If you’re craving comfort food that’s big on flavor but totally approachable, you’re going to love this Easy Creamy Spinach Mushroom Lasagna. Picture layers of tender noodles, luscious white sauce, savory mushrooms, and vibrant spinach all tucked beneath a blanket of gooey, melted cheese. It’s a crowd-pleaser that feels special enough for guests yet simple enough for a cozy weeknight. This homemade, vegetarian lasagna comes together with everyday ingredients and delivers a creamy, indulgent bite every single time.
Ingredients You’ll Need
This easy, cheesy masterpiece comes together with a handful of staple ingredients, each one bringing its own flair to the finished dish. Don’t skip anything—the harmony of textures and flavors is what makes Easy Creamy Spinach Mushroom Lasagna shine from the first forkful to the last!
- Lasagna noodles (9 sheets): These hold all those fabulous layers together and soak up the sauces beautifully; use traditional or no-boil depending on your schedule.
- Olive oil (2 tablespoons): For sautéing the vegetables and unlocking their natural sweetness and aroma.
- Onion (1 small, diced): Provides a gentle sweetness and depth as the aromatic backbone of your veggie filling.
- Garlic cloves (3, minced): Brings a rich, savory kick that wakes up the whole pan of mushrooms and spinach.
- Mushrooms (16 ounces, sliced): Meaty, earthy, buttery mushrooms make the filling hearty and utterly irresistible.
- Italian seasoning (1 teaspoon): Adds classic herbal notes, making every bite taste authentically Italian.
- Salt (½ teaspoon): Balances and brings out all the savory notes in the cheeses and vegetables.
- Black pepper (¼ teaspoon): For a gentle background heat and peppery warmth.
- Fresh spinach (4 cups, chopped): Delivers color, nutrition, and a fresh brightness that lightens up the creamy layers.
- Ricotta cheese (2 cups): Essential for creamy, dreamy layering and subtle richness.
- Egg (1 large): Helps set the ricotta mix so it’s beautifully sliceable (no messy layers).
- Grated Parmesan cheese (¼ cup): Sprinkled into the ricotta for a salty, nutty hit.
- Shredded mozzarella cheese (3 cups): The ultimate melt factor—stretchy, bubbly, golden-brown perfection on top and between layers.
- Butter (2 tablespoons): Used to start your velvety white sauce for ultra-lush texture.
- All-purpose flour (2 tablespoons): Thickens the white sauce and gives it body.
- Milk (2 cups): Creates the creamy base for your luscious, smooth sauce.
- Ground nutmeg (¼ teaspoon, optional): A classic flavor in white sauce—just a pinch adds warmth and aroma.
How to Make Easy Creamy Spinach Mushroom Lasagna
Step 1: Prepare the Noodles
Preheat your oven to 375°F (190°C). If you’re using regular lasagna noodles, cook them according to the package instructions until just al dente. Drain well and set aside on a clean kitchen towel so they don’t stick together. No-boil noodles? You can skip this step, making Easy Creamy Spinach Mushroom Lasagna even, well, easier!
Step 2: Sauté the Veggie Filling
Heat the olive oil in a large skillet over medium heat. Toss in your diced onion and cook for 2 to 3 minutes until it starts to become translucent and fragrant. Stir in minced garlic and sliced mushrooms, letting them cook for 6 to 8 minutes. The mushrooms will release moisture and then start to brown up deliciously. Sprinkle in Italian seasoning, salt, and black pepper. Finish by folding in chopped spinach, letting it wilt just until bright green, and then remove the skillet from the heat. You’ll love how meaty and satisfying this veggie mixture turns out.
Step 3: Mix the Ricotta Layer
In a medium bowl, combine the ricotta cheese, large egg, and grated Parmesan. Give everything a good stir until it’s creamy and well combined. The egg will help the mixture set up during baking, giving your Easy Creamy Spinach Mushroom Lasagna beautiful, sliceable layers with an extra touch of richness.
Step 4: Make the White Sauce
Melt the butter in a small saucepan over medium heat. Whisk in the flour, creating a pale, bubbly roux; let this cook for about 1 minute. Gradually whisk in the milk, a little at a time, ensuring a very smooth mixture. Continue to cook and whisk for 4 to 5 minutes, until the sauce thickens to a creamy consistency. Add a pinch of nutmeg, salt, and pepper for subtle warmth and seasoning. This sauce brings the “creamy” magic to your lasagna layers.
Step 5: Assemble the Lasagna
Grease a 9×13-inch baking dish (a little butter or spray does the trick). Spread a spoonful of white sauce along the bottom—this keeps the noodles from sticking and adds extra flavor right from the start. Layer on 3 noodles, then half the ricotta mixture, half the mushroom-spinach mixture, and a third of the mozzarella. Pour over more white sauce to keep everything ultra-moist and creamy. Repeat these layers and finish with the last noodles, a final blanket of white sauce, and the remaining mozzarella. Each corner of this dish deserves some cheese love!
Step 6: Bake Until Golden and Bubbly
Cover your masterpiece with foil (to prevent over-browning) and bake for 25 minutes. Remove the foil and bake another 10 to 15 minutes, or until the cheese gets bubbly and gorgeously golden-brown. The whole kitchen will smell incredible! Don’t skip the resting time—let the lasagna sit for at least 10 minutes before slicing so the layers hold together beautifully when served.
How to Serve Easy Creamy Spinach Mushroom Lasagna
Garnishes
Top your Easy Creamy Spinach Mushroom Lasagna with a shower of fresh chopped basil, parsley, or even a scattering of extra grated Parmesan. These simple touches add vibrant color and a fresh note that balances the richness of the cheese and sauce.
Side Dishes
This lasagna makes a complete vegetarian meal, but it’s extra special with a big Italian salad or roasted seasonal veggies. Warm, crusty garlic bread is nearly a must—there’s nothing like mopping up the creamy sauce left on your plate!
Creative Ways to Present
Try serving this lasagna in individual ramekins for a dinner party or family gathering, making everyone feel like they’re getting a mini restaurant experience. Or, cut the lasagna into angled slices for a modern, bistro-style presentation. Scatter microgreens or edible flowers on top for an Instagram-worthy finish!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Creamy Spinach Mushroom Lasagna keeps beautifully in the fridge for up to four days. Cover the dish tightly with foil or transfer individual portions to airtight containers—those flavors just get richer as it rests!
Freezing
This lasagna freezes like a dream. You can freeze the whole assembled (but unbaked) dish, tightly wrapped, for up to three months. Or freeze baked slices for grab-and-go dinners. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover with foil and bake in a 350°F oven until warmed through (about 25 minutes for a large portion, less for individual slices). For faster reheating, microwave individual servings on medium power, and add a splash of milk if the pasta looks a bit dry to bring back that creamy magic.
FAQs
Can I make Easy Creamy Spinach Mushroom Lasagna ahead of time?
Absolutely! You can assemble the entire lasagna a day in advance, cover it, and refrigerate until ready to bake. This actually gives the flavors even more time to mingle and develop.
Can I use frozen spinach or pre-sliced mushrooms?
Yes! Just squeeze out any excess moisture from thawed spinach and make sure pre-sliced mushrooms are fresh and firm. A quick sauté will revive them, making preparation even simpler.
How do I make this lasagna gluten-free?
Swap in gluten-free lasagna noodles and use a 1-for-1 gluten-free flour blend for the white sauce. Double-check that your cheeses are gluten-free too for a hassle-free adaptation.
What’s the best way to prevent watery lasagna?
Sauté mushrooms until their liquid fully evaporates before adding the spinach, and let the lasagna rest before slicing. This ensures clean, delicious layers that hold together just right.
Can I add other vegetables or proteins?
Totally! Roasted zucchini, red peppers, or even shredded cooked chicken would be excellent additions. Just keep the ratios similar so the dish stays creamy and cohesive.
Final Thoughts
This Easy Creamy Spinach Mushroom Lasagna brings layers of comfort and irresistible flavor to your table—without the stress! If you’ve never tried making lasagna from scratch, this recipe will win you over, and if you’re already a fan, there’s always room for one more cozy slice. Give it a try soon, and let the creamy, cheesy goodness speak for itself!
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Easy Creamy Spinach Mushroom Lasagna Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Creamy Spinach Mushroom Lasagna is a delicious vegetarian twist on the classic Italian dish. Layers of lasagna noodles, ricotta cheese, sautéed mushrooms, spinach, and a creamy white sauce come together to create a comforting and flavorful meal that’s perfect for any occasion.
Ingredients
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 16 ounces mushrooms, sliced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups fresh spinach, chopped
- 2 cups ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ¼ teaspoon ground nutmeg (optional)
- 3 cups shredded mozzarella cheese
Lasagna Noodles:
Sautéed Mushroom-Spinach Mixture:
Ricotta Mixture:
White Sauce:
Additional:
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package instructions if not using no-boil noodles. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add onion and cook for 2–3 minutes. Add garlic and mushrooms, cooking until mushrooms release moisture and begin to brown, about 6–8 minutes. Stir in Italian seasoning, salt, pepper, and spinach. Cook until spinach wilts, then remove from heat.
- Prepare the ricotta mixture: In a bowl, mix ricotta cheese with the egg and Parmesan cheese until smooth. Set aside.
- Make the white sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until smooth. Cook until thickened, 4–5 minutes. Stir in nutmeg and season with salt and pepper to taste.
- Assemble the lasagna: Spread a spoonful of white sauce on the bottom of a greased 9×13-inch baking dish. Layer 3 noodles, half the ricotta mixture, half the mushroom-spinach mixture, a third of the mozzarella, and a layer of white sauce. Repeat the layers. Finish with remaining noodles, white sauce, and mozzarella.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
- Make it ahead and refrigerate overnight before baking.
- For extra richness, use a blend of mozzarella and provolone cheese.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 90mg
