Easy Creamy Spinach and Mushroom Lasagna is a wonderful twist on classic lasagna that’s smooth, tender, and full of fresh spinach and earthy mushrooms. It’s layered with creamy cheese sauce that blends perfectly with the soft pasta sheets, making every bite silky and delicious. This recipe feels like a cozy hug on a plate, especially when you want something comforting but a little different from the usual.
I love making this lasagna when I want to sneak in some veggies without anyone complaining. The mushrooms add a nice texture and depth of flavor, while the spinach keeps things light and fresh. It’s surprisingly simple to put together, and I often find myself doubling the recipe because it disappears so fast. A little tip: letting it rest for a few minutes after baking helps everything set so the slices come out neat and tidy.
My favorite way to serve this dish is with a simple green salad and some crusty bread on the side. It’s the perfect meal for a relaxed dinner with family or friends, and the leftovers are just as good heated up the next day. Whenever I make this lasagna, it feels like I’m treating everyone to something special that’s still easy to do—comfort food done right!
Key Ingredients & Substitutions
Lasagna noodles: Regular or no-boil noodles both work well. No-boil saves time but may need a bit more sauce to stay moist. If gluten-free is needed, try gluten-free lasagna sheets.
Mushrooms: Baby bella or cremini give a great earthy flavor. You can swap with cremini or white button mushrooms depending on what’s available. Drier mushrooms prevent soggy layers.
Spinach: Fresh spinach is best for a bright, fresh taste. Frozen spinach can be used but make sure to thaw and squeeze out excess water to avoid watery lasagna.
Cheeses: Ricotta gives creaminess, while Parmesan adds sharpness. Mozzarella melts nicely on top for that golden crust. For a lighter option, part-skim ricotta works well.
Milk and roux: Milk creates a creamy sauce with butter and flour. Whole milk makes it richer; 2% is a lighter alternative. Nutmeg adds warmth but can be skipped if you prefer.
How Can I Make the Creamy Sauce Thick and Smooth?
The creamy bechamel (white) sauce is key to the lasagna’s texture. Here’s how to get it right:
- Melt the butter over medium heat slowly without browning it.
- Whisk in the flour and cook for 1-2 minutes to cook out raw flour taste but don’t let it brown.
- Slowly add milk while whisking constantly to avoid lumps.
- Keep stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Remove from heat and season with salt, pepper, and a pinch of nutmeg for extra flavor.
Take your time whisking and adding milk slowly—it’s the best way to get a silky, lump-free sauce that ties the lasagna together perfectly.
Equipment You’ll Need
- 9×13-inch baking dish – Perfect for layering and baking your lasagna evenly.
- Saucepan – Needed to make the creamy white sauce; I like a medium size for easy whisking.
- Large skillet – Great for sautéing mushrooms and spinach; a non-stick pan makes cleaning easier.
- Mixing bowls – Handy for combining ricotta mixture and assembling layers.
- Rubber spatula or spoon – Helps spread sauces and cheeses smoothly in the dish.
- Aluminum foil – Covers the lasagna to keep moisture in during baking, preventing it from drying out.
Flavor Variations & Add-Ins
- Use cooked shredded chicken or turkey for added protein; it makes the dish more filling.
- Swap mozzarella for provolone or fontina for a richer, meltier cheese topping.
- Add sautéed zucchini or bell peppers for extra veggies and color.
- Mix in a pinch of red pepper flakes or smoked paprika in the sauce for a smoky or spicy twist.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
- 9 lasagna noodles (regular or no-boil)
- 2 tbsp olive oil
- 12 oz mushrooms, sliced (baby bella or cremini work well)
- 4 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 3 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1/4 tsp nutmeg (optional)
- Salt and black pepper to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This lasagna takes about 15 minutes to prep and 40 minutes to bake. Plus, allow for 10 minutes resting time before slicing to get nice, clean pieces. Overall, about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by preheating your oven to 375°F (190°C). If you’re using regular noodles, cook them in boiling water until al dente, then drain and set aside.
2. Cook the Mushrooms and Spinach:
Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5–7 minutes until golden and fragrant. Toss in minced garlic and cook for another minute. Stir in chopped spinach, cooking just until wilted. Season with salt and pepper, then remove from heat.
3. Make the Creamy White Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to remove raw taste. Slowly whisk in milk, stirring until thick and creamy—about 5–7 minutes. Take off heat, add nutmeg if you like, and season with salt and pepper.
4. Mix the Cheese and Veggies:
In a large bowl, combine ricotta cheese, Parmesan, half the mozzarella, and the sautéed mushrooms and spinach. Stir everything together well.
5. Assemble the Lasagna:
Spread a thin layer of the creamy sauce at the bottom of your baking dish. Lay down 3 noodles on the sauce. Spread one-third of the ricotta and veggie mix over the noodles, then pour one-third of the white sauce over that. Repeat these layers two more times, finishing with the remaining sauce on top.
6. Bake Your Lasagna:
Sprinkle the rest of the mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes, until the top is bubbly and golden brown.
7. Rest and Serve:
Let your lasagna rest 10 minutes before cutting. Garnish with fresh parsley or basil for a bright finish. Serve warm and enjoy your creamy, comforting meal!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw the frozen spinach completely and squeeze out all excess water before adding it to the recipe. This prevents your lasagna from becoming watery.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna and cover it tightly with foil or plastic wrap, then refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through for best results.
Can I Substitute the Milk in the Cream Sauce?
You can use any milk you have on hand, like 2% or whole milk. For a dairy-free option, unsweetened plant-based milks like almond or oat milk work, but keep an eye on the sauce consistency as it might be thinner.