Creamy Spinach Mushroom Lasagna
If you’re craving a hearty, indulgent dish that’s vegetarian yet bursting with rich flavor, this creamy spinach mushroom lasagna is the answer. It’s a delicious twist on traditional lasagna, made with sautéed mushrooms, creamy béchamel sauce, and layers of pasta, ricotta, and gooey mozzarella. Perfect for both weeknight meals and special occasions, this recipe brings the comfort of Italian food to your kitchen—without a hint of tomato sauce.
Unlike its red-sauce cousin, this lasagna gets its luxurious texture from a homemade white béchamel sauce. This creamy base, paired with the earthy flavor of mushrooms and the fresh green notes of spinach, creates a deeply satisfying dish that’s sure to become a staple in your dinner rotation.
For those new to white sauces, learning how to make béchamel can be a game changer. This guide on béchamel sauce offers a great primer to help you get it right the first time.
And before you chop those mushrooms, you might want to explore this helpful mushroom guide that outlines the best varieties for cooking—ensuring every bite of your lasagna is packed with savory, umami flavor.
🛒 Ingredients Breakdown: What You’ll Need For Creamy Spinach Mushroom Lasagna
To make this creamy spinach mushroom lasagna, gather the following:
Pasta and Base:
- 1 lb lasagna noodles (traditional or oven-ready)
- Olive oil (for drizzling noodles)
Filling:
- 4 tbsp unsalted butter
- 1/2 cup finely diced onion
- 6 cloves minced garlic
- 1 tsp kosher salt + pepper to taste
- 8 oz chopped white or cremini mushrooms
- 1 tbsp Italian seasoning
- 16 oz frozen spinach, thawed and drained
- 30 oz whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 8 oz shredded mozzarella cheese (low moisture)
White Sauce (Béchamel):
- 5 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 5 cups whole milk (room temperature)
- 1/2 cup Parmesan cheese
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
🔪 Step-by-Step Preparation Guide Of Creamy Spinach Mushroom Lasagna
1. Cook the Lasagna Noodles
- Boil the noodles until al dente (2 minutes less than package instructions).
- Drain and lay them flat on parchment paper.
- Drizzle lightly with olive oil to prevent sticking.
2. Sauté the Vegetables
- In a large skillet, melt 4 tbsp butter.
- Add onions, garlic, salt, and pepper; sauté for 2–3 minutes.
- Stir in mushrooms and Italian seasoning.
- Cook until mushrooms release their moisture and begin to brown.
- Add the drained spinach and stir to combine. Let the mixture cool.
3. Mix the Cheese Filling
In a large bowl, combine:
- Ricotta cheese
- Parmesan
- Eggs
- Half of the shredded mozzarella
- Chopped parsley
- Fold in the cooled spinach-mushroom mixture
4. Make the Béchamel Sauce
- In a heavy-bottom saucepan, melt butter and whisk in flour to make a roux.
- Gradually pour in warm milk while whisking constantly.
- Continue cooking until thickened and bubbling.
- Remove from heat and stir in Parmesan, nutmeg, salt, and pepper.
🧱 Layering the Lasagna
Use a greased 9×13-inch baking dish:
- Add a thin layer of béchamel sauce to coat the bottom.
- Add a layer of lasagna noodles.
- Spread 1/3 of the spinach mushroom ricotta mixture.
- Pour a layer of béchamel sauce over the filling.
- Repeat the layers two more times.
- Finish with a final layer of noodles, béchamel, and top with mozzarella.
🔥 Baking Instructions
- Preheat oven to 375°F (190°C).
- Cover the lasagna tightly with greased foil.
- Bake for 30 minutes covered.
- Remove foil and bake an additional 10–15 minutes until bubbly and golden.
- Let cool for 15 minutes before slicing.
🧑🍳 Tips, Tricks, and Tasty Variations
Making Creamy Spinach Mushroom Lasagna from scratch might sound like a labor of love—but with the right techniques and tweaks, it’s completely manageable and endlessly versatile.
🔧 Pro Tips
- Drain the Spinach Well: Whether using frozen or fresh spinach, make sure to squeeze out all excess moisture. This prevents a watery lasagna.
- Use Room Temperature Dairy: Bring ricotta, milk, and eggs to room temperature before mixing. It helps everything blend smoothly.
- Layer Strategically: Start and end with béchamel for a golden top and crisp edges. Add cheese between every layer for the ultimate melt.
- Let It Rest: After baking, rest your lasagna for at least 15 minutes before slicing. This helps it firm up and makes serving neater.
🔄 Tasty Variations
- Add Protein: Stir in cooked shredded chicken, ground turkey, or crumbled Italian sausage between the spinach layers for a meatier version.
- Extra Veggies: Swap or add to the mushrooms with zucchini, artichokes, caramelized onions, or roasted red peppers.
- Cheese Lovers: Mix in shredded fontina, Gruyère, or goat cheese for a more complex flavor profile.
Craving another creamy, savory pasta dish? Don’t miss this creamy garlic penne pasta for another indulgent, meatless favorite.
🔄 Gluten-Free or Low-Carb?
- Use gluten-free noodles or replace lasagna sheets with thinly sliced zucchini for a low-carb twist.
Experiment with these variations to make your lasagna truly your own—every tweak adds a new layer of comfort.
🍷 What to Serve with Creamy Spinach Mushroom Lasagna
While Creamy Spinach Mushroom Lasagna is undeniably rich and satisfying on its own, pairing it with the right sides and beverages can elevate your meal into a well-rounded, restaurant-worthy experience.
🥗 Fresh Salads
A light, crisp salad helps balance the creamy, cheesy layers of lasagna. Try these ideas:
- Arugula and Parmesan Salad with lemon vinaigrette
- Classic Caesar Salad with homemade croutons
- Spinach Strawberry Salad with balsamic glaze
The bright acidity in these greens cuts through the richness and refreshes your palate between bites.
🥖 Bread Options
You can never go wrong with a warm, crusty carb on the side:
- Garlic Bread or Cheesy Texas Toast to soak up extra béchamel
- Rustic Focaccia like this garlic rosemary focaccia for a fragrant complement
- Buttery Breadsticks with a sprinkle of herbs or sea salt
🍲 Bonus Sides
- Roasted vegetables like asparagus, carrots, or zucchini
These additions create a balanced meal that complements your lasagna without overshadowing it.
🧊 Storage and Reheating
One of the best things about Creamy Spinach Mushroom Lasagna is how well it stores and reheats—making it an ideal choice for meal prepping or enjoying leftovers throughout the week.
Refrigeration
After baking, let the lasagna cool to room temperature before covering it tightly with foil or transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4–5 days. To prevent the cheese from drying out, add a splash of milk or béchamel sauce before reheating.
Freezing
This lasagna is freezer-friendly, both before and after baking:
- Before Baking: Assemble the lasagna completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to bake, let it thaw overnight in the refrigerator or add 20–30 minutes to your baking time if cooking from frozen.
- After Baking: Freeze individual portions in airtight containers. This makes reheating fast and simple for busy lunches or dinners.
Reheating Instructions
- Oven: Preheat your oven to 350°F (175°C). Cover the lasagna with foil and bake for 20–25 minutes, or until heated through. Remove the foil in the last few minutes to crisp up the top.
- Microwave: Place a slice on a microwave-safe plate, cover loosely, and heat for 2–3 minutes. Add a splash of milk if needed to maintain creaminess.
Whether you’re enjoying it fresh out of the oven or days later, this lasagna keeps its flavor and texture beautifully with proper storage.
❓ Frequently Asked Questions (FAQs) About Creamy Spinach Mushroom Lasagna
Can I use fresh spinach instead of frozen?
Absolutely! Just make sure to cook and thoroughly drain it before mixing into the filling.
Can this be made ahead of time?
Yes. You can assemble the lasagna a day in advance and store it in the fridge. Bake when ready.
How do I prevent watery lasagna?
Squeeze out all excess moisture from the spinach and ensure the mushroom filling is sautéed until dry.
Can I use oven-ready noodles?
Yes, just make sure your béchamel sauce is a bit looser to accommodate the noodles’ moisture needs.
How long do leftovers last?
Leftovers will keep for 4–5 days in the fridge and up to 2 months in the freezer.
Can I freeze this dish?
Yes! Assemble the lasagna, cover tightly, and freeze. Bake straight from frozen (add 15–20 minutes to the cooking time).
💡 Final Thoughts
This Creamy Spinach Mushroom Lasagna is the ultimate comfort food for vegetarians and cheese lovers alike. With its luscious layers of sautéed mushrooms, seasoned spinach, creamy ricotta, and velvety béchamel sauce, this dish delivers rich flavor in every bite—without the need for meat or tomato sauce. Whether you’re serving it at a family dinner, holiday gathering, or as part of your weekly meal prep, it’s a recipe that promises both comfort and crowd-pleasing appeal.
Not only is it a satisfying main dish, but it also pairs beautifully with sides like garlic bread, a fresh green salad, or roasted vegetables. If you love recipes that highlight creamy textures and bold, earthy flavors, this lasagna belongs in your rotation.
What’s even better? You can make it ahead, freeze it, and reheat it without sacrificing flavor or texture. If you’re a fan of creamy pasta dishes, explore related recipes like creamy mushroom soup or even indulgent twists like cheesy garlic chicken wraps for more dinner inspiration.
So go ahead—slice into that gooey, golden top layer and enjoy a hearty, meatless meal that’s as satisfying as it is comforting.
