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.
