Creamy Spinach & Mushroom Lasagna

Introduction

This Mediterranean-style creamy spinach & mushroom lasagna is a rich, hearty, and nutritious twist on the classic dish. Packed with fresh spinach, sautéed mushrooms, creamy ricotta, and Mediterranean herbs, it’s a perfect comfort meal that remains light and flavorful. Instead of a heavy béchamel sauce, we use a creamy yogurt-based sauce infused with garlic and olive oil, keeping it both wholesome and satisfying.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 6

Ingredients

For the Filling:

2 tbsp extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 oz (225g) cremini or button mushrooms, sliced

5 cups fresh spinach, chopped

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp red pepper flakes (optional)

For the Creamy Sauce:

1 1/2 cups Greek yogurt (or ricotta cheese)

1 egg, beaten

1/4 cup grated Parmesan cheese

1/2 cup crumbled feta cheese

1/2 tsp nutmeg

For the Tomato Sauce:

1 can (14 oz) crushed tomatoes

1 tbsp tomato paste

1 tbsp olive oil

1 tsp dried oregano

1/2 tsp smoked paprika

Salt & pepper to taste

Other Ingredients:

9-12 lasagna noodles (whole wheat or regular)

1 1/2 cups shredded mozzarella cheese

Fresh basil or parsley, for garnish

Instructions

 Prepare the Filling (10 minutes)

Heat olive oil in a large pan over medium heat.

Add onions and sauté for 2 minutes until soft.

Stir in garlic and mushrooms, cooking for 5 minutes until mushrooms release moisture.

Add spinach, salt, pepper, oregano, basil, and red pepper flakes, and cook until wilted.

Set aside to cool slightly.

 Make the Creamy Sauce (2 minutes)

In a bowl, mix Greek yogurt, egg, Parmesan, feta, and nutmeg.

Stir until well combined and smooth.

Prepare the Tomato Sauce (5 minutes)

Heat olive oil in a pan over medium heat.

Add tomato paste and crushed tomatoes, stirring well.

Season with oregano, paprika, salt, and pepper.

Simmer for 5 minutes, then set aside.

 Assemble the Lasagna (5 minutes)

Preheat oven to 375°F (190°C).

Spread a thin layer of tomato sauce at the bottom of a greased baking dish.

Layer 3-4 cooked lasagna noodles over the sauce.

Spread half of the creamy spinach-mushroom filling over the noodles.

Drizzle a bit of the creamy sauce and some tomato sauce.

Repeat layers until all ingredients are used, ending with noodles, tomato sauce, and mozzarella cheese on top.

 Bake the Lasagna (30 minutes)

Cover with foil and bake for 20 minutes.

Remove foil and bake uncovered for 10 more minutes, until cheese is bubbly and golden.

 Garnish & Serve

Let the lasagna rest for 5 minutes before slicing.

Garnish with fresh basil or parsley.

Tips & Tricks

Make it Vegan:

Use dairy-free yogurt, vegan cheese, and egg replacer.

Add Protein:

Mix in shredded chicken or ground turkey.

Extra Flavor:

Add artichokes or sun-dried tomatoes for more Mediterranean vibes.

Meal Prep Friendly:

Refrigerate for up to 4 days or freeze for later.

Nutrition Facts (Per Serving)

Calories: ~320

Protein: 18g

Carbs: 35g

Fat: 12g

Fiber: 6g

Vitamin A: 50% DV

Enjoy this delicious and healthy Mediterranean-style creamy spinach & mushroom lasagna!