🥘 Creamy Spinach & Mushroom Lasagna
Layered with sautéed mushrooms, fresh spinach, creamy béchamel, and melty cheese. No meat needed — it’s that good!
✨ Ingredients (Serves 6–8)
🧅 For the Veggie Filling:
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2 tbsp olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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16 oz (450g) mushrooms, sliced (cremini, white, or a mix)
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10 oz (280g) fresh spinach (or use thawed frozen)
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Salt & pepper, to taste
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½ tsp nutmeg (optional but excellent with spinach)
🥛 For the Béchamel Sauce (White Sauce):
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3 tbsp butter
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3 tbsp flour
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2½ cups milk (whole or 2%)
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½ cup grated Parmesan
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Salt, pepper, and a pinch of nutmeg (optional)
🧀 For Layering:
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9–12 lasagna noodles (no-boil or pre-cooked)
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1½–2 cups shredded mozzarella
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Extra Parmesan for topping
🔧 Instructions
1. Make the Mushroom & Spinach Filling:
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Heat olive oil in a large skillet over medium heat.
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Add onion and sauté for 3–4 minutes, then add garlic.
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Add mushrooms and cook until browned and their liquid has evaporated (about 8–10 minutes).
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Add spinach and cook until wilted (or heated through if frozen). Season with salt, pepper, and nutmeg. Set aside.
2. Make the Béchamel Sauce:
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In a saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes (don’t let it brown).
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Slowly whisk in milk, stirring constantly until thickened (5–7 minutes).
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Stir in Parmesan and season with salt, pepper, and nutmeg.
3. Assemble the Lasagna:
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Preheat oven to 375°F (190°C).
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In a 9×13 inch baking dish, spread a thin layer of béchamel sauce.
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Add a layer of noodles.
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Add a layer of spinach-mushroom filling, a drizzle of béchamel, and a sprinkle of mozzarella.
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Repeat layers until ingredients are used up, ending with béchamel and mozzarella on top.
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Sprinkle with extra Parmesan.
4. Bake:
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Cover with foil and bake for 25 minutes.
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Uncover and bake an additional 15–20 minutes until golden and bubbly.
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Let rest for 10 minutes before slicing.
🧡 Tips & Variations:
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Add ricotta between layers for even more creaminess.
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Make it vegan: use plant-based milk, vegan butter, and cheese alternatives.
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Add a pinch of crushed red pepper for a little heat.
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Great for meal prep — leftovers taste even better the next day.
