Easy Creamy Spinach Mushroom Lasagna is a cozy, veggie-packed dish layered with rich béchamel sauce, earthy mushrooms, tender spinach, and melty cheese. It’s a satisfying vegetarian lasagna that’s full of flavor, comforting textures, and feels like a warm hug on a plate.
Why You’ll Love This Recipe
I love how this lasagna delivers all the classic comfort of traditional lasagna, but with a fresh, creamy twist. The mushrooms bring a savory depth, while the spinach lightens things up. The creamy white sauce adds a luscious texture that pairs perfectly with the layers of noodles and cheese. It’s perfect for a hearty meatless meal that everyone enjoys.
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
- Butter
- Garlic (minced)
- Yellow onion (chopped)
- Fresh mushrooms (cremini or white, sliced)
- Fresh spinach (or thawed frozen spinach)
- All-purpose flour
- Milk
- Nutmeg (just a pinch)
- Salt
- Black pepper
- Ricotta cheese
- Grated Parmesan cheese
- Mozzarella cheese (shredded)
Directions
- I start by sautéing onions and garlic in olive oil and butter until soft, then I add mushrooms and cook until golden and their moisture is released.
- I stir in the spinach and cook just until wilted, then set it aside.
- In the same pan, I make a simple béchamel by melting butter, whisking in flour, then gradually adding milk. I season with salt, pepper, and a hint of nutmeg, and simmer until thickened.
- I preheat the oven to 375°F and begin layering in a greased baking dish: béchamel, noodles, ricotta, sautéed vegetables, mozzarella, and repeat until I finish with béchamel and cheese on top.
- I cover with foil and bake for 30 minutes, then uncover and bake another 10–15 minutes until bubbly and golden.
- I let it rest for 10 minutes before slicing and serving.
Servings and timing
This lasagna serves 6–8 people and takes about 1 hour and 15 minutes, including prep and baking. It’s great for feeding a crowd or for make-ahead dinners.
Variations
- I sometimes add roasted red peppers or zucchini slices for more veggie variety.
- A layer of pesto between the noodles adds a burst of herby flavor.
- I use no-boil lasagna noodles when I want to cut down on prep time.
- For extra richness, I stir a bit of cream into the béchamel or add a layer of fontina cheese.
Storage/reheating
Leftovers keep well in the fridge for up to 4 days. I reheat slices in the oven at 350°F or in the microwave. It also freezes beautifully—just wrap portions tightly and freeze for up to 2 months.
FAQs
Can I use frozen spinach?
Yes, I’ve used frozen spinach plenty of times. I just thaw it and squeeze out all the excess moisture before adding it to the filling.
Do I have to cook the lasagna noodles first?
Not if I’m using no-boil noodles. For regular noodles, I cook them just until al dente before layering.
Can I make this ahead?
Absolutely. I often assemble it the day before and refrigerate until I’m ready to bake. It makes dinner super easy.
What’s the best cheese blend?
I love a mix of mozzarella for melt, ricotta for creaminess, and parmesan for sharpness. Sometimes I add a little provolone too.
Can I make it gluten-free?
Yes, I use gluten-free lasagna noodles and substitute the flour in the béchamel with a gluten-free blend or cornstarch.
Conclusion
Easy Creamy Spinach Mushroom Lasagna is a comforting, flavorful, and totally satisfying vegetarian dish I love making again and again. With creamy layers, tender veggies, and gooey cheese, it’s everything I want in a lasagna—hearty, indulgent, and made to share.
Print
Easy Creamy Spinach Mushroom Lasagna
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings
- Category: Dinner, Main Dish
- Method: Baked
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Easy Creamy Spinach Mushroom Lasagna is a rich, comforting vegetarian lasagna layered with sautéed mushrooms, tender spinach, creamy béchamel, and melty cheese. This meatless lasagna recipe is perfect for cozy dinners, make-ahead meals, or feeding a hungry crowd.
Ingredients
- Lasagna noodles (regular or no-boil)
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 16 oz fresh mushrooms (cremini or white), sliced
- 6 cups fresh spinach (or 10 oz frozen, thawed and squeezed dry)
- 3 tbsp all-purpose flour
- 3 cups milk
- ¼ tsp ground nutmeg
- Salt and pepper, to taste
- 1 ½ cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Extra butter or oil for greasing baking dish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil and butter over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
- Add mushrooms and cook until golden and moisture evaporates. Stir in spinach and cook until wilted. Set aside.
- In the same pan, melt 2 tbsp butter. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly. Simmer until thickened. Season with nutmeg, salt, and pepper.
- Begin layering in the baking dish: start with béchamel, then noodles, ricotta, mushroom-spinach mixture, mozzarella, and repeat. Finish with béchamel, mozzarella, and Parmesan on top.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10–15 minutes, until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
- Use no-boil noodles for easier prep.
- Add roasted red peppers, zucchini, or pesto between layers for extra flavor.
- For richness, stir a bit of cream into the béchamel or mix in fontina cheese.
- To freeze: wrap tightly and freeze for up to 2 months.
- Reheat in oven at 350°F or in microwave until heated through.
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