The lasagna with mushrooms and spinach is an easy and tasty baked vegetarian main dish, perfect for Sunday or festive days. Layers of fresh egg pasta alternate with a creamy béchamel, sautéed mushrooms, and wilted spinach, creating a dish with a delicate yet enveloping flavor.
For years, we have been making ricotta and spinach lasagna, and in autumn, mushroom lasagna: this recipe was born from the idea of combining these two flavors, as we did with our oven-baked chickpea omelet, to achieve a creamy and light lasagna with just a few simple ingredients.
Perfect to prepare in advance, you can store it in the fridge and bake it just before serving: it will always be delicious and perfectly cheesy.
Also discover:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, Autumn
Ingredients to prepare Lasagna with Mushrooms and Spinach
- 8.8 oz lasagna sheets
- 1 lb 1.6 oz champignon mushrooms
- 8.8 oz spinach
- 1 onion
- 8.8 oz mozzarella (or other cheese)
- extra virgin olive oil
- salt
- pepper
- 4.2 cups milk
- 3/4 cup all-purpose flour
- 7 tbsps butter
- nutmeg
- salt
- pepper
Tools to prepare Lasagna with Mushrooms and Spinach
- Baking Dish
- Pan
- Casserole
- Whisk
- Cutting Board
- Knife
- Oven
How to prepare Lasagna with Mushrooms and Spinach
Clean the mushrooms by removing the base and wiping them with a damp cloth to remove dirt. Slice them thinly. Wash the spinach thoroughly and remove the tougher stems. In a pan, heat a drizzle of oil with the chopped onion. Add the mushrooms and sauté until dry and golden. Then add the spinach and cook for a few minutes until wilted. Season with salt and pepper and let it cool.
In a saucepan, melt the butter over low heat, add the flour and stir with a whisk. Gradually pour in the warm milk, continuing to stir to avoid lumps. Add salt, pepper, and nutmeg. Cook until the sauce is smooth and creamy.
Pour some béchamel on the bottom of the baking dish. Place a layer of pasta, then distribute the mushrooms with spinach and more béchamel. Sprinkle with grated mozzarella and continue alternating layers until you run out of ingredients, ending with béchamel and cheese.
Bake at 356°F for about 30 minutes, possibly covering with parchment or aluminum foil to prevent the surface from darkening too much.
Let it rest for 10 minutes before serving.
Storage
In the fridge: up to 2-3 days, well covered.
In the freezer: up to 2 months, already cooked and portioned.
You can prepare it a day in advance and store it raw in the fridge, ready to bake.
To reheat: oven, air fryer, or pan with lid.
Variations
Replace mozzarella with scamorza, fontina, or smoked provola cheese.
Add a bit of ricotta between the layers for a creamier version.
Use porcini or mixed mushrooms for a more intense flavor.
For a crunchy note, sprinkle some parmesan and breadcrumbs on the surface.
Tips
If using dry sheets, blanch them first for 2-3 minutes.
For a stronger flavor, you can add a clove of garlic to the mushrooms while cooking.
The béchamel should be quite fluid: if it thickens too much, add some warm milk.
FAQ (Frequently Asked Questions)
Can I use frozen spinach?
Yes, just thaw them and squeeze well before adding to the mushrooms.
Can I prepare it in advance?
Sure, it is one of the lasagnas that lends itself best to advance preparation.
Is it possible to make it lighter?
You can reduce the amount of béchamel or replace part of the milk with vegetable broth.
