Quick Creamy Spinach & Mushroom Lasagna Recipe for Dinner Joy

Layers of rich, velvety goodness make this creamy spinach & mushroom lasagna a true culinary treasure.

Earthy mushrooms and tender spinach dance between delicate pasta sheets, creating a symphony of flavors.

Each bite promises a comforting embrace of cheesy decadence.

The recipe blends classic Italian techniques with modern vegetarian flair.

Robust herbs and creamy béchamel sauce elevate this lasagna from ordinary to extraordinary.

Cheese lovers and vegetable enthusiasts will fall head over heels for this mouthwatering dish.

Dive into this luxurious lasagna and treat yourself to a memorable dining experience.

Making Creamy Spinach & Mushroom Lasagna

• Oven Warmup

Crank up the heat to a toasty 375F. Grab a baking dish and give it a light grease to prevent any sticky situations.

• Veggie Magic

In a sizzling skillet, dance some onions around until they’re soft and fragrant. Toss in garlic for a quick flavor punch. Invite mushrooms to the party and let them brown beautifully. Welcome spinach to create a green symphony, seasoning with herbs and a sprinkle of salt and pepper.

• Creamy White Sauce

Melt butter in a pan and whisk in flour to create a silky base. Slowly pour in warm milk, stirring constantly to avoid any lumpy surprises. Let the sauce thicken into a dreamy white blanket. Season with a whisper of nutmeg and a pinch of salt.

• Layer Party

Start with a gentle sauce coating on the baking dish. Create delicious layers of noodles, veggie mixture, white sauce, and a generous shower of cheese. Repeat these layers like a delicious musical composition, ending with a cheesy crescendo.

• Baking Transformation

Cover the lasagna with foil and let it bake for 25 minutes. Then unveil and continue baking until the top turns golden and bubbly with irresistible promise.

• Resting and Serving

Allow the lasagna to settle for 10 minutes. This brief pause lets the layers meld into a harmonious dish. Slice and serve warm, ready to delight hungry guests.

Extra Touches For Creamy Spinach & Mushroom Lasagna

• No-Boil Noodle Hack: Skip pre-boiling lasagna noodles by using no-boil varieties, which absorb moisture during baking and save precious cooking time.
• Moisture Management: Pat mushrooms dry before cooking to prevent excess liquid and ensure they brown beautifully, creating deeper flavor profiles.
• Cheese Selection Secrets: Experiment with different cheese combinations like fontina, gruyere, or goat cheese to add unique tastes and creamy textures.
• Vegetarian Protein Boost: Enhance nutritional value by adding protein-rich ingredients like crumbled tofu, lentils, or white beans to the spinach mixture.
• Gluten-Free Adaptation: Replace wheat lasagna noodles with gluten-free alternatives made from rice, corn, or zucchini slices for a celiac-friendly version.

Plating Creamy Spinach & Mushroom Lasagna

• Garden Fresh Side Salad: Complement the rich lasagna with a crisp green salad featuring mixed leafy greens, cherry tomatoes, cucumber slices, and a light vinaigrette dressing to balance the creamy pasta.
• Rustic Garlic Bread: Prepare toasted slices of crusty Italian bread rubbed with fresh garlic and drizzled with olive oil, perfect for soaking up the delicious bechamel sauce and adding textural contrast.
• Wine Pairing Magic: Select a medium-bodied white wine like Pinot Grigio or Chardonnay that will harmonize with the creamy mushroom and spinach flavors, enhancing the overall dining experience.
• Herbal Garnish Touch: Sprinkle fresh chopped parsley or basil leaves on top of the lasagna just before serving to add a bright, aromatic finish and a pop of color to the dish.

How To Store Creamy Spinach & Mushroom Lasagna

• Smart Refrigeration Strategy: Store leftover lasagna in an airtight container within the refrigerator, ensuring maximum freshness for up to 4 days. Cool the dish completely before sealing to prevent moisture buildup.
• Freezing Wisdom: Wrap individual portions or the entire lasagna tightly in plastic wrap and aluminum foil, storing in the freezer for up to 3 months. Label the container with the date to track storage time.
• Reheating Magic: Thaw frozen lasagna overnight in the refrigerator. Warm individual servings in the microwave for 2-3 minutes, or reheat the entire dish in a 350F oven covered with foil for 20-25 minutes until heated through.
• Portion Control Trick: Cut lasagna into single-serving sizes before refrigerating or freezing. This method allows easy defrosting and reduces food waste, making mealtime quick and convenient.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Calories: 360 kcal

Servings: 7

Creamy Spinach & Mushroom Lasagna Ingredient Guide

• Lasagna Noodles: Provides structural foundation for layered dish, choose fresh or no-boil variety for easier preparation.
• Olive Oil: Creates smooth cooking base, select extra virgin for richer flavor profile.
• Butter: Adds creamy richness, use unsalted for better control of overall saltiness.

• Onion: Builds foundational savory flavor, select firm and glossy onions without soft spots.
• Garlic: Enhances aromatic depth, choose fresh cloves for most intense taste.
• Mushrooms: Delivers earthy umami element, pick firm cremini or white button mushrooms without bruising.
• Spinach: Introduces nutritional green component, opt for fresh leaves or high-quality frozen option.

• Milk: Creates smooth sauce base, whole milk recommended for maximum richness.
• Flour: Thickens bechamel sauce, use unbleached all-purpose for consistent texture.
• Nutmeg: Provides subtle warm undertone, freshly grated yields most complex flavor.
• Mozzarella Cheese: Offers stretchy melting quality, choose low-moisture variety.
• Parmesan Cheese: Contributes sharp tangy notes, select freshly grated for best melting.
• Thyme: Introduces herbal undertone, fresh sprigs deliver most vibrant flavor.
• Salt and Pepper: Balance and enhance overall seasoning, use freshly ground black pepper.

Gear For Creamy Spinach & Mushroom Lasagna

• Large skillet: Essential for sautéing vegetables and creating the filling.
• Medium saucepan: Perfect for making smooth, creamy bechamel sauce.
• 9×13-inch baking dish: Ideal for layering and baking the lasagna.
• Whisk: Crucial for creating lump-free bechamel sauce and mixing ingredients.
• Cutting board: Needed for chopping onions, garlic, and preparing vegetables.
• Sharp knife: Helps with precise vegetable preparation.
• Aluminum foil: Used to cover the lasagna during initial baking.
• Measuring cups and spoons: Ensures accurate ingredient measurements.

Hearty Spinach & Mushroom Lasagna Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 15 minutes
• Yield: 7 1x

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Description

Spinach and mushroom lasagna brings layers of rich, earthy flavors together in a comforting Italian-inspired dish. Cheese-laden noodles and hearty vegetables create a satisfying meal you’ll savor with each delicious bite.

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Ingredients

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• 12 oz (340 g) mushrooms, sliced (button, cremini, or mix)
• 10 oz (280 g) fresh spinach (or 1 package frozen spinach, thawed and squeezed dry)
• 9–12 lasagna noodles (no-boil or pre-cooked per package instructions)
• 2 cups (200 g) mozzarella cheese, shredded
• ½ cup (50 g) Parmesan cheese, grated
• 4 tbsps (60 g) unsalted butter
• 2 tbsps olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme or Italian seasoning
• ¼ tsp ground nutmeg (optional)
• 4 cups (1 liter) milk, warmed
• ¼ cup (30 g) all-purpose flour
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Prep Station: Ignite the oven to 375F (190C) and lightly grease a 9×13-inch baking dish with cooking spray.
2. Vegetable Foundation: Sauté onions in olive oil until translucent, then introduce minced garlic. Add mushrooms and cook until they caramelize, releasing their rich essence.
3. Spinach Integration: Fold fresh spinach into the mushroom medley, stirring until leaves wilt and become tender. Season with thyme, salt, and pepper, then set aside.
4. Bechamel Crafting: Melt butter and whisk in flour to create a silky roux. Gradually stream warm milk, whisking constantly to prevent lumps, developing a smooth, velvety sauce.
5. Sauce Refinement: Simmer bechamel until it thickens luxuriously. Enhance with nutmeg, salt, and pepper. Remove from heat and let cool slightly.
6. Layering Technique: Spread a thin bechamel base in the baking dish. Arrange lasagna noodles to create the first structural layer, ensuring complete coverage.
7. Flavor Stratification: Evenly distribute the mushroom-spinach mixture over noodles. Drizzle bechamel sauce generously and sprinkle a harmonious blend of mozzarella and Parmesan cheese.
8. Repetitive Layering: Continue building layers, repeating the process twice more. Ensure each stratum is abundantly coated with sauce and cheese. Culminate with a final bechamel layer and a lavish cheese crown.
9. Baking Ritual: Envelop the lasagna in foil and bake for 25 minutes. Unveil the foil and continue baking for an additional 15 minutes until the surface transforms to a golden, crispy perfection.
10. Serving Finale: Rest the lasagna for 10 minutes post-oven, allowing layers to set and facilitating clean cutting. Serve warm, savoring the rich, creamy symphony of flavors.

Notes

• Prevent Soggy Texture: Pat mushrooms and spinach dry before sautéing to remove excess moisture, ensuring a firm lasagna structure.
• Optimize Sauce Consistency: Whisk bechamel sauce continuously and use warm milk to prevent lumps and achieve a smooth, creamy texture.
• Cheese Selection Matters: Mix mozzarella for melting quality and Parmesan for sharp flavor depth, creating a balanced cheese profile.
• Dietary Adaptation: Substitute regular milk with almond or oat milk for lactose-free version; use gluten-free lasagna noodles for wheat-sensitive diets.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 7
• Calories: 360
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 60 mg