Name: Creamy Spinach Mushroom Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian-Inspired
Ingredients: 12 lasagna noodles; 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 cups mushrooms, sliced (cremini or button recommended); 4 cups fresh spinach, chopped; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/4 teaspoon ground nutmeg; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 4 cups milk; 4 tablespoons butter; 1/4 cup all-purpose flour; Salt and pepper, to taste

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This creamy spinach mushroom lasagna is a cozy, satisfying dish that takes the traditional lasagna and gives it a flavorful, veggie-packed twist. With layers of tender noodles, rich béchamel sauce, earthy mushrooms, fresh spinach, and a blend of cheeses, it’s hearty and indulgent without feeling too heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 lasagna noodles

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cups mushrooms, sliced

4 cups fresh spinach, chopped

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon nutmeg

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

4 cups milk

4 tablespoons butter

1/4 cup all-purpose flour

Salt and pepper to taste

Directions

I preheat the oven to 375°F (190°C).

I cook the lasagna noodles according to the package directions, then drain and set them aside.

In a large skillet, I heat the olive oil over medium heat and sauté the onion and garlic for 2–3 minutes until softened.

I add the mushrooms and cook for 5–7 minutes until they release moisture and become tender.

I stir in the spinach and cook for about 2 minutes until wilted. Then I season with oregano, basil, nutmeg, salt, and pepper before removing from heat.

In a separate saucepan, I melt the butter and whisk in the flour to form a roux, cooking it for 1 minute.

I slowly pour in the milk, whisking constantly, and cook until the sauce thickens—about 5 minutes. I season this béchamel with salt and pepper.

I spread a thin layer of béchamel in the bottom of a 9×13-inch baking dish, followed by a layer of lasagna noodles.

I add a layer of the mushroom-spinach mixture, dollop on ricotta, and sprinkle with mozzarella and Parmesan.

I continue layering until all ingredients are used, finishing with sauce and cheese on top.

I cover the dish with foil and bake for 25 minutes. Then I remove the foil and bake another 10 minutes, until the top is golden and bubbly.

Servings and Timing

This recipe makes 6 generous servings.

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour 5 minutes

Calories per serving: Approximately 410 kcal

Variations

I sometimes use kale instead of spinach for a heartier green.

For a nuttier flavor, I swap in Gruyère or fontina cheese for some of the mozzarella.

If I want a vegan version, I use plant-based milk, vegan cheeses, and a roux made with olive oil instead of butter.

Adding roasted red peppers or sun-dried tomatoes between layers gives it a Mediterranean twist.

For added protein, I occasionally mix in white beans or lentils with the spinach and mushrooms.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover a slice with foil and bake at 350°F (175°C) for about 20 minutes, or until warmed through. It also reheats well in the microwave. If I want to freeze it, I let the lasagna cool completely, wrap it tightly, and freeze for up to 3 months. I defrost in the fridge overnight before reheating.

FAQs

What type of mushrooms work best for this lasagna?

I like to use cremini or button mushrooms for their mild, earthy flavor, but portobellos or a mix of wild mushrooms can also add a more robust taste.

Can I use no-boil lasagna noodles?

Yes, I can use no-boil noodles, but I make sure to add a bit more sauce so they have enough moisture to cook properly in the oven.

Is it possible to make this lasagna ahead of time?

Absolutely. I often assemble it the night before and refrigerate it until I’m ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Can I make this gluten-free?

Yes. I use gluten-free lasagna noodles and substitute the all-purpose flour in the béchamel with a gluten-free flour blend or cornstarch.

What can I serve with this lasagna?

I usually serve it with a fresh green salad and some crusty bread. A light vinaigrette balances the creaminess of the lasagna nicely.

Conclusion

This creamy spinach mushroom lasagna is one of those dishes I keep coming back to. It’s rich, comforting, and full of nourishing ingredients that make it feel both indulgent and wholesome. Whether I’m feeding guests or meal prepping for the week, it always hits the spot.

Recipe:

Creamy Spinach Mushroom Lasagna

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Print Recipe

This creamy spinach mushroom lasagna is a comforting vegetarian twist on the classic Italian favorite. Layered with tender noodles, savory mushrooms, wilted spinach, creamy béchamel, and melty cheeses, it’s the ultimate meatless comfort food perfect for family dinners, Meatless Mondays, or meal prep. Rich, hearty, and loaded with flavor, this spinach mushroom lasagna recipe is a must-try!

Total Time: 1 hour 5 minutes
Yield: 6 servings

Instructions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes.
Add mushrooms; cook 5–7 minutes until tender and moisture is released.
Stir in spinach; cook for 2 minutes until wilted. Season with oregano, basil, nutmeg, salt, and pepper. Remove from heat.
In a saucepan, melt butter. Whisk in flour to create a roux; cook 1 minute.
Gradually whisk in milk. Simmer and stir until thickened (about 5 minutes). Season with salt and pepper.
In a 9×13-inch baking dish, spread a thin layer of béchamel.
Layer noodles, mushroom-spinach mixture, dollops of ricotta, and sprinkle with mozzarella and Parmesan.
Repeat layers, ending with béchamel and cheeses on top.
Cover with foil; bake 25 minutes. Uncover and bake another 10 minutes until bubbly and golden.
Let rest 10 minutes before serving.