Easy Creamy Spinach Mushroom Lasagna

This Easy Creamy Spinach Mushroom Lasagna is a delicious twist on the classic, featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, and a luscious white sauce. I love how rich and comforting it is without relying on tomato sauce—it’s creamy, cheesy, and perfect for when I want something hearty but full of veggies.

Why You’ll Love This Recipe

I love how satisfying this lasagna is while still feeling a little lighter than the traditional meat version. The combination of spinach and mushrooms adds earthiness, and the creamy béchamel-style sauce makes every bite velvety and indulgent. It’s a great make-ahead option, perfect for family dinners, potlucks, or when I want leftovers that actually taste better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lasagna noodles (regular or no-boil)

• Olive oil or butter

• Fresh mushrooms, sliced (like cremini or button)

• Fresh spinach (or frozen, thawed and drained)

• Garlic cloves, minced

• Ricotta cheese

• Grated mozzarella cheese

• Grated Parmesan cheese

• Milk (whole or 2%)

• All-purpose flour

• Salt and black pepper

• Nutmeg (optional, for the sauce)

Directions

1. I start by cooking the lasagna noodles if I’m not using no-boil ones, then I set them aside on parchment to prevent sticking.

2. In a skillet, I heat olive oil and sauté the mushrooms until they release their moisture and turn golden. I add garlic and spinach, cooking just until wilted.

3. In a saucepan, I make the creamy white sauce by melting butter, whisking in flour to form a roux, then slowly adding milk while whisking until it thickens. I season it with salt, pepper, and a pinch of nutmeg.

4. I stir some Parmesan into the sauce for extra richness.

5. To assemble, I layer noodles, some white sauce, the spinach-mushroom mix, dollops of ricotta, mozzarella, and repeat. I finish with a layer of sauce and more mozzarella and Parmesan on top.

6. I bake at 375°F (190°C) covered with foil for about 25 minutes, then uncover and bake another 15 minutes until bubbly and golden.

7. I let it rest for 10 minutes before slicing so the layers hold together.

Servings and timing

This recipe makes 6 to 8 servings.
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I add a layer of sautéed zucchini or roasted red peppers for more veggie variety. If I want a protein boost, I’ll mix shredded rotisserie chicken or cooked lentils into the filling. I also love using a mix of cheeses—like fontina or provolone—for deeper flavor.

Storage/Reheating

I store leftovers tightly covered in the fridge for up to 4 days. To reheat, I cover with foil and warm it in the oven at 350°F until heated through. It also microwaves well, though I cover it with a damp paper towel to keep it moist. This lasagna freezes beautifully—either baked or unbaked. I wrap it tightly and freeze for up to 2 months.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I often use frozen spinach. I make sure to thaw and squeeze out as much moisture as possible before mixing it in.

Can I make this lasagna ahead of time?

Absolutely. I assemble it up to a day in advance, keep it covered in the fridge, and bake it when ready. I sometimes bake it and reheat the next day—it tastes even better.

How do I keep the lasagna from being watery?

I cook off all excess moisture from the spinach and mushrooms, and if I’m using frozen spinach, I really wring it out. I also let the lasagna rest after baking before slicing.

Can I make this gluten-free?

Yes, I use gluten-free lasagna noodles and substitute a gluten-free flour blend for the white sauce—it works just as well.

What’s the best cheese combo for this recipe?

I usually stick with mozzarella, Parmesan, and ricotta for that classic flavor, but I sometimes throw in fontina or gouda for added creaminess.

Conclusion

This Easy Creamy Spinach Mushroom Lasagna is a warm, cheesy, veggie-packed dish I always crave when I want something comforting and crowd-pleasing. With its creamy layers and satisfying flavors, it’s become a go-to recipe that never fails to impress—perfect for weeknights or when I want to make something special without too much fuss.