Mushroom and Spinach Lasagne: A Creamy & Delicious Vegetarian Dish

Lasagne is a comfort food favorite, and this mushroom and spinach lasagne is a perfect vegetarian alternative. Packed with layers of sautéed mushrooms, wilted spinach, creamy béchamel sauce, and cheesy goodness, this dish is flavorful, hearty, and satisfying.

Why You’ll Love This Recipe

• Vegetarian-Friendly – Perfect for meat-free meals.
• Rich and Creamy – Thanks to béchamel and cheese.
• Packed with Flavor – Umami-rich mushrooms and spinach.
• Perfect for Meal Prep – Great for freezing or reheating.

Ingredients for Mushroom and Spinach Lasagne

Here’s what you’ll need to make this delicious lasagne:

For the Filling

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 cups fresh spinach
• 1 tsp dried oregano
• Salt & black pepper to taste

For the Béchamel Sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1/2 tsp nutmeg
• 1/2 cup Parmesan cheese, grated
• Salt to taste

Other Ingredients

• 9 lasagne sheets (pre-cooked or oven-ready)
• 2 cups shredded mozzarella cheese
• 1/2 cup ricotta cheese (optional)
• 1/4 cup fresh basil (for garnish)

How to Make Mushroom and Spinach Lasagne

Step 1: Prepare the Mushroom and Spinach Filling

1. Heat olive oil in a large pan over medium heat.
2. Add the chopped onion and cook for 2-3 minutes.
3. Stir in garlic and mushrooms, sautéing until mushrooms are golden brown.
4. Add spinach and cook until wilted.
5. Season with oregano, salt, and black pepper. Set aside.

Step 2: Make the Béchamel Sauce

1. Melt butter in a saucepan, then whisk in flour to form a roux.
2. Gradually add milk, stirring continuously until thickened.
3. Add nutmeg, salt, and Parmesan cheese. Remove from heat.

Step 3: Assemble the Lasagne

1. Preheat oven to 375°F (190°C).
2. In a baking dish, spread a layer of béchamel sauce.
3. Place lasagne sheets on top.
4. Add a layer of mushroom-spinach filling, followed by a sprinkle of mozzarella cheese.
5. Repeat the layers, finishing with béchamel sauce and extra cheese on top.

Step 4: Bake

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake for another 10-15 minutes until golden brown.
3. Let it rest for 10 minutes before serving.
4. Garnish with fresh basil and enjoy!

FAQs

1. Can I use frozen spinach?

Yes! Thaw and squeeze out excess water before using.

2. Can I make this gluten-free?

Use gluten-free lasagne sheets and substitute cornstarch for flour in the béchamel sauce.

3. What cheese works best?

Mozzarella, Parmesan, and ricotta add creaminess and flavor.

4. Can I make this ahead of time?

Yes, assemble the lasagne, refrigerate it, and bake when ready.

5. Can I freeze this lasagne?

Absolutely! Freeze in portions and reheat as needed.

Mushroom and Spinach Lasagne: A Perfect Make-Ahead Meal

One of the best things about mushroom and spinach lasagne is that it’s an ideal make-ahead meal. Whether you’re preparing it for a busy weeknight dinner or planning for a special gathering, this dish can be assembled in advance and refrigerated or even frozen for later. The flavors deepen over time, making it even more delicious when reheated. Simply bake it fresh when needed or warm up leftovers for a satisfying, stress-free meal. Pair it with a crisp green salad and some garlic bread for a complete and hearty dining experience!

Conclusion

This mushroom and spinach lasagne is a fantastic vegetarian comfort food that’s creamy, cheesy, and full of flavor. Try it for your next family dinner or meal prep for a delicious weeknight meal!

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