I made a Creamy Spinach Lasagna and now everyone’s straight-up begging for seconds.

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I can’t stop thinking about this Creamy Spinach Lasagna. I adore how layers of rich ricotta cheese and earthy cremini mushrooms turn a weeknight into something unapologetically satisfying.

I’m obsessed with the way Mushroom And Spinach Lasagne holds together, gooey cheese, tender mushroom bites, little pockets of spinach that actually matter. And the browned top?

Yes. I want to dive in, fork-first, and keep going until it’s gone.

No fuss, just big flavors and comfort without the fuss. Me too, when dinner ends like this.

Ingredients

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Lasagna noodles: comforting carby backbone, it holds everything together in a cozy way.
Olive oil: adds a fruity, light richness and keeps things from sticking.
Unsalted butter: basically makes the sauce silky and gives a warm richness.
Yellow onion: sweet and savory base, it softens and adds real depth.
Garlic: punches up flavor, it’s aromatic and slightly spicy when cooked.
Cremini mushrooms: meaty bite and umami, they make it feel hearty.
Baby spinach: bright, leafy freshness and a sneaky way to get veggies in.
Salt: brings everything to life, don’t skip it for flavor balance.
Black pepper: little heat and sharpness, it keeps the dish from being flat.
Red pepper flakes: optional kick, it wakes up the creamy parts nicely.
Dried oregano: herbaceous hint, it ties the Italian vibe together.
All-purpose flour: thickens the sauce so it’s creamy, not runny.
Whole milk: creamy base, it makes the sauce smooth and comforting.
Heavy cream: adds indulgent richness, makes the sauce luxuriously thick.
Nutmeg: basically a warm, subtle spice that lifts creamy sauces.
Ricotta cheese: creamy, slightly tangy layer that gives a soft, dreamy texture.
Large egg: binds the ricotta so fillings stay together when you slice.
Mozzarella: gooey, stretchy cheese you’ll love pulling apart.
Parmesan: salty, sharp umami finish that makes it taste complete.
Fresh parsley: bright herb finish, it freshens every rich bite.
Nonstick spray or oil: practical helper so the lasagna releases cleanly from the pan.

Ingredient Quantities

12 lasagna noodles (regular or no-boil, about 9 by 13 pan worth)

3 tablespoons olive oil

2 tablespoons unsalted butter

1 medium yellow onion, finely chopped

4 garlic cloves, minced

1 pound cremini or baby bella mushrooms, sliced

10 ounces fresh baby spinach (about 6 to 8 cups loosely packed)

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for a little kick)

1 teaspoon dried oregano or Italian seasoning

3 tablespoons all-purpose flour

2 cups whole milk

1/2 cup heavy cream

1/4 teaspoon freshly grated nutmeg (optional but nice)

15 ounces ricotta cheese (about 2 cups)

1 large egg (to bind the ricotta)

8 ounces shredded mozzarella, plus 1/2 cup for topping

1/2 cup grated Parmesan cheese, plus extra for serving

2 tablespoons chopped fresh parsley (or basil) for mixing/finish

Nonstick cooking spray or a little extra olive oil for the pan

How to Make this

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1. Preheat oven to 375 F and grease a 9 by 13 pan with nonstick spray or a little olive oil; if using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles al dente, drain and lay flat on a sheet to stop them sticking.

2. Heat 2 tablespoons olive oil and the butter in a large skillet over medium heat; add the chopped onion and cook until soft and translucent, about 5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

3. Add the sliced mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper flakes if using, and the oregano; cook, stirring, until the mushrooms release their liquid and it evaporates, about 8 to 10 minutes, scraping up browned bits for flavor.

4. Add the spinach in batches, letting it wilt before adding more, then cook until mostly wilted; taste and adjust salt and pepper. Remove about half the vegetable mixture to a bowl for layering, and keep the rest in the skillet.

5. Make the creamy white sauce in the same skillet: add the remaining tablespoon olive oil, then whisk in the flour and cook 1 minute to get rid of the raw taste. Slowly whisk in the milk and heavy cream until smooth, simmer until thickened about 3 to 5 minutes, then stir in nutmeg, half the Parmesan, and the shredded mozzarella, save 1/2 cup mozzarella for the top.

6. In a bowl combine the ricotta, egg, chopped parsley, a pinch of salt and pepper, and the reserved cooked mushroom-spinach mixture; mix until combined but don’t overwork it.

7. Assemble: spread a thin layer of the white mushroom-cream sauce on the bottom of the pan, place 4 noodles side by side, spread half the ricotta mixture over the noodles, spoon more cream sauce and some of the remaining mushroom-spinach mix, sprinkle a bit of mozzarella and Parmesan; repeat with another noodle layer and the rest of the fillings, then finish with a final layer of noodles, remaining sauce, and the reserved 1/2 cup mozzarella plus extra Parmesan.

8. Cover tightly with foil and bake for 25 minutes, then remove foil and bake another 10 to 15 minutes until bubbly and golden on top; if the top browns too fast, loosely tent with foil.

9. Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and doesn’t fall apart, sprinkle with extra chopped parsley or basil and more grated Parmesan when serving.

Equipment Needed

1. 9 by 13 baking pan, sprayed or oiled
2. large pot for boiling noodles
3. colander and a clean sheet or towel to lay noodles on
4. large skillet (12 inch works great)
5. wooden spoon or silicone spatula for stirring
6. whisk for the white sauce
7. mixing bowls (one medium, one large)
8. sharp chef knife and cutting board
9. measuring cups and spoons
10. aluminum foil and oven mitts for baking and handling hot pan

FAQ

Q: Can I make this lasagna ahead of time or freeze it?

A: Yes. You can assemble it, cover tightly and refrigerate up to 24 hours before baking. To freeze, assemble in a freezer safe dish, wrap well and freeze up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen adding about 25 to 35 minutes to the bake time and covering with foil until hot through.

Q: Do I have to use whole milk and heavy cream, can I use low fat?

A: You can swap for lower fat milk and skip the cream, but the sauce will be less rich and slightly thinner. To keep creaminess use 2% milk plus a splash of half and half if you got it. If you use very thin milk, thicken the sauce a bit longer with the flour.

Q: My spinach makes a lot of water. How do I stop the lasagna from getting soggy?

A: Cook the spinach down until most liquid evaporates and then squeeze it in a clean towel or paper towels to remove excess moisture before mixing with the ricotta. Also make sure mushrooms brown well so they aren't adding water.

Q: Can I make this vegetarian dish vegan or dairy free?

A: You can, but you'll need swaps. Use a vegan ricotta or blended tofu, dairy free milk and cream substitute, and vegan cheese for topping. Texture and flavor will change, so season more and maybe add a little nutritional yeast for umami.

Q: Do I need to pre-cook regular lasagna noodles?

A: If you use no boil noodles you don't pre-cook them. For regular noodles, boil until very al dente, about 2 minutes less than package directions, then drain and toss with a little oil so they don't stick.

Q: How do I reheat leftovers so they stay creamy and not dry?

A: Reheat single portions covered in the oven at 325F until warmed through, or microwave covered with a damp paper towel. If it looks dry add a tablespoon or two of milk or cream before reheating.

Creamy Spinach Mushroom Lasagna Recipe Substitutions and Variations

Lasagna noodles: use no-boil or regular — if you want gluten free, try oven-ready gluten free noodles or thinly sliced zucchini or eggplant for a lighter, low-carb option. (If using zucchini, salt and drain slices so they dont make the lasagna watery.)
Mushrooms (cremini): swap for white button mushrooms, sliced portobello for bigger meaty bites, or even a mix of shiitake and oyster for deeper flavor.
Ricotta cheese: cottage cheese (blended smooth) works fine and cuts calories, mascarpone makes it richer and silkier, or use pureed firm tofu for a dairy free alternative.
Whole milk and heavy cream: use 2% milk plus 2 tablespoons of melted butter to mimic richness, or 1 cup evaporated milk plus 1 cup regular milk; for dairy free, use unsweetened oat or cashew milk plus a tablespoon of vegan butter or coconut cream for body.

Pro Tips

1. Dry the mushrooms well before cooking, like pat them with paper towels, otherwise they steam and make the sauce watery. Get a good brown on them first, that’s where the flavor lives.

2. If you use regular noodles cool them flat on a sheet and rub a tiny bit of oil so they dont stick together. No-boil noodles are fine but loosen them a little in hot water so they are easier to move and dont tear when you layer.

3. Let the baked lasagna rest at least 15 minutes, not just 5. Cutting too soon makes it fall apart and the layers wont set, you end up with a gloopy mess instead of nice slices.

4. Taste and adjust salt and pepper at two points: after the veggies are cooked, and again after you make the white sauce. Dairy can mute flavors so you may need a little extra salt or acid (a squeeze of lemon or splash of vinegar) to brighten it up.

Creamy Spinach Mushroom Lasagna Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a Creamy Spinach Lasagna and now everyone’s straight-up begging for seconds.

Servings

servings

Calories

552

kcal

Equipment: 1. 9 by 13 baking pan, sprayed or oiled
2. large pot for boiling noodles
3. colander and a clean sheet or towel to lay noodles on
4. large skillet (12 inch works great)
5. wooden spoon or silicone spatula for stirring
6. whisk for the white sauce
7. mixing bowls (one medium, one large)
8. sharp chef knife and cutting board
9. measuring cups and spoons
10. aluminum foil and oven mitts for baking and handling hot pan

Ingredients

12 lasagna noodles (regular or no-boil, about 9 by 13 pan worth)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 pound cremini or baby bella mushrooms, sliced
10 ounces fresh baby spinach (about 6 to 8 cups loosely packed)
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional, for a little kick)
1 teaspoon dried oregano or Italian seasoning
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg (optional but nice)
15 ounces ricotta cheese (about 2 cups)
1 large egg (to bind the ricotta)
8 ounces shredded mozzarella, plus 1/2 cup for topping
1/2 cup grated Parmesan cheese, plus extra for serving
2 tablespoons chopped fresh parsley (or basil) for mixing/finish
Nonstick cooking spray or a little extra olive oil for the pan

Directions

Preheat oven to 375 F and grease a 9 by 13 pan with nonstick spray or a little olive oil; if using regular lasagna noodles, bring a large pot of salted water to a boil and cook the noodles al dente, drain and lay flat on a sheet to stop them sticking.
Heat 2 tablespoons olive oil and the butter in a large skillet over medium heat; add the chopped onion and cook until soft and translucent, about 5 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.
Add the sliced mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper flakes if using, and the oregano; cook, stirring, until the mushrooms release their liquid and it evaporates, about 8 to 10 minutes, scraping up browned bits for flavor.
Add the spinach in batches, letting it wilt before adding more, then cook until mostly wilted; taste and adjust salt and pepper. Remove about half the vegetable mixture to a bowl for layering, and keep the rest in the skillet.
Make the creamy white sauce in the same skillet: add the remaining tablespoon olive oil, then whisk in the flour and cook 1 minute to get rid of the raw taste. Slowly whisk in the milk and heavy cream until smooth, simmer until thickened about 3 to 5 minutes, then stir in nutmeg, half the Parmesan, and the shredded mozzarella, save 1/2 cup mozzarella for the top.
In a bowl combine the ricotta, egg, chopped parsley, a pinch of salt and pepper, and the reserved cooked mushroom-spinach mixture; mix until combined but don't overwork it.
Assemble: spread a thin layer of the white mushroom-cream sauce on the bottom of the pan, place 4 noodles side by side, spread half the ricotta mixture over the noodles, spoon more cream sauce and some of the remaining mushroom-spinach mix, sprinkle a bit of mozzarella and Parmesan; repeat with another noodle layer and the rest of the fillings, then finish with a final layer of noodles, remaining sauce, and the reserved 1/2 cup mozzarella plus extra Parmesan.
Cover tightly with foil and bake for 25 minutes, then remove foil and bake another 10 to 15 minutes until bubbly and golden on top; if the top browns too fast, loosely tent with foil.
Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and doesn't fall apart, sprinkle with extra chopped parsley or basil and more grated Parmesan when serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.