Description

A creamy, cheesy, and comforting spinach mushroom lasagna made with layers of tender noodles, savory sautéed vegetables, and a rich homemade white béchamel sauce. This vegetarian pasta bake is perfect for family dinners, gatherings, or meal prep. With fresh spinach, mushrooms, ricotta, mozzarella, and Parmesan, it delivers bold flavor and creamy texture in every bite—no tomato sauce needed.

Ingredients

Scale

For the vegetable filling:

2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
12 oz mushrooms, sliced
5 oz fresh spinach
Salt and pepper to taste
½ tsp dried thyme

For the ricotta layer:

1 ½ cups ricotta cheese
1 egg
½ cup grated Parmesan cheese
Salt and pepper to taste

For the cream sauce:

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 ½ cups milk
½ cup heavy cream
1 cup grated Parmesan cheese
Pinch of nutmeg
Salt and pepper to taste

For assembly:

9 cooked lasagna noodles
2 cups shredded mozzarella cheese

Instructions

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened

Add mushrooms and cook until they release moisture and begin to brown. Stir in garlic, thyme, salt, and pepper. Add spinach and cook until wilted. Remove from heat and set aside

In a medium bowl, mix ricotta cheese, egg, Parmesan cheese, salt, and pepper until smooth

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and heavy cream until smooth and thickened

Stir in Parmesan cheese and a pinch of nutmeg. Season with salt and pepper. Remove from heat

Preheat oven to 375°F (190°C). Spread a thin layer of cream sauce on the bottom of a greased 9×13-inch baking dish

Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture, then half of the spinach and mushroom mixture. Pour a layer of cream sauce on top and sprinkle with mozzarella

Repeat the layers with 3 more noodles, the remaining ricotta, mushrooms and spinach, sauce, and mozzarella

Top with the final 3 noodles, the remaining cream sauce, and a generous layer of mozzarella cheese

Cover with foil and bake for 25 minutes. Uncover and bake for another 15-20 minutes until bubbly and golden

Let rest for 10 minutes before slicing and serving

Notes

Let the lasagna sit for 10–15 minutes after baking to ensure clean slices.
Feel free to swap fresh spinach with frozen, just be sure it’s drained thoroughly.
For a deeper flavor, consider caramelizing the onions before adding the mushrooms.
Add a pinch of crushed red pepper to the sauce for a hint of spice.
Make it in advance and freeze for a ready-made meal on busy nights.
Use a deep baking dish to avoid spills during baking.
Pair with a crisp green salad or roasted vegetables for a balanced meal.
Reheat leftovers in the oven, covered with foil, to preserve the texture.