If you’re looking for a rich, creamy, and utterly satisfying lasagna, this Creamy Spinach and Mushroom Lasagna is a must-try. It’s a vegetarian twist on the classic, packed with layers of tender pasta, sautéed mushrooms, fresh spinach, and a silky, cheesy béchamel sauce.

Whether you’re serving this for a weeknight dinner, meal prep, or a special occasion, this dish delivers comfort in every bite. Even the biggest meat-lovers will fall in love with this hearty and flavorful lasagna.

Why This Recipe Works

• Creamy and cheesy – A velvety béchamel sauce and plenty of cheese make this lasagna extra rich.
• Loaded with veggies – Mushrooms add a deep, earthy flavor, while spinach brings freshness and color.
• Make-ahead friendly – You can assemble it in advance and bake it when needed.
• Perfect for vegetarians – This is a hearty, filling dish that satisfies without meat.

Ingredients You’ll Need

(Serves 6-8 | Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hour)

For the Lasagna Layers:

• 12 lasagna noodles, cooked according to package instructions
• 2 tablespoons olive oil
• 3 cups mushrooms, sliced (button, cremini, or portobello)
• 3 cups fresh spinach, chopped
• 3 cloves garlic, minced
• Salt and pepper, to taste

For the Creamy Béchamel Sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups milk (warm)
• ½ teaspoon nutmeg (optional, but adds great flavor)
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Cheese Layer:

• 1 ½ cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

How to Make Creamy Spinach and Mushroom Lasagna

1. Cook the Mushrooms and Spinach

• Heat olive oil in a large skillet over medium heat.
• Add the sliced mushrooms and cook for about 5-7 minutes, until they release their moisture and start to brown.
• Stir in the garlic and spinach and cook for another 2-3 minutes, until the spinach is wilted. Season with salt and pepper, then remove from heat and set aside.

2. Make the Béchamel Sauce

• In a saucepan, melt butter over medium heat.
• Whisk in the flour and cook for about 1-2 minutes, until it turns slightly golden.
• Slowly pour in the warm milk, whisking constantly to prevent lumps.
• Stir in nutmeg, salt, and black pepper, and let the sauce simmer until thickened (about 5 minutes). Remove from heat.

3. Prepare the Cheese Mixture

• In a bowl, mix ricotta, Parmesan, and 1 cup of mozzarella. This will add layers of creamy, cheesy goodness to the lasagna.

4. Assemble the Lasagna

• Preheat your oven to 375°F (190°C).
• Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
• Layer 3 cooked lasagna noodles over the sauce.
• Spread some ricotta mixture, followed by a layer of mushroom and spinach mixture, and a drizzle of béchamel sauce.
• Repeat the layers until all ingredients are used, finishing with a layer of noodles topped with béchamel and remaining mozzarella cheese.

5. Bake Until Golden and Bubbly

• Cover with foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
• Let the lasagna rest for 10 minutes before slicing and serving.

Pro Tips & Variations

🔹 Want a crispy, cheesy top? Broil for the last 2-3 minutes to get a golden crust.

🔹 Make it extra rich – Add 1 cup of heavy cream to the béchamel for a more decadent sauce.

🔹 Add more veggies – Zucchini, bell peppers, or even roasted eggplant make great additions.

🔹 Make it ahead – Assemble the lasagna, cover, and refrigerate for up to 24 hours before baking.

🔹 Gluten-free option – Use gluten-free lasagna noodles and swap flour for gluten-free all-purpose flour in the béchamel.

What to Serve with Creamy Spinach and Mushroom Lasagna

This lasagna is a complete meal on its own, but it pairs well with:

• Garlic Bread – Perfect for soaking up the extra creamy sauce.
• A Fresh Side Salad – A simple arugula or Caesar salad adds a fresh contrast to the rich lasagna.
• A Glass of White Wine – A crisp Pinot Grigio or Chardonnay balances the creamy flavors beautifully.

FAQs (From My Kitchen to Yours)

Q: Can I use no-boil lasagna noodles?
A: Yes! Just add an extra ½ cup of milk to the béchamel to ensure the noodles absorb enough liquid while baking.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for about 15 minutes.

Q: Can I freeze this lasagna?
A: Absolutely! Assemble the lasagna, cover tightly with foil, and freeze for up to 3 months. Bake directly from frozen at 375°F for about 50-60 minutes.

Q: Can I make this with a tomato-based sauce?
A: You sure can! Swap out the béchamel for a marinara or creamy tomato sauce if you prefer a tomatoey lasagna.

Why You’ll Love This Recipe

This Creamy Spinach and Mushroom Lasagna is the perfect comfort food, packed with layers of cheesy, garlicky, and creamy goodness. The combination of savory mushrooms, fresh spinach, and velvety béchamel sauce makes it an incredibly satisfying dish—whether you’re a vegetarian or just love great lasagna.

It’s easy to make ahead, freezer-friendly, and perfect for feeding a crowd. Give this lasagna a try, and let me know how it turns out!

Cheesy, Creamy, and Loaded with Flavor: Spinach and Mushroom Lasagna Recipe

If you’re looking for a rich, creamy, and utterly satisfying lasagna, this Creamy Spinach and Mushroom Lasagna is a must-try. It’s a vegetarian twist on the classic, packed with layers of tender pasta, sautéed mushrooms, fresh spinach, and a silky, cheesy béchamel sauce.

By Jason GriffithPublished on March 3, 2025

Prep Time20 min

Cook Time40 min

Total Time1 hr

Servings6-8 servings

Category: Main Course

Cuisine: Italian

Ingredients

• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese
• 1 cup heavy cream
• 9 lasagna noodles
• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 cups ricotta cheese
• 1/2 cup grated cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add sliced mushrooms and cook until soft, about 5-7 minutes. Stir in chopped spinach and cook until wilted. Season with salt, pepper, and nutmeg.
4. In a bowl, mix together ricotta cheese, half of the Parmesan cheese, and a pinch of salt.
5. In a saucepan, combine heavy cream and the remaining Parmesan cheese over low heat until melted and smooth to create the béchamel sauce.
6. In a 9×13 inch baking dish, spread a layer of béchamel sauce, followed by 3 lasagna noodles.
7. Spread half of the ricotta mixture over the noodles, followed by half of the spinach and mushroom mixture, and a sprinkle of mozzarella cheese.
8. Repeat the layers, finishing with a layer of noodles topped with béchamel sauce and the remaining mozzarella and cheddar cheese.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
10. Let cool for 10 minutes before slicing and serving.

Nutrition Information

@type: NutritionInformation

Calories: 450 calories

Protein Content: 20g

Carbohydrate Content: 35g

Fat Content: 25g

Tags: lasagna, vegetarian recipes, spinach lasagna, mushroom lasagna, cheesy lasagna

Related posts:

Savor the Flavor of Spaghetti with Creamy Shrimp Hoisin Glazed Beef & Shrimp with Veggies: A Flavorful Stir-Fry in Under an Hour Garlic Butter Steak Bites and Potatoes: Mouth-Watering Deliciousness The Perfect Recipe for Chocolate-Covered Strawberries: A Sweet Treat Made Simple