Mushroom and Spinach Lasagna Recipe

Introduction

When you crave comfort food with a healthy twist, this Mushroom and Spinach Lasagna delivers in spades. The earthy flavor of mushrooms and vibrant, nutrient-packed spinach create delicious layers of hearty goodness—without the heaviness of traditional meat lasagna. Perfect for weeknight dinners, potlucks, or feeding a crowd, this dish provides all the satisfaction of a classic lasagna but with a sophisticated veggie-forward twist.

Why Make This Mushroom and Spinach Lasagna?

This lasagna is a flavor-packed, cheesy masterpiece that stands out for its balanced combination of umami-rich mushrooms, creamy béchamel sauce, and tender spinach. The interplay between the sweet, roasted vegetables and gooey cheese makes it a surefire crowd-pleaser—even among the dedicated carnivores at your table. Plus, the recipe is surprisingly simple to assemble, making it ideal for seasoned cooks or kitchen novices alike.

Essential Tips for the Best Texture and Flavor

For the best results, use a variety of mushrooms (such as cremini and shiitake) to maximize depth of flavor. Pre-cooking the mushrooms and spinach ensures you avoid a watery lasagna and develop rich, caramelized notes. Sauté your veggies in a reliable nonstick skillet like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for even browning and easy cleanup.

When assembling, opt for oven-ready lasagna noodles for convenience, or parboil traditional noodles until just underdone. For a smooth and consistent béchamel layer, a good whisk is key—and don’t be shy with the cheese!

How to Layer and Assemble Like a Pro

Begin by spreading a thin layer of béchamel in your baking dish to keep the noodles from sticking. Then, alternate noodles, mushroom-spinach filling, béchamel, and cheese. Repeat for three to four layers, finishing with béchamel and a generous topping of grated Parmesan and mozzarella. Using Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet under your lasagna prevents sticking and makes for an effortless cleanup.

Serving and Storage Suggestions

Let your lasagna rest for 15 minutes after baking for cleaner slices and optimal texture. To pack up leftovers or bring to a potluck, store neatly in an airtight container like the Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup). Lasagna also freezes beautifully—just wrap portions well and reheat whenever you need a quick, comforting meal.

Looking to pack a lunch for later? Place a hearty slice in your Bentgo Salad Container – 54 oz Bowl, Khaki Green for a nutritious midday meal that travels perfectly.

Nutritional Information and Serving Size

This Mushroom and Spinach Lasagna serves 8 and provides an excellent source of protein, fiber, and vitamins A and C. Depending on your cheese choices and béchamel richness, each serving clocks in around 350–400 calories with plenty of veggie goodness and satisfying flavor.

Vegetable-Packed Mushroom and Spinach Lasagna (Recap)

With savory mushrooms, bright spinach, and luscious layers of cheese, this meatless lasagna is both crowd-pleasing and nourishing. It’s an excellent recipe for any gathering or simple family dinner, offering comforting flavors and beautiful presentation.

Instructions

1. Preheat your oven to 375°F (190°C). Line your lasagna pan with a sheet from the Reynolds Kitchens Brown Parchment Paper Roll for easy lifting and cleanup.
2. Heat 1 tablespoon oil in a SENSARTE Nonstick Frying Pan Skillet over medium heat. Add onions; sauté until translucent, about 4 minutes. Add garlic and mushrooms, and cook until mushrooms have released their moisture and begin to brown, about 8 minutes. Stir in spinach and thyme; cook until wilted. Season with salt and pepper. Remove from heat and set aside.
3. In a separate saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook 1 minute. Gradually whisk in milk. Bring to a simmer, stirring constantly, until thickened (about 5–7 minutes). Add nutmeg, and season with salt and pepper.
4. In a bowl, combine ricotta, optional egg, and half of the Parmesan. Mix well and set aside.
5. Spread a thin layer of béchamel on the bottom of your prepared pan. Layer lasagna noodles, followed by half of the mushroom-spinach mixture, dollops of ricotta mixture, a ladle of béchamel, and a handful of mozzarella. Repeat layers, finishing with noodles and a final layer of béchamel, mozzarella, and reserved Parmesan.
6. Cover with foil and bake for 25 minutes. Uncover and bake for 20 more minutes, until the top is golden and bubbly. Let rest 15 minutes before slicing.

Cook and Prep Times

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Enjoy the balanced, bold flavors and elegant presentation of this Mushroom and Spinach Lasagna—destined to be a new favorite in your dinner rotation!