Easy Creamy Spinach and Mushroom Lasagna is a wonderful twist on a classic comfort food. This dish layers tender mushrooms, fresh spinach, and a creamy cheese sauce between sheets of pasta, creating a hearty meal that’s full of flavor and smooth textures. It’s perfect for anyone who loves a dish that feels rich without being too heavy.
I love making this lasagna because it comes together quickly and still feels like a special treat. The creamy sauce helps keep everything moist and delicious, and the mushrooms add a nice earthiness that pairs beautifully with the fresh spinach. Whenever I make it, I like to add a bit of garlic or herbs for extra punch, but it’s great even on its own.
My favorite way to enjoy this lasagna is fresh out of the oven when the cheese is bubbly and golden on top. It’s great for family dinners or when friends come over, and it’s always a hit with both kids and adults. Plus, it makes leftovers that are just as tasty the next day, which is a big win in my book.
Key Ingredients & Substitutions
Lasagna Noodles: You can use regular noodles boiled until tender or no-boil noodles for convenience. No-boil noodles save time but need enough sauce to soften properly.
Mushrooms: Button or cremini mushrooms work well here. Cremini give a deeper flavor, but any fresh mushroom is fine. If you need a meatier option, portobello slices also taste great.
Spinach: Fresh spinach is best for bright flavor and texture. You can swap with frozen, just thaw and squeeze out all excess water to avoid sogginess.
Ricotta Cheese: This creamy cheese is key for texture and mild flavor. For a lighter option, part-skim ricotta works well. Cottage cheese can be used too, just blend it smoothly first.
Cream Sauce: The heavy cream combined with butter and flour makes a smooth sauce. If you want something lighter, try using half-and-half or milk with a bit more flour to thicken.
Cheeses: Mozzarella melts beautifully, and Parmesan adds a nice sharpness. Feel free to mix in provolone or fontina for extra richness or unique flavor.
How Do You Make a Smooth and Creamy White Sauce for Lasagna?
The creamy sauce (béchamel) is essential for this lasagna’s rich texture, so here’s how to get it just right:
- Melt butter on medium heat and whisk in flour. Cook this mixture (roux) for about a minute to remove the raw flour taste.
- Gradually add heavy cream while whisking continuously. Slow addition avoids lumps and helps the sauce thicken smoothly.
- Keep whisking until the sauce coats the back of a spoon (about 5 minutes). If too thick, add a splash of cream or milk; if too thin, cook a bit longer.
- Season with salt, pepper, and a pinch of nutmeg for subtle warmth that lifts the sauce’s flavor.
Making the sauce low and slow, with constant whisking, is your best tip to keep it silky and lump-free. This sauce ties the whole lasagna together and keeps the layers moist and creamy.
Equipment You’ll Need
- 9×13 inch baking dish – perfect for layering and baking your lasagna evenly.
- Large skillet – for sautéing mushrooms, garlic, and spinach, making it easier to combine flavors.
- Medium saucepan – to make the creamy white sauce; a whisk helps keep it smooth.
- Mixing bowls – for combining ricotta with vegetables and for assembling layers.
- Aluminum foil – covers the lasagna during baking to keep it moist and prevent over-browning.
- Cooking spoon or spatula – for spreading sauces and layering ingredients neatly.
Flavor Variations & Add-Ins
- Swap spinach for kale or Swiss chard for different greens that hold up well in baking.
- Add cooked chicken, turkey, or bacon between layers for extra protein and flavor.
- Replace or mix cheeses like provolone or fontina for a richer, more complex taste.
- Stir in herbs like basil, thyme, or rosemary into the sauce for fresh, aromatic flavor.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
Main Ingredients:
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 3 cups fresh spinach (washed and roughly chopped)
- 10 ounces mushrooms, sliced (button or cremini)
- 3 garlic cloves, minced
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 cups heavy cream
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 teaspoon nutmeg (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time You’ll Need:
This dish takes about 15 minutes to prepare, 40 minutes to bake, plus an additional 10 minutes to rest before serving. So plan for roughly 1 hour total from start to finish!
Step-by-Step Instructions:
1. Prepare Noodles and Veggies:
Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, then drain and set aside. If you’re using no-boil noodles, you can skip this step. In a large skillet, warm the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Toss in the sliced mushrooms, cooking them until they release their juices and start to turn golden, about 5–7 minutes. Season with salt and pepper. Next, add the chopped spinach and cook just until it wilts, about 2 minutes. Remove from heat.
2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to get rid of the raw flour taste. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens and coats the back of a spoon—usually about 5 minutes. Remove from heat and stir in nutmeg (if using), half of the Parmesan cheese, and salt and pepper to taste.
3. Assemble and Bake:
In a bowl, mix the ricotta cheese with the cooked mushroom and spinach mixture until everything is well combined. To build your lasagna, spread a thin layer of the creamy sauce on the bottom of a 9×13 inch baking dish. Layer noodles on top, slightly overlapping when needed, then spread a third of the ricotta-vegetable mix evenly. Pour a third of the creamy sauce over this, then sprinkle with a third of the shredded mozzarella. Repeat this layering process two more times, finishing with a generous sprinkle of Parmesan cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 15 minutes, or until the top is bubbly and golden.
4. Rest and Serve:
Take the lasagna out of the oven and let it rest for about 10 minutes to help it set. Sprinkle fresh chopped parsley over the top, slice, and serve warm. Enjoy your delicious, creamy spinach and mushroom lasagna!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to fully thaw the spinach and squeeze out as much liquid as possible before adding it to the recipe. This helps prevent the lasagna from becoming watery.
Is It Okay to Use No-Boil Lasagna Noodles?
Absolutely! No-boil noodles work great and save time. Just be sure to use enough sauce so the noodles soften properly while baking.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Ahead of Time?
Yes! Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.