Creamy Spinach and Mushroom Lasagna

Save this recipe on:

This creamy spinach and mushroom lasagna is a soul-warming comfort dish that brings together layers of tender pasta, velvety béchamel sauce, and a savory spinach-mushroom filling. It strikes a perfect balance between rich and earthy flavors, delivering all the satisfaction of classic lasagna but with a hearty vegetarian twist.

Whether you’re hosting a dinner party, looking for an impressive holiday side, or just craving something indulgent for a cozy night in, this lasagna is your ticket. Each bite melts in your mouth, loaded with golden, cheesy top crust and luscious creamy layers that make even meat-lovers ask for seconds.

---

What Kind of Mushrooms Work Best in Creamy Spinach and Mushroom Lasagna?

Cremini or baby bella mushrooms are a fantastic choice here. They have a deeper flavor than white button mushrooms and hold up well during baking. However, you can also use a mix of wild mushrooms or add shiitake for an umami boost. The important part is to sauté them properly to bring out their best flavor and avoid excess moisture.

---

Ingredients for the Creamy Spinach and Mushroom Lasagna

• Lasagna noodles: These create the foundational layers. Use no-boil noodles for ease or traditional ones if you enjoy the prep.
• Fresh spinach: Essential for that bright green color and nutrient boost. It complements the richness of the cheese beautifully.
• Cremini mushrooms: Sliced and sautéed to bring a meaty texture and earthy depth to the filling.
• Ricotta cheese: Creamy and mild, this adds body to the filling and balances the bold mushrooms.
• Mozzarella cheese: Melty and stretchy—perfect for that golden bubbly top.
• Parmesan cheese: Brings salty umami and a hint of sharpness.
• Butter & flour: Used to create the roux base of your béchamel sauce.
• Milk: Whisked into the roux to create the creamy white sauce.
• Garlic and shallots: Sautéed to infuse the filling with aromatics.
• Nutmeg: Just a pinch in the béchamel takes the sauce from good to restaurant-quality.
• Olive oil, salt, pepper: For sautéing and seasoning throughout.

---

How To Make the Creamy Spinach and Mushroom Lasagna

Step 1: Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add chopped shallots and garlic, cooking until fragrant. Add sliced mushrooms and cook until browned and most of the liquid has evaporated. Stir in fresh spinach and cook just until wilted. Season with salt and pepper, then remove from heat.

Step 2: Make the Béchamel Sauce

In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes. Gradually whisk in warm milk, stirring constantly until the sauce thickens. Add salt, pepper, and a pinch of nutmeg. Set aside.

Step 3: Layer the Lasagna

Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of béchamel sauce. Add a layer of lasagna noodles, followed by half the mushroom-spinach mixture, dollops of ricotta, a layer of mozzarella, and a drizzle of béchamel. Repeat with another layer of noodles and remaining filling. Finish with a final layer of noodles, the rest of the béchamel, mozzarella, and parmesan.

Step 4: Bake to Golden Perfection

Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until the top is golden and bubbly. Let it sit for at least 10 minutes before slicing.

---

Serving and Storing Creamy Spinach and Mushroom Lasagna

Serve this lasagna hot with a fresh side salad or garlic bread for a complete meal. It pairs beautifully with crisp white wine like Pinot Grigio or a light-bodied red like Pinot Noir. The creamy and savory layers shine brightest when slightly cooled, so give it a moment before slicing.

To store leftovers, cover tightly or transfer to airtight containers and refrigerate for up to 4 days. For longer storage, freeze individual portions and reheat in the oven or microwave. The béchamel sauce may thicken slightly upon reheating, but a splash of milk can help restore creaminess.

---

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, thaw and drain it well to remove any excess moisture. Frozen spinach is a great alternative if you’re short on prep time.

Can I make this ahead of time?

Absolutely! Assemble the lasagna up to 2 days ahead and store it in the fridge. Bake when ready to serve, adding an extra 5–10 minutes if chilled.

Is there a vegan version of this recipe?

You can swap the dairy ingredients with plant-based alternatives like almond milk béchamel, vegan ricotta, and mozzarella. Use olive oil instead of butter.

Can I add protein to this dish?

Definitely. Grilled chicken, crumbled tofu, or even ground turkey can be layered in with the spinach-mushroom mix.

How do I avoid soggy lasagna?

Make sure to cook down the mushrooms well and drain any excess moisture from spinach. Also, let the lasagna rest after baking before slicing.

What can I use instead of ricotta?

Cottage cheese or a béchamel-only approach can work if you want something smoother or lighter.

---

Want More Dinner Ideas?

If you love this creamy spinach and mushroom lasagna, you’ll probably enjoy these other satisfying meals:

• Broccoli Cheddar Stuffed Potatoes for a cozy, cheesy veggie-packed plate.
• Zucchini Ricotta Roll-Ups if you want something low-carb with the same lasagna comfort.
• Cheesy Baked Tortellini that bubbles over with tomato and mozzarella.
• Butternut Squash and Sage Pasta Bake for a seasonal twist with earthy sweetness.
• Creamy Chicken and Spinach Pasta when you want a heartier protein option.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use wild mushrooms or keep it classic? Did you make it ahead or freeze leftovers?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

---

Print

Save this recipe on: