Lasagna is one of those dishes you just can’t resist , it’s gooey, cheesy and super filling . It started in Italy ages ago and since then people made all sorts of versions with meat , veggies or both . Tonight we’re gonna talk about a creamy spinach and mushroom twist that’s easy to make and tastes like a warm hug .
This creamy spinach аnd mushroom lasagna mixes earthy mushrooms with fresh spinach in a silky cream sauce . The flavors blend so well you might forget it’s meat-free . If you’re a veggie lover , trying to eat more greens , or just want a cozy meal to share with friends , this one’s for you .
You’ll find here a step-by-step guide to build your own lasagna masterpiece , from what ingredients to grab at the store to pro tips on layering and baking . Plus we’ll cover nutrition facts , how to store leftovers and ideas for serving . So roll up your sleeves and let’s get cooking !
About Lasagna
Lasagna has a long history that goes back to Ancient Greece before the Italians made it famous . Back then they used simple layers of dough and sauce . Over time it turned into the layered pasta dish we know today , with cheese , meat or veggies , and tomato or cream sauce . The classic version uses beef or pork sauce , ricotta аnd mozzarella , and a tomato topping . But cooks everywhere got creative and now there’s a million different takes on lasagna .
This creamy spinach and mushroom version stands out because of its creamy sauce аnd healthy veggies . Spinach packs vitamins A , C and K plus iron , while mushrooms bring umami flavor and vitamin D . Together they make a filling meal that even meat lovers will enjoy .
Why Creamy Spinach & Mushroom?
If you want a meat-free option but still crave something rich , this lasagna is it . The cream sauce coats every layer , balancing the sautéed spinach and mushrooms perfectly . It feels indulgent yet still kinda healthy . You can serve it for a weeknight dinner , a get-together or any special event . Plus you can tweak it – add chicken , swap veggies or use gluten-free noodles .
Ingredients List
Here’s what you need :
- Lasagna Noodles : regular , whole wheat or gluten-free ; no-boil works too .
- Vegetables :
- Fresh spinach
- Mushrooms (cremini , shiitake or button)
- Onion and garlic
- Cheeses :
- Ricotta for creaminess
- Mozzarella for melt
- Parmesan for a nice crust
- Cream Sauce :
- Heavy cream or half-and-half
- Flour or cornstarch
- Salt , pepper and a pinch of nutmeg
- Other : olive oil or butter ; optional add-ins like cooked chicken , zucchini or bell peppers .
Detailed Directions
Prep Vegetables
- Clean mushrooms with a damp cloth and slice them evenly .
- Rinse spinach well , remove tough stems and chop it up .
- In a big skillet , heat oil or butter over medium heat . Add onion and garlic , cook till soft . Then toss in mushrooms and brown them . Finally stir in spinach till it wilts .
Make the Cream Sauce
- In a saucepan melt butter over medium heat . Whisk in flour and cook for a minute to make a roux .
- Slowly add cream while whisking to stop lumps , then season with salt , pepper and nutmeg . Let it thicken a bit .
- If it gets too thick , add a splash more cream or milk .
Assemble the Lasagna
- Preheat oven to 375°F (190°C) .
- In a baking dish start with cream sauce , then noodles , veggies mix , ricotta аnd mozzarella . Repeat layers , finishing with sauce and a good handful of mozzarella and Parmesan .
- Don’t overload layers or it’ll spill when you cut it .
Bake & Rest
- Bake uncovered for 45–50 mins . If top isn’t browning enough , cover for first 30 mins then uncover .
- Let it sit 15–20 mins after baking so it firms up and slices cleanly .
Nutrition Analysis
- Calories per serving : about 400–500 , depending on portions .
- Protein : from ricotta and mozzarella .
- Carbs : from noodles .
- Fats : from cream and cheese .
- Vitamins & minerals : spinach and mushrooms bring lots of good stuff .
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days .
- Reheat in the oven at 350°F (175°C) for 20–25 mins or zap in the microwave .
- You can freeze before baking for up to 3 months ; thaw in the fridge overnight then bake as usual .
Serving Suggestions
- Pair with a simple green salad or garlic bread .
- A light white wine like Pinot Grigio or a mild red such as Chianti works great .
- Garnish with fresh basil or parsley for color .
FAQs
Best noodles for lasagna ?
Wide flat noodles are classic , but whole wheat , gluten-free or no-boil all work fine .
Can I make it ahead ?
Yes , you can assemble it and chill for up to 24 hours before baking .
Is there a vegan version ?
Sure , swap cheeses for tofu or nut-based ricotta and use coconut or cashew cream . Check your noodles are egg-free .
Frozen spinach instead of fresh ?
It’s ok , just thaw and squeeze out extra water so it’s not soupy .
How long in fridge ?
Up to 3 days covered well ; for longer freeze it .
Conclusion
This creamy spinach and mushroom lasagna is a tasty tribute to veggie cooking . It’s creamy , full of flavor and pretty simple to throw together . Give it a shot and share your own twists with friends or family !
Creamy Spinach & Mushroom Lasagna
Equipment
- 1 large pot
- 1 frying pan
- 1 baking dish (9x13 inches)
- 1 mixing bowl
- 1 whisk
- 1 saucepan
- 1 wooden spoon
- 1 knife
- 1 cutting board
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 300 grams mushrooms, sliced
- 400 grams fresh spinach
- 250 grams ricotta cheese
- 250 grams mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
- 500 ml milk
- 50 grams flour
- 50 grams butter
- to taste salt
- to taste black pepper
- 1 teaspoon dried Italian herbs
- a pinch nutmeg
Instructions
- Preheat your oven to 180°C (350°F).
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In a large frying pan, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Then add minced garlic and cook for another minute.
- Add the sliced mushrooms to the pan and cook until they are soft and browned, approximately 8-10 minutes. Season with salt, black pepper, and dried Italian herbs.
- Add fresh spinach to the mushrooms and stir until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese with a pinch of salt, black pepper, and nutmeg. Stir in the mushroom and spinach mixture.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, stirring for about 1 minute. Gradually add milk, whisking constantly until the mixture thickens. Season with salt and black pepper. Set aside.
- In a baking dish, spread a thin layer of the béchamel sauce on the bottom. Place 3 lasagna sheets on top.
- Layer half of the spinach and mushroom mixture over the noodles, followed by half of the mozzarella cheese. Add another layer of béchamel sauce.
- Repeat the layering process with 3 more sheets of lasagna, the remaining spinach and mushroom mixture, another half of the mozzarella cheese, and more béchamel sauce. Top with the last 3 sheets of lasagna, covering them with the remaining béchamel sauce and grated Parmesan cheese.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
- Let the lasagna rest for about 10 minutes before slicing and serving.
