This irresistible mushroom and spinach lasagna transforms simple vegetarian ingredients into a hearty Italian masterpiece. Layers of earthy mixed mushrooms, vibrant spinach, and creamy homemade béchamel sauce are nestled between no-boil pasta sheets and topped with melted mozzarella and Parmesan cheese. The recipe balances rich umami flavors with subtle aromatics like thyme, garlic, and nutmeg to create a dish that satisfies even dedicated meat-eaters.

Perfect for family dinners or special occasions, this vegetarian lasagna requires about 90 minutes from start to finish but rewards you with eight generous servings of comfort food that’s as nutritious as it is delicious. Each portion delivers 18g of protein and 45% of your daily calcium needs while keeping calories reasonable at 420 per serving.

The recipe’s versatility allows for numerous adaptations—from gluten-free and dairy-free variations to make-ahead options that can be refrigerated or frozen for future meals. While it requires intermediate cooking skills to properly prepare the three main components, the detailed instructions ensure success, resulting in a perfectly balanced lasagna with no watery layers or mushy textures. Just be sure to allow for the essential 15-minute rest after baking for picture-perfect slices that hold their shape.