Creamy Spinach & Mushroom Lasagna is a rich and comforting vegetarian dish that layers tender noodles with a velvety white sauce, hearty mushrooms, and a blend of cheeses. This lasagna ditches the traditional tomato base in favor of a creamy béchamel-style sauce made from milk, butter, and flour, infused with garlic, basil, oregano, and a hint of nutmeg. It’s a deeply satisfying meal that offers all the comfort of classic lasagna but with a unique twist that highlights earthy mushrooms and vibrant spinach.

This recipe is perfect for weeknight dinners, family gatherings, or holiday spreads. The combination of whole milk ricotta, mozzarella, and Parmesan creates a cheesy, gooey texture that pairs beautifully with the sautéed vegetables. It’s also a great make-ahead option—prepare it the day before and simply bake when ready. Whether you’re serving vegetarians or meat-lovers, this lasagna is a guaranteed crowd-pleaser that delivers creamy indulgence in every bite.

Why You’ll Love This Recipe

Hearty and Satisfying

Packed with mushrooms, spinach, and three cheeses for a filling vegetarian main.

Rich Creamy Sauce

A homemade white sauce adds depth and luxurious texture.

Great Make-Ahead Option

Can be assembled ahead and baked when needed, perfect for busy days.

Crowd-Pleaser

Appeals to both vegetarians and meat-eaters alike.

Comfort Food Favorite

A twist on classic lasagna that’s warm, cheesy, and deeply comforting.

Ingredients

For the Lasagna

Lasagna noodles
Whole milk ricotta

Frozen chopped spinach (thawed and drained)
Shredded mozzarella cheese
Freshly grated Parmesan cheese

Fresh parsley leaves

For the Sauce

Unsalted butter
Garlic (minced)

Cremini mushrooms (thinly sliced)
Onion (diced)
All-purpose flour

Milk (at room temperature)
Dried basil
Dried oregano

Nutmeg (pinch)
Kosher salt and freshly ground black pepper

Variations

Add Protein: Include shredded chicken or turkey for a meaty variation.

Vegan Option: Use plant-based ricotta, dairy-free mozzarella, and a nut-based milk for the sauce.
Gluten-Free: Substitute gluten-free lasagna noodles and use a gluten-free flour for the sauce.
Extra Veggies: Add sautéed zucchini or roasted red peppers for more flavor and color.

Spicy Kick: Stir a pinch of crushed red pepper flakes into the sauce.

How to Make the Recipe

Step 1

Cook the lasagna noodles according to package instructions. Drain and set aside.

Step 2

In a skillet, melt butter over medium heat. Add garlic, onion, and mushrooms. Sauté until mushrooms are golden and moisture has evaporated.

Step 3

Sprinkle flour over the mushroom mixture. Stir and cook for about 2 minutes.

Step 4

Gradually whisk in milk, stirring constantly until the sauce thickens. Season with basil, oregano, nutmeg, salt, and pepper. Remove from heat.

Step 5

In a separate bowl, combine ricotta, thawed spinach, 1 cup of mozzarella, ¼ cup Parmesan, and chopped parsley.

Step 6

Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a greased baking dish.

Step 7

Layer 3 lasagna noodles, followed by half the ricotta-spinach mixture, a third of the sauce, and a sprinkle of mozzarella. Repeat layers.

Step 8

Top with final 3 noodles, remaining sauce, mozzarella, and Parmesan.

Step 9

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden.

Step 10

Let rest for 10-15 minutes before serving.

Tips for Making the Recipe

Squeeze excess moisture from spinach to avoid a watery lasagna.

Use whole milk for a creamier sauce.
Let the lasagna rest before slicing to help it set.
Fresh mushrooms should be sautéed until browned to enhance flavor.

Use freshly grated cheese for best melt and texture.

How to Serve

Serve this lasagna with a crisp green salad and crusty bread to balance the richness. It’s also great alongside roasted vegetables or a light soup. Garnish with extra Parmesan and chopped parsley for a fresh finish.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the fully assembled, unbaked lasagna wrapped tightly in foil for up to 3 months. Thaw overnight in the fridge before baking.

Reheating

Reheat individual slices in the microwave or bake the whole dish covered at 350°F until heated through.

FAQs

1. Can I use fresh spinach instead of frozen?

Yes, just sauté it first and remove excess moisture before mixing.

2. Can I make this dish gluten-free?

Yes, use gluten-free noodles and gluten-free flour in the sauce.

3. Can I make it ahead of time?

Absolutely, assemble it up to a day in advance and refrigerate before baking.

4. What can I use instead of ricotta?

Cottage cheese or a creamy tofu blend are good alternatives.

5. How do I prevent the lasagna from being watery?

Drain the spinach well and allow the lasagna to rest after baking.

6. Is it okay to skip the mushrooms?

Yes, but they add great texture and flavor. Consider substituting with zucchini or eggplant.

7. Can I double the recipe?

Yes, use a larger baking dish or make two pans for a crowd.

8. What’s the best way to slice lasagna neatly?

Let it cool for at least 10-15 minutes before slicing.

9. Can I use pre-shredded cheese?

Yes, but freshly shredded melts more smoothly and tastes better.

10. How do I know when it’s done baking?

The top should be bubbly and golden brown, and the center hot throughout.

Conclusion

Creamy Spinach & Mushroom Lasagna is a comforting and flavorful twist on a beloved classic. With its rich white sauce, savory vegetables, and layers of cheese, it’s a dish that brings satisfaction to any table. Perfect for feeding a crowd, making ahead, or enjoying as leftovers, this lasagna is a must-try recipe for anyone craving a hearty, vegetarian main course that’s both elegant and indulgent.