Easy Creamy Spinach and Mushroom Lasagna is a wonderful comfort food dish that’s packed with tender mushrooms, fresh spinach, and a rich, creamy sauce layered between sheets of soft pasta. It’s the kind of meal that feels special but is actually pretty simple to make, perfect for a family dinner or when you want something hearty without a lot of fuss.
I love how the creamy sauce blends with the earthy mushrooms and bright spinach, giving every bite a nice balance of flavors and textures. One tip I always share is to sauté the mushrooms really well to bring out their deep flavor before layering everything in the pan – it makes such a difference! Plus, I sometimes add a bit of garlic and nutmeg to the sauce to give it a little extra warmth.
This lasagna is great served with a simple green salad or some crusty bread to soak up the sauce. When I make it for friends, it’s always a hit because it feels like a fancy meal but is totally doable on a weeknight. It’s also perfect for leftovers, as the flavors get even better the next day. I find myself going back for seconds and thirds every time!
Key Ingredients & Substitutions
Lasagna noodles: No-boil noodles save time and effort, but regular noodles work fine. If you want gluten-free, try rice or corn-based gluten-free lasagna sheets.
Mushrooms: Cremini or button mushrooms add deep flavor. For a meatier texture, use portobello or shiitake mushrooms. Fresh is best, but frozen can be used if thawed and drained well.
Spinach: Fresh spinach is vibrant and tender when cooked. You can swap for frozen spinach (thawed and squeezed dry) in a pinch.
Dairy: Ricotta, mozzarella, and Parmesan create the creamy layers. For a lighter option, use part-skim cheeses. If avoiding dairy, try plant-based ricotta and mozzarella alternatives.
Milk & Butter: Whole milk and butter make a rich sauce. Use milk alternatives like oat or almond milk, and vegan butter for dairy-free versions, but texture may vary slightly.
How Do You Get a Creamy, Smooth Sauce Without Lumps?
The sauce is key to this recipe. Here’s how to make a smooth, creamy béchamel (white sauce) without lumps:
- Melt butter over medium heat, then whisk in flour quickly to form a paste (roux). Stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly add warm milk in small amounts while whisking continuously. This gradual mixing avoids lumps forming.
- Keep whisking as the sauce thickens, about 5-7 minutes, until smooth and creamy.
- If lumps appear, strain the sauce or whisk vigorously to smooth them out.
- Adding nutmeg gives the sauce a cozy, mild flavor—don’t skip it!
This sauce coats the noodles and veggies perfectly, making the lasagna creamy and comforting.
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it fits all the layers nicely and bakes evenly.
- Large skillet – for sautéing the mushrooms, spinach, and onions, making flavors develop well.
- Saucepan – to make the creamy béchamel sauce; I prefer a medium size to prevent splatters.
- Whisk – helps mix the sauce smoothly without lumps, which is key for a creamy texture.
- Pot for boiling noodles (if using regular noodles) – keep it simple with a normal pot that’s a good size for boiling pasta.
- Knife and cutting board – essential for chopping garlic, onions, and mushrooms easily.
- Measuring cups and spoons – to keep the ingredients precise and consistent.
Flavor Variations & Add-Ins
- Try adding cooked chicken or turkey slices for extra protein and make it more filling.
- Mix in caramelized onions or sautéed bell peppers to add sweetness and crunch.
- Use different cheeses like fontina or Gruyère for a different flavor profile.
- Sprinkle red pepper flakes or add a pinch of cayenne for a spicy kick.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
Main Ingredients:
- 9 lasagna noodles (no-boil or regular)
- 2 tbsp olive oil
- 3 cups mushrooms, sliced (cremini or button)
- 4 cups fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
Sauce Ingredients:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1/4 tsp ground nutmeg
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 cup ricotta cheese
Cheese Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This lasagna takes about 15 minutes to prep, 40 minutes to bake, and an additional 10-15 minutes to rest before serving. If you’re using regular noodles, add about 10 minutes to boil them beforehand. It’s a manageable dish perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Noodles and Veggies:
Preheat your oven to 375°F (190°C). If you’re not using no-boil noodles, cook them in salted boiling water until just tender (al dente), then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until clear and soft. Add the minced garlic and cook for 30 seconds until fragrant.
Next, add the sliced mushrooms. Cook them, stirring occasionally, until they release their juices and brown nicely (about 7-8 minutes). Stir in the chopped spinach and cook until wilted, around 2 minutes. Season with a little salt and pepper and then remove from heat.
2. Make the Creamy Sauce:
In a saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for 1-2 minutes to create a smooth paste (this is called a roux).
Slowly whisk in the warmed milk, little by little, keeping the sauce smooth. Continue stirring as it thickens, about 5-7 minutes. Remove from heat and stir in nutmeg, salt, and pepper for that warm, gentle flavor.
Fold in the ricotta cheese until the sauce is creamy and lump-free.
3. Assemble the Lasagna:
Spread a thin layer of the creamy sauce on the bottom of your 9×13-inch baking dish to prevent sticking. Layer 3 lasagna noodles on top.
Spread half of the mushroom and spinach mixture evenly over the noodles. Pour and gently spread about one-third of the ricotta sauce over the veggies.
Sprinkle a third of the mozzarella and some Parmesan on top.
Repeat this layering: noodles, remaining mushroom-spinach mix, another third of the sauce, and cheese.
Finish with the last 3 noodles, spread the remaining sauce over them, and top with the remaining mozzarella and Parmesan cheeses.
4. Bake and Serve:
Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for 15 more minutes, until the cheese is bubbly and golden brown on top.
Let the lasagna cool for 10-15 minutes before slicing to help it set. Garnish with freshly chopped parsley and serve warm.
Enjoy your creamy, delicious spinach and mushroom lasagna — a comforting meal that’s full of flavor and perfect for sharing!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can! Just thaw the frozen spinach completely and squeeze out any excess moisture before adding it to the mushrooms. This helps prevent watery lasagna.
Do I Need to Boil the Noodles If They Are No-Boil Type?
Nope! No-boil lasagna noodles can be layered directly into the dish. Just make sure your sauce is a bit more liquidy to help soften the noodles as it bakes.
How Do I Store Leftovers?
Store leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
Can I Make This Lasagna Ahead of Time?
Definitely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.