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A close-up of a slice of mushroom spinach lasagna on a plate, showing layers of pasta, creamy sauce, mushrooms, spinach, and melted cheese, garnished with fresh parsley.

Mushroom and Spinach Lasagna

Layers of tender spinach, sautéed mushrooms, creamy ricotta, and rich white sauce create a comforting and indulgent vegetarian lasagna.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 5
Course: Main
Cuisine: Italian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup ricotta cheese for creamy filling
  • ¼ cup shredded mozzarella cheese plus extra for layering and topping
  • 2 tablespoons Parmesan cheese freshly grated (plus extra for topping)
  • 1 small egg beaten (to bind ricotta mixture)
  • 1 tablespoon fresh parsley chopped (plus extra for garnish)
  • Dash of fresh nutmeg grated (for flavor)
  • Sea salt and freshly cracked black pepper to taste
  • 1½ tablespoons butter divided (for sautéing vegetables)
  • ½ small sweet yellow onion diced
  • 2 large handfuls baby spinach stems removed
  • Pinch of crushed red pepper flakes optional for heat
  • 8 oz button mushrooms sliced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • No-cook lasagna noodles or cooked if preferred
  • 2½ tablespoons butter for white sauce
  • 2½ tablespoons all-purpose flour for thickening white sauce
  • 2½ cups whole milk for white sauce
  • Dash of fresh nutmeg grated (for white sauce)

Method
 

  1. In a medium bowl, combine ricotta, ¼ cup mozzarella, 2 tablespoons Parmesan, beaten egg, chopped parsley, nutmeg, salt, and pepper. Stir until smooth and set aside.
  2. Heat ½ tablespoon butter in a large skillet over medium heat. Add diced onion and cook 4–5 minutes until softened.
  3. Add baby spinach and a pinch of crushed red pepper flakes. Cook 1 minute until just wilted, stirring constantly. Season with salt and pepper. Remove to a bowl and set aside.
  4. Heat 1 tablespoon butter in the same skillet over medium-high heat. Add sliced mushrooms and cook 3–4 minutes, stirring occasionally.
  5. Add minced garlic, season with salt and pepper, and cook 1 more minute until fragrant. Remove to a separate bowl.
  6. Prepare white sauce by melting 2½ tablespoons butter in the skillet over medium heat. Add flour and whisk 1–2 minutes until lightly golden.
  7. Gradually whisk in milk and cook over medium heat until thickened and bubbly. Season with nutmeg, salt, and pepper. Remove from heat.
  8. Preheat oven to 375°F (190°C) and coat an 8×8-inch baking dish with cooking spray.
  9. Spread a layer of white sauce on the bottom of the dish. Place a layer of lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles, then half of the cooked spinach and half of the mushrooms. Sprinkle lightly with mozzarella.
  11. Place another layer of noodles and repeat with remaining ricotta, spinach, and mushrooms. Sprinkle lightly with mozzarella.
  12. Add the final layer of noodles, top with remaining white sauce, shredded mozzarella, and Parmesan cheese.
  13. Bake for 35–40 minutes until bubbly and golden brown.
  14. Allow to cool 10–15 minutes, then garnish with fresh parsley before slicing and serving.

Nutrition

Serving: 1 ServingCalories: 480kcalCarbohydrates: 35gProtein: 18gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 550mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 280mgIron: 3mg

Notes

This creamy mushroom and spinach lasagna is perfect for cozy weeknight dinners or entertaining. Every slice is rich, cheesy, and packed with savory vegetables that delight every bite.

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