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Creamy Spinach & Mushroom Lasagna: A Rich and Comforting Vegetarian Delight
This creamy spinach and mushroom lasagna is the ultimate comfort food that will satisfy vegetarians and meat-lovers alike. Layers of tender lasagna noodles, earthy mushrooms, vibrant spinach, and a velvety béchamel sauce create a dish that’s rich in flavor yet surprisingly light. The combination of textures—from the silky sauce to the hearty vegetables—makes every bite a delight.
Perfect for family dinners or entertaining guests, this vegetarian lasagna recipe showcases how simple ingredients can transform into an elegant meal. The aromatic blend of garlic, thyme, and nutmeg enhances the natural flavors of the mushrooms and spinach, while the golden, bubbly cheese topping adds the perfect finishing touch. Whether you’re looking for a meatless Monday option or a showstopping main dish, this creamy mushroom lasagna delivers on all fronts.
Quick Recipe Highlights
- Flavor Profile: Earthy mushrooms, fresh spinach, and aromatic herbs blend with creamy béchamel for a perfectly balanced vegetarian lasagna.
- Texture: Silky smooth sauce contrasts with tender pasta layers and slightly crisp cheese topping for satisfying mouthfeel.
- Aroma: Fragrant garlic, thyme, and nutmeg create an inviting kitchen scent while baking.
- Visual Appeal: Vibrant green spinach and golden-brown cheese topping make this dish as beautiful as it is delicious.
- Skill Level Needed: Basic cooking techniques required, including sautéing vegetables and making a simple béchamel sauce.
- Special Equipment: 9×13 baking dish, whisk, and large skillet are the main tools needed.
The Recipe
Creamy Spinach & Mushroom Lasagna
Serves: 8
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 75 mins
Kitchen Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Medium saucepan
- Whisk
- Mixing bowls
- Cheese grater
Ingredients
- 12 lasagna noodles (no-boil variety works well)
- 3 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- 4 garlic cloves, minced
- 10 oz fresh spinach
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1/2 tsp ground nutmeg
- 1 tsp fresh thyme leaves
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden brown, about 8 minutes.
- Add garlic and cook for 1 minute until fragrant. Stir in spinach and cook until wilted, about 3 minutes. Season with salt and pepper. Remove from heat.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
- Gradually whisk in milk, stirring constantly until sauce thickens, about 5 minutes. Stir in nutmeg, thyme, and season with salt and pepper.
- Spread 1/2 cup of sauce in the bottom of the prepared baking dish. Arrange 4 lasagna noodles over the sauce.
- Top with half the mushroom-spinach mixture, 1/3 of the remaining sauce, and 1/3 of the cheeses. Repeat layers.
- Finish with a final layer of noodles, remaining sauce, and cheeses.
- Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes until bubbly and golden.
- Let stand for 10 minutes before serving.
Recipe Notes
- For a richer sauce, substitute 1 cup of milk with heavy cream.
- Can be assembled ahead and refrigerated overnight before baking.
- Leftovers keep well in the refrigerator for 3-4 days.
