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Cozy Creamy Spinach Mushroom Lasagna

Cozy Creamy Spinach Mushroom Lasagna for Ultimate Comfort

Experience comfort with this Cozy Creamy Spinach Mushroom Lasagna, a delightful vegetarian dish perfect for family dinners or meal prep.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 9 slices Lasagna Noodles Choose traditional or no-boil for quicker prep
  • 4 cups Fresh Spinach Frozen spinach can be a substitute
  • 8 ounces Mushrooms (Cremini or Button) Roasted red peppers can replace mushrooms
For the Béchamel Sauce
  • 4 tablespoons Butter Use olive oil for a lighter sauce
  • 4 tablespoons Flour Whole wheat flour makes it heartier
  • 4 cups Milk Almond or oat milk for a dairy-free option
  • 1 pinch Nutmeg Enhances the flavor of the béchamel
For the Cheesy Goodness
  • 1 cup Mozzarella Cheese Substitute with any favorite melty cheese
  • 0.5 cup Parmesan Cheese Pecorino Romano is a delightful alternative
Flavor Enhancers
  • 2 cloves Garlic Feel free to omit for a milder experience
  • to taste Salt & Pepper Adjust to taste for flavor balance

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • Large skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare the Béchamel Sauce: Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in 4 tablespoons of flour for about 2 minutes. Gradually add 4 cups of milk, stirring to avoid lumps. Cook 5-7 minutes until thickened, then stir in a pinch of nutmeg.
  2. Sauté the Vegetables: In a skillet, heat 1 tablespoon of olive oil. Sauté 2 minced garlic cloves for 1 minute. Add 8 ounces of sliced mushrooms and cook for 5 minutes. Stir in 4 cups of fresh spinach until wilted, then remove from heat.
  3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of béchamel in a baking dish, layer in 3 lasagna noodles, half of the sautéed vegetables, and 1 cup of mozzarella. Repeat the layers and top with béchamel and remaining cheese.
  4. Bake the Lasagna: Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes or until golden brown.
  5. Rest and Serve: Allow the lasagna to rest for about 10 minutes before slicing. Serve warm, optionally garnished with fresh herbs.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 700mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

The béchamel sauce must be thick enough to hold the layers together. Always taste while cooking to adjust seasoning. Allow lasagna to rest to maintain layers.

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