Mushroom and Spinach Lasagna: A Comfort Food Classic with a Vegetarian Twist
Lasagna is one of those dishes that seems to bring people together no matter the occasion. Rich, cheesy, layered, and comforting—it’s a timeless Italian classic. But when you take that familiar format and give it a lighter, greener, and more flavorful twist, you end up with something truly special: Mushroom and Spinach Lasagna.
This recipe combines tender sheets of lasagna pasta with a creamy ricotta and spinach filling, sautéed mushrooms for earthy depth, and a luscious white béchamel sauce layered with melted cheese. It’s indulgent yet wholesome, satisfying yet vegetarian-friendly, and perfect for family dinners, potlucks, or even meal prep for the week ahead.
If you’ve ever wondered how to create a lasagna that’s both hearty and veggie-packed, this recipe is your go-to. In this detailed guide, we’ll walk you through every step—from ingredients and preparation to tips, serving ideas, and creative variations.
Why Mushroom and Spinach Lasagna Works So Well
Lasagna is essentially a canvas. While the traditional meat version with tomato sauce is beloved, vegetables like spinach and mushrooms bring a unique combination of flavor and nutrition:
- Spinach provides freshness, mild bitterness, and vibrant green color. It balances out the richness of cheese.
- Mushrooms add umami depth and a meaty bite, making the dish satisfying even for meat-lovers.
- White béchamel sauce brings creamy elegance, binding all the layers together with smooth texture.
- Cheese layers—mozzarella, ricotta, and parmesan—add richness and that irresistible gooey top layer.
The result? A vegetarian lasagna that doesn’t feel like a compromise. Instead, it’s indulgent, flavorful, and a showstopper at the dinner table.
Ingredients for Mushroom and Spinach Lasagna
Here’s what you’ll need to prepare this dish:
- 12 lasagna noodles (oven-ready or boiled according to package instructions)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 16 oz mushrooms (cremini or button), sliced
- 10 oz fresh spinach (or frozen, thawed, and drained)
- Salt and black pepper to taste
- ½ tsp dried oregano
- ½ tsp dried thyme
For the Ricotta Filling:
- 15 oz ricotta cheese
- 1 large egg
- ½ cup grated parmesan cheese
- 1 tsp lemon zest (optional, for freshness)
For the Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (warm)
- Pinch of nutmeg
- Salt and pepper to taste
For the Cheese Layers:
- 3 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese (extra for topping)
Instructions
Step 1 – Prepare the Vegetables
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent (about 5 minutes).
- Stir in garlic and cook for another minute until fragrant.
- Add sliced mushrooms, seasoning with salt, pepper, oregano, and thyme. Cook until the mushrooms release their moisture and become golden brown (8–10 minutes).
- Stir in the spinach and cook until wilted. If using frozen spinach, cook until fully heated through. Remove from heat and set aside.
Step 2 – Make the Ricotta Filling
6. In a medium bowl, combine ricotta cheese, egg, parmesan cheese, and lemon zest. Mix well until creamy.
Step 3 – Prepare the Béchamel Sauce
7. In a saucepan, melt butter over medium heat. Stir in the flour to form a roux, cooking for about 1 minute.
8. Gradually whisk in the warm milk, stirring constantly until smooth and thickened (about 7–8 minutes).
9. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.
Step 4 – Assemble the Lasagna
10. Preheat the oven to 375°F (190°C).
11. In a greased 9×13-inch baking dish, spread a thin layer of béchamel sauce.
12. Layer 3–4 noodles over the sauce.
13. Spread ⅓ of the ricotta mixture, ⅓ of the spinach-mushroom mixture, ¼ of the mozzarella, and a ladle of béchamel.
14. Repeat layers until all ingredients are used, finishing with noodles, béchamel, mozzarella, and parmesan.
Step 5 – Bake
15. Cover with foil and bake for 25 minutes.
16. Remove foil and bake for an additional 20 minutes until bubbly and golden brown on top.
17. Let rest for 10 minutes before slicing and serving.
Mushroom and Spinach Lasagna
Ingredients
Equipment
Method
- Heat olive oil and butter in skillet. Cook onion until translucent, then add garlic. Add mushrooms, season with herbs, and cook until golden. Stir in spinach and cook until wilted.
- Mix ricotta, egg, parmesan, and lemon zest in a bowl until creamy.
- Melt butter in saucepan, whisk in flour, then gradually whisk in warm milk until smooth and thickened. Season with salt, pepper, and nutmeg.
- Preheat oven to 375°F (190°C). Grease 9×13-inch baking dish. Spread thin layer of béchamel. Layer noodles, ricotta, spinach-mushroom mix, mozzarella, béchamel. Repeat layers. Top with noodles, béchamel, mozzarella, and parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 20 minutes until golden and bubbly. Rest 10 minutes before slicing.
Notes
Tips for the Best Mushroom and Spinach Lasagna
- Dry your spinach well: Excess water can make the lasagna soggy. Squeeze out frozen spinach thoroughly or sauté fresh spinach until moisture evaporates.
- Use mixed mushrooms: Combining cremini, button, and even shiitake mushrooms enhances flavor complexity.
- Make ahead: Assemble the lasagna a day in advance and refrigerate. Bake when ready to serve.
- Freezer-friendly: Portion into slices, wrap tightly, and freeze for up to 3 months.
Variations to Try
- Tomato Sauce Twist: Add a layer of marinara for a red-and-white lasagna.
- Gluten-Free: Use gluten-free noodles or zucchini slices in place of pasta.
- Extra Veggies: Add roasted bell peppers, zucchini, or eggplant for more texture.
- Vegan Option: Swap ricotta for tofu ricotta and use dairy-free cheese alternatives.
Serving Suggestions
Mushroom and Spinach Lasagna pairs beautifully with:
- A crisp green salad with balsamic vinaigrette
- Garlic bread or focaccia
- A glass of white wine like Chardonnay or Pinot Grigio
Fun Facts & Cultural Context
- The word lasagna originally referred to the pot in which it was cooked, not the pasta itself.
- Spinach lasagna has roots in Italian monasteries where meatless dishes were common during fasting periods.
- Mushrooms have been used in Italian cuisine for centuries, prized for their earthy, savory taste.
