Easy Creamy Spinach and Mushroom Lasagna is a comforting dish that brings together tender mushrooms, fresh spinach, and a smooth, creamy sauce layered between sheets of pasta. The combination creates a rich and satisfying meal that feels special but is simple enough to make any day of the week.
I love making this lasagna when I want something cozy without spending hours in the kitchen. The creamy sauce is my favorite part—it wraps around the veggies and pasta like a warm hug. Plus, the spinach adds a fresh pop of color and flavor that keeps it feeling light and bright.
My go-to way to serve this lasagna is with a crisp salad on the side and some crunchy garlic bread to mop up any leftover sauce. It’s a great dish to share with family or friends because it’s hearty, cheesy, and always gets compliments. I think you’ll enjoy how easy and tasty it is to put together!
Key Ingredients & Substitutions
Mushrooms: I like using button or cremini mushrooms because they have a nice, earthy flavor. If you want a meatier texture, try portobello or shiitake mushrooms instead—they soak up flavor well.
Spinach: Fresh spinach is best for this recipe, but you can use frozen spinach if you squeeze out the excess water first. It’s a great way to save time and still get that lovely color and nutrition.
Cheeses: Ricotta adds creaminess, Parmesan adds sharpness, and mozzarella gives that beautiful melt and stretch. If you need a dairy-free option, silken tofu can replace ricotta, and vegan cheeses work well too.
Milk & Cream: These create the rich sauce. Whole milk and cream are ideal, but for a lighter version, try low-fat milk and reduce or skip the cream.
How Do You Make a Smooth, Creamy Sauce Without Lumps?
The sauce (béchamel) can feel tricky but here’s how to nail it:
- Start by melting butter or heating oil, then whisk in flour. Keep stirring for about a minute to cook out the raw taste but don’t let it brown.
- Add milk and cream gradually, whisking constantly to stop lumps forming.
- Keep stirring over medium heat until the sauce thickens. This can take 5–7 minutes.
- Season at the end with salt, pepper, and a pinch of nutmeg for that classic touch.
Patience and steady whisking make this step easy and your sauce velvety smooth every time.
Equipment You’ll Need
- Large skillet – I use this to sauté the vegetables because it heats evenly and makes stirring easy.
- Medium saucepan – perfect for making the creamy sauce, ensuring it thickens nicely without spilling.
- 9×13-inch baking dish – this size fits all the layers comfortably and bakes the lasagna evenly.
- Chef’s spoon or spatula – helps stir the sauce and vegetables smoothly.
- Aluminum foil – covers the lasagna while baking to keep it moist and prevent over-browning.
Flavor Variations & Add-Ins
- Swap mushrooms for roasted bell peppers or zucchini for a different veggie flavor and extra color.
- Mix in cooked shredded chicken or Italian sausage for added protein and heartiness.
- Use different cheeses like cheddar or Monterey Jack for a sharper or milder taste.
- Add a pinch of red pepper flakes or dried herbs like basil or thyme to spice it up or boost flavor.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
For The Lasagna:
- 9 lasagna noodles
For The Veggie Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 10 ounces fresh mushrooms, sliced (button or cremini)
- 10 ounces fresh spinach, washed and chopped
For The Creamy Sauce:
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 1 ½ cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This creamy spinach and mushroom lasagna takes about 15 minutes to prepare, 40 minutes to bake, and an extra 10 minutes to rest before serving. In total, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Cook the Lasagna Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain them carefully and lay the noodles flat on a clean towel or baking sheet to prevent sticking.
2. Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and all their moisture has evaporated, about 7 to 8 minutes. Finally, add the chopped spinach and cook for another 2 to 3 minutes until wilted. Remove the skillet from heat and set aside.
3. Make the Creamy Sauce:
In a separate saucepan over medium heat, melt 2 tablespoons of butter or warm olive oil. Whisk in the flour and cook for about one minute, stirring constantly to create a smooth roux. Gradually whisk in the milk and heavy cream, stirring continuously to prevent lumps. Continue cooking, stirring often, until the sauce thickens and becomes creamy, about 5 to 7 minutes. Season with salt, black pepper, and nutmeg if using.
4. Combine Sauce and Vegetables:
Add the cooked mushroom and spinach mixture to your sauce. Stir in the ricotta cheese and half of the Parmesan cheese until everything is well combined.
5. Assemble the Lasagna:
Grease a 9×13 inch baking dish lightly. Spread a thin layer of the creamy spinach and mushroom sauce on the bottom. Lay 3 cooked lasagna noodles on top. Spread about one-third of the creamy mixture over the noodles, then sprinkle with one-third of the shredded mozzarella. Repeat these layers two more times, finishing with the remaining mozzarella and Parmesan cheese on top.
6. Bake and Serve:
Cover the baking dish with aluminum foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. Then remove the foil and bake for another 15 minutes until the top is golden and bubbly. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen spinach completely and squeeze out any excess water before adding it to the recipe. This helps prevent the lasagna from becoming too watery.
Do I Need to Pre-Cook the Lasagna Noodles?
Yes, cooking the noodles until al dente ensures they’re tender and easy to layer. If you prefer, you can use no-boil noodles, but make sure there’s enough sauce to help them soften while baking.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through, adding a splash of milk or cream if needed to keep it creamy.
Can I Make This Recipe Ahead of Time?
Absolutely! Assemble the lasagna and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the refrigerator.