Mushroom and Spinach Lasagna: Comfort Food Made Easy

A comforting vegetarian Mushroom and Spinach Lasagna that is easy to prepare and perfect for cozy dinners.

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Prep Time 20

Cook Time 40

Resting Time 15

Total Time 1 15

Servings: 6 slices

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lasagna

12 oz no-boil lasagna noodles
4 cups fresh spinach can substitute with frozen if drained well
8 oz sliced mushrooms button or cremini

For the Béchamel Sauce

4 tbsp butter
¼ cup flour for thickening the sauce
3 cups whole milk or milk alternative if needed
2-3 cloves garlic minced
a pinch nutmeg to enhance flavor

For the Cheese Topping

2 cups shredded mozzarella cheese whole-milk preferred
½ cup grated Parmesan cheese freshly grated

For Seasoning

to taste salt
to taste pepper
1 tbsp Italian herbs dried basil or oregano

Equipment

Skillet
medium saucepan
Baking dish
Whisk
Spatula

Method

Step‑by‑Step Instructions

Melt butter and whisk in flour to make a roux, then gradually add milk, cooking until thickened for the béchamel sauce.
Sauté garlic in olive oil, add mushrooms, and then spinach until wilted.
Layer lasagna ingredients in a baking dish, starting with béchamel sauce, noodles, vegetables, mozzarella, and repeat.
Bake at 375°F for 30–40 minutes until golden and bubbly, then let rest for 10–15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 2000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This lasagna is ideal for make-ahead preparation. It can be assembled up to 24 hours in advance and kept refrigerated before baking.

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