This creamy mushroom and spinach lasagna is my favorite meatless twist on a comfort food classic. Layered with tender noodles, rich ricotta, sautéed mushrooms, fresh spinach, and a creamy white sauce, it’s the kind of dish that feels cozy, hearty, and totally satisfying—without needing any meat at all.
Why You’ll Love This Recipe
I love this lasagna because it’s packed with flavor and texture. The mushrooms bring an earthy depth, while the spinach adds freshness and color. Instead of tomato sauce, I go for a creamy béchamel or white sauce that makes every bite luscious. It’s a great vegetarian main dish that works beautifully for dinner parties, meal prep, or a cozy night in.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Lasagna noodles (regular or no-boil)
- Olive oil or butter
- Mushrooms, sliced
- Fresh spinach
- Garlic, minced
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Egg (for mixing into ricotta)
- Milk or half-and-half
- All-purpose flour
- Nutmeg (optional, for béchamel)
- Salt and black pepper
directions
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I start by preheating the oven to 375°F (190°C).
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In a large skillet, I heat olive oil and sauté the mushrooms until browned. I add garlic and spinach, cooking until the spinach wilts. I season with salt and pepper and set it aside.
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In a saucepan, I make a quick white sauce by melting butter, whisking in flour, then slowly adding milk. I cook until thickened and season with salt, pepper, and a pinch of nutmeg if using.
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In a bowl, I mix the ricotta cheese with an egg and a bit of Parmesan.
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I begin layering in a baking dish: a spoonful of white sauce, then noodles, ricotta mixture, sautéed veggies, mozzarella, and more sauce. I repeat the layers and finish with mozzarella and Parmesan on top.
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I cover with foil and bake for 30 minutes. I uncover and bake for another 10–15 minutes until bubbly and golden.
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I let it rest for 10 minutes before slicing and serving.
Servings and timing
This recipe serves 6–8 people and takes about 1 hour total—20 minutes for prep and 40 minutes to bake. It’s perfect for weekend dinners or prepping ahead for the week.
Variations
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I use gluten-free noodles or thin zucchini slices for a low-carb version.
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For a richer flavor, I add a layer of sautéed leeks or caramelized onions.
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I sometimes swap the white sauce for a jar of Alfredo to save time.
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A pinch of red pepper flakes in the mushroom mix adds a gentle kick.
storage/reheating
I store leftover lasagna in the fridge for up to 4 days. To reheat, I use the oven at 350°F until warmed through, or microwave individual slices. It also freezes well—either whole or in portions—wrapped tightly in foil or freezer-safe containers.
FAQs
Can I make this lasagna ahead of time?
Yes, I often assemble it a day ahead, cover it, and refrigerate it. I just add a few extra minutes to the baking time if it’s cold.
Can I use frozen spinach?
Definitely. I thaw it and squeeze out all the moisture before mixing it into the mushroom filling.
Is there a dairy-free version?
I’ve used plant-based ricotta, non-dairy milk, and vegan cheese with great results. The texture stays creamy and satisfying.
Can I use tomato sauce instead of white sauce?
Sure. It changes the flavor profile, but a marinara base still works well with mushrooms and spinach for a more traditional take.
How do I prevent watery lasagna?
I make sure to cook off excess liquid from the mushrooms and spinach before layering. This keeps the lasagna firm and not soggy.
Conclusion
This mushroom and spinach lasagna is a creamy, satisfying, and completely meat-free version of the classic. I love how comforting it is while still feeling fresh and wholesome. Whether I’m serving a crowd or keeping leftovers for the week, this lasagna is always a hit on my table.
Print
Creamy Mushroom and Spinach Lasagna – A Meatless Comfort Classic
- Prep Time: 20 minutes
- Cook Time: '0 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Dinner, Vegetarian
- Method: Oven-Baked
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This Creamy Mushroom and Spinach Lasagna is a cozy, meatless twist on a comfort classic. Layered with sautéed mushrooms, fresh spinach, creamy ricotta, and a luscious white sauce, this vegetarian lasagna is hearty, flavorful, and perfect for a dinner party, meal prep, or weeknight indulgence.
Ingredients
- 9 lasagna noodles (regular or no-boil)
- 2 tbsp olive oil or butter
- 12 oz mushrooms, sliced
- 4 cups fresh spinach
- 2 cloves garlic, minced
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese (divided)
- 2 cups shredded mozzarella cheese
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cups milk or half-and-half
- 1/4 tsp nutmeg (optional)
- Salt and black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté mushrooms until browned. Add garlic and spinach; cook until spinach wilts. Season with salt and pepper. Set aside.
- In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until thickened. Season with salt, pepper, and nutmeg (if using).
- In a bowl, mix ricotta, egg, and 1/4 cup Parmesan cheese.
- In a 9×13-inch baking dish, spread a spoonful of white sauce. Layer noodles, ricotta mix, veggies, mozzarella, and sauce. Repeat layers. Top with mozzarella and remaining Parmesan.
- Cover with foil and bake for 30 minutes. Uncover and bake 10–15 minutes more until bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with fresh parsley, if desired.
Notes
- Use gluten-free noodles or zucchini slices for a low-carb version.
- Swap the homemade béchamel for jarred Alfredo to save time.
- Add caramelized onions or leeks for extra depth.
- Frozen spinach works—just thaw and drain well.
- Sprinkle red pepper flakes for a touch of heat.
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