Mushroom and Spinach Lasagna
By Let's Cook It · May 3, 2026
Vegetarian lasagna layered with mushrooms, spinach, ricotta and béchamel.
- Prep
- 35 min
- Cook
- 50 min
- Total
- 1 h 25 min
- Serves
- 8
- #italian
- #pasta
- #vegetarian
- #baking
- #comfort food
Ingredients
- 12 lasagna sheets
- 500g mushrooms, sliced
- 300g baby spinach
- 400g ricotta
- 60g butter
- 60g flour
- 700ml whole milk
- Pinch of nutmeg
- 200g mozzarella, grated
- 100g parmesan, grated
- 3 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper
Cooking for a different number of people? Open this recipe in the app to rescale every ingredient in one tap.
Instructions
- 1
Sauté mushrooms in olive oil over high heat for 8 minutes until browned.
⏲ 8 min timer — runs automatically in the app
- 2
Add garlic, then spinach in batches until wilted. Drain off liquid.
⏲ 4 min timer — runs automatically in the app
- 3
Melt butter, whisk in flour and cook 1 minute.
⏲ 1 min timer — runs automatically in the app
- 4
Slowly add milk, whisking, simmer 5 minutes until thick. Season with nutmeg, salt, pepper.
⏲ 5 min timer — runs automatically in the app
- 5
Mix ricotta with mushroom-spinach mixture.
- 6
Layer in a baking dish: béchamel, pasta, ricotta filling, mozzarella. Repeat for 3 layers.
- 7
Top with béchamel and parmesan.
- 8
Bake covered at 180°C for 30 minutes, then uncovered 15 minutes until golden.
⏲ 45 min timer — runs automatically in the app
- 9
Rest 15 minutes before slicing.
⏲ 15 min timer — runs automatically in the app
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