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