Mushroom and Spinach Lasagna – A Cozy, Earthy Vegetarian Classic
A hearty, cheesy, vegetarian lasagna made with savory mushrooms, spinach, creamy béchamel, and golden, bubbling cheese. Comforting and flavorful — no meat required.
Ingredients
Mushroom & Spinach Filling:
-
1½ lbs cremini mushrooms, sliced
-
5–6 cups fresh spinach
-
1 onion, finely chopped
-
3–4 garlic cloves, minced
-
2 tbsp olive oil or butter
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp fresh thyme or Italian seasoning
Béchamel Sauce:
-
4 tbsp butter
-
¼ cup all-purpose flour
-
3 cups milk
-
½ tsp salt
-
Pinch white pepper and nutmeg
-
¼ cup Parmesan cheese
Assembly:
-
9–12 lasagna noodles (no-boil or cooked)
-
2 cups shredded mozzarella
-
½ cup Parmesan (for topping)
-
Optional: 1 cup ricotta cheese
Instructions
-
Sauté onion in olive oil, add garlic, mushrooms, and cook until browned. Add spinach, season, and set aside.
-
In saucepan, make béchamel: melt butter, whisk in flour, add milk slowly, and simmer until thick. Add seasonings and cheese.
-
Preheat oven to 375°F. Grease baking dish and layer: sauce, noodles, mushroom mix, béchamel, and cheese. Repeat layers.
-
Top with final layer of sauce and cheese.
-
Bake covered for 25 minutes, then uncovered for 15–20 until golden. Let rest before slicing.
Notes
Make ahead and refrigerate or freeze. Swap in plant-based dairy to make vegan.