When it comes to soul-warming comfort food, few dishes deliver like a creamy spinach and mushroom lasagna. This vegetarian twist on a classic layers tender pasta with savory sautéed mushrooms, wilted spinach, and a rich, homemade béchamel sauce; it’s cozy, flavorful, and surprisingly simple to prepare.
Forget the meat; you won’t miss it. This creamy spinach and mushroom lasagna is packed with deep, satisfying flavor that even the most devoted carnivores will love. It’s perfect for a family dinner or a casual get-together; a dish that feels special without the fuss.
Once you’ve served this creamy spinach and mushroom lasagna, don’t be surprised if it becomes your go-to comfort meal; it’s that good, and yes; it’s that creamy.
Background & Why This Recipe Stands Out
The creamy spinach and mushroom lasagna has its roots in Northern Italy, where white sauce-based dishes hold a special place at the dinner table; right alongside their tomato-heavy cousins. Inspired by traditional Italian cooking, this version of creamy spinach and mushroom lasagna stands out for its comforting layers of rich flavor, velvety texture, and vegetarian goodness.
What makes this creamy spinach and mushroom lasagna truly special is the harmony between ingredients. The sautéed mushrooms bring that deep, savory umami that feels almost meaty; the spinach adds vibrant color, essential nutrients, and a whisper of earthiness. And then there’s the star of the show; the béchamel sauce—smooth, buttery, and perfectly creamy—tying everything together in a way that feels luxurious without being complicated.
This creamy spinach and mushroom lasagna isn’t just a weeknight favorite; it’s elegant enough for guests and comforting enough for family nights. Serve it with a crisp Caesar salad, warm garlic breadsticks, or even a chilled glass of Pinot Grigio; the balance of flavors and textures makes it a guaranteed crowd-pleaser.
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Ingredients
For the Béchamel Sauce
- Butter
- All-purpose flour
- Whole milk
- Salt
- Black pepper
- Nutmeg
For the Filling
- Lasagna noodles
- Mixed mushrooms, sliced
- Olive oil
- Onion, diced
- Garlic, minced
- Fresh spinach (or thawed frozen spinach)
- Ricotta cheese
- Egg
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh herbs (basil, oregano, or thyme)
See recipe card for quantities.
Instructions
Prep All Components
- Cook the lasagna noodles according to package directions until al dente, then drain.
- Make the béchamel sauce by melting butter in a saucepan, whisking in flour for 2 minutes, then gradually adding warm milk.
- Cook until thick, season with salt, pepper, and nutmeg.
- Meanwhile, sauté onions and garlic in olive oil, add mushrooms and cook until golden, then add spinach until wilted.
- In a separate bowl, mix ricotta cheese, egg, 1 cup mozzarella, Parmesan, and herbs.
Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- In a greased 9x13 inch baking dish, spread a thin layer of béchamel sauce.
- Layer as follows: 3 noodles, half the ricotta mixture, half the mushroom-spinach mixture, ⅓ remaining béchamel.
- Repeat with 3 more noodles, remaining ricotta and mushroom mixtures, another ⅓ béchamel.
- Top with final 3 noodles, remaining béchamel sauce, and the remaining 1 cup mozzarella cheese for that perfect mozzarella topping.
Bake and Serve
- Cover with aluminum foil and bake for 35 minutes.
- Remove foil and bake 15-20 minutes more until golden and bubbly.
- Let rest for 15 minutes before cutting – this allows the layers to set properly for clean slices.
Expert Tip: If lumps form in your béchamel, strain it through a fine-mesh sieve or use an immersion blender to smooth it out.
- Step 1: Prep Your Components
Sauté vegetables and prepare béchamel and cheese mixture.
- Step 2: Assemble the Lasagna
Layer béchamel, noodles, cheese, and vegetables.
- Step 3: Bake and Serve
Bake until bubbly and let it rest before slicing.
Hints & Expert Cooking Tips
Making creamy spinach and mushroom lasagna at home can be simple and stress-free with just a few smart techniques. Whether you're feeding a crowd or just craving comfort, these tips will help you get it right every time.
Time-Saving Hacks:
- Prep the béchamel up to 2 days ahead; store it covered in the fridge.
- Use pre-sliced mushrooms to skip extra chopping.
- Cook noodles al dente—they’ll finish softening in the oven.
Smart Ingredient Swaps:
- Deglaze mushrooms with a splash of white wine for added depth.
- Blend cheeses like Gruyère or fontina for complex flavor.
- Add caramelized onions for a hint of sweetness and richness.
Avoid These Common Pitfalls:
- Keep béchamel smooth and pourable; it thickens as it bakes.
- Let your creamy spinach and mushroom lasagna rest before slicing; it helps layers hold.
- Don’t overcook spinach; light wilting is plenty.
Recipe Variations & Dietary Modifications
One of the best things about creamy spinach and mushroom lasagna is how adaptable it is. Whether you're working with dietary restrictions or just feeling creative in the kitchen, there’s a version of this comfort classic for everyone.
For a Vegan Creamy Vegetarian Lasagna:
Skip the dairy without skipping the decadence. Use cashew cream in place of ricotta, nutritional yeast for that cheesy depth, and vegan mozzarella to top it all off. The béchamel? Just as creamy when made with unsweetened almond milk and a good-quality vegan butter. You’ll still get that luscious, layered magic creamy spinach and mushroom lasagna is known for.
Keto-Friendly Version:
Watching carbs? You can still enjoy this dish without compromise. Swap traditional noodles for thin slices of zucchini or eggplant; they hold up beautifully and add extra veggie goodness. Make your béchamel with heavy cream instead of milk for a richer, keto-approved twist on this creamy spinach and mushroom lasagna favorite.
Gluten-Free Adaptation:
Go gluten-free without giving up flavor or texture. Use rice-based or corn-based lasagna noodles, and thicken your white sauce with cornstarch or a gluten-free flour blend. The result? A delicious creamy spinach and mushroom lasagna that’s safe for everyone at the table.
Creative Flavor Variations:
- Protein Boost; Stir in cooked lentils or chickpeas to the mushroom-spinach layer for added heartiness and plant-based protein.
- Mediterranean Style; Add chopped sun-dried tomatoes, artichoke hearts, and a sprinkle of feta for a bold, tangy twist.
- Truffle Version; A light drizzle of truffle oil before serving transforms your lasagna into something elegant and dinner-party ready.
Equipment
Essential Tools:
- A heavy-bottomed saucepan for making smooth béchamel (prevents scorching)
- Large skillet for properly browning mushrooms
- 9x13 inch baking dish (glass or ceramic works best for even heating)
- Fine-mesh strainer (backup for lumpy sauce fixes)
Budget-Friendly Alternatives: If you don't have a whisk, a fork works for small batches of béchamel. A large frying pan can substitute for a skillet, and aluminum pans work if you don't have a proper baking dish.
Storage & Meal Prep Tips
- Fridge Storage:
Your creamy spinach and mushroom lasagna will stay fresh in the fridge for up to 4 days. Just cover it tightly with plastic wrap or use airtight containers. Leftover slices reheat beautifully in the microwave; perfect for next-day lunches. - Freezing Instructions:
You can freeze the lasagna before baking it. Wrap it well in plastic wrap, then foil, and store for up to 3 months. When ready to cook, bake straight from frozen; just add 30–45 minutes to the cooking time and keep it covered for the first hour. - Meal Prep Pro Tip:
Double the batch; bake one lasagna for tonight and freeze the second for a busy weeknight down the line. You’ll thank yourself later!
The Make-Ahead Secret Grandma Never Told You
Here’s the little secret that took my creamy spinach and mushroom lasagna from “yum” to you made this?!; and it didn’t come from a cookbook. It came from watching my Nonna prep lasagna the night before big family dinners. She’d assemble everything with care, then tuck it into the fridge overnight, like it was a gift waiting to be unwrapped.
What I didn’t realize until I tried it myself is how much magic happens during that resting time. The noodles soak up just the right amount of sauce, the flavors deepen, and the whole dish bakes up beautifully; no soggy layers or watery corners. So next time you make this creamy spinach and mushroom lasagna, give it a chill before the oven. It might just become your new kitchen ritual.
FAQ
Why is my spinach lasagna watery?
A watery spinach lasagna is usually caused by excess moisture in the spinach or mushrooms. Always sauté the vegetables thoroughly to release and evaporate their liquid before layering. If using frozen spinach, make sure to squeeze out all excess water.
How do you keep veggie lasagna from getting soggy?
To prevent soggy lasagna, fully cook and drain vegetables, especially spinach and mushrooms, and don’t overdo the sauce. Let the baked lasagna rest for 15–20 minutes before slicing; this allows it to set and keeps layers from sliding apart.
Do you have to pre-cook spinach for lasagna?
Yes, pre-cooking the spinach is important when making creamy spinach and mushroom lasagna. Sautéing it first removes excess moisture, which helps prevent the lasagna from becoming watery and ensures the layers stay intact after baking.
How long does spinach and ricotta lasagna last in the fridge?
A spinach and ricotta version of creamy spinach and mushroom lasagna will keep well in the fridge for up to 4 days. Store it in an airtight container and reheat portions as needed—it actually tastes even better the next day as the flavors continue to develop.
One Bite Closer to Comfort
So here’s the thing; this creamy spinach and mushroom lasagna isn’t just a meatless meal; it’s a full-on flavor experience that hits every comfort-food note. With its silky béchamel, savory mushrooms, tender spinach, and layers of melty cheese, it’s the kind of dish that’ll have everyone going back for seconds (and maybe sneaking thirds when no one’s looking). And between us? It’s even better the next day; like all great lasagnas should be.
If you loved this one, you're going to fall for our Spinach and Ricotta Stuffed Shells with Alfredo; a rich, cheesy dream baked to golden perfection, and the Lemon Garlic Kale Salad Recipe, which adds the perfect fresh, zesty balance to round out your meal.
Give it a try tonight and let me know how it goes! Snap a pic, drop a comment, and if you loved it, rate the recipe so others can find it too. Comfort food is better when we share it.
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Pairing
These are my favorite dishes to serve with this Creamy Spinach and Mushroom Lasagna Recipe:
Creamy Spinach & Mushroom Lasagna
Equipment
- 1 9x13 inch baking dish
- 1 Large skillet
- 1 Medium saucepan
- 1 Whisk
- 1 Mixing bowls
- 1 Strainer or sieve
- 1 Aluminum foil
Ingredients
Béchamel Sauce
- 4 tablespoon Butter For the roux base
- 4 tablespoon All-purpose flour Can use gluten-free flour
- 3 cups Whole milk Warmed
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Nutmeg Optional but traditional
Filling & Assembly
- 12 Lasagna noodles No-boil or cooked al dente
- 2 lbs Mixed mushrooms Sliced; use cremini, button, or shiitake
- 3 tablespoon Olive oil For sautéing
- 1 Onion Diced
- 4 Garlic cloves Minced
- 10 oz Fresh spinach Or thawed frozen spinach
- 15 oz Ricotta cheese
- 1 Egg Beaten
- 2 cups Mozzarella cheese Divided; for layers & topping
- ½ cup Parmesan cheese Grated
- 2 tablespoon Fresh herbs Basil, oregano, or thyme
Instructions
- Cook lasagna noodles al dente if not using no-boil.
- Prepare béchamel by whisking flour and butter, then gradually adding warm milk; season.
- Cook onion and garlic, then add mushrooms and spinach until wilted.
- Combine ricotta, egg, half mozzarella, Parmesan, and herbs in a bowl.
- Spread béchamel in pan; add noodles, half ricotta mix, half mushroom mix, and more béchamel.
- Repeat with noodles, remaining ricotta, mushroom, and more sauce.
- Add final noodles, béchamel, and remaining mozzarella.
- Cover with foil; bake at 375°F for 35 minutes.
- Remove foil and bake 15–20 minutes until golden.
- Let lasagna rest for 15 minutes before slicing.
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