Description

This creamy spinach and mushroom lasagna is the ultimate comfort food for cozy nights or holiday gatherings. With layers of tender lasagna noodles, a rich white sauce, sautéed mushrooms, and fresh spinach, it’s hearty, flavorful, and incredibly satisfying. Perfect for fall or winter, this vegetarian lasagna makes a wonderful main dish that’s just as indulgent as a meaty version. Serve it with garlic bread and a fresh salad for a complete, crowd-pleasing meal!

Ingredients

Scale

1 onion, diced
3 cloves garlic, minced
16 oz mushrooms, sliced
4 cups fresh spinach
3 tbsp butter
3 tbsp all-purpose flour
3 cups milk
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

1 tsp Italian seasoning

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add mushrooms and cook until golden. Stir in spinach until wilted. Set aside.
In a saucepan, melt butter, whisk in flour, and cook 1 minute. Gradually whisk in milk, cooking until smooth and thickened. Season with salt, pepper, and Italian seasoning.
Spread a thin layer of sauce in the baking dish. Layer noodles, mushroom-spinach mixture, ricotta, sauce, and mozzarella. Repeat layers, finishing with sauce, mozzarella, and Parmesan on top.
Cover with foil and bake 30 minutes. Remove foil and bake another 15–20 minutes until bubbly and golden.

Let rest 10 minutes before slicing.

Notes

Swap spinach for kale or Swiss chard if preferred.

Add red pepper flakes for a little heat.

Can be prepped ahead and refrigerated overnight before baking.

After-Recipe Tips

This lasagna keeps beautifully in the fridge for up to 4 days, making it ideal for meal prep or entertaining. To reheat, cover with foil and bake at 350°F until warmed through. For freezer storage, assemble the lasagna but don’t bake—wrap tightly and freeze for up to 2 months. Simply thaw overnight in the fridge and bake as directed. For extra flavor, try mixing in roasted red peppers or using a blend of cheeses like provolone and fontina.

FAQs

1. Can I make spinach and mushroom lasagna ahead of time?

Yes! Assemble the lasagna up to 24 hours in advance, cover it tightly with foil, and refrigerate. When ready to bake, simply pop it in the oven. You may need to add 10–15 extra minutes to the baking time if it’s chilled.

2. Can I freeze lasagna after baking?

Absolutely. Let the lasagna cool completely, then wrap tightly in foil and freeze for up to 2 months. Reheat directly from frozen at 350°F, covered with foil, for about 45–60 minutes until hot in the center.

3. What can I serve with spinach and mushroom lasagna?

This creamy lasagna pairs wonderfully with garlic bread, a crisp Caesar salad, or roasted vegetables. For a lighter option, try serving it with a simple mixed greens salad dressed with lemon vinaigrette.