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Spinach & Mushroom Lasagna with Béchamel

Yields6 ServingsPrep Time35 minsCook Time45 minsTotal Time1 hr 20 mins

This elegant take on lasagna skips the red sauce in favor of a silky béchamel (white sauce), allowing the earthy depth of sautéed mushrooms and bright spinach to shine. It’s layered with mozzarella and Parmesan, creating that irresistible golden top and creamy middle. Think of it as the forest’s answer to comfort food.

Spinach & Mushroom Lasagna with Béchamel

For the Filling
 2 tbsp olive oil or butter
 1 small yellow onion, finely chopped
 3 cloves garlic, minced
 1 lb mushrooms (cremini or mixed), cleaned and sliced
 10 oz fresh spinach (or 1 package frozen, thawed and squeezed dry)
 Salt and black pepper, to taste
 Pinch of nutmeg (optional)
For the Béchamel Sauce
 4 tbsp unsalted butter
 4 tbsp all-purpose flour
 3 ½ cups whole milk, warmed
 ¼ tsp nutmeg
 Salt and white pepper, to taste
 ½ cup grated Parmesan (optional, for extra flavor)
For Assembly
 10 lasagna noodles (boiled or no-boil, depending on package)
 2 cups shredded mozzarella cheese
 ½ cup grated Parmesan cheese
 Extra olive oil or butter for greasing
Cook the Filling
1

  1. Heat olive oil in a large skillet over medium heat.

  2. Add onion and cook until softened, about 5 minutes.

  3. Stir in garlic and cook 30 seconds more.

  4. Add mushrooms with a pinch of salt. Sauté until browned and their moisture has evaporated—about 8–10 minutes.

  5. Stir in spinach and cook until wilted. Season with salt, pepper, and nutmeg.

  6. Remove from heat and set aside.

Make the Béchamel
2

  1. In a saucepan, melt butter over medium heat.

  2. Whisk in flour and cook for 1–2 minutes to form a roux (should smell slightly nutty).

  3. Gradually whisk in warm milk, a little at a time, to prevent lumps.

  4. Bring to a simmer and cook, stirring frequently, for 5–6 minutes until thickened.

  5. Stir in nutmeg, salt, white pepper, and Parmesan if using.

  6. Remove from heat.

Cook the Lasagna Noodles (if needed)
3

  1. Boil noodles according to package instructions if using traditional pasta.

  2. Drain and lay flat on a kitchen towel or parchment to avoid sticking.

Assemble the Lasagna
4

  1. Preheat oven to 375°F (190°C).

  2. Lightly grease a 9x13-inch baking dish with oil or butter.

  3. Spread a thin layer of béchamel on the bottom of the dish.

  4. Layer:

    • Lasagna noodles

    • Mushroom-spinach filling

    • Béchamel sauce

    • Mozzarella

  5. Repeat layers (2–3 more times), ending with noodles, béchamel, and a topping of Parmesan and mozzarella.

Bake
5

  1. Cover loosely with foil (spray foil with oil to prevent sticking).

  2. Bake for 25 minutes covered.

  3. Uncover and bake another 15–20 minutes, until golden and bubbling.

  4. Let rest for 10 minutes before slicing and serving.

Tips for Success
6

  • Use whole milk in the béchamel for richness—don’t substitute with water or low-fat milk.

  • Salt your mushrooms after browning begins so they don’t release too much moisture too early.

  • For extra umami, add a spoonful of miso paste or splash of white wine to the mushrooms.

Variations
7

  • Add ricotta between layers for a richer texture.

  • Use kale, chard, or leeks in place of (or along with) spinach.

  • Substitute some mushrooms with roasted butternut squash for a fall twist.

Suggested Pairings
8

  • Serve with: Mixed greens with lemon vinaigrette, or garlic-roasted broccolini

  • Drink: Chardonnay, Pinot Noir, or sparkling water with lemon

  • Occasion: Holiday meal, vegetarian dinner party, meal prep dish

Nutrition Facts

6 servings

Serving size