Description
Bring the family together with this Creamy Spinach and Mushroom Lasagna , a comforting and flavorful dish that’s perfect for cozy dinners! Layers of tender pasta, sautéed mushrooms, fresh spinach, and a luscious béchamel sauce are topped with gooey melted cheese for a meal that’s rich, satisfying, and packed with wholesome ingredients. Whether you’re feeding a crowd or meal prepping for the week, this lasagna is sure to be a hit. Follow along with our step-by-step video tutorial to whip up this easy yet impressive dish that combines creamy textures and savory flavors in every bite. With its vibrant greens and hearty layers, this lasagna is comfort food at its finest!
Ingredients
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups whole milk (or unsweetened almond milk for a lighter option)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- ½ teaspoon ground nutmeg (optional, for depth)
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme (or Italian seasoning)
- Salt and black pepper, to taste
For Assembly:
- 9 lasagna noodles (oven-ready or boiled according to package instructions)
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
Instructions
Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, creating a roux.
- Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens (about 5-7 minutes). Stir in the garlic powder, onion powder, salt, pepper, and nutmeg (if using). Remove from heat and set aside.
Prepare the Filling:
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and turn golden brown. Stir in the chopped spinach and cook until wilted (about 2-3 minutes). Season with thyme, salt, and pepper. Remove from heat and set aside.
Assemble the Lasagna:
5. 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.
6. Layer 3 lasagna noodles over the sauce, followed by half of the mushroom-spinach mixture, a third of the remaining béchamel sauce, and ⅓ cup each of mozzarella and Parmesan cheese. Repeat the layers: noodles, mushroom-spinach mixture, béchamel, and cheese. Top with a final layer of noodles, the remaining béchamel sauce, and the rest of the cheeses.
Bake Until Golden:
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.
Rest and Serve:
8. Let the lasagna rest for 10 minutes before slicing. Serve warm with a side salad or garlic bread for a complete family dinner.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Cuisine: American
