Creamy Spinach & Mushroom Lasagna Recipe

Introduction

This Creamy Spinach & Mushroom Lasagna is the perfect easy weeknight dinner that feels indulgent yet comes together without fuss. Packed with savory mushrooms and tender spinach in a rich, creamy sauce, it’s a comforting twist on a classic. For another simple pasta favorite, try this Crockpot Lasagna Soup Recipe or these quick Best Stuffed Shells with Ground Beef – Ready in 30 Minutes.

Ingredients

This Creamy Spinach & Mushroom Lasagna comes together with fresh vegetables, rich cheeses, and aromatic seasonings for a deeply satisfying vegetarian meal.

• 12 lasagna noodles (no cook or cooked according to package instructions)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups sliced mushrooms
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1/4 cup shredded mozzarella cheese, plus more for layering and topping
• 2 tablespoons freshly grated Parmesan cheese, plus more for topping
• 1 small egg
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly cracked black pepper, to taste
• 1/2 tablespoon butter
• Pinch of crushed red pepper flakes
• Optional: fresh parsley for garnish

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: This Creamy Spinach & Mushroom Lasagna is about 20% faster than similar recipes thanks to simplified assembly and no-boil noodles.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Wash and thoroughly dry 10 ounces of fresh spinach. Clean and slice 1 pound of cremini or white mushrooms. Mince 3 cloves of garlic and finely chop 1 medium yellow onion.

Tip: Sauté mushrooms in batches to avoid steaming—they should brown nicely without releasing too much liquid initially.

Step 2 — Sauté the Aromatics and Mushrooms

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and cook until browned and their liquid has evaporated, roughly 8–10 minutes.

Stir in the minced garlic and cook for 1 more minute until fragrant. Season with salt and black pepper to taste.

Step 3 — Wilt the Spinach

Add the fresh spinach to the skillet in batches, stirring until each addition wilts. This should take about 3–4 minutes total.

Once all spinach is wilted, transfer the vegetable mixture to a colander to drain any excess liquid. Press gently with a spoon—this prevents a watery lasagna.

Step 4 — Make the Creamy Sauce

In a saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in 4 cups of whole milk until smooth.

Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat and stir in 1 cup of grated Parmesan cheese, ¼ teaspoon of nutmeg, and seasoning.

Step 5 — Combine Filling and Sauce

Mix about 1 cup of the creamy sauce into the drained spinach and mushroom mixture. This helps bind the filling and adds richness.

Set aside the remaining sauce for assembling the layers.

Step 6 — Assemble the Lasagna

Spread ½ cup of the reserved sauce over the bottom of a 9×13-inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce.

Top with half of the spinach-mushroom filling, followed by 1 cup of shredded mozzarella. Repeat layers—sauce, noodles, filling, mozzarella—ending with a final layer of noodles topped with the remaining sauce and mozzarella.

Step 7 — Bake to Perfection

Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden and bubbly.

Let the Creamy Spinach & Mushroom Lasagna rest for 10–15 minutes before slicing—this helps the layers set for neat servings.

Nutritional Information

Calories	420
Protein	22g
Carbohydrates	35g
Fat	21g
Fiber	4g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Lasagna Noodles — Adds fiber and a nutty flavor while keeping the creamy spinach and mushroom lasagna texture intact.
• Zucchini or Eggplant Slices — A low-carb alternative that layers beautifully with the creamy spinach and mushroom filling.
• Lentils or Crumbled Tofu — Plant-based protein swaps that absorb the savory mushroom and herb flavors wonderfully.
• Cashew Cream or Vegan Cheese — Dairy-free options that maintain the rich, creamy texture essential to this spinach and mushroom lasagna.
• Low-Fat Ricotta or Cottage Cheese — Reduces calories while preserving the classic creamy lasagna mouthfeel.
• Nutritional Yeast — Adds a cheesy, umami flavor for lower sodium and dairy-free versions of your creamy lasagna.
• Lean Ground Turkey or Chicken — Lighter protein alternative that pairs well with earthy mushrooms and spinach.
• Homemade Low-Sodium Sauce — Control salt content by using fresh tomatoes and herbs, enhancing the natural flavors of spinach and mushrooms.

Serving Suggestions

• Pair this Creamy Spinach & Mushroom Lasagna with a crisp arugula salad tossed in a light lemon vinaigrette to cut through the richness.
• Serve alongside warm, crusty garlic bread or a fresh baguette for dipping into the creamy sauce.
• This lasagna is perfect for a cozy family dinner, a holiday vegetarian main, or a comforting potluck contribution.
• For a complete Italian feast, start with a classic minestrone soup or antipasto platter.
• Garnish individual plates with fresh basil leaves and a sprinkle of grated Parmesan cheese just before serving.
• Allow the Creamy Spinach & Mushroom Lasagna to rest for 10-15 minutes after baking for cleaner slices.

This dish is wonderfully versatile, making it a crowd-pleaser for both casual weeknights and special gatherings.

Common Mistakes to Avoid

• Mistake: Using watery fresh spinach without pre-cooking. Fix: Wilt and thoroughly squeeze spinach to remove excess moisture, preventing a soggy lasagna.
• Mistake: Not sautéing mushrooms until their liquid evaporates. Fix: Cook mushrooms until deeply browned and all released water has cooked off for maximum flavor.
• Mistake: Using a runny, thin béchamel sauce. Fix: Cook your roux thoroughly and let the sauce thicken properly off the heat for a rich, creamy layer.
• Mistake: Skipping the no-boil lasagna noodle soak. Fix: Briefly soak no-boil noodles in warm water so they hydrate evenly and cook through in the oven.
• Mistake: Underseasoning the vegetable layers. Fix: Season the spinach and mushroom mixture generously, as vegetables need more salt than you might think.
• Mistake: Assembling with cold fillings. Fix: Let your cooked fillings cool slightly but assemble while warm for more even baking and better texture.
• Mistake: Overloading the layers with too much sauce. Fix: Use a moderate amount of sauce between layers to maintain structural integrity when sliced.
• Mistake: Not letting the lasagna rest after baking. Fix: Allow it to set for 15-20 minutes so the layers firm up, making for clean, beautiful slices.
• Mistake: Using low-moisture ricotta without binding agents. Fix: Mix ricotta with an egg and herbs to create a stable, creamy layer that doesn’t separate.
• Mistake: Baking at too high a temperature, causing the top to burn. Fix: Cover with foil for most of the baking time, removing it only at the end for a golden top.

Storing Tips

• Fridge: Cool your Creamy Spinach & Mushroom Lasagna completely, then store in an airtight container for 3-5 days.
• Freezer: Wrap tightly or use a freezer-safe container; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Cover and bake at 350°F until the internal temperature reaches 165°F, about 20-30 minutes for a single portion.

Always use a food thermometer to ensure your lasagna is reheated to a safe internal temperature of 165°F before serving.

Conclusion

This Creamy Spinach & Mushroom Lasagna is a comforting, crowd-pleasing meal perfect for any occasion. I hope you love it as much as we do! If you’re looking for another delicious pasta bake, try our Creamy Chicken Lasagna with White Sauce Recipe. Please leave a comment below with your thoughts, and don’t forget to subscribe for more easy recipes!

Print

FAQs

Can I make Creamy Spinach & Mushroom Lasagna ahead of time?

Yes, you can assemble this Creamy Spinach & Mushroom Lasagna a day in advance. Keep it covered in the refrigerator and bake it just before serving. This makes it perfect for entertaining or meal prep.

Can I use frozen spinach instead of fresh in this lasagna?

Absolutely. Thaw and thoroughly squeeze all excess water from the frozen spinach before using it. This step is crucial to prevent your Creamy Spinach & Mushroom Lasagna from becoming watery.

What is the best way to reheat leftover lasagna?

Reheat individual portions in the microwave or cover the whole dish with foil and warm it in the oven. The oven method helps maintain the texture of your Creamy Spinach & Mushroom Lasagna best.