to the sauce.
- Use a thick béchamel sauce.
- Let the lasagna rest for 10 minutes after baking before slicing.
6. Can I add other vegetables or proteins to this lasagna?
Definitely! You can add roasted bell peppers, zucchini, or shredded carrots for extra vegetables. For added protein, cooked chicken, ground turkey, or tofu can be layered into the lasagna.
7. How long will leftovers last?
Store leftover lasagna in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
8. Can I make this lasagna vegan?
Yes! Use vegan ricotta, dairy-free mozzarella, and a plant-based béchamel sauce. Replace the egg in the cheese mixture with a flaxseed or chia seed egg substitute.
9. What should I serve with this lasagna?
This lasagna pairs beautifully with a fresh green salad, garlic bread, or roasted vegetables. A light vinaigrette or lemony dressing complements the creamy richness of the lasagna.
10. How can I make my lasagna extra cheesy?
For an extra cheesy lasagna, layer in additional shredded mozzarella between each layer, and sprinkle more Parmesan on top before baking for an indulgent, golden crust!