Creamy Spinach and Mushroom Lasagna
This Creamy Spinach and Mushroom Lasagna is a rich, savory, and comforting vegetarian dish. With layers of perfectly cooked noodles, a creamy sauce, and a flavorful spinach and mushroom filling, it’s a satisfying meal that’s full of flavor. Ideal for dinner parties or cozy meals, this lasagna is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Main Course
- Method: Baked
- Cuisine: Italian, Vegetarian
- Diet: Vegetarian
Ingredients
For the vegetable filling:
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
10 oz mushrooms, sliced
10 oz fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
½ tsp dried basil
For the lasagna:
Your favorite tomato sauce (about 2 cups)
Lasagna noodles (regular or no-boil)
Instructions
For the Vegetable Mixture:
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Prepare the vegetable mixture: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 1-2 minutes.
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Cook the mushrooms and spinach: Add sliced mushrooms to the skillet and cook for 5-6 minutes until tender. Stir in chopped spinach and cook for another 2-3 minutes until wilted. Season with salt, black pepper, dried oregano, and dried basil. Remove from heat and set aside.
For the Lasagna:
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Assemble the lasagna: Preheat your oven to 375°F (190°C). Cook lasagna noodles according to package instructions (skip this step if using no-boil noodles). In a 9×13-inch baking dish, spread a thin layer of tomato sauce at the bottom. Add a layer of lasagna noodles, followed by a generous amount of the spinach and mushroom mixture. Repeat with additional layers of noodles, sauce, and vegetable mixture, finishing with a top layer of sauce.
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Bake the lasagna: Cover the lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10 minutes to allow the top to brown.
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Serve and enjoy: Let the lasagna rest for 10 minutes before slicing. Serve with a side salad or garlic bread.
Notes
You can assemble the lasagna ahead of time and refrigerate it for up to a day before baking. Just add extra baking time if it’s cold from the fridge.
For a creamier texture, add ricotta or a béchamel sauce between the layers.
For a vegan version, use plant-based cheese and non-dairy milk for the sauce.
