Creamy Spinach Mushroom Lasagna

Why You’ll Love This Recipe

This lasagna is perfect for anyone who craves comfort food with a gourmet touch. The earthy mushrooms, tender spinach, and creamy ricotta create a rich, balanced filling, while the béchamel sauce adds a smooth and luxurious texture. It’s a satisfying vegetarian option that can be customized with different vegetables or proteins, making it versatile enough for family dinners, holiday gatherings, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:
4 Tbsp butter, unsalted
1/2 cup white onion or shallot, finely diced
6 cloves garlic, minced
1 tsp kosher salt and a few grinds black pepper
8 oz white mushrooms, finely chopped
1 Tbsp Italian seasoning
16 oz frozen spinach, thawed and drained
30 oz whole milk ricotta
1/2 cup Parmigiano Reggiano, finely grated
2 large eggs
1/4 cup fresh parsley, chopped
8 oz low moisture mozzarella cheese, shredded, divided
1 lb lasagna noodles (about 20 noodles)

For the white sauce:
5 Tbsp butter, unsalted
5 Tbsp flour
5 cups whole milk, room temperature
1/2 cup Parmigiano Reggiano, finely grated
1 tsp kosher salt, or more to taste and a few grinds black pepper
1/2 tsp ground nutmeg

Directions

1. Thaw spinach and squeeze out excess water using a cheesecloth or steamer basket method.

2. Cook lasagna noodles until al dente. Drain, rinse with cold water, and lay flat on parchment paper. Drizzle lightly with olive oil.

3. In a large skillet over medium-high heat, melt butter. Add onions, salt, and pepper; sauté for 2–3 minutes. Add garlic, cook for 1 minute. Stir in mushrooms and Italian seasoning; cook 7–10 minutes until liquid evaporates. Stir in spinach and season to taste. Let cool.

4. In a large bowl, combine ricotta, Parmesan, half the mozzarella, eggs, and parsley. Add the cooled spinach–mushroom mixture and mix well.

5. For the white sauce, melt butter in a saucepan over medium heat. Whisk in flour to make a roux. Gradually whisk in milk, cooking until thickened. Stir in Parmesan, nutmeg, salt, and pepper.

6. Preheat oven to 375°F (190°C). Spread 1/2 cup white sauce in the bottom of a 9×13-inch pan.

7. Layer noodles, one-third of the spinach–ricotta mixture, 1/2 cup white sauce, and repeat for two more layers. Top with a final layer of noodles, remaining sauce, and mozzarella.

8. Cover with greased foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden. Rest 15 minutes before serving.

Servings and timing

Servings: 12
Prep time: 45 minutes
Cook time: 40 minutes
Cooling time: 15 minutes
Total time: 1 hour 40 minutes

Variations

• Add shredded cooked chicken or Italian sausage between layers.

• Mix in extra vegetables like artichokes or broccoli (pre-cooked to avoid excess moisture).

• Swap parsley for basil, oregano, or rosemary for a different herb profile.

• Use a blend of cheeses for a sharper or creamier finish.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F (175°C) oven for 20–25 minutes, or until heated through. For single portions, microwave on medium power until hot.

FAQs

How can I make this lasagna ahead of time?

Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10–15 minutes to the baking time.

Can I use fresh spinach instead of frozen?

Yes, but sauté it first until wilted, then squeeze out excess water before mixing.

Can I use gluten-free noodles?

Absolutely. Follow the package directions for cooking and layer as usual.

What’s the best way to reheat without drying out?

Cover with foil and heat in the oven at 350°F until warmed through.

Can I substitute cottage cheese for ricotta?

Yes, blend the cottage cheese for a smoother texture before using.

Is it possible to make this dairy-free?

You can use dairy-free butter, milk, and cheese alternatives, but the flavor will be slightly different.

Can I freeze individual portions?

Yes, wrap each portion in plastic wrap and foil, then store in a freezer bag.

How do I prevent watery lasagna?

Drain spinach thoroughly and cook mushrooms until all liquid evaporates before layering.

Can I add a tomato layer to this recipe?

Yes, you can alternate with marinara sauce for a hybrid white-and-red lasagna.

Can I make this in a smaller pan?

Yes, halve the recipe and bake in an 8×8-inch dish, adjusting cooking time slightly.

Conclusion

Spinach and mushroom lasagna is a creamy, flavorful dish that combines comfort food warmth with fresh, earthy flavors. Perfect for gatherings or meal prep, it’s adaptable to your taste and easy to make ahead. With its golden, cheesy top and rich, layered filling, it’s a crowd-pleaser every time.

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