Rich & Creamy Spinach and Mushroom Lasagna – A Must-Try Recipe!

There’s something undeniably comforting about a warm, cheesy lasagna fresh out of the oven. While traditional meat-based lasagnas have their place, sometimes you crave something just as hearty but packed with vegetables. That’s where this Creamy Spinach and Mushroom Lasagna comes in—a rich and satisfying dish that brings out the natural umami of mushrooms, the delicate texture of wilted spinach, and the smooth creaminess of ricotta and béchamel sauce.

This recipe is perfect for both vegetarians and anyone looking for a lighter alternative to classic lasagna without sacrificing flavor. Whether you’re preparing a weeknight dinner, meal prepping for busy days, or hosting a special occasion, this lasagna is guaranteed to impress. Each layer is loaded with flavor, from the velvety ricotta filling to the golden, bubbly cheese topping. Plus, it’s highly customizable—you can swap in different veggies, cheeses, or even add a little heat for a spicy twist.

Let’s dive into how to make this Creamy Spinach and Mushroom Lasagna at home!

Why You’ll Love This Spinach & Mushroom Lasagna

If you’re craving something warm, comforting, and full of flavor, this Spinach & Mushroom Lasagna is a must-try. It’s creamy, cheesy, and layered with tender pasta, making it perfect for a cozy family dinner or meal prep for the week ahead. Instead of the usual tomato-based sauce, this version features a rich and velvety béchamel that brings out the natural flavors of the vegetables while adding a luxurious touch.

What Makes This Lasagna Special

• Rich and Comforting – Creamy sauce, melty cheese, and soft pasta come together to create the ultimate comfort food.
• Packed with Vegetables – A delicious way to enjoy spinach and mushrooms while still indulging in a cheesy, hearty meal.
• Perfect for Leftovers – The flavors get even better over time, making it an excellent make-ahead meal.
• A Twist on the Classic – A creamy, white-sauce alternative to traditional red-sauce lasagna for when you want something a little different.
• Easy to Customize – Swap ingredients, add protein, or experiment with different cheeses to make it your own.

What You’ll Need (and Easy Substitutions)

This lasagna is full of flavor, but you can easily tweak it based on what you have:

• Mushrooms – Cremini mushrooms add depth, but button, shiitake, or portobello work too.
• Spinach – Fresh is best, but frozen is fine—just make sure to drain it well.
• Ricotta Cheese – Gives the filling a creamy texture. Cottage cheese works as a lighter alternative.
• Lasagna Noodles – Regular, oven-ready, or gluten-free noodles all work. If using no-boil noodles, make sure there’s plenty of sauce to keep them soft.
• Béchamel Sauce – This smooth white sauce ties everything together. If you’re short on time, a mix of heavy cream and Parmesan makes a quick substitute.
• Cheese – Mozzarella melts beautifully, and Parmesan adds sharpness. You can also try fontina, provolone, or Gruyère for extra depth.

How to Make the Best Creamy Spinach & Mushroom Lasagna

Lasagna might seem complicated, but if you take it step by step, it’s easy to put together.

1. Cook the Vegetables

• Heat some olive oil in a large pan over medium heat.
• Sauté the onions until soft, then add garlic and cook for a few seconds.
• Add the mushrooms and cook until they’re golden and tender.
• Stir in the spinach and cook just until wilted. Season with salt, pepper, and oregano, then set aside.

2. Make the Ricotta Mixture

• In a bowl, combine ricotta cheese, an egg, grated Parmesan, a pinch of salt, black pepper, and a little nutmeg.
• Mix until smooth and set aside.

3. Prepare the Béchamel Sauce

• Melt butter in a saucepan over medium heat.
• Whisk in flour and cook for about a minute, stirring constantly.
• Slowly pour in milk while whisking to prevent lumps.
• Cook until the sauce thickens slightly, then stir in salt, pepper, and mozzarella until melted.

4. Assemble the Lasagna

• Preheat the oven to 375°F (190°C).
• Spread a thin layer of béchamel sauce on the bottom of a baking dish.
• Add a layer of lasagna noodles.
• Spread half of the ricotta mixture over the noodles, followed by half of the mushroom and spinach mixture.
• Pour a layer of béchamel sauce over the vegetables.
• Repeat the layers, finishing with a final layer of noodles, the remaining béchamel, and a generous sprinkle of cheese.

5. Bake

• Cover with foil and bake for 30 minutes.
• Remove the foil and bake for another 15 minutes until golden and bubbly on top.
• Let it rest for about 10 minutes before slicing to help the layers hold together.

Tips for the Best Lasagna

• Slightly Undercook the Noodles – If you’re boiling them first, leave them slightly firm so they don’t get mushy while baking.
• Drain Excess Liquid from the Veggies – Mushrooms and spinach release a lot of water, so make sure to drain them well to avoid a watery lasagna.
• Use Freshly Grated Cheese – It melts better than pre-shredded cheese, which contains anti-caking agents.
• Let It Rest Before Slicing – This helps it firm up and makes cutting much easier.

Make It Your Own

• Gluten-Free Option – Use gluten-free noodles and swap the flour in the béchamel for a gluten-free alternative.
• Add Protein – Toss in some shredded chicken, tofu, or cooked sausage for extra heartiness.
• Try Different Cheeses – Experiment with goat cheese, feta, or smoked gouda for a unique twist.
• Add a Little Spice – A pinch of red pepper flakes or cayenne can give it a bit of heat.

How to Store and Reheat

• Refrigerate – Store leftovers in an airtight container for up to four days.
• Freeze – Slice into portions, wrap tightly, and freeze for up to two months.
• Reheat:
  • Oven – Cover with foil and bake at 350°F (175°C) for about 20 minutes.
  • Microwave – Heat individual slices for 2-3 minutes until warmed through.
  • From Frozen – Let thaw overnight in the fridge before reheating.

What to Serve With It

This lasagna is filling on its own, but it pairs well with:

• A Simple Green Salad – A fresh, crisp salad balances out the richness.
• Crusty Bread or Garlic Bread – Great for soaking up the extra sauce.
• Roasted Vegetables – Carrots, zucchini, or asparagus add color and nutrition.
• A Glass of Wine – A light white wine like Chardonnay or a mild red like Pinot Noir complements the creamy flavors.

Final Thoughts

This Spinach & Mushroom Lasagna is the perfect balance of creamy, cheesy, and satisfying. Whether you’re making it for a weeknight dinner, meal prepping, or serving it at a gathering, it’s sure to impress. Give it a try, make it your own, and enjoy every bite.

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Rich & Creamy Spinach and Mushroom Lasagna – A Must-Try Recipe!

Author: Velvety Recipes Cooking Method: Baking Cuisine: American Courses: Dinner Recipe Keys: Nut Free Soy Free Vegetarian Meals

Difficulty: Intermediate Prep Time 25 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 20 mins

Servings: 8 Calories: 450 per serving

Best Season: Fall, Winter

Description

This Creamy Spinach and Mushroom Lasagna is a rich, cheesy, and satisfying dish that’s perfect for vegetarians and anyone who loves a hearty meal. It features layers of tender lasagna noodles, a creamy ricotta filling, sautéed mushrooms and spinach, and a luscious homemade béchamel sauce. The combination of earthy mushrooms, fresh greens, and gooey melted cheese creates a comforting and flavorful dish that’s perfect for family dinners, meal prep, or special occasions.

Unlike traditional tomato-based lasagna, this recipe focuses on a creamy, white sauce that enhances the natural umami flavors of the mushrooms while balancing the freshness of the spinach. The result is a beautifully layered lasagna with a golden, bubbly cheese topping that will have everyone coming back for seconds. Whether served on its own or paired with a crisp salad and garlic bread, this lasagna is a guaranteed crowd-pleaser!

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling

• 2 tbsp Olive oil (For sautéing)
• 1 small Onion, finely chopped (Adds sweetness and depth)
• 3 cloves Garlic, minced (Enhances flavor)
• 10 oz Cremini or button mushrooms, sliced (Provides a meaty texture)
• 5 oz Fresh spinach (Can substitute with kale)
• ¹⁄₂ tsp Salt (Adjust to taste)
• ¹⁄₄ tsp Black pepper (Adds mild heat)
• ¹⁄₂ tsp Dried oregano (Adds an earthy flavor)

For the Ricotta Mixture

• 15 oz Ricotta cheese (Can substitute with cottage cheese)
• 1 large Egg (Helps bind the mixture)
• ¹⁄₂ cup Parmesan cheese, grated (Adds a nutty, salty flavor)
• ¹⁄₂ tsp Salt (Enhances taste)
• ¹⁄₄ tsp Black pepper (Provides mild heat)
• ¹⁄₄ tsp Ground nutmeg (Complements the ricotta)

For the White Sauce (Béchamel Sauce)

• 2 tbsp Butter (Forms the base of the sauce)
• 2 tbsp All-purpose flour (Thickens the sauce)
• 2 cups Whole milk (Creates a creamy texture)
• ¹⁄₂ tsp Salt (Enhances flavor)
• ¹⁄₄ tsp Black pepper (Adds mild spice)
• ¹⁄₂ cup Shredded mozzarella (For extra creaminess)

For Assembling

• 9 sheets Lasagna noodles, cooked (Use oven-ready if preferred)
• 3 cup Shredded mozzarella (Melts beautifully on top)
• ¹⁄₂ cup Parmesan cheese, grated (Adds extra golden crust)

Instructions

1. Prepare the Filling

   • Warm up a large pan over medium heat, then drizzle in some olive oil.
   • Toss in the chopped onion and sauté until soft and translucent—this should take about 3-4 minutes.
   • Stir in the minced garlic and let it cook for 30 seconds, just until its aroma fills the kitchen.
   • Add the sliced mushrooms and let them cook down for 5-7 minutes. They’ll release their moisture at first but will eventually develop a beautiful golden color.
   • Mix in the fresh spinach, stirring until it wilts completely—this takes about 1-2 minutes.
   • Season with a pinch of salt, black pepper, and dried oregano, then take it off the heat and set it aside to cool slightly.
   Mark as complete

1. Make the Creamy Ricotta Mixture

   • In a mixing bowl, combine ricotta cheese, an egg, grated Parmesan, salt, black pepper, and a small pinch of ground nutmeg.
   • Stir everything together until it turns into a smooth, creamy mixture. Set aside.
   Mark as complete

1. Cook the Béchamel Sauce (White Sauce)

   • In a medium saucepan, melt butter over medium heat.
   • Sprinkle in the flour, whisking constantly for about a minute until it turns a light golden color.
   • Slowly pour in the milk, whisking the whole time to ensure a smooth sauce with no lumps.
   • Bring it to a gentle simmer, stirring for about 3-4 minutes until it thickens slightly.
   • Remove from heat and stir in a pinch of salt, black pepper, and shredded mozzarella. The cheese should melt into the sauce, creating a rich, velvety texture.
   Mark as complete

1. Cook the Lasagna Noodles (Skip if Using No-Boil Noodles)

   • Boil a large pot of salted water and cook the lasagna noodles following the package instructions until they are al dente.
   • Drain and lay them flat on a baking sheet so they don’t stick together.
   Mark as complete

1. Assemble the Lasagna

   • Preheat your oven to 375°F (190°C).
   • Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.
   • Lay down three lasagna noodles over the sauce.
   • Spread half of the ricotta mixture evenly on top.
   • Layer half of the spinach-mushroom filling over the ricotta.
   • Drizzle ⅓ of the béchamel sauce over the filling.
   • Repeat the layering: another three noodles, the rest of the ricotta mixture, the remaining mushroom-spinach filling, and another ⅓ of the béchamel sauce.
   • Finish with the final three noodles, the last ⅓ of the béchamel sauce, and a generous sprinkle of shredded mozzarella and Parmesan cheese on top.
   Mark as complete

1. Bake the Lasagna

   • Cover the dish with foil and bake for 30 minutes.
   • Remove the foil and continue baking for another 15 minutes, or until the top turns golden brown and bubbly.
   • If you love a crispy cheese topping, switch the oven to broil and let it cook for 2-3 minutes—just watch it closely to prevent burning!
   Mark as complete

1. Rest & Serve

   • Let the lasagna rest for 10 minutes before slicing. This allows the layers to firm up, making it easier to serve.
   • Enjoy it warm with garlic bread, a crisp side salad, or roasted vegetables for a complete meal!
   Mark as complete

Note

Recipe Adjustments

• Using No-Boil Lasagna Noodles? Since they absorb more moisture, stir in an extra ½ cup of milk into the béchamel sauce for extra creaminess.
• Want a Richer Sauce? A splash of heavy cream (¼ cup) can make the béchamel even silkier.
• Gluten-Free Option? Swap regular noodles for gluten-free lasagna noodles and use a 1:1 gluten-free flour blend for the béchamel.
• Need More Protein? Add a layer of cooked lentils, tofu crumbles, or shredded rotisserie chicken between the layers.
• Love Extra Cheese? Mix some grated cheddar or provolone into the top layer for more depth of flavor.

Storage & Reheating

• Refrigeration: Store in an airtight container and keep in the fridge for up to 4 days.
• Freezing: Wrap individual portions and freeze for up to 2 months—a great meal prep option!
• Reheating:
  • Oven: Cover with foil and warm at 350°F (175°C) for 20 minutes.
  • Microwave: Heat single portions for 2-3 minutes, checking to ensure it’s warmed through.

This Creamy Spinach and Mushroom Lasagna is the perfect comfort dish—creamy, cheesy, and bursting with flavor! Whether you’re making it for a cozy family dinner or meal prepping for the week, this recipe will never disappoint. Try it out and enjoy every bite!