Easy Creamy Spinach and Mushroom Lasagna is a comforting, hearty dish packed with tender mushrooms, fresh spinach, and layers of creamy cheese sauce. It’s a delicious twist on traditional lasagna, making the veggies the star with their wonderful flavors and textures nestled between soft pasta sheets.
I love how simple this recipe is to put together, yet it feels special enough for a cozy dinner with family or friends. The creamy sauce keeps everything nice and moist, while the mushrooms add a bit of earthiness that balances the fresh spinach perfectly. It’s a great way to sneak some greens into a meal everyone will enjoy without any fuss.
When I make this lasagna, I like to serve it with a simple side salad and some garlic bread for dipping up any extra sauce. Leftovers taste even better the next day, so I often make a bigger batch to have for lunch. It’s one of those dishes that feels like a hug in food form—warm, filling, and just right on a chilly evening.
Key Ingredients & Substitutions for Creamy Spinach and Mushroom Lasagna
Lasagna noodles: Oven-ready noodles save time, but regular noodles work great if you boil them until just tender. For a gluten-free option, try gluten-free lasagna sheets.
Mushrooms: Cremini mushrooms add nice earthiness. If unavailable, white button mushrooms or baby bella are good substitutes. Avoid watery mushrooms like portobello unless you slice them thin.
Spinach: Fresh spinach gives a bright, mild flavor. You can swap for frozen spinach—just thaw and drain well to avoid sogginess.
Ricotta cheese: This adds creaminess and a subtle tang. Cottage cheese can substitute but blend it first for smoother texture.
Cream: Heavy cream makes the sauce rich and smooth. For a lighter version, try half-and-half or whole milk with a bit of flour to thicken.
Cheese blends: Mozzarella provides gooey melt, while Parmesan adds sharpness. Feel free to mix in fontina or provolone for extra flavor depth.
How Can I Make the Cream Sauce Smooth and Rich Without Breaking?
Heating cream gently is key to a smooth sauce. Use low-medium heat and watch closely as it starts to simmer—don’t let it boil vigorously, which can cause separation.
- Stir often to keep the cream from sticking to the pan.
- If you want a thicker sauce, mix a teaspoon of cornstarch or flour with a bit of cold water first, then whisk into the warm cream.
- Remove from heat as soon as you see small bubbles around the edges to avoid curdling.
This careful approach keeps your sauce velvety and perfect for layering in your lasagna.
Equipment You’ll Need
- 9×13-inch baking dish – I like a standard size for even layering and easy serving.
- Large skillet – for sautéing mushrooms and spinach; a wide pan makes tossing veggies simple.
- Cooking pot – to boil or cook regular noodles if using them; I prefer it for flexibility.
- Mixing bowls – for combining cheeses and preparing the sauce layers; easy for organization.
- Saucepan – to gently heat the cream without scorching; ensures a smooth, rich sauce.
- Measuring cups and spoons – for precision, which makes the dish turn out great every time.
- Aluminum foil – to cover the lasagna during baking, keeping it moist and bubbly.
Flavor Variations & Add-Ins
- Add cooked chicken or turkey for extra protein. Just layer it with the veggies for a meaty version.
- Mix in a handful of cooked,crisp bacon crumbles for smoky flavor and added crunch.
- Use different cheeses like provolone or fontina for a gooier texture and richer taste.
- Stir in a pinch of red pepper flakes or Italian seasoning to spice things up.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles (oven-ready or cooked according to package)
- 2 tablespoons olive oil
- 10 oz (280g) cremini or white mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
For the Cheese Mixture:
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese, plus extra for garnish
For the Cream Sauce:
- 2 cups heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
For Garnish:
- Fresh parsley, chopped
Time Needed
This dish takes about 15-20 minutes to prep, 40 minutes to bake, plus 10 minutes to cool before serving. Altogether, plan for about 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Noodles and Veggies:
Preheat your oven to 375°F (190°C). If your noodles aren’t oven-ready, cook them in boiling salted water until al dente, drain, and set aside. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they become browned and soft, about 6 to 8 minutes. Stir in the minced garlic and cook 1 more minute. Next, add the chopped spinach in batches and cook until wilted. Season with salt, pepper, dried oregano, and basil. Remove the skillet from heat.
2. Make the Cheese Mixture and Cream Sauce:
In a bowl, combine ricotta cheese with half of the mozzarella and half of the Parmesan cheese. Add a pinch of salt and pepper and mix well. In a small saucepan, gently heat the heavy cream over low to medium heat until it just starts to simmer — be careful not to boil. Remove from heat.
3. Assemble the Lasagna:
Spread a thin layer of the cream sauce in the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles on top. Spread one-third of the ricotta cheese mixture over the noodles, then half of the spinach-mushroom mixture. Drizzle roughly one-third of the cream sauce over the veggies. Repeat layering: noodles, ricotta mix, remaining spinach and mushrooms, and cream sauce. Finally, top with the last 3 noodles, cover with the remaining cream sauce, and sprinkle the rest of the mozzarella and Parmesan on top.
4. Bake and Serve:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake another 15 minutes, until the top is golden and bubbly. Let the lasagna stand for 10 minutes to cool slightly, then garnish with chopped fresh parsley and a light sprinkle of Parmesan cheese before serving. Enjoy your creamy, delicious lasagna!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just be sure to thaw the frozen spinach completely and squeeze out as much water as possible before adding it to the recipe. This prevents the lasagna from becoming too watery.
Do I Need to Pre-Cook the Lasagna Noodles?
If you’re using oven-ready noodles, no pre-cooking is needed. Otherwise, boil regular lasagna noodles until al dente, drain, and let them cool slightly before layering.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat slices gently in the microwave or oven until warmed through.
Can I Add Meat to This Lasagna?
Absolutely! Cooked ground beef, sausage, or shredded chicken make great additions. Simply layer the cooked meat along with the spinach and mushroom mixture for extra protein.