Name: Easy Creamy Spinach Mushroom Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 9 no-boil lasagna noodles; 2 cups fresh spinach, chopped; 2 cups cremini mushrooms, sliced; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; ½ cup grated Parmesan cheese; 2 cups milk; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cloves garlic, minced; 1 teaspoon dried Italian herbs; Salt and black pepper to taste

Hey y'all! If you're in the mood for something cozy, flavorful, and sure to please a crowd, this Easy Creamy Spinach Mushroom Lasagna is exactly what you need. Packed with sautéed mushrooms, fresh spinach, gooey cheese, and luscious béchamel sauce, this lasagna is a vegetarian dream that even meat lovers will love. Whether you're feeding your family or hosting friends, this recipe is bound to become a regular in your rotation. Let's get cooking!

Why You'll Love This Easy Creamy Spinach Mushroom Lasagna

Super creamy and cheesy with a burst of flavor in every bite.
No meat needed—perfect for vegetarians and anyone craving a lighter lasagna.
Uses simple, wholesome ingredients you likely have on hand.
Great for making ahead and perfect as leftovers.
Easy to customize with different veggies or cheeses.

Ingredients for Easy Creamy Spinach Mushroom Lasagna

9 no-boil lasagna noodles
1 lb (450g) fresh spinach (or 12 oz frozen, thawed and squeezed dry)
16 oz (450g) cremini or white mushrooms, sliced
3 tablespoon olive oil
3 cloves garlic, minced
½ medium yellow onion, diced
3 cups (720 ml) whole milk
¼ cup (35g) all-purpose flour
¼ cup (55g) unsalted butter
¼ teaspoon freshly grated nutmeg
1 ½ teaspoon salt, divided
1 teaspoon black pepper
2 cups (200g) shredded mozzarella cheese
1 cup (90g) grated parmesan cheese
1 cup (250g) ricotta cheese
½ cup (15g) chopped fresh basil (optional)

How to Make Easy Creamy Spinach Mushroom Lasagna: Step-by-Step Directions

Step 1: Prepare the Veggies

In a large skillet, heat olive oil over medium heat.
Add onions and sauté for 3 minutes until soft.
Add garlic and mushrooms, season with ½ teaspoon salt and pepper, and cook for 7–8 minutes until mushrooms are tender and liquid has evaporated.
Add fresh spinach and cook until wilted, about 2–3 minutes. (If using frozen, stir until heated through.) Remove from heat and set aside.

Step 2: Make the Creamy Béchamel Sauce

In a medium saucepan, melt butter over medium heat, then whisk in flour to form a roux, cooking for 1 minute.
Gradually whisk in milk, stirring constantly to avoid lumps.
Add nutmeg, 1 teaspoon salt, and more pepper to taste.
Cook, whisking, until thickened and smooth, about 5–7 minutes. Remove from heat.

Step 3: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
Spread a thin layer of béchamel sauce on the bottom of the dish.
Layer 3 lasagna noodles, half of the spinach-mushroom mixture, dots of ricotta, a sprinkle of basil (if using), ⅓ of mozzarella and parmesan, and a third of the béchamel sauce.
Repeat with another layer: noodles, veggies, ricotta, basil, cheeses, béchamel.
Top with final noodles, remaining béchamel, and the rest of the mozzarella and parmesan.

Step 4: Bake and Serve

Cover dish with foil (sprayed lightly with oil to prevent sticking) and bake for 25 minutes.
Remove foil and bake another 15–20 minutes until golden and bubbling.
Let lasagna cool for 10–15 minutes before slicing. Enjoy warm!

Prep time: 35 minutes
Cook time: 45 minutes
Total time: 1 hour 20 minutes

Notes for the Best Easy Creamy Spinach Mushroom Lasagna

Sauté your mushrooms until all the liquid is cooked off for a concentrated flavor and less watery lasagna.
If you only have dried lasagna noodles, precook according to package instructions before assembling.
Learn more about making béchamel sauce from Serious Eats.

Variations on Easy Creamy Spinach Mushroom Lasagna

Gluten-Free: Use gluten-free lasagna noodles and all-purpose flour in the béchamel.
Extra Veggies: Add roasted bell peppers or zucchini for more color and flavor.
Vegan: Use plant-based butter, unsweetened nut milk, and your favorite vegan cheeses and ricotta alternatives.

Required Equipment for Easy Creamy Spinach Mushroom Lasagna

Large skillet
Medium saucepan
9x13-inch baking dish
Whisk
Spatula
Measuring cups and spoons

Storage Instructions for Easy Creamy Spinach Mushroom Lasagna

Cool lasagna completely, cover tightly, and refrigerate for up to 4 days. For longer storage, wrap individual slices and freeze for up to 2 months. To reheat, bake at 350°F (175°C), covered, for 20–25 minutes or until heated through. For more food safety tips, visit the USDA food safety guide.

Serving Recommendations & Pairings with Easy Creamy Spinach Mushroom Lasagna

Serve with a simple arugula salad tossed in lemon vinaigrette.
Pair with crusty garlic bread for the ultimate comfort meal.
Enjoy with a chilled glass of Pinot Grigio or a sparkling lemonade for a fresh finish.

Pro Tips for the Best Easy Creamy Spinach Mushroom Lasagna

Let the lasagna rest before slicing for perfect, layered portions.
Use high-quality cheese for the creamiest results; learn about mozzarella varieties here.
For deeper flavor, add a sprinkle of crushed red pepper or smoked paprika between layers.