Introduction

This Creamy Spinach Mushroom Lasagna is the perfect easy weeknight dinner that feels indulgent yet comes together without fuss. Layers of tender pasta, savory mushrooms, fresh spinach, and rich creamy sauce create a comforting meal the whole family will love. For another creamy pasta favorite, try this Marry Me Chicken Pasta Recipe.

Ingredients

This Creamy Spinach Mushroom Lasagna delivers layers of earthy mushrooms, vibrant spinach, and rich cheeses enveloped in a velvety sauce that bakes into pure comfort.

• 1 pound lasagna noodles
• 6 tablespoons olive oil
• 3 garlic cloves, minced
• 3 small yellow onions, thinly sliced
• 3 pounds cremini mushrooms, thinly sliced
• 30 ounces frozen spinach, defrosted, drained thoroughly, and roughly chopped
• 6 cups shredded mozzarella cheese
• 3 cups ricotta cheese
• freshly ground black pepper, to taste
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 4 cups whole milk
• kosher salt and freshly ground black pepper, to taste
• 2/3 cup freshly grated parmesan cheese

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: This Creamy Spinach Mushroom Lasagna comes together about 20% faster than similar recipes thanks to simplified assembly and no-boil noodles.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Clean and slice 8 ounces of cremini mushrooms. Thaw and thoroughly squeeze excess moisture from 10 ounces of frozen spinach. Mince 3 cloves of garlic. Properly dried spinach prevents a watery lasagna.

Step 2 — Sauté the Mushrooms and Spinach

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5–7 minutes until browned and tender. Stir in the garlic and spinach, cooking for another 2 minutes until fragrant. Season with salt and pepper.

Step 3 — Make the Creamy Sauce

In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute. Gradually whisk in 3 cups of whole milk until smooth. Bring to a simmer, stirring constantly until thickened, about 5 minutes. Remove from heat and stir in 1 cup of grated Parmesan cheese.

Step 4 — Combine the Filling

In a large bowl, mix the sautéed mushroom and spinach mixture with 15 ounces of ricotta cheese, 1 beaten egg, and 1/2 cup of the creamy Parmesan sauce. This creates the rich, flavorful layer for your Creamy Spinach Mushroom Lasagna.

Step 5 — Assemble the Lasagna

Spread 1/2 cup of the remaining sauce on the bottom of a 9×13-inch baking dish. Layer 3 no-boil lasagna noodles, half of the spinach-mushroom filling, and 1 cup of shredded mozzarella. Repeat layers, finishing with noodles, the rest of the sauce, and a final layer of mozzarella and Parmesan.

Step 6 — Bake to Perfection

Cover the dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 15–20 minutes until the top is golden brown and bubbly. The lasagna is done when a knife inserts easily into the center.

Step 7 — Rest and Serve

Let the Creamy Spinach Mushroom Lasagna rest for 15 minutes before slicing. This allows the layers to set for clean cuts. Serve warm, garnished with fresh basil if desired.

Nutritional Information

Calories	385
Protein	22g
Carbohydrates	32g
Fat	18g
Fiber	4g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat lasagna noodles — Adds fiber and nutrients while maintaining the classic texture of this Creamy Spinach Mushroom Lasagna.
• Zucchini or eggplant slices — Creates a lower-carb version with fresh vegetable layers that complement the creamy mushroom filling.
• Lean ground turkey or chicken — Provides a lighter protein alternative to traditional beef with a milder flavor that lets the spinach and mushrooms shine.
• Cashew cream or nutritional yeast sauce — Delivers dairy-free creaminess with a nutty, savory flavor perfect for vegan spinach mushroom lasagna.
• Low-fat ricotta or cottage cheese — Reduces fat content while maintaining the creamy texture essential to this comforting dish.
• Reduced-sodium vegetable broth — Cuts salt without sacrificing the deep umami flavor in the mushroom and spinach layers.
• Gluten-free lasagna sheets — Makes this Creamy Spinach Mushroom Lasagna accessible for those with dietary restrictions while keeping the layered structure.
• Fresh herbs instead of salt — Basil, oregano, or thyme add vibrant flavor while reducing sodium in your spinach mushroom lasagna.

Serving Suggestions

• Pair this Creamy Spinach Mushroom Lasagna with a crisp arugula salad dressed in lemon vinaigrette to balance the richness.
• Serve alongside garlic bread or a warm, crusty baguette for a comforting, complete meal.
• Perfect for holiday gatherings, family dinners, or potlucks where a vegetarian main is desired.
• For a lighter occasion, accompany with roasted vegetables like asparagus or broccoli.
• Garnish with fresh basil leaves and a sprinkle of red pepper flakes for color and a hint of spice.
• Plate individual portions with a drizzle of high-quality olive oil and a side of marinated olives.
• Ideal for make-ahead meals; simply reheat and serve with a simple green salad.

This Creamy Spinach Mushroom Lasagna stands out as a hearty, satisfying dish that pairs beautifully with both light and robust sides, making it versatile for any dining event.

Common Mistakes to Avoid

• Mistake: Using watery mushrooms. Fix: Sauté mushrooms until deeply browned and all liquid evaporates to prevent a soggy Creamy Spinach Mushroom Lasagna.
• Mistake: Not wilting spinach thoroughly. Fix: Cook and squeeze spinach completely dry to keep excess moisture from ruining the layers.
• Mistake: Overloading creamy sauce. Fix: Spread béchamel or ricotta mixture thinly and evenly for balanced flavor in every bite.
• Mistake: Skipping no-boil noodle prep. Fix: Ensure sauce covers noodles completely; add a splash of water if needed so they cook through.
• Mistake: Underseasoning the filling. Fix: Generously season spinach, mushrooms, and sauce with salt, pepper, and nutmeg while cooking.
• Mistake: Rushing the bake and rest. Fix: Bake until bubbly and golden, then let rest 15–20 minutes so slices hold their shape.
• Mistake: Using low-moisture cheese only. Fix: Blend creamy ricotta or béchamel with melty mozzarella for the perfect texture.
• Mistake: Not tasting before assembling. Fix: Always taste and adjust seasoning in each component for a well-balanced final dish.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Wrap tightly or use freezer-safe containers for up to 3 months.
• Reheat: Cover and bake at 350°F until the internal temperature reaches 165°F.

Always let your Creamy Spinach Mushroom Lasagna cool to room temperature before storing to maintain food safety and texture.

Conclusion

This Creamy Spinach Mushroom Lasagna is a comforting, crowd-pleasing meal perfect for any occasion. If you love the spinach and mushroom combo, try our Baked Spinach Mushroom Quesadillas Recipe next. We hope you enjoy making this lasagna—please leave a comment with your results!

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FAQs

Can I make this Creamy Spinach Mushroom Lasagna ahead of time?

Yes, you can assemble this Creamy Spinach Mushroom Lasagna up to a day in advance. Cover it tightly and refrigerate, then bake as directed, adding a few extra minutes if needed. This makes it a great option for entertaining.

Can I use no-boil lasagna noodles for this recipe?

Absolutely. No-boil noodles work perfectly in this Creamy Spinach Mushroom Lasagna. The ample sauce hydrates the noodles during baking, resulting in a perfectly cooked dish without the extra step of boiling.

How should I store and reheat leftovers?

Store leftover Creamy Spinach Mushroom Lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm it in the oven until heated through.