Easy Creamy Spinach and Mushroom Lasagna is a delicious, comforting dish packed with tender mushrooms, fresh spinach, and a rich, creamy sauce layered between sheets of pasta. It’s a wonderful twist on classic lasagna, making it full of flavor but still simple enough for any night of the week. The creaminess pairs perfectly with the earthiness of the mushrooms and the bright green spinach, creating a hearty yet fresh meal.
I love making this lasagna when I want something that feels special without spending all day in the kitchen. The creamy sauce is so satisfying, and the spinach adds just the right touch of freshness that keeps the whole dish from feeling too heavy. One trick I use is to sauté the mushrooms just until they’re tender to bring out their flavor before layering everything together. It really makes a difference!
My favorite way to enjoy this lasagna is with a simple side salad and some crusty bread to soak up the extra sauce. It’s the kind of meal that warms you up and makes everyone around the table happy. If you’re looking for a comforting, easy dinner that’s a bit different from the usual, this creamy spinach and mushroom lasagna is definitely worth a try.
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms add a nice earthy flavor and texture. You can swap these with button mushrooms or even portobello for a meatier bite. Just slice them evenly for consistent cooking.
Spinach: Fresh spinach wilts down beautifully in this recipe. If fresh isn’t available, frozen spinach (thawed and fully drained) works well too. It’s a convenient time saver.
Ricotta Cheese: This adds creaminess and mild flavor. If you’re dairy-free, try a tofu ricotta or a cashew-based spread. For a lighter option, part-skim ricotta is fine too.
Milk & Roux: Whole milk creates a rich sauce, but you can use 2% or a plant-based milk like oat or almond for a different twist. Just keep the thickening roux step to get the perfect creamy texture.
Lasagna Noodles: No-boil noodles are great for saving time and work well here. Regular noodles work too—just cook them al dente to avoid mushiness.
How Can You Make a Smooth and Creamy Sauce Without Lumps?
Making a creamy sauce starts with the roux, which thickens the milk smoothly:
- Melt butter over medium heat, then whisk in flour and cook for 1-2 minutes—this cooks out the raw flour taste.
- Gradually add milk in small amounts while whisking constantly to avoid lumps.
- Keep stirring until the sauce thickens to a creamy consistency—this usually takes 5-7 minutes.
- Add the cheeses off the heat to prevent curdling and keep it smooth.
My tip: Use a whisk and patience! Slow adding the milk and steady stirring helps make the sauce velvety and lump-free every time.
Equipment You’ll Need
- Large skillet – I like using one with a lid to sauté the mushrooms and spinach easily and keep everything contained.
- Medium saucepan – perfect for cooking the creamy sauce and whisking smoothly without splatters.
- 9×13 inch baking dish – the classic size for layered lasagna, roomy enough for even layers and easy serving.
- Whisk – helps incorporate the milk into the roux and keeps the sauce velvety.
- Cooking spoon or tongs – for handling the cooked noodles and stirring the sautéed veggies.
Flavor Variations & Add-Ins
- Swap mushrooms with sautéed zucchini or bell peppers for a crunchier, fresher bite.
- Mix in cooked chicken, turkey, or crumbled sausage to turn it into a meaty casserole.
- Use different cheeses like feta or goat cheese for added tang and creaminess.
- Add a pinch of red pepper flakes or smoked paprika to give the dish a gentle spicy kick.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles (regular or no-boil)
- 2 tbsp olive oil
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 10 oz fresh spinach (about 5-6 cups)
For the Creamy Sauce:
- 1 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 tsp salt, divided
- ½ tsp ground black pepper, divided
- ¼ tsp ground nutmeg (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, including cooking the mushrooms and spinach, making the creamy sauce, and assembling the layers. Then, it needs 40 minutes to bake and 10 minutes to rest. The total time is around 1 hour and 10 minutes, giving you a hearty and comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Noodles and Vegetables:
Preheat your oven to 375°F (190°C). If you’re using regular lasagna noodles, cook them according to the package until just al dente. Drain and set aside to cool. Meanwhile, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté them for about 5 to 7 minutes until softened and golden. Add minced garlic and cook for 1 more minute until fragrant. Toss in the fresh spinach and cook until wilted, about 2 to 3 minutes. Remove the skillet from heat.
2. Make the Creamy Sauce:
In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and stir for 1 to 2 minutes so it cooks but doesn’t brown. Slowly pour in the milk while whisking constantly to avoid lumps. Continue to stir as the sauce thickens, about 5 to 7 minutes. Once thick and smooth, remove from heat. Stir in the ricotta cheese, 1 cup of mozzarella, ¼ cup Parmesan, half of the salt, half of the pepper, and nutmeg if you want. Mix well until creamy and smooth. Gently fold in the cooked spinach and mushroom mixture to combine everything.
3. Assemble and Bake the Lasagna:
Spread a thin layer of the creamy spinach and mushroom sauce at the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles on top of the sauce. Spread one-third of the remaining sauce evenly over the noodles. Repeat this layering two more times: noodles, then sauce. For the final top layer, sprinkle the remaining mozzarella and Parmesan cheese evenly. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly. Let it rest for 10 minutes before slicing. Garnish with fresh chopped parsley for a pop of color and flavor. Serve warm and enjoy!
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to fully thaw and squeeze out any excess water from the frozen spinach before cooking. This helps prevent your lasagna from becoming watery.
Do I Have to Pre-Cook the Lasagna Noodles?
If you’re using no-boil lasagna noodles, you can skip boiling them. Otherwise, cook regular noodles until al dente, then drain and cool before layering to avoid mushiness.
How Should I Store Leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of milk if the sauce seems thick.
Can I Make This Lasagna Ahead of Time?
Absolutely! Assemble the lasagna, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
