Easy Creamy Spinach and Mushroom Lasagna is a comforting, cheesy dish loaded with tender mushrooms and fresh spinach layered between sheets of soft pasta. It’s creamy and rich without being too heavy, making it a perfect twist on the classic lasagna that feels both satisfying and a bit lighter. The combination of sautéed veggies and creamy sauce makes every bite smooth and full of flavor.
I love how simple this recipe is to make, especially when you want a delicious meal but don’t have hours to spend in the kitchen. I usually sauté the mushrooms and spinach until they’re just tender, then mix them into the creamy sauce before layering everything together. It’s one of those dishes that feels fancy but is actually easy to throw together, which always makes me happy.
For serving, I like to pair this lasagna with a simple green salad and some crusty bread to soak up any extra sauce. It’s also great for leftovers and sometimes I even make a smaller version just for myself because it reheats so well. This lasagna has become a favorite in my house whenever I want something comforting and creamy but still packed with veggies.
Key Ingredients & Substitutions
Mushrooms: Cremini mushrooms add a nice earthy flavor, but white buttons or even portobellos work well. If mushrooms aren’t your thing, try zucchini or eggplant for a different veggie twist!
Spinach: Fresh spinach is best for that bright color and tender texture. Frozen spinach works, too—just thaw and squeeze out excess water before adding.
Ricotta Cheese: This adds creaminess and mild flavor. You can swap half or all with cottage cheese if you want, but be sure to drain it well to avoid watery lasagna.
Cream Sauce: Heavy cream makes the sauce rich and smooth. For a lighter option, use half-and-half or whole milk, but the sauce may be less thick.
Lasagna Noodles: No-boil noodles save time and still cook nicely in the creamy sauce. If you prefer, use regular noodles, but be sure to cook them al dente and dry before assembling.
How Do I Make a Smooth and Creamy Sauce Without Lumps?
Making the cream sauce is key to this lasagna’s creamy texture. Here are some tips:
- Melt butter first, then whisk in flour over medium heat to form a roux. Let it cook for 1-2 minutes but don’t let it brown.
- Add the heavy cream slowly, whisking constantly to prevent lumps.
- Keep stirring as the sauce thickens – it usually takes around 4-5 minutes.
- Take it off heat and stir in Parmesan cheese for extra flavor and smoothness.
If lumps do form, try whisking vigorously off the heat or strain the sauce through a sieve. Patience and steady stirring really make a difference here!
Equipment You’ll Need
- Large skillet – I use this to sauté mushrooms and spinach easily for even cooking.
- Medium saucepan – perfect for making the creamy cheese sauce smoothly.
- 9×13-inch baking dish – the perfect size to layer your lasagna and bake evenly.
- Whisk – helps blend the cream and cheese into a silky sauce without lumps.
- Colander or sieve – useful for draining excess water from frozen spinach or ricotta if needed.
Flavor Variations & Add-Ins
- Swap mushrooms for cooked chicken or turkey to add protein. Great for a heartier meal.
- Mix in a dash of red pepper flakes or Italian seasoning to boost flavor.
- Use different cheeses like fontina or provolone for a unique cheesy taste.
- Add sautéed onions or bell peppers for extra sweetness and crunch.
Easy Creamy Spinach and Mushroom Lasagna
Ingredients You’ll Need:
For the Lasagna Layers:
- 9 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 10 oz (about 280g) sliced mushrooms (cremini or white button)
- 3 cloves garlic, minced
- 10 oz (about 280g) fresh spinach
- 3 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
For the Cream Sauce:
- 3 cups heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
For Garnish and Serving (Optional):
- Fresh parsley or thyme
- Cherry tomatoes
- Fresh spinach leaves
Time Needed:
This lasagna takes about 20 minutes to prep, 40 minutes to bake, plus a 10-minute resting period at the end. In total, you’ll spend roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Preparing the Noodles and Veggies:
Start by preheating your oven to 375°F (190°C). If using regular lasagna noodles, cook them in salted boiling water just until al dente, then drain and lay them flat so they don’t stick. Meanwhile, heat olive oil in a large skillet over medium heat. Toss in the sliced mushrooms and sauté for 7-8 minutes until they soften and start to brown. Add the minced garlic and cook for another minute. Next, add fresh spinach and cook it down until wilted. Season with salt, pepper, and half of your Italian seasoning. Remove from heat and set aside.
2. Making the Cream Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to make a roux, but don’t let it brown. Slowly pour in the heavy cream while whisking continuously to keep things smooth. Cook and stir until the sauce thickens, about 4-5 minutes. Remove from heat, then stir in the Parmesan cheese. Season with salt, pepper, and the remaining Italian seasoning.
3. Assembling and Baking the Lasagna:
In a large bowl, combine the ricotta cheese with the sautéed mushroom and spinach mixture. Start layering your lasagna in a 9×13-inch baking dish by spreading a few spoonfuls of the cream sauce on the bottom. Add three lasagna noodles on top, followed by a third of the ricotta-vegetable mix, a drizzle of cream sauce, and a sprinkle of mozzarella. Repeat this layering two more times, finishing with noodles, cream sauce, and the last of the mozzarella. Optionally, top with a few sliced mushrooms for decoration.
Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for another 15 minutes so the top gets golden and bubbly. Let the lasagna rest for about 10 minutes before cutting to help it set nicely.
4. Serving:
Garnish with fresh parsley or thyme if you like, and serve with fresh spinach leaves and halved cherry tomatoes on the side for a light, fresh contrast. Enjoy your creamy, comforting spinach and mushroom lasagna!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Just make sure to thaw the frozen spinach completely, then squeeze out as much water as possible before sautéing. This helps prevent your lasagna from becoming watery.
Do I Need to Pre-Cook Regular Lasagna Noodles?
Yes, regular noodles should be cooked until al dente according to the package directions, then drained and laid flat to avoid sticking. However, no-boil noodles can be used for a quicker prep—just follow the package instructions for layering.
Can I Make This Lasagna Ahead of Time?
Definitely! Assemble the lasagna and either bake it immediately or cover and refrigerate for up to 24 hours. If refrigerated, add about 10 extra minutes to the baking time and bake covered with foil until warmed through and bubbly.
How Should I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. It also freezes well—wrap portions tightly and freeze for up to 2 months.
