This Easy Creamy Spinach and Mushroom Lasagna is a comforting classic with a twist. It’s packed with tender mushrooms, fresh spinach, and layers of creamy cheese sauce that make every bite rich and satisfying. The noodles melt perfectly with the veggies and the creaminess brings everything together in a way that feels both cozy and fresh.
I love making this lasagna on a weekend when I have a little extra time to savor the smells filling the kitchen. One of my favorite things about this recipe is how simple it is to throw together, yet it tastes like something special. The creamy sauce makes it smooth and dreamy without needing a ton of fuss, which is a huge win in my book.
My go-to way to serve this is with a crisp green salad and some crunchy garlic bread on the side – it makes the meal feel so complete. I’ve shared this dish at family dinners, and it’s always a hit because it’s creamy, veggie-packed, and feels like a warm hug on a plate. You can’t go wrong with a dish like this whenever you want something tasty and satisfying with little effort.
Key Ingredients & Substitutions
Lasagna noodles: No-boil noodles save time and soak up sauce well, but regular noodles work fine too. If gluten-free is needed, use gluten-free noodles or thinly sliced zucchini as a veggie alternative.
Mushrooms: Cremini mushrooms bring earthiness, but white mushrooms, shiitakes, or portobellos can also work. For a meatier bite, add finely chopped walnuts or cooked lentils.
Spinach: Fresh spinach wilts quickly for a light texture, but frozen chopped spinach is a great shortcut. Just be sure to squeeze out excess water to avoid a watery filling.
Béchamel sauce: A creamy white sauce helps bind everything smoothly. You can swap milk for plant-based milk if preferred, but whole milk gives best creaminess.
Cheeses: Ricotta adds a mild creaminess, while mozzarella melts beautifully on top. For sharper flavor, try adding a bit of fontina or provolone. Parmesan brings a nice salty finish, but nutritional yeast can be a good non-dairy option.
How Do You Make Smooth, Lump-Free Béchamel Sauce?
This white sauce is key to the creamy texture. Follow these tips for success:
- Start by melting butter gently over medium heat—don’t brown it.
- Add flour and stir constantly for 1-2 minutes to cook out the raw taste but avoid color changes.
- Slowly whisk in cold milk in small amounts to prevent lumps forming.
- Keep whisking often as the sauce heats and thickens; patience is important here.
- If lumps do appear, use a whisk or immersion blender to smooth them out.
- Season at the end with salt, pepper, and a pinch of nutmeg for warmth.
With a smooth béchamel, your lasagna layers stay creamy without being runny or grainy.
Equipment You’ll Need
- Large pot – for boiling the noodles; I like a big one to cook enough at once.
- Skillet or sauté pan – to cook the vegetables; a wide pan helps everything cook evenly.
- Medium saucepan – for making the béchamel sauce; a whisk-friendly shape keeps it smooth.
- Whisk – essential for preventing lumps and blending the sauce smoothly.
- 9×9 inch baking dish – to layer and bake the lasagna; it’s the right size for even cooking.
- Aluminum foil – to cover while baking and keep the top from burning.
Flavor Variations & Add-Ins
- Swap mushrooms for zucchini or eggplant slices for different veggies that soak up the sauce.
- Add cooked chicken or turkey for more protein or keep it vegetarian for a lighter dish.
- Mix in roasted garlic or sprinkle red pepper flakes into the béchamel for extra flavor heat.
- Use different cheeses like provolone or fontina for varying meltability and taste complexity.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
Main Ingredients:
- 9 lasagna noodles (no-boil or regular)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 12 oz (340 g) cremini or white mushrooms, sliced
- 10 oz (280 g) fresh spinach (or 1 package frozen spinach, thawed and drained)
Béchamel Sauce:
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon nutmeg (optional)
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
Cheese Mix:
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, plus extra for topping
- 1 tablespoon fresh parsley, chopped (for garnish)
Time Needed:
Preparation takes about 20 minutes and baking takes roughly 40 minutes. Allow an additional 10 minutes for resting before serving. Total time: approximately 1 hour and 10 minutes.
Step-by-Step Instructions:
1. Prepare the Noodles
If you’re using regular lasagna noodles, cook them in salted boiling water according to the package directions until al dente. Drain well and toss with a little olive oil so they don’t stick together. If you’ve got no-boil noodles, you can skip this step!
2. Cook the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes until soft and translucent. Stir in the garlic and cook for 1 more minute. Add the sliced mushrooms and cook, stirring often, until they’re golden and the moisture evaporates (about 6-8 minutes). Season with half of the salt and pepper. Add the spinach and cook until wilted or warmed through if using frozen. Remove from heat.
3. Make the Creamy Béchamel Sauce
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook while whisking constantly for 1-2 minutes to form a smooth paste (called a roux). Slowly whisk in the cold milk bit by bit, stirring constantly to avoid lumps. Keep cooking and whisking until the sauce thickens and coats the back of a spoon—around 5-7 minutes. Season with the remaining salt, pepper, and nutmeg if you like. Remove from heat.
4. Combine Cheese & Veggies
Stir the ricotta, 1 cup of mozzarella, Parmesan cheese, and sautéed vegetables into the béchamel sauce. Mix everything together well so the flavors combine evenly.
5. Assemble the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of your creamy spinach and mushroom mixture on the bottom of a 9×9 inch baking dish. Layer 3 lasagna noodles on top, then spread about one-third of the creamy mixture over the noodles. Repeat layering noodles and filling two more times, finishing with the creamy mixture on top.
6. Bake and Brown
Sprinkle the remaining 1/2 cup mozzarella and additional Parmesan cheese over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly.
7. Rest and Serve
Let the lasagna rest for at least 10 minutes to set up nicely before slicing. Sprinkle fresh chopped parsley on top for a fresh finish. Serve warm with your favorite salad or some garlic bread for a complete meal.
Can I use frozen spinach instead of fresh?
Yes! Just make sure to fully thaw and squeeze out excess water from the frozen spinach to avoid a watery lasagna filling.
Do I have to boil the lasagna noodles?
Only if you’re using regular noodles. No-boil lasagna noodles can be used directly in the recipe and save some prep time.
How do I store leftovers?
Store any leftovers 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 lasagna ahead of time?
Absolutely! Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking from cold.