Creamy Spinach & Mushroom Lasagna

Creamy Spinach & Mushroom Lasagna

Serves

6–8

Ingredients

Veggie Filling

• 2 tbsp olive oil or butter

• 1 lb mushrooms (cremini or button), sliced

• 1 small onion, finely diced

• 3–4 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp dried thyme or Italian seasoning

• ¼ tsp nutmeg (optional but lovely)

• 5 oz fresh spinach (or 1 box frozen, thawed & squeezed dry)

Creamy Sauce

• 4 tbsp butter

• ¼ cup all-purpose flour

• 3½ cups whole milk (warm)

• 1 cup heavy cream (or more milk)

• 1 cup grated parmesan

• Salt & pepper to taste

For Assembly

• 9–12 lasagna noodles (oven-ready or cooked)

• 1½ cups shredded mozzarella

• ½ cup shredded fontina or provolone (optional, but delicious)

• Extra parmesan for topping

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Instructions

1. Make the veggie filling

• Heat olive oil in a large skillet over medium-high heat.

• Add mushrooms and cook 8–10 minutes until browned and moisture cooks off.

• Add onion and cook 3–4 minutes.

• Stir in garlic, salt, pepper, thyme, and nutmeg.

• Add spinach and cook until wilted (or just heated through if frozen).

• Set aside.

2. Make the creamy sauce

• Melt butter in a saucepan over medium heat.

• Whisk in flour and cook 1–2 minutes (don’t brown).

• Slowly whisk in warm milk and cream.

• Simmer until thickened, about 5–7 minutes.

• Stir in parmesan, season with salt & pepper.

3. Assemble the lasagna

• Preheat oven to 375°F (190°C).

• Spread a thin layer of sauce in a 9×13 baking dish.

• Layer:

  1. Lasagna noodles

  2. Mushroom-spinach mixture

  3. Cream sauce

  4. Mozzarella + fontina

• Repeat layers (usually 3), finishing with sauce and cheese on top.

4. Bake

• Cover with foil and bake 30 minutes.

• Uncover and bake 15–20 minutes until bubbly and lightly golden.

• Rest 10–15 minutes before slicing (worth the wait).

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Optional Upgrades

• Extra luxe: Add ricotta mixed with lemon zest and black pepper

• Protein boost: Layer in white beans or cooked chicken

• Gluten-free: Use GF lasagna noodles + cornstarch for the sauce

• Herby: Finish with fresh basil or parsley

This pairs beautifully with a crisp green salad and a glass of something chilled 🍷
Want a make-ahead, freezer-friendly, or one-pan skillet version next?