Hey there, pasta lovers! bouncing with excitement
You won’t believe what I’m sharing with you today – my absolute favorite vegetarian lasagna that makes even meat-lovers swoon! This isn’t your basic veggie lasagna. Oh no, this is my creamy, dreamy, absolutely irresistible Spinach & Mushroom Lasagna that has won over even my pickiest eaters!
Let me tell you a story about how this recipe came to be! One rainy Sunday, with a fridge full of mushrooms and spinach needing to be used, I decided to experiment. After three versions (and my very happy family taste-testing!), this magical combination was born. The moment my meat-loving husband asked for seconds, I knew I had struck gold!
Every bite delivers layers of silky pasta, meaty mushrooms, and the creamiest three-cheese blend you can imagine. It’s comfort food perfection!
Why This Recipe Will Change Your Lasagna Game:
- Perfect balance of veggies and cheese
- Make-ahead friendly for easy entertaining
- Freezer-friendly (hello, meal prep!)
- Restaurant-quality results
- Better than traditional meat lasagna
Why is my lasagna watery?
The secret lies in how you prep your veggies! Cook those mushrooms until they’re golden brown and all water has evaporated. For spinach, make sure to squeeze out any excess moisture after wilting. Think of it like wringing out a sponge – we want our veggies flavorful but not wet!
Can I make this ahead?
Absolutely! In fact, I recommend it. The flavors get even better overnight. Just assemble, cover with foil, and refrigerate for up to 24 hours before baking. When ready, add 10-15 minutes to the baking time if cooking from cold.
Can I freeze this lasagna?
You bet! This lasagna freezes beautifully for up to 3 months. Wrap it well in foil, then thaw overnight in the fridge before baking. I often make two – one for now and one for later!
Prep Time: 45 minutes
Bake Time: 40 minutes
Total Time: 1 hour 25 minutes
Serves: 12 generous portions
Ingredients:
For The Veggies & Herbs:
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 16 ounces baby bella mushrooms, sliced
- 10 ounces fresh spinach
- 2 teaspoons Italian herb blend
- Salt and pepper to taste
For The Dreamy Cheese Mix:
- 15 ounces whole milk ricotta
- 2 cups shredded mozzarella
- 1 cup freshly grated Parmesan
- 2 large eggs
- ¼ teaspoon nutmeg
- Salt and pepper to taste
For The Velvety White Sauce:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- ½ cup Parmesan cheese
- ¼ teaspoon white pepper
For Assembly:
- 12-15 lasagna noodles, cooked
- Extra mozzarella for topping
- Fresh basil for garnish
Instructions:
- Veggie Magic: Heat olive oil in large skillet. Cook onions until soft and translucent. Add garlic, cook until fragrant. Add mushrooms, cook until golden brown and moisture evaporates. Stir in spinach until wilted. Season with herbs, salt, and pepper.
- Cheese Heaven: Mix ricotta, 1 cup mozzarella, Parmesan, eggs, and nutmeg in bowl. Season with salt and pepper. This creates our creamy layer of goodness.
- Perfect White Sauce: Melt butter in saucepan. Whisk in flour until golden. Gradually add warm milk, stirring constantly. Cook until thickened and silky. Add Parmesan and white pepper.
- Assembly Time: Preheat oven to 375°F
- Spread thin layer of white sauce in 9×13 baking dish
- Layer: noodles, cheese mix, veggies, white sauce
- Repeat layers three times
- Top with remaining mozzarella
- Baking Success: Cover with foil. Bake 25 minutes. Uncover, bake 15-20 minutes until bubbly and golden.
Pro Tips For Success:
- Let mushrooms get really golden – patience is key!
- Room temperature ingredients blend better
- Don’t overcook your pasta – al dente is perfect
- Let lasagna rest 15 minutes before cutting
- Use freshly grated cheese (pre-shredded doesn’t melt as well)
- Season each layer for best flavor
