By Akshara
November 12, 2026
This vegetarian spinach and mushroom lasagna layers tender pasta sheets with earthy garlic-sauteed mushrooms, wilted baby spinach, and a velvety homemade bechamel sauce. Crowned with bubbling mozzarella and aged Parmesan, it bakes into a golden, comforting Italian feast perfect for weekend hosting.
9 no-boil lasagna pasta sheets  400g button or cremini mushrooms, thinly sliced  200g fresh baby spinach leaves, washed and roughly chopped  4 garlic cloves, finely minced  2 tablespoons olive oil  3 tablespoons unsalted butter  3 tablespoons plain flour (maida)  2.5 cups warm whole milk  1/4 teaspoon freshly grated nutmeg  1.5 cups grated mozzarella cheese  1/2 cup grated Parmesan cheese  Salt and freshly cracked black pepper to taste 
Saute the sliced mushrooms and garlic in olive oil over medium-high heat for six minutes until browned, then fold in the spinach until wilted and season with salt and pepper.
Melt the butter in a saucepan, whisk in the flour for one minute, and gradually pour in the warm milk while whisking until a smooth bechamel forms, seasoning with nutmeg, salt, and pepper.
Layer bechamel, lasagna sheets, the spinach-mushroom filling, and mozzarella twice in a baking dish, finishing with pasta sheets topped with remaining bechamel, mozzarella, and Parmesan.
Cover loosely with foil and bake in a preheated oven at 190C for twenty-five minutes until bubbling.
Remove the foil and bake for fifteen minutes until golden brown, resting for ten minutes before slicing.