Creamy Mushroom & Spinach Lasagna
This Creamy Mushroom & Spinach Lasagna is a rich, cheesy vegetarian comfort food made with layers of tender pasta, sautéed mushrooms, fresh spinach, sun-dried tomatoes, and a creamy homemade béchamel sauce. Perfect for weeknight dinners or special gatherings.
Ingredients
- Lasagna noodles (enough for 4 layers)
- 70 ml olive oil (5 tablespoons)
- 500 g mushrooms (1.1 lbs), sliced
- Salt, to taste
- 1 large onion, finely chopped
- 100 g baby spinach (3.5 oz)
- 4 garlic cloves, minced
- 40 g unsalted butter (3 tablespoons)
- 5 sun-dried tomatoes, chopped
- 2–3 tablespoons flour (for thickening)
- 250 ml whole milk (1 cup)
- Nutmeg, to taste (optional)
- Cracked pepper, to taste
- 100 g Parmesan cheese (1 cup, grated; divided)
- 250 g mozzarella cheese (2 cups, shredded)
Instructions
Preheat Oven:
- Preheat oven to 400°F (205°C). Place rack in the center.
Cook Vegetables:
- Heat olive oil in a large pan over medium heat. Add onion and cook until softened. Stir in garlic and cook 30 seconds. Add mushrooms and salt; cook until moisture evaporates. Add sun-dried tomatoes and cook briefly. Stir in spinach and cook until wilted. Season with pepper. Remove from heat.
Prepare Sauce:
- In a saucepan, melt butter over medium heat. Add flour and cook for 1–2 minutes. Gradually whisk in milk and cook until thickened. Add nutmeg (if using), salt, pepper, and half of the Parmesan. Stir until smooth.
Assemble Lasagna:
- In a baking dish, layer noodles, mushroom mixture, sauce, and mozzarella. Repeat for 4 layers. Finish with sauce, remaining mozzarella, and remaining Parmesan.
Bake:
- Cover with tented foil. Bake for 20 minutes. Remove foil and bake an additional 10 minutes, until golden and bubbly.
Rest and Serve:
- Let rest for 10–15 minutes before slicing and serving.
Notes
- You can mix flour with water (1:1) and add directly to vegetables if preferred.
- For extra browning, broil 1–2 minutes at the end.
- Letting the lasagna rest helps it slice cleanly.