Go Back

Mushroom and Spinach Lasagna

A creamy, cheesy, and hearty vegetarian lasagna layered with mushrooms, spinach, ricotta, béchamel, and mozzarella.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 lasagna noodles oven-ready or boiled
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 16 oz mushrooms sliced
  • 10 oz fresh spinach or frozen, thawed and drained
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
Ricotta Filling
  • 15 oz ricotta cheese
  • 1 egg large
  • 0.5 cup parmesan cheese grated
  • 1 tsp lemon zest optional
Béchamel Sauce
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 4 cups milk warm, whole milk
  • 1 pinch nutmeg
Cheese Layers
  • 3 cups mozzarella cheese shredded
  • 0.5 cup parmesan cheese grated

Equipment

  • Large skillet
  • Mixing bowls
  • Saucepan
  • 9×13 inch baking dish

Method
 

  1. 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.
  2. Mix ricotta, egg, parmesan, and lemon zest in a bowl until creamy.
  3. Melt butter in saucepan, whisk in flour, then gradually whisk in warm milk until smooth and thickened. Season with salt, pepper, and nutmeg.
  4. Preheat oven to 375°F (190°C). Grease 9x13-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.
  5. 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

Can be assembled a day ahead and refrigerated. Freezes well in portions for up to 3 months.