Easy Creamy Spinach and Mushroom Lasagna is a delicious twist on a classic favorite. Layers of tender pasta, sautéed mushrooms, fresh spinach, and a creamy, cheesy sauce come together to create a dish that’s both comforting and full of flavor. The creaminess balances the earthiness of the mushrooms perfectly, making every bite satisfying.
I love making this lasagna when I want a meal that feels special but doesn’t take all day in the kitchen. The best part is how simple it is to prepare, yet it tastes like you put in so much effort. I usually sauté the mushrooms and spinach with a little garlic, then mix that savory mix right into the creamy cheese sauce. It’s a combo that never disappoints.
One of my favorite ways to serve this lasagna is alongside a crisp green salad or some crusty bread to soak up any extra sauce. It always brings everyone back for seconds, and leftovers taste just as great the next day. Whenever I make this dish, it feels like a cozy hug on a plate, perfect for any night of the week.
Key Ingredients & Substitutions
Lasagna noodles: Oven-ready noodles save time since you don’t have to boil them. If you prefer, regular noodles work fine but be sure to cook them al dente to avoid mushiness.
Mushrooms: I like button or cremini mushrooms for their texture and mild flavor. You can swap for portobello for a meatier bite or even shiitake for a deeper flavor.
Spinach: Fresh spinach adds a bright touch. Frozen spinach can be used but squeeze out excess water well to keep the sauce creamy.
Ricotta cheese: It gives a creamy texture and mild flavor. Cottage cheese is a good lower-fat substitute but drain it well to avoid extra moisture.
Cheese blend: Mozzarella melts beautifully and gives stretchiness. Parmesan adds sharpness. Feel free to add fontina or provolone for a different flavor twist.
Béchamel sauce: This creamy white sauce is the base. Using warmed milk helps prevent lumps. Nutmeg gives subtle warmth but can be left out if desired.
How Do You Make a Smooth, Lump-Free Béchamel Sauce?
Making béchamel can be tricky if lumps form. Here’s my simple way to keep it smooth:
- Melt butter on medium heat then immediately add flour. Stir constantly for 1-2 minutes to cook the raw flour taste without browning it.
- Slowly add warmed milk and cream in small amounts, whisking constantly. This helps the sauce absorb liquid evenly.
- Keep stirring until the sauce thickens and is silky. If lumps appear, whisk vigorously or strain through a fine sieve.
- Season with salt, pepper, nutmeg, and Italian seasoning to build flavor.
This smooth sauce is key—it blends perfectly with the veggies and cheese for creamy lasagna layers.
Equipment You’ll Need
- Large skillet – I use it for sautéing mushrooms and spinach; it’s big enough to cook everything evenly.
- Medium saucepan – perfect for making the béchamel sauce; I like a whisk in hand for smooth results.
- 9×13 inch baking dish – a standard size that stacks the layers perfectly and bakes evenly.
- Large mixing spoon or spatula – helps assemble the layers smoothly without breaking the noodles.
- Aluminum foil – helpful to cover the lasagna during baking to keep it moist.
Flavor Variations & Add-Ins
- Swap mushrooms for chopped cooked chicken or turkey for extra protein; it keeps the dish hearty.
- Use different cheeses like fontina or provolone for a different melt and flavor profile.
- Add a pinch of red pepper flakes or Italian herbs to spice it up or enhance the flavors.
- Mix in roasted red peppers or sun-dried tomatoes for a burst of sweetness and color.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
- 9 lasagna noodles (oven-ready or regular)
- 2 tablespoons olive oil
- 3 cups fresh mushrooms, sliced (button or cremini)
- 4 cups fresh spinach, roughly chopped
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 40 minutes to bake. Add 10 minutes for cooling before serving, so plan for roughly 1 hour and 10 minutes from start to finish. If you need to boil the noodles, add an extra 10 minutes.
Step-by-Step Instructions:
1. Prepare the noodles:
If using regular lasagna noodles, cook them in boiling salted water according to package directions until al dente. Drain and lay them on a lightly oiled surface to keep them from sticking. Skip this step if using oven-ready noodles.
2. Sauté the vegetables:
Heat the olive oil over medium heat in a large skillet. Add the sliced mushrooms and cook until they are soft and golden, about 6-8 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper, then remove from heat.
3. Make the creamy béchamel sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly but without browning the flour. Gradually add the warm milk and heavy cream, whisking continuously to avoid lumps. Cook until the sauce thickens and is smooth, about 5-7 minutes. Stir in the nutmeg, Italian seasoning, salt, and pepper.
4. Combine sauce and veggies:
Stir the sautéed mushrooms and spinach into the béchamel sauce. Then fold in the ricotta cheese until everything is well combined.
5. Assemble the lasagna:
Preheat the oven to 375°F (190°C). Spread a thin layer of the creamy mushroom and spinach sauce evenly over the bottom of a 9×13 inch baking dish. Place three lasagna noodles on top. Spread one-third of the sauce mixture on the noodles, then sprinkle with one-third each of the mozzarella and Parmesan cheeses. Repeat the layers two more times, ending with sauce and cheese on top.
6. Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly.
7. Rest and serve:
Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley and serve warm. Enjoy your creamy, cheesy spinach and mushroom lasagna!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the sautéed mushrooms and sauce to avoid a watery lasagna.
Do I Need to Pre-Cook Regular Lasagna Noodles?
If you’re using regular lasagna noodles, yes—boil them according to the package instructions until al dente. If you use oven-ready noodles, you can skip this step as they’ll cook during baking.
How Do I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or use a microwave, covering it loosely to keep moisture in.
Can I Make This Dish Ahead of Time?
Absolutely! You can assemble the lasagna a day ahead, cover it tightly with foil, and refrigerate. When ready, bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.
