Creamy Spinach & Mushroom Lasagna

Lasagna is a comforting and satisfying dish that brings warmth to the table. This creamy spinach and mushroom lasagna is a delightful twist on the classic recipe, featuring layers of rich béchamel sauce, sautéed mushrooms, fresh spinach, and perfectly cooked pasta. Whether you’re a vegetarian or just looking for a delicious meat-free meal, this dish is sure to impress.

Prep Time

• Preparation: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6

Ingredients

For the Spinach & Mushroom Filling

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 300g fresh spinach, chopped
• 250g mushrooms, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Béchamel Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup grated Parmesan cheese

For Assembling the Lasagna

• 9 lasagna sheets (no-boil or pre-cooked)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions

Step 1: Prepare the Spinach & Mushroom Filling

Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the minced garlic and cook for another minute. Add the sliced mushrooms and cook until they release their moisture and start to brown.

Stir in the chopped spinach, oregano, basil, salt, and black pepper. Cook for a few minutes until the spinach is wilted and any excess liquid has evaporated. Remove from heat and set aside.

Step 2: Make the Béchamel Sauce

In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 1 minute until a smooth paste forms. Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens, then season with salt and ground nutmeg. Remove from heat and stir in the grated Parmesan cheese.

Step 3: Assemble the Lasagna

Preheat your oven to 180°C (350°F). Spread a thin layer of béchamel sauce on the bottom of a baking dish. Arrange three lasagna sheets over the sauce, followed by a layer of the spinach and mushroom mixture. Add another layer of béchamel sauce and sprinkle some shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce and a generous topping of mozzarella and Parmesan cheese.

Step 4: Bake the Lasagna

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the top is golden and bubbly. Let it rest for 10 minutes before slicing and serving.

Serving Suggestions

Pair this creamy spinach and mushroom lasagna with a crisp green salad and garlic bread for a complete meal. It’s a perfect dish for family dinners, gatherings, or meal prep for the week.

Enjoy your homemade lasagna with every creamy, cheesy, and flavorful bite!