Spinach mushroom lasagna is also known as vegetarian lasagna with spinach and mushrooms or creamy spinach and mushroom pasta bake. It is a rich and comforting italian inspired dish which is layered with tender lasagna sheets, creamy mushroom spinach filling and a gooey melted cheese.
Spinach & Mushroom Lasagna
Lasagna is one of the most requested recipe in yummy tummy, the reason why it took me this long is because I know that if I have to post that recipe, I should be sharing homemade lasagna sheet recipe before.
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I fixed the day today and started the work in the morning itself. I made a batch of vegan homemade pasta and lasagna sheets and made this delicious lasagna.
About Spinach Mushroom Lasagna
Spinach mushroom lasagna is often celebrated as a comfort food for vegetarian people. This dish delivers a comfort and nutrition. The tender pasta sheets soak up a rich blend of cheese and vegetables creates a melt in your mouth texture.
Spinach mushroom lasagna can be prepared in advance and baked fresh which makes a convenient option for busy schedules. This is a versatile dish which pairs beautifully with sides like roasted vegetables, fresh salads and crusty garlic bread.
This dish is packed with a earthy flavours of mushrooms, the mild sweetness of spinach and the creaminess of a cheesy white sauce. This baked pasta recipe is a perfect choice for a hearty vegetarian dinner or lunch. This recipe is ideal for family meals, potlucks or parties.
Similar Recipes
Why this recipe work?
- This is a customizable recipe. It can be adapted with different cheeses, sauces and pasta types which suit our preferences and dietary needs.
- This dish is great for all seasons.
- Spinach mushroom lasagna pairs well with salads, garlic bread or roasted vegetables for a complete meal.
- This dish brings gourmet flavours and presentation without needing complex cooking techniques.
Why I love this recipe - This recipe is versatile for many occasions. It works for a casual dinner, festive holiday or even a romantic date night. This dish proves that a vegetarian dish can be just as hearty and satisfying as any meat lasagna. This lasagna tastes amazing when reheated. Which makes the next day special.
Ingredients
Butter: This adds richness and a smooth, creamy base for the sauce.
Garlic & Onion: It brings a strong and aromatic kick which complements both spinach and mushrooms.
Button mushrooms: It adds a meaty texture and earthy umami taste to the recipe without the addition of meat.
Plain flour: This is used to thicken the sauce. Which gives silky and stable consistency.
Milk: It creates a creamy sauce base and softens the flavours for a balanced taste.
Spinach: This contributes freshness, nutrients and a mild leafy flavour to the dish.
Cheese - I used a combo of parmesan cheese & mozzarella cheese: This cheese lends a salty and nutty flavour which enrich the sauce.
Lasagna sheets: This is the main ingredient and it forms the structure of the dish. I used ready to cook lasagna sheets, so you don't have to pre boil it.
Hacks
- Use pre cooked lasagna sheets. It saves time and effort without compromising the taste.
- Saute mushrooms well. This let them release their moisture for a deeper and richer flavour.
- Mix cheeses like mozzarella with parmesan or cheddar for more depth and texture.
- Use enough sauce between pasta sheets. It keeps the lasagna moist.
- Add fresh herbs for extra flavour. Fresh basil, oregano or thyme can elevate the taste.
- Top with extra cheese before broiling. This gives a nice golden and bubbly finish to the dish.
Step by Step Pictures
1)Preheat oven to 200 degree C. Heat butter in a pot.
2)add in garlic, onion and saute for a min.
3)Saute until onions and garlic turns fragrant.
4)Add in mushrooms and cook that for 5 minutes.
5)Now mushrooms has wilted.
6)Now add in plain flour and stir fry for couple of mins until fragrant.
7)Cook until raw smell leaves from the flour.
8)Now add in spinach and mix well until it is wilted.
9)Within a minute the spinach will be wilted.
10)Pour in milk gradually. Stir to avoid lumps and cook until the sauce thickens.
11)Season with salt and pepper.
12)Then mix in parmesan.
13)I like to add little bit of pizza cheese or mozzarella cheese.
14)Mix well, thats it. Your spinach mushroom sauce is ready.
15)Spread some sauce in the base of a baking dish.
16)Layer lasagna sheets over the sauce .
17)Then spread more sauce and sprinkle cheese
18)Repeat the layers, ending with sauce and cheese in top.
19)Cover with foil and bake for 50 mins at 200 degree C.
20)Remove foil , set oven to broil at 250°C and bake for 5 mins until golden.
21)Let it rest for 30 mins before slicing and serving.
Expert tips
- Use room temperature milk. This prevents lumps when mixing into the flour -butter base.
- Cook spinach lightly. Overcooking can make it watery and affect sauce consistency.
- Drain excess mushroom liquid. It keeps the lasagna from becoming soggy.
- Avoid over baking. Too much time in the oven can dry out the pasta and cheese.
- Ensure each slice has a balanced mix of pasta , sauce and cheese
- Bake the dish in a deep dish. This gives room for generous layering without any overflow.
Variations
Broccoli lasagna: This broccoli lasagna is made with the tender pasta sheets, creamy cheese sauce and lightly cooked broccoli florets. It is a nutritious and flavour packed dish that adds a fresh and slightly sweet taste to our mouth.
Chicken lasagna: This is the hearty version which features juicy shredded or minced chicken layered with pasta, savory sauce and melted cheese. It offers a satisfying protein which makes it perfect for meat lovers.
Vegetarian lasagna: This is a meat free version which combines seasonal vegetables, rich tomato or cream based sauces and layers of pasta with cheese. It is a versatile and colourful dish that can be customised with variety of vegetables for both nutrition and flavour.
FAQ
Q: Can I use frozen spinach?
Yes you can. Just thaw it completely and squeeze out excess water before using.
Q: Can I make it ahead of time?
Yes. Assemble the lasagna a day in advance, refrigerate and bake when ready.
Q: Can I freeze spinach mushroom lasagna?
Yes. It freezes well either before or after baking. Wrap it tightly to avoid freezer burn.
Q: What can I substitute for mushroom?
Vegetables like zucchini, eggplant, carrots, sweetcorn or bell peppers are great alternatives.
Q: Why is my lasagna watery?
Excess moisture from mushroom or spinach can cause this. Saute and drain vegetables well before layering.
Q: Do I need to cook ready to cook lasagna sheets first?
No. They will cook in the oven as the dish bakes.
Q: How long does it last in the fridge?
If stored properly it can stay fresh for 3-4 days.
📖 Get Recipe
Spinach Mushroom Lasagna Recipe
Equipment
Ingredients
- 4 tablespoon Butter
- 4 tablespoon Garlic peeled & chopped finely
- 1 medium Onions peeled & chopped finely
- 200 grams Button Mushrooms chopped finely
- ¼ cup Plain Flour
- 2 bunch Spinach (Palak) chopped
- 750 ml Milk
- 1 teaspoon Salt or to taste
- 1 teaspoon Black pepper powder or to taste
- ¼ cup Parmesan Cheese
- ½ cup Mozzarella cheese grated
For Assembling
- 250 grams Ready to cook Lasagna Sheets
- 1 cup Mozzarella cheese grated
Instructions
- Preheat oven to 200 degree C.
- Heat butter in a pan, add in garlic, onion and saute for a min. Add in mushrooms and cook that for 5 minutes. Now add in plain flour and stir fry for couple of mins until fragrant. Now add in spinach and mix well until it is wilted.
- Now add in milk and mix well till it forms a sauce like texture. Cook for 4 to 5 minutes till the sauce thickens. Season with salt, pepper and mix well. Add in parmesan cheese, mozzarella cheese and mix well into the sauce. Now the sauce is ready.
- Take a baking dish, spoon some sauce in the bottom. Spread evenly. Now lay the ready cook lasagna sheets over the sauce. Now spoon more sauce on top, sprinkle with cheese. Repeat this until top. Now the last layer should be sauce and cheese. Cover this with aluminium foil. Bake this in oven covered for 50 minutes.
- After 50 minutes, Set the oven to broil mode at 250 degree c. Now remove the foil and place under broil. bake uncovered for 5 more minutes under broil. Remove and allow the lasagna to sit for 30 minutes. Slice and serve.
Nutrition
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Anonymous
awesome aarthi...pls share some south korean dishes like basic kimchi and noodle recipes
Dr Ashwini Patil
Hiiiii do we have to boil lasagna sheets before baking....and Can I slow cook it on induction cooktop....
Anonymous
did u cook the lasagna sheets before baking
Aarthi
@Dr Ashwini Patilyes u have to boil it before
Aarthi
@Anonymoussorry i forgot to mention that, i boiled it
Coral crue
i love lasagna 🙂
Ravinder kaur
Hi aarthi I was eagrly waiting for this recipe was abt to ask u for that in the mean while u post it..thanks a lot. Wanna ask u one thing that I dnt have same bowl which you use for baking. Can I use glass bowl for that.
Ravinder kaur
Also can we use other vegies also in filling like cauliflower,beans,carrot etc.
Aarthi
@Ravinder kauryou can use any oven safe dish, and any veggies can be added
x
Should we use boiled milk
Dr. Sharmila
Hi arthi... What spinach to add? Any special type?