Description

Easy Creamy Spinach Mushroom Lasagna is a comforting, gourmet dish that brings layers of flavor to your dinner table. With rich béchamel sauce, sautéed mushrooms, and fresh spinach nestled between tender pasta sheets, this lasagna is perfect for cozy gatherings or a satisfying solo meal. The inviting aroma and vibrant colors make it an unforgettable culinary experience that will warm both heart and home.

Ingredients

Scale

9 lasagna noodles (no-boil or traditional)
4 cups fresh spinach
8 oz cremini or button mushrooms, sliced
15 oz whole milk ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups béchamel sauce (2 tbsp butter, 2 tbsp flour, 2 cups milk)
3 cloves garlic, minced
2 tsp olive oil
Salt and pepper to taste

Instructions

Prepare the Béchamel Sauce: In a saucepan over medium heat, melt 2 tbsp butter until bubbly. Whisk in 2 tbsp flour until smooth; cook briefly until lightly golden. Gradually whisk in 2 cups milk, stirring until thickened (about 5 minutes).
Sauté the Vegetables: In a skillet over medium-high heat, add 2 tsp olive oil. Once shimmering, add sliced mushrooms and minced garlic; sauté until mushrooms are browned and fragrant (7-8 minutes).
Mix the Ricotta Filling: In a bowl, combine 15 oz ricotta with salt, pepper, and half of the grated Parmesan; stir well.
Layer Your Lasagna: Preheat oven to 375°F (190°C). Spread some béchamel sauce on the bottom of a baking dish; add noodles followed by ricotta mixture, sautéed mushrooms, and spinach. Repeat layers until ingredients are exhausted.
Add Finishing Touches: Pour remaining béchamel over the top layer; sprinkle with mozzarella and remaining Parmesan. Bake uncovered for 30-35 minutes until golden brown.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (approx. 200g)
Calories: 350
Sugar: 3g
Sodium: 700mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 60mg

Keywords: Feel free to substitute cottage cheese for ricotta or add nutmeg for a unique twist. Store leftovers in an airtight container for up to three days or freeze before baking.