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Easy Creamy Spinach Mushroom Lasagna

  • Author: Chef Sara

Description

Thiscreamy spinach mushroom lasagnais a perfect balance of cheesy comfort and hearty vegetables. Layered with a creamy béchamel sauce, tender mushrooms, spinach, and gooey cheese, it’s a crowd-pleaser that’s surprisingly simple to make!

Ingredients

  • For the vegetable filling:2 tbspolive oil3 cupsfresh spinach (roughly chopped)2 cupsmushrooms (sliced)3garlic cloves (minced)Salt and pepper to tasteFor the béchamel sauce:3 tbspbutter3 tbspall-purpose flour3 cupsmilk (warm)½ tspground nutmegSalt and pepper to tasteFor the lasagna layers:9lasagna noodles (no-boil or pre-cooked, as per package instructions)2 cupsshredded mozzarella cheese½ cupgrated Parmesan cheese1 cupricotta cheese
  • For the béchamel sauce:3 tbspbutter3 tbspall-purpose flour3 cupsmilk (warm)½ tspground nutmegSalt and pepper to tasteFor the lasagna layers:9lasagna noodles (no-boil or pre-cooked, as per package instructions)2 cupsshredded mozzarella cheese½ cupgrated Parmesan cheese1 cupricotta cheese
  • For the lasagna layers:9lasagna noodles (no-boil or pre-cooked, as per package instructions)2 cupsshredded mozzarella cheese½ cupgrated Parmesan cheese1 cupricotta cheese

Instructions

  1. 1️⃣Prepare the vegetable filling:Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and lightly browned, about 5 minutes.Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.2️⃣Make the béchamel sauce:In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and lightly browned, about 5 minutes.Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.2️⃣Make the béchamel sauce:In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  3. Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.
  4. 2️⃣Make the béchamel sauce:In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  5. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  6. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
  7. Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  8. 3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  9. Preheat your oven to 375°F (190°C).
  10. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  11. Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  12. Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.
  13. 4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  14. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
  15. 5️⃣Serve:
  16. Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!

Notes

For added flavor, sauté onions with the mushrooms, or add a pinch of chili flakes to the vegetable filling.Substitute whole-wheat or gluten-free lasagna noodles if needed.Leftovers reheat beautifully—store in an airtight container in the fridge for up to 3 days.
Substitute whole-wheat or gluten-free lasagna noodles if needed.Leftovers reheat beautifully—store in an airtight container in the fridge for up to 3 days.
Leftovers reheat beautifully—store in an airtight container in the fridge for up to 3 days.

Find it online: https://exorecipes.com/easy-creamy-spinach-and-mushroom-lasagna-recipe/