Name: Creamy Spinach Mushroom Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: Lasagna Layers:; 9–12 lasagna noodles (regular or no-boil); 2 tablespoons olive oil or butter; 16 oz mushrooms, sliced (cremini, button, or mixed); 6 cups fresh spinach (or 1 package frozen, thawed and drained); 3 cloves garlic, minced; Salt and black pepper, to taste; Béchamel Sauce:; 4 tablespoons butter; 1/4 cup all-purpose flour; 3 cups whole or 2% milk; 1/4 teaspoon nutmeg (optional); Salt and black pepper, to taste; Cheeses:; 1 1/2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 3/4 cup grated Parmesan cheese

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This Creamy Spinach Mushroom Lasagna is a rich, comforting vegetarian dish layered with tender pasta, earthy mushrooms, fresh spinach, and a luscious white sauce. I love how it’s hearty and satisfying without feeling heavy, making it perfect for both weeknight dinners and special gatherings.

Why You’ll Love This Recipe

I love this lasagna because it’s full of flavor and texture. The mushrooms bring a deep, savory note, the spinach adds freshness, and the creamy béchamel ties everything together beautifully. It’s a great make-ahead option, and even meat lovers can’t resist a second helping. Plus, the golden cheese topping makes it as beautiful as it is delicious. Creamy Spinach Mushroom Lasagna

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or no-boil)
Olive oil or butter
Mushrooms, sliced (cremini, button, or a mix)
Fresh spinach (or frozen, thawed and drained)
Garlic, minced
All-purpose flour
Milk (whole or 2%)
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Nutmeg (optional)
Salt and pepper

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
If using regular noodles, I cook them according to package directions until al dente, then drain.
In a large skillet, I heat olive oil and sauté the mushrooms until golden and most of their moisture has evaporated.
I add garlic and spinach, cooking just until the spinach wilts. I season with salt and pepper, then set the mixture aside.
For the béchamel, I melt butter in a saucepan, whisk in the flour, and cook for 1 minute. I gradually add milk, whisking constantly until smooth and thickened. I season with salt, pepper, and a pinch of nutmeg.
I spread a thin layer of béchamel in the baking dish, then layer noodles, mushroom-spinach mixture, ricotta, mozzarella, Parmesan, and more sauce.
I repeat the layers, finishing with noodles, sauce, mozzarella, and Parmesan on top.
I cover with foil and bake for 25 minutes, then uncover and bake for another 15–20 minutes until bubbly and golden.
I let it rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 8. Prep takes about 30 minutes, and baking takes 40–45 minutes, with a 10-minute rest before serving. Total time is about 1 hour and 20 minutes.

Variations

Sometimes I add roasted red peppers or artichoke hearts for extra flavor. For a lighter version, I use part-skim ricotta and reduce the cheese slightly. When I want more richness, I swap part of the milk with heavy cream. I’ve also made this with gluten-free noodles for friends with dietary restrictions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the lasagna with foil and warm it in the oven at 350°F (175°C) for 20–25 minutes, or heat individual slices in the microwave. This lasagna also freezes well—either before or after baking.

FAQs

Can I make this ahead of time?

Yes, I often assemble the lasagna a day ahead, cover it tightly, and refrigerate. I add an extra 10 minutes to the baking time when cooking it straight from the fridge.

Do I have to cook the noodles first?

If I use no-boil noodles, I skip that step. I just make sure there’s enough sauce to soften them during baking.

Can I use frozen spinach?

Yes, I thaw it completely and squeeze out all excess water so it doesn’t water down the sauce.

What mushrooms work best?

I like a mix of cremini and button mushrooms, but shiitake or portobello add even more depth.

Can I make it dairy-free?

Yes, I can use plant-based milk, dairy-free cheese, and vegan butter. The texture will be slightly different, but still delicious.

Conclusion

This Creamy Spinach Mushroom Lasagna is a vegetarian comfort food favorite in my kitchen. The layers of pasta, earthy vegetables, and rich sauce make every bite satisfying and cozy. Whether I’m serving it to guests or enjoying leftovers the next day, it always feels like a special meal.