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Delicious creamy spinach mushroom lasagna served in a baking dish

Easy Creamy Spinach Mushroom Lasagna

This Easy Creamy Spinach Mushroom Lasagna combines sautéed spinach and mushrooms with a velvety béchamel sauce and gooey cheese, making it perfect for busy weeknights or cozy gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 tbsp olive oil For sautéing
  • 3 cups fresh spinach (roughly chopped)
  • 2 cups mushrooms (sliced) Feel free to substitute with other veggies.
  • 3 cloves garlic (minced)
  • Salt and pepper to taste
For the béchamel sauce
  • 3 tbsp butter For making the roux
  • 3 tbsp all-purpose flour For thickening the sauce
  • 3 cups milk (warm)
  • ½ tsp ground nutmeg Adds flavor to the sauce
  • Salt and pepper to taste
For assembling the lasagna
  • 9 pieces lasagna noodles (no-boil or pre-cooked) As per package instructions
  • 2 cups shredded mozzarella cheese Can substitute with provolone or other meltable cheese
  • ½ cup grated Parmesan cheese
  • 1 cup ricotta cheese

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and lightly browned, about 5 minutes.
  2. Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.
Making the béchamel sauce
  1. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.
  2. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
  3. Season with nutmeg, salt, and pepper. Remove from heat.
Assembly
  1. 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.
  2. 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.
  3. Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serving
  1. Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!

Notes

This lasagna is delightful all on its own, but it pairs beautifully with a fresh green salad tossed with vinaigrette or some garlic bread. Consider adding cream cheese or sour cream to the béchamel for extra creaminess.