Creamy Spinach & Mushroom Lasagna

🍄 Creamy Spinach & Mushroom Lasagna

🕒 Prep Time: 30 min | Cook Time: 45–50 min | Rest Time: 10 min

Serves: 6–8
Pan: 9×13 inch baking dish

🍴 Ingredients:

For the Veggie Filling:

• 2 tbsp olive oil or butter

• 1 medium onion, finely chopped

• 3–4 cloves garlic, minced

• 1 lb (450g) mushrooms, sliced (cremini, button, or mix)

• ½ tsp salt, ¼ tsp black pepper

• 5–6 cups fresh spinach, roughly chopped (or 10 oz frozen, thawed & squeezed dry)

• Pinch of nutmeg (optional, but lovely with spinach)

For the Cream Sauce:

• 4 tbsp butter

• ¼ cup all-purpose flour

• 3 cups milk (whole or 2%)

• ½ cup Parmesan cheese, grated

• Salt & pepper to taste

• Optional: ½ tsp dried basil or thyme

Other Layers:

• 9–12 lasagna noodles, cooked & drained (or use oven-ready)

• 1½ cups ricotta cheese or cottage cheese

• 1½ cups shredded mozzarella

• Extra Parmesan for topping

🔪 Instructions:

1. Cook the Mushrooms & Spinach:

• Heat oil/butter in a large skillet.

• Sauté onion 3–4 minutes, then add garlic and cook 1 minute.

• Add mushrooms, season with salt & pepper, and cook until browned (8–10 minutes).

• Stir in spinach and cook until wilted. Add nutmeg if using.

• Remove from heat and set aside.

2. Make the Cream Sauce:

• In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes to form a roux.

• Slowly whisk in milk, stirring constantly until smooth.

• Simmer 5–7 minutes until thickened.

• Stir in Parmesan, season with salt, pepper, and herbs if using.

3. Assemble the Lasagna:

• Preheat oven to 375°F (190°C).

• Spread a thin layer of cream sauce in the bottom of the baking dish.

• Layer:

  1. Lasagna noodles

  2. Mushroom-spinach mixture

  3. Dabs of ricotta

  4. Cream sauce

  5. Sprinkle of mozzarella

• Repeat layers 2–3 times, ending with noodles + sauce + mozzarella + Parmesan.

4. Bake:

• Cover with foil and bake for 30 minutes.

• Remove foil and bake another 15–20 minutes, until bubbling and golden.

• Let rest 10 minutes before slicing.

🧊 Storage & Freezing:

• Keeps in fridge for up to 4 days

• Freeze unbaked or baked portions for up to 3 months

• Reheat covered at 350°F until heated through

🍽️ Tips & Add-ins:

• Add roasted red peppers or zucchini to the veggie mix

• Use no-boil noodles to skip pre-cooking

• Swap ricotta with a mix of ricotta + spinach for an extra green layer

• Make it vegan with plant-based butter, milk, and cheese

Would you like a meat version, a gluten-free option, or a single-serve version next?