Name: CREAMY SPINACH & MUSHROOM LASAGNA
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 12 ounces mushrooms, sliced (button or cremini work well); 5 cups fresh spinach, roughly chopped; 1 teaspoon dried thyme (or 1/2 teaspoon fresh thyme leaves); Salt and black pepper, to taste; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 3 cups whole milk (or half-and-half for extra creaminess); 1/2 cup grated Parmesan cheese; 1/4 teaspoon ground nutmeg (optional); Salt and black pepper, to taste; 12 lasagna noodles, cooked and drained (or no-boil noodles); 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

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When it comes to cozy comfort food, nothing quite hits the spot like a bubbling, cheesy lasagna fresh out of the oven. And today, I’m sharing one of my all-time favorites: Creamy Spinach & Mushroom Lasagna. It’s rich, hearty, packed with veggies, and wrapped in the creamiest white sauce you could ever dream of. Whether you’re cooking for your family, hosting friends, or just craving something homemade and special, this recipe will absolutely deliver.

I first whipped up this lasagna on a chilly fall evening when I was looking for a vegetarian option that didn’t feel like a “substitute” for the real deal. I wanted something that was decadent enough to be the centerpiece of dinner—and trust me, this one does not disappoint. Even the meat-lovers in my life go back for seconds (and sometimes thirds)!

So, let’s get right into it. I’ll walk you through each step so you can feel totally confident making it at home. Ready? Let’s do it!

Ingredients You’ll Need

Here’s everything you’ll need to bring this dreamy, creamy lasagna to life:

For the Mushroom and Spinach Filling:

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
12 ounces mushrooms, sliced (button or cremini mushrooms work perfectly)
5 cups fresh spinach, roughly chopped
1 teaspoon dried thyme (or 1/2 teaspoon fresh thyme leaves)
Salt and black pepper, to taste

For the Creamy White Sauce:

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk (or half-and-half if you want it extra indulgent)
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg (optional but adds a warm, cozy flavor)
Salt and black pepper, to taste

For Assembly:

12 lasagna noodles, cooked and drained (no-boil noodles also work if you’re short on time)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Let’s Get Cooking: Step-By-Step Instructions

Step 1: Prepare the Mushroom and Spinach Filling

This is where the magic starts! Heat the olive oil in a large skillet over medium heat. Toss in the chopped onion and sauté for about 3 to 4 minutes, just until it starts to soften and become fragrant. Add in the minced garlic and cook for another minute—you’ll know it’s ready when your kitchen smells amazing!

Next, stir in the sliced mushrooms. Cook them for about 6 to 8 minutes until they’re golden brown and all that moisture has cooked off. You want the mushrooms to have a nice deep flavor, not a watery texture. Then, pile in the chopped spinach and stir it through. It’ll seem like a lot at first, but spinach wilts down fast. Once everything’s cooked and looking vibrant, season the mixture with thyme, salt, and black pepper to taste. Set it aside while we move on to the sauce.

Step 2: Make the Creamy White Sauce

Now, let’s whip up that luscious white sauce that makes this lasagna extra special. Melt the butter in a medium saucepan over medium heat. When it’s fully melted and just starting to bubble, whisk in the flour. Keep whisking for about 1 to 2 minutes—this step helps cook out the raw flour taste and creates a roux (basically the thickening base for our sauce).

Slowly, slowly pour in the milk while whisking constantly. Trust me, the trick to a super smooth sauce is to go slow and keep that whisk moving. Bring the sauce to a gentle simmer and cook until it thickens up, about 5 minutes. It should coat the back of a spoon when it’s ready.

Turn off the heat and stir in the Parmesan cheese, ground nutmeg (if using), and a pinch of salt and black pepper. Give it a taste—you might want to add a little extra seasoning depending on your preference. This sauce is so good, you’ll want to eat it straight from the spoon!

Step 3: Assemble the Lasagna

First things first—preheat your oven to 375°F (190°C). You want it hot and ready so that when you slide your lasagna in, it starts bubbling right away.

Lightly grease a 9×13-inch baking dish, then spread a thin layer of your creamy white sauce across the bottom. This helps keep the noodles from sticking and gives every bite extra flavor.

Now, it’s time to layer. Here’s the simple order to follow:

Lay down 3 lasagna noodles side-by-side (if you’re using no-boil noodles, make sure they’re overlapping slightly since they expand as they cook).
Spread 1/3 of the ricotta cheese over the noodles.
Spoon 1/3 of the mushroom and spinach filling on top.
Drizzle 1/3 of the white sauce over everything.
Sprinkle 1/3 of the shredded mozzarella over the sauce.

Repeat those layers two more times so you end up with three full sets. After your final layer, pour the remaining white sauce over the top and sprinkle everything generously with grated Parmesan cheese. Trust me, you want that golden, cheesy crust!

Step 4: Bake the Lasagna

Once you’ve built your beautiful lasagna, cover the baking dish tightly with foil. This helps everything steam together and stay moist while baking.

Slide the dish into your preheated oven and bake for 25 minutes covered. Then, carefully remove the foil (watch out for the steam!) and bake for another 15–20 minutes until the top is gloriously golden, bubbly, and slightly crispy around the edges.

Your kitchen will smell absolutely amazing right about now, and if your family is anything like mine, they’ll start hovering nearby, asking when it’s ready.

Helpful Tips for the Best Spinach and Mushroom Lasagna

Use Fresh Ingredients: Fresh spinach and mushrooms really do make a difference here. Frozen spinach can work in a pinch, but be sure to squeeze out all the excess water first!
Get the Sauce Just Right: If your white sauce seems too thick before assembling, you can thin it out with a splash more milk. It should be pourable but still rich.
Rest Before Slicing: I know it’s tempting to dive right in, but letting the lasagna rest for about 10 minutes after baking helps it firm up so you can get nice, clean slices.
Make it Ahead: This lasagna is a dream for prepping ahead of time. You can fully assemble it, cover it tightly, and refrigerate it for up to a day before baking. You may just need to add an extra 5–10 minutes to the baking time if it’s cold from the fridge.
Freeze for Later: You can even freeze individual slices for easy lunches and dinners down the road. Just reheat covered in the oven or microwave until hot and bubbly.

Variations You Might Love

Add a Little Heat: Stir a pinch of red pepper flakes into your mushroom and spinach filling for a bit of spice.
Switch Up the Cheese: Swap out mozzarella for provolone, fontina, or even gouda for a fun twist on the classic flavor.
Make It Vegan: Use plant-based butter, milk, and cheeses, and replace the ricotta with a dairy-free ricotta alternative. You’ll still get that creamy, dreamy texture!
Boost the Veggies: Feel free to add layers of thinly sliced zucchini, roasted red peppers, or even caramelized onions if you want even more veggie goodness packed in.

Frequently Asked Questions About Creamy Spinach and Mushroom Lasagna

I get a lot of questions whenever I share this recipe with family and friends, so I thought it would be helpful to answer a few of the most common ones here. Hopefully, this will make your cooking process even easier!

Can I use frozen spinach instead of fresh?

Yes, you can! Just make sure to thaw it completely and squeeze out all the extra water. You want the spinach to be as dry as possible to avoid making the lasagna watery.

Can I make this lasagna ahead of time?

Absolutely! You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. If you’re baking it straight from the fridge, just add an extra 5–10 minutes to the covered baking time.

What’s the best way to store leftovers?

Leftover lasagna keeps beautifully! Cover it tightly and store it in the fridge for up to 4 days. You can reheat individual slices in the microwave or cover the whole dish with foil and warm it in the oven at 350°F until heated through.

Can I freeze the lasagna?

Definitely! You can freeze the whole lasagna or individual portions. Wrap it well with plastic wrap and then foil. It will keep in the freezer for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and bake as usual.

Can I add more vegetables to the filling?

Of course! This lasagna is very forgiving. Sautéed zucchini, roasted red peppers, caramelized onions, or even some cooked broccoli florets would be delicious additions.

Do I have to use no-boil noodles?

Nope, you can use traditional lasagna noodles too. Just make sure to cook and drain them according to the package directions before assembling.

How do I know when the lasagna is fully cooked?

You’ll know it’s ready when the top is golden and bubbly, and you can see the sauce gently bubbling up around the edges. If you want to be super precise, the center should be around 165°F when checked with a food thermometer.

Conclusion: Why You’ll Love Making This Creamy Spinach and Mushroom Lasagna

There’s something so satisfying about pulling a homemade lasagna out of the oven, especially one as rich, cheesy, and comforting as this Creamy Spinach and Mushroom Lasagna. It’s packed with hearty veggies, creamy layers, and so much flavor that you won’t even miss the meat.

What I love most is how versatile and forgiving this recipe is. You can make it ahead of time, freeze it for later, or even customize it with your favorite cheeses and vegetables. Plus, it’s a guaranteed crowd-pleaser—every single time.

If you end up making this lasagna, I would love to hear how it turned out! Feel free to leave a comment, share your own twists, or even tag me if you post a picture. Happy cooking, and enjoy every delicious bite!

CREAMY SPINACH & MUSHROOM LASAGNA

Author: Mark's Recipe
Total Time: 1 hour 10 minutes

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Description

A rich and comforting vegetarian lasagna layered with creamy white sauce, hearty mushrooms, fresh spinach, and lots of gooey cheese. Perfect for a cozy dinner or special occasion!

Instructions

1️⃣ Prepare the Mushroom and Spinach Filling:
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another minute. Add the mushrooms and cook for 6–8 minutes until browned. Toss in the spinach and cook until wilted. Season with thyme, salt, and black pepper. Remove from heat and set aside.

2️⃣ Make the Creamy White Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 5 minutes. Stir in Parmesan cheese, nutmeg (if using), salt, and pepper. Remove from heat.

3️⃣ Assemble the Lasagna:
Preheat your oven to 375°F (190°C). Spread a thin layer of the white sauce at the bottom of a 9×13-inch baking dish.
Layer in the following order:

3 lasagna noodles

1/3 of the ricotta cheese

1/3 of the mushroom and spinach filling

1/3 of the white sauce

1/3 of the mozzarella cheese
Repeat the layers two more times. Finish with a final layer of white sauce and sprinkle with Parmesan cheese.

4️⃣ Bake the Lasagna:
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden and bubbly.

5️⃣ Rest and Serve:
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley or basil, if desired. Serve warm and enjoy!

Notes

Make Ahead: You can assemble the lasagna a day ahead and refrigerate it until ready to bake.
Variations: Add roasted red peppers, artichokes, or swap spinach for kale for a twist.
Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Prep Time: 25 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 8

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