I love a good Lasagna. It has always been one of my favorite comfort meals. There’s just something about those warm creamy layers, melted cheese, and perfectly baked pasta that always feels cozy and satisfying.
This mushroom and spinach version is one I keep coming back to because it’s rich and comforting without feeling too heavy. The mushrooms bring a deep savory flavor, while the spinach adds freshness and balance to the creamy layers.
As everything bakes together, the sauce becomes silky, the cheese melts into every layer, and the top turns perfectly golden. It’s the kind of dish that tastes even better the next day and always feels worth the effort.
Mushroom and Spinach Lasagna
Description
Creamy mushroom and spinach lasagna layered with rich sauce, cheese, and tender pasta. A comforting vegetarian dinner perfect for family meals.
Ingredients
Filling
Bechamel
Ricotta Layer (Optional)
To assemble
Instructions
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Make mushroom filling
Heat olive oil in a pan.
Cook onion until soft, then add mushrooms. Cook until browned and excess moisture evaporates.
Add garlic, spinach, salt, pepper, soy sauce and Italian seasoning. Cook until spinach wilts.
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Make bechamel
Melt butter in a pot over medium heat. Whisk in flour and cook for 1–2 minutes.
Gradually pour in milk while whisking continuously until smooth and lump-free. Continue cooking until the sauce thickens. Season with salt, black pepper, and a pinch of nutmeg.
-
Prepare the ricotta layer
In a bowl, mix ricotta, mozzarella, parmesan, parsley, salt, and pepper.
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Assemble the lasagna
In a baking dish layer:
- béchamel sauce
- lasagna sheets
- mushroom spinach mixture
- ricotta mixture
- mozzarella
Repeat layers.
Finish with béchamel, mozzarella, and parmesan on top.
-
Bake
Cover with foil and bake at 180°C for 30 minutes.
Remove foil and bake another 10–15 minutes or until golden and bubbly.
