There’s something deeply comforting about a lasagna that’s rich, layered, and full of fresh veggies. This Creamy Mushroom Spinach Lasagna Recipe feels like the perfect cozy meal—silky white sauce, earthy mushrooms, and vibrant spinach all wrapped in tender noodles. It’s a real crowd-pleaser that’s surprisingly easy to make at home.

A slice of lasagna with three visible layers sits on a white plate. The top layer is creamy white with melted golden-brown cheese and small green spinach pieces. The middle layer shows a mix of white sauce and shredded spinach with bits of cooked mushrooms in light brown and dark brown hues. The bottom layer is a creamy white cheese base with more mushrooms and spinach. A green parsley sprig decorates the side of the plate. The setting is on a white marbled surface with a wooden table background, a colorful cloth napkin with a metal fork on the right, and salt and pepper shakers blurred in the back. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Spinach Lasagna Recipe
Top Tip
How to Serve Creamy Mushroom Spinach Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Spinach Lasagna Recipe

Why You'll Love This Recipe

I’m honestly a sucker for anything creamy and veggie-packed. This Creamy Mushroom Spinach Lasagna Recipe hits all the right notes with its luscious layers and flavorful fillings. Plus, it's the kind of dish that turns an ordinary night into something special without tons of fuss.

Perfectly Balanced: The creamy white sauce cuts through the earthiness of the mushrooms and freshness of spinach, creating a harmonious flavor you’ll crave.
Easy Yet Elegant: Despite looking fancy, it uses simple ingredients and no-bake noodles, making it a breeze for a weeknight or small gathering.
Vegetarian Comfort Food: It’s hearty and satisfying without any meat, so great for a cozy, veggie-forward meal that everyone will enjoy.
Make-Ahead Friendly: You can prep it in advance and bake it just before dinner, which makes hosting stress-free and enjoyable.

Ingredients & Why They Work

This recipe is really about layering textures and flavors. The ricotta mix adds creaminess and a little bite from Parmesan, while the combination of button and cremini mushrooms gives depth. Fresh spinach brings brightness, and the white sauce ties it all together with rich silkiness. Here are a few tips on the key ingredients so you can shop smart and cook confidently.

Flat lay of a small white ceramic bowl filled with creamy ricotta cheese mixed with shredded mozzarella and freshly grated parmesan, a small white ceramic bowl containing fresh chopped parsley, a small white ceramic bowl holding a dash of freshly grated nutmeg, a single small whole egg with a clean shell, a small white ceramic bowl with sliced fresh button mushrooms, a small white ceramic bowl with sliced fresh cremini mushrooms, two large handfuls of vibrant baby spinach leaves, half of a small sweet yellow onion diced, two whole cloves of fresh garlic, a small white ceramic bowl with melted butter, a small white ceramic bowl with all-purpose flour, a small white ceramic bowl filled with whole milk, a pinch of crushed red pepper flakes, a few cracks of freshly cracked black peppercorns scattered lightly, a few small grains of coarse sea salt, and a few no-cook lasagna noodles arranged neatly—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ricotta: Use a good-quality, whole milk ricotta for a creamy texture that spreads easily and tastes fresh.
Mozzarella: Freshly shredded mozzarella melts best—pre-shredded often has additives that affect melting.
Parmesan: Freshly grated Parmesan adds sharp, nutty notes that canned just can’t match.
Egg: This helps bind the ricotta mixture so it holds together nicely in the layers.
Fresh Parsley: Adds subtle herbaceous freshness both inside and as a garnish.
Nutmeg: Just a dash in the white sauce and ricotta mix brings warmth that enhances the mushrooms and cheese flavors.
Butter: Essential for sautéing and making the roux for the white sauce—don’t substitute with oil for that buttery richness.
Yellow Onion: Softens and sweetens, adding a mellow base that pairs beautifully with garlic and mushrooms.
Baby Spinach: Adds vibrant color and moisture; it wilts nicely without becoming slimy.
Crushed Red Pepper Flakes: Brings a subtle kick that lingers without overpowering.
Button & Cremini Mushrooms: Using both offers a nice mix of mild and deeper flavors, plus an interesting texture contrast.
Garlic: Fresh minced garlic is key for aromatic depth—don’t skip this!
No-Cook Lasagna Noodles: Saves time and keeps layers tender without having to boil noodles separately.
Flour and Whole Milk: For that luscious béchamel-style white sauce that’s rich and velvety.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this creamy mushroom spinach lasagna recipe is. You can easily swap mushrooms based on what you find at the market or add other leafy greens if spinach isn’t your thing. Play around a little and make it your own—it’s all about enjoying the process and results.

Variation: Sometimes I add sautéed artichoke hearts or sun-dried tomatoes for a tangy twist that brightens the dish wonderfully.
Dairy-Free Option: I’ve experimented using cashew cream and plant-based cheeses to accommodate dairy-free diets with tasty results.
Make it Spicier: If you like heat, bump up the crushed red pepper flakes or add a dash of smoked paprika to the mushrooms for more depth.
Gluten-Free: Use gluten-free no-boil lasagna noodles and a gluten-free flour blend for the béchamel to keep this recipe friendly for gluten sensitivities.

Step-by-Step: How I Make Creamy Mushroom Spinach Lasagna Recipe

A round white baking dish holds a baked dish with one thick layer of melted cheese on top. The cheese layer is golden brown around the edges with bubbly and slightly browned spots throughout, giving a textured look. Scattered on top are small pieces of chopped green herbs adding a fresh color contrast. The dish is placed on a wooden table next to a folded orange, green, white, and beige checkered cloth. The surface behind is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Ricotta Mixture

Start by combining the ricotta, shredded mozzarella, freshly grated Parmesan, beaten egg, chopped parsley, a dash of nutmeg, sea salt, and freshly cracked pepper in a bowl. Stir it all together until smooth and creamy. This blend adds a cool, cheesy layer that contrasts beautifully with the mushrooms and spinach.

Step 2: Sauté Onion and Spinach

Melt half a tablespoon of butter in a skillet over medium heat and cook diced onion for about 4-5 minutes, stirring occasionally, until translucent and sweet. Toss in the baby spinach and crushed red pepper flakes, cooking just a minute more until the spinach wilts. Season with salt and pepper, then set aside—this step adds freshness and a gentle heat that helps balance the creaminess.

Step 3: Brown the Mushrooms and Add Garlic

In the same skillet, melt a tablespoon of butter over medium-high heat and add your mushrooms. Resist the urge to stir too much—this encourages browning and deeper flavor. After 3-4 minutes, add the minced garlic and season with salt and pepper. Cook for another minute until fragrant, then remove from heat and set aside.

Step 4: Make the Creamy White Sauce

Using the same skillet (easy cleanup, right?), melt the remaining butter, then whisk in the flour to create a roux. Keep whisking for 1-2 minutes to cook out the raw flour taste. Slowly pour in the milk while whisking continuously, cooking over medium heat until the sauce thickens and starts bubbling. Season with nutmeg, salt, and pepper to taste. This béchamel is the glue that holds your beautifully layered lasagna together.

Step 5: Layer and Bake Your Lasagna

Preheat your oven to 375°F and grease an 8x8 inch baking dish. Spoon some white sauce on the bottom, then layer no-bake noodles, ricotta mixture, half the spinach, half the mushrooms, and a sprinkle of shredded mozzarella. Repeat the layers once more and top with a final noodle layer, the remaining white sauce, mozzarella, and Parmesan. Bake for 35-40 minutes until bubbling and golden on top. Allow it to rest 10-15 minutes before garnishing with fresh parsley and slicing. Patience here really rewards you with perfect slices!

Top Tip

From my experience, the key to getting this lasagna just right lies in layering and letting it rest after baking. Those few extra minutes make all the difference in flavor melding and easy slicing.

Sauté Mushrooms Properly: Don’t stir constantly; let them brown for better flavor and texture.
Season Each Component: Salt and pepper your mushrooms, spinach, and white sauce separately to build layers of flavor.
Use Freshly Grated Cheese: It melts more smoothly and tastes fresher than pre-grated stuff.
Allow Cooling Before Cutting: Letting the lasagna rest for 10-15 minutes helps set the layers, so slices hold together nicely.

How to Serve Creamy Mushroom Spinach Lasagna Recipe

Creamy Mushroom Spinach Lasagna - Serving Suggestion

Garnishes

I always finish with a sprinkle of fresh parsley—its bright green color adds a lovely contrast and a fresh herbal note that lifts all the rich flavors. Sometimes, I'll add a few more grates of Parmesan on top, just for an extra cheesy touch.

Side Dishes

Plainly put, a crisp side salad works wonders with this lasagna—think peppery arugula tossed with lemon vinaigrette or a simple cucumber and tomato mix. Sometimes, I serve garlic bread or roasted vegetables to round out the meal perfectly.

Creative Ways to Present

For special dinners, I like making individual mini lasagnas in small ramekins—it feels festive and makes serving super easy. Also, a drizzle of balsamic glaze after baking adds a gourmet twist that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers tightly covered with foil or in an airtight container. It keeps well for up to 4 days and tastes even better as the flavors continue to meld overnight.

Freezing

This lasagna freezes beautifully, making it a great make-ahead meal. I usually wrap it tightly with plastic wrap and foil or freeze individual portions for convenience. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat slices in a 350°F oven covered with foil to prevent drying out, about 15-20 minutes, or until warmed through. This method keeps the creamy texture intact, unlike microwave reheating which can make it watery.

Frequently Asked Questions:

Can I use fresh cooked lasagna noodles instead of no-cook ones?

Absolutely! I have used cooked noodles before—just be sure to drain them well and layer quickly so they don’t stick together or get soggy. No-cook noodles save time, but fresh ones give a lovely texture too.

Is this lasagna suitable for vegans?

The recipe as written isn’t vegan because it uses cheese, butter, milk, and egg. However, you can adapt it by using plant-based dairy alternatives like cashew ricotta, vegan mozzarella, and plant milks, along with vegan butter and flax eggs.

Can I make this lasagna ahead of time?

Definitely. You can assemble the lasagna a day ahead, cover it tightly, and refrigerate. Just bake it when you’re ready—the bake time might be a few minutes longer if it’s coming straight from the fridge.

How do I prevent the lasagna from being watery?

The key is to sauté all the vegetables well to remove excess moisture before layering. Also, make sure not to overcook the spinach, and use the right amount of béchamel sauce. Letting the lasagna rest before cutting also helps it set nicely.

Final Thoughts

This creamy mushroom spinach lasagna recipe has become one of my go-to dishes when I want something comforting but a little different from classic tomato-based lasagna. It’s warm, cheesy, and packed with veggies in a way that feels indulgent but still fresh. If you give it a try, I’m sure it’ll become a favorite in your rotation too—perfect for sharing with loved ones or savoring on a quiet evening. Happy cooking!