Description
Creamy Spinach Mushroom Lasagna is a hearty and vegetarian-friendly Italian pasta bake featuring layers of tender noodles, earthy mushrooms, nutritious spinach, and a rich, cheesy béchamel sauce. Perfect for a comforting family dinner or special occasion, this flavorful vegetarian lasagna combines wholesome ingredients with cheesy indulgence, making it a popular dish for those seeking a delicious meat-free option.
Ingredients
Scale
- 12 lasagna noodles (whole wheat or gluten-free options)
- 2 tablespoons olive oil
- 3 cups sliced mushrooms (button or cremini)
- 4 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups béchamel or creamy white sauce
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by cooking the lasagna noodles according to package instructions; drain and set aside. Chop the spinach and slice the mushrooms for assembly.
- In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until golden, about 5-7 minutes. Add minced garlic and sauté for another minute. Stir in chopped spinach and cook until wilted. Season with salt and pepper, then remove from heat.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, and the sautéed vegetables. Mix well, adjusting seasoning as needed.
- Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer cooked lasagna noodles over the sauce. Spread half of the cheese and vegetable mixture over the noodles, then add béchamel sauce. Repeat layers and finish with béchamel and shredded mozzarella on top.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden. Broil for 2-3 minutes if a crispy top is desired.
Notes
- Let the lasagna sit for 10 minutes before serving to set layers.
- You can prepare this lasagna a day in advance; refrigerate and bake just before serving.
- For a vegan version, swap ricotta with vegan cheese and use a plant-based béchamel sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 55 mg