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Creamy spinach mushroom lasagna with layers of cheese and fresh spinach, perfect for family dinners.
Alyssa

Creamy Spinach Mushroom Lasagna: The Ultimate Comfort Dish

A delicious and creamy spinach and mushroom lasagna, layered with béchamel sauce and cheese, perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil or butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 12 oz 340 g mushrooms, sliced (button, cremini, or a mix)
  • 10 oz 280 g fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper to taste
  • 4 tablespoons 60 g unsalted butter
  • 1/4 cup 30 g all-purpose flour
  • 4 cups 1 liter milk, warmed
  • 1/4 teaspoon ground nutmeg optional
  • 9 –12 lasagna noodles no-boil or pre-cooked according to package instructions
  • 2 cups 200 g shredded mozzarella cheese
  • 1/2 cup 50 g grated Parmesan cheese

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Heat olive oil or butter in a large skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
  3. Stir in the mushrooms and cook until browned and any liquid has evaporated, about 7-8 minutes.
  4. Add the spinach, thyme, salt, and pepper. Cook until the spinach is wilted. Remove from heat and set aside.
  5. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
  6. Gradually add the warm milk, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5-7 minutes. Season with nutmeg (if using), salt, and pepper. Remove from heat.
  7. Spread a thin layer of béchamel sauce on the bottom of the baking dish. Layer 3-4 lasagna noodles on top, slightly overlapping. Spread 1/3 of the spinach and mushroom mixture over the noodles, followed by 1/3 of the béchamel sauce. Sprinkle with 1/3 of the mozzarella and Parmesan cheese.
  8. Repeat the layers two more times, finishing with a layer of béchamel sauce and a generous topping of cheese.
  9. Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  10. Let the lasagna rest for 10 minutes before slicing. Serve warm.

Notes

  • For a vegetarian option, ensure the cheese used is rennet-free.
  • Feel free to add other vegetables like zucchini or bell peppers for added flavor.