Spinach Mushroom Lasagna is a luscious, veggie-packed comfort meal that combines the earthy flavors of sautéed mushrooms with fresh spinach, layered in tender pasta sheets and creamy ricotta cheese. This dish brings together rich textures and vibrant colors in every bite, creating an unforgettable taste experience that’s both hearty and wholesome. Whether you’re a vegetarian or just craving something nourishing, Spinach Mushroom Lasagna offers an irresistible blend of flavors guaranteed to satisfy your cravings.

Why You’ll Love This Recipe

Vegetable Powerhouse: Packed with spinach and mushrooms, it’s a delicious way to enjoy nutrient-rich veggies.
Creamy Comfort: The layers of ricotta and béchamel sauce create a silky, indulgent texture that feels like a warm hug on a plate.
Meat-Free Marvel: Perfect for vegetarians or anyone looking to reduce meat consumption without sacrificing flavor.
Visual Appeal: The vibrant green spinach layered with mushrooms and golden baked cheese makes it a feast for the eyes as well as the palate.
Freezer Friendly: Easy to prepare ahead and freeze for busy days when you crave homemade comfort food fast.

Ingredients You’ll Need

Each ingredient in Spinach Mushroom Lasagna plays a vital role, bringing texture, depth of flavor, and color contrast that turn simple components into a standout dish. Using fresh, quality produce and pantry staples makes this recipe approachable without sacrificing richness or taste.

Fresh Spinach: Adds vibrant color and mild earthiness while contributing essential vitamins and fiber.
Sliced Mushrooms: Provide an umami punch that deepens the overall flavor and adds meaty texture.
Lasagna Noodles: The foundation that holds the layers together, opt for no-boil noodles for convenience or traditional pasta for extra bite.
Ricotta Cheese: Brings creamy richness and lightness, balancing out the savory mushrooms.
Mozzarella & Parmesan Cheese: Mozzarella melts beautifully for stretch and gooeyness, while parmesan offers a sharp, salty finish.
Béchamel Sauce: A luscious white sauce that infuses the whole dish with velvety texture and subtle creaminess.
Garlic and Onion: Essential aromatics that build a flavorful base for the sautéed mushrooms and spinach.
Olive Oil: Adds a subtle fruitiness and helps soften veggies during cooking.
Salt & Pepper: Simple seasonings that enhance and balance all the flavors perfectly.

Variations for Spinach Mushroom Lasagna

One of the best things about this Spinach Mushroom Lasagna recipe is how easily you can tailor it to your tastes or dietary needs. Small tweaks can brighten, enrich, or simplify the layers, making it an adaptable crowd-pleaser.

Use Different Greens: Try kale, Swiss chard, or arugula for a fresh take and slightly different textures.
Add Protein: Toss in cooked lentils, crumbled tofu, or sautéed tempeh to boost protein and keep it vegetarian-friendly.
Spice It Up: Incorporate red pepper flakes or a splash of nutmeg in the béchamel to add warmth and subtle heat.
Gluten-Free Twist: Swap regular pasta with gluten-free lasagna sheets without impacting the delicious layers.
Cheese Variations: Substitute ricotta with cottage cheese or vegan cheese for dairy-free options.

Why Spinach Mushroom Lasagna Tastes Amazing

How to Make Spinach Mushroom Lasagna

Step 1: Prepare the Vegetables

Start by washing and roughly chopping the spinach. Sauté diced onions and garlic in olive oil until translucent, then add sliced mushrooms and cook until browned and tender. Stir in the spinach until wilted, seasoning the mixture with salt and pepper to taste.

Step 2: Make the Béchamel Sauce

In a separate saucepan, melt butter and whisk in flour to create a roux. Slowly add milk while continuously whisking to avoid lumps, cooking until thick and creamy. Season the béchamel with a pinch of nutmeg, salt, and pepper for a subtle hint of warmth.

Step 3: Assemble the Lasagna Layers

In a baking dish, spread a layer of béchamel sauce, then cover with lasagna noodles. Add a generous layer of the spinach and mushroom mixture, followed by dollops of ricotta cheese. Sprinkle shredded mozzarella and parmesan on top, then repeat layers until the dish is full, finishing with béchamel and a final cheese topping.

Step 4: Bake Until Golden and Bubbling

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake another 10-15 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before serving to allow the layers to set perfectly.

Pro Tips for Making Spinach Mushroom Lasagna

Drain Excess Moisture: Squeeze cooked spinach to remove water and prevent a watery lasagna.
Use Fresh Cheese: Fresh ricotta yields creamier texture than pre-packaged versions.
Don’t Overcook Pasta: Slightly undercook noodles if boiling before baking to avoid mushiness.
Season Layers: Salt and pepper each vegetable and sauce layer to build balanced flavors throughout.
Rest Before Serving: Let the baked lasagna sit for at least 10 minutes so it slices cleanly and holds together.

How to Serve Spinach Mushroom Lasagna

Garnishes

Fresh basil leaves, a sprinkle of freshly cracked black pepper, or a dusting of extra parmesan add bright finishing touches that lift the dish’s savory goodness.

Side Dishes

Serve alongside a crisp green salad with lemon vinaigrette or garlic roasted vegetables for a wholesome and well-rounded meal.

Creative Ways to Present

For a crowd-pleaser, cut into neat squares and serve on rustic wooden boards with fresh herb sprigs. Individual portions baked in small ramekins also make an elegant presentation for dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Mushroom Lasagna keeps beautifully in an airtight container refrigerated for up to 4 days, making it perfect for easy weeknight dinners.

Freezing

Freeze individual portions wrapped tightly in plastic wrap and foil; they stay fresh for up to 3 months and thaw quickly in the fridge overnight.

Reheating

Reheat leftovers covered with foil in a 350°F (175°C) oven until warmed through to maintain creamy texture without drying out.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well; just be sure to thaw and squeeze out as much moisture as possible to prevent excess liquid in the lasagna.

Is Spinach Mushroom Lasagna suitable for vegans?

Traditional recipes include cheese and béchamel with butter and milk, but you can easily make vegan versions using plant-based cheeses and non-dairy milk in the sauce.

Do I need to boil the lasagna noodles before assembling?

If you’re using no-boil noodles, pre-cooking is unnecessary; otherwise, boil regular noodles just until al dente to ensure tender layers.

Can I prepare Spinach Mushroom Lasagna ahead of time?

Absolutely! Assemble the lasagna a day in advance, cover tightly, and refrigerate until ready to bake.

What wine pairs well with Spinach Mushroom Lasagna?

A light to medium-bodied red like Pinot Noir complements the earthy mushrooms and the creamy sauce without overpowering the dish.

Final Thoughts

If you’re searching for a comforting yet vibrant dish that showcases the best of vegetables layered in creamy, flavorful goodness, Spinach Mushroom Lasagna is a must-try. It’s an indulgent way to enjoy wholesome ingredients and share a memorable meal with family and friends. Ready to bring this veggie-packed delight to your table? Get cooking and savor every satisfying bite!

Spinach Mushroom Lasagna

Print Recipe

Spinach Mushroom Lasagna is a hearty and wholesome vegetarian comfort meal featuring layers of sautéed mushrooms and fresh spinach combined with creamy ricotta, béchamel sauce, and melted mozzarella and parmesan cheeses, all baked to golden perfection. This vibrant veggie-packed dish offers rich textures and an irresistible blend of flavors, perfect for nourishing family dinners or make-ahead meals.

Author: Mary
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Vegetables & Aromatics

4 cups fresh spinach, washed and roughly chopped
8 oz sliced mushrooms
1 medium onion, diced
3 cloves garlic, minced

Dairy

1 ½ cups ricotta cheese
2 cups shredded mozzarella cheese
¾ cup grated parmesan cheese
4 tablespoons butter (for béchamel sauce)
3 cups whole milk (for béchamel sauce)

Pasta

9–12 lasagna noodles, no-boil or traditional

Pantry Staples & Seasonings

3 tablespoons all-purpose flour (for béchamel sauce)
3 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
Pinch of ground nutmeg (optional, for béchamel sauce)

Instructions

Prepare the Vegetables: Wash and roughly chop the fresh spinach. Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing until translucent. Add sliced mushrooms and cook until browned and tender. Stir in the spinach and cook until wilted. Season the mixture with salt and freshly ground black pepper to taste. Remove from heat and set aside.
Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth roux and cook for about 1-2 minutes without browning. Gradually add milk in a slow, steady stream while whisking continuously to prevent lumps. Continue cooking and whisking until the sauce thickens to a creamy consistency. Season with salt, pepper, and a pinch of nutmeg for subtle warmth. Remove from heat.
Assemble the Lasagna Layers: Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of béchamel sauce evenly across the bottom. Cover with a layer of lasagna noodles. Spoon over a generous layer of the spinach and mushroom mixture, then add dollops of ricotta cheese evenly. Sprinkle shredded mozzarella and grated parmesan cheese on top. Repeat the layers (béchamel, noodles, vegetables, ricotta, shredded cheeses) until the dish is full, finishing with a final layer of béchamel sauce and cheese.
Bake Until Golden and Bubbling: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese on top is golden brown and bubbly. Once baked, allow the lasagna to rest for at least 10 minutes before serving to let the layers set and make slicing easier.

Notes

Drain Excess Moisture: Squeeze cooked spinach well to remove excess water and avoid a watery lasagna.
Use Fresh Cheese: Fresh ricotta yields a creamier texture than pre-packaged versions.
Don’t Overcook Pasta: If boiling noodles before assembling, slightly undercook to prevent mushiness after baking.
Season Layers: Salt and pepper each vegetable and sauce layer to build balanced flavor throughout.
Rest Before Serving: Let baked lasagna sit for at least 10 minutes for clean slices and well-set layers.

Nutrition

Serving Size: 1 slice (approx. 1/6 of recipe)
Calories: 350 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 65 mg

Keywords: spinach mushroom lasagna, vegetarian lasagna, vegetable lasagna, comfort food, ricotta lasagna, béchamel sauce