If you’re looking for a show-stopping vegetarian comfort dish that wows everyone at the table, Easy Creamy Spinach Mushroom Lasagna is your new go-to recipe. Each layer is full of lush, garlicky mushrooms and fresh spinach, wrapped in velvety ricotta and a lush homemade béchamel sauce, all sealed together with golden, oozy mozzarella. Whether you’re making a cozy family Sunday dinner or aiming to impress during a casual potluck, this lasagna springs to life with approachable ingredients and unforgettable flavor in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
One of the biggest joys of making Easy Creamy Spinach Mushroom Lasagna is how you turn humble, everyday staples into a dish that feels incredibly special. Each ingredient plays a role—some build creaminess, others add earthy depth or layers of gentle spice. Here’s what you’ll need, along with why you don’t want to skip any of them:
- Lasagna noodles: The backbone of every lasagna holds all that creamy, savory filling in place.
- Olive oil: Helps sauté the veggies, adding a subtle peppery richness to the base of the dish.
- Yellow onion: Diced onion brings sweet undertones and depth to the veggie mixture.
- Garlic: Three cloves add unmistakable aroma and punchy, comforting flavor.
- Mushrooms: Earthy and meaty, these create the heartiness that makes this vegetarian lasagna so satisfying.
- Salt: Enhances and balances every layer—to taste and to bring out each ingredient’s flavor.
- Black pepper: A little heat plus depth, woven throughout all the creamy and cheesy elements.
- Dried thyme: Adds woodsy perfume and complements both mushrooms and spinach beautifully.
- Red pepper flakes (optional): For subtle warmth—a sprinkle will do if you like a gentle kick.
- Fresh spinach: Brings vibrant color and leafy texture; chop it up so it’s beautifully seamless in the filling.
- Ricotta cheese: Adds dreamy creaminess—this is spread between every layer for luscious mouthfeel.
- Large egg: Binds the ricotta mixture so it stays velvety without oozing out when sliced.
- Grated Parmesan cheese: Gives a savory, salty bite and extra umami to the ricotta mix.
- Shredded mozzarella cheese: Melts to golden perfection on top and throughout; this is the signature gooey factor.
- Butter: Starts the béchamel and adds a round, comforting foundation to the sauce.
- All-purpose flour: Thickens the béchamel, helping it cling to every noodle and filling layer.
- Whole milk: Creates a luxuriously smooth white sauce with just the right body for layering.
- Ground nutmeg: Just a pinch rounds out the cream sauce with a gentle, sweetly spiced aroma.
How to Make Easy Creamy Spinach Mushroom Lasagna
Step 1: Prepare the Noodles
Start by preheating your oven to 375°F (190°C). Cook your lasagna noodles according to the package directions (usually until just tender), then drain and set them out flat to cool slightly. This step ensures your layers stay intact and makes assembly a breeze.
Step 2: Sauté the Vegetables
Heat that olive oil in a large skillet over medium. First, add your diced onion and cook until it’s soft and translucent—about 3 to 4 minutes. Next, stir in the chopped garlic for 30 seconds, just until fragrant. Toss in the mushrooms, salt, pepper, dried thyme, and red pepper flakes if you want a little zing. Sauté everything together for about 8 minutes until the mushrooms are golden, tender, and starting to caramelize. Finally, pile in the chopped spinach and cook until just wilted. Take this mixture off the heat and set aside.
Step 3: Mix the Ricotta Layer
In a bowl, blend together the ricotta cheese, egg, and Parmesan cheese until smooth and creamy. This mixture will give every bite of the lasagna that lush, melt-in-your-mouth texture. The egg helps set the filling, while Parmesan brings a savory boost.
Step 4: Make the Creamy Béchamel Sauce
To create that irresistibly creamy texture, melt the butter in a saucepan over medium heat. Sprinkle in the flour and whisk constantly for about a minute to cook it out gently—no lumps here! Gradually pour in the milk, continuing to whisk so the sauce stays silky and thickens to coat the back of a spoon (about 5 to 7 minutes). Off the heat, add a little ground nutmeg for subtle warm undertones.
Step 5: Assemble the Lasagna
It’s time for the magic: Layer a couple of spoonfuls of béchamel on the bottom of a 9×13-inch baking dish. Add your first layer of noodles (about three), then spread half the ricotta mixture, followed by half the sautéed mushroom-spinach blend. Scatter some mozzarella, then drizzle more béchamel. Repeat these layers, finishing with a final row of noodles, the last of your béchamel, and topping everything with the remaining shredded mozzarella.
Step 6: Bake and Rest
Cover tightly with foil and bake for 25 minutes to trap the moisture and help the flavors meld. Remove the foil and bake another 15 minutes, letting the top get golden and bubbly. Once out of the oven, don’t be tempted to slice right away—let it rest for at least 10 minutes so every gooey layer stays put and slices neatly.
How to Serve Easy Creamy Spinach Mushroom Lasagna
Garnishes
Sprinkle a handful of freshly chopped parsley or basil over the top just before serving to brighten up every forkful. A little extra grated Parmesan is always a win for that savory finish, and a crack of fresh black pepper over each serving brings out the creamy richness.
Side Dishes
While Easy Creamy Spinach Mushroom Lasagna is hearty on its own, it shines even brighter next to a simple green salad dressed in lemony vinaigrette or a plate of garlicky roasted vegetables. Add a basket of warm, crusty bread to soak up any extra béchamel, and dinner becomes a feast.
Creative Ways to Present
Try baking individual portions in smaller ramekins for an elegant dinner party, or serve the lasagna on a large wooden board, family style, with colorful roasted tomatoes and baby greens scattered around. If you’re packing leftovers for lunch, pre-slice and wrap for a tidy, portable meal that holds up beautifully.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Easy Creamy Spinach Mushroom Lasagna tightly with plastic wrap or store in an airtight container in the fridge. The flavors deepen overnight, and leftovers are just as dreamy when reheated the next day.
Freezing
This lasagna is a freezer champion! Assemble the dish (but don’t bake yet), then wrap well and freeze for up to three months. Thaw overnight in the refrigerator before baking as directed. If you’ve already baked it, cool completely, cut into portions, and freeze individual slices for grab-and-go lunches.
Reheating
To bring leftovers back to their original, bubbling glory, cover and bake in the oven at 350°F (175°C) until hot throughout. For a quick fix, microwave single slices with a damp paper towel draped on top to keep everything moist and melty.
FAQs
Can I make Easy Creamy Spinach Mushroom Lasagna gluten-free?
Absolutely! Swap in your favorite gluten-free lasagna noodles and use a gluten-free all-purpose flour blend to make the béchamel sauce. No one will guess the difference—still creamy, cheesy, and satisfying.
What kind of mushrooms work best in this recipe?
You can use white button, cremini, or even portobello mushrooms for this lasagna. Feel free to mix and match for added depth and a more complex, hearty flavor.
Can I substitute frozen spinach?
Yes, you can use frozen spinach—just thaw it completely and squeeze out as much liquid as possible to keep your lasagna from becoming watery. It’s a super convenient time-saver.
How far in advance can I assemble Easy Creamy Spinach Mushroom Lasagna?
You can assemble the whole lasagna up to two days in advance and keep it covered in the refrigerator until you’re ready to bake. It’s perfect for prepping the night before a busy gathering.
Is it possible to add protein to this lasagna?
Definitely! Stir in a layer of cooked, shredded chicken or even some white beans between the layers if you want to make the dish more filling while keeping it creamy and comforting.
Final Thoughts
If you’re craving bubbling cheese, layers of velvety sauce, and hearty veggies, make this Easy Creamy Spinach Mushroom Lasagna soon—it’s pure comfort, guaranteed to win hearts at the table. I can’t wait for you to enjoy every luxurious bite!
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Easy Creamy Spinach Mushroom Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in this decadent yet straightforward recipe for Easy Creamy Spinach Mushroom Lasagna that’s perfect for a comforting family meal or entertaining guests. Layers of lasagna noodles, savory mushrooms, fresh spinach, and a creamy béchamel sauce come together beautifully in this vegetarian dish.
Ingredients
Lasagna Noodles:
9 lasagna noodles
Vegetable Mixture:
2 tablespoons olive oil, 1 small yellow onion (diced), 3 cloves garlic (minced), 16 ounces mushrooms (sliced), 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes (optional), 10 ounces fresh spinach (chopped)
Cheese Mixture:
2 cups ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 3 cups shredded mozzarella cheese
Béchamel Sauce:
2 tablespoons butter, 2 tablespoons all-purpose flour, 2 1/2 cups whole milk, 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the noodles: Cook the lasagna noodles according to package instructions, then drain and set aside.
- Sauté vegetables: In a skillet, sauté onion and garlic, then add mushrooms, seasonings, and spinach. Cook until tender.
- Prepare cheese mixture: Combine ricotta, egg, and Parmesan in a bowl.
- Make béchamel sauce: Melt butter, whisk in flour, add milk, cook until thickened, then stir in nutmeg.
- Assemble lasagna: Layer noodles, ricotta mixture, vegetable mixture, mozzarella, and béchamel sauce. Repeat layers and bake.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until golden.
- Rest: Let the lasagna rest for 10 minutes before serving.
Notes
- You can use frozen spinach—just thaw and squeeze out excess moisture.
- Add a layer of cooked, shredded chicken for extra protein.
- Make ahead and refrigerate unbaked for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 510mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
