Easy Creamy Spinach and Mushroom Lasagna Recipe

Craving Comfort Food? This Creamy Spinach and Mushroom Lasagna is Your Answer!

Are you on the hunt for a weeknight dinner that feels like a special occasion, or perhaps a showstopper for your next dinner party? Many home cooks struggle to find recipes that are both incredibly delicious and genuinely easy to prepare, especially when it comes to comfort food classics like lasagna. This creamy spinach and mushroom lasagna recipe is designed to solve that problem. It’s packed with rich, savory flavors from sautéed mushrooms and fresh spinach, all enveloped in a luscious, creamy béchamel sauce and layered with tender pasta and melted cheese. Forget complicated steps and lengthy prep times; this recipe streamlines the process without sacrificing an ounce of flavor. Get ready to impress your family and friends (and yourself!) with a dish that’s both hearty and elegant, proving that gourmet-level taste can be achieved with minimal fuss. Let’s dive into creating the ultimate cozy meal!

The Stars of Our Creamy Lasagna

The magic of this lasagna lies in its harmonious blend of fresh ingredients, creating a symphony of flavors and textures. We’ve focused on simple, readily available components that come together beautifully.

For the Lasagna Layers:

• Lasagna Noodles: 12-15 lasagna noodles (no-boil or regular, see notes)
  • Sensory Note: These provide the perfect structure, absorbing the creamy sauce and creating delightful chewy layers. If using regular noodles, they’ll offer a slightly firmer bite compared to no-boil.
  • Substitution: Gluten-free lasagna noodles are readily available and work wonderfully. For an even lighter option, consider using thinly sliced zucchini or eggplant layers, though this will alter the texture and flavor slightly.
• Mushrooms: 1 lb (about 450g) cremini mushrooms, sliced
  • Sensory Note: Cremini mushrooms offer a rich, earthy, and slightly nutty flavor that deepens when sautéed. Their meaty texture adds substance.
  • Substitution: Button mushrooms are a classic choice, slightly milder. Shiitake mushrooms would add an even more intense umami flavor.
• Spinach: 10 oz (about 280g) fresh spinach, roughly chopped
  • Sensory Note: Fresh spinach wilts down beautifully, adding a vibrant green hue and a subtle, healthy, earthy flavor that balances the richness.
  • Substitution: Frozen spinach (thawed and squeezed dry) works in a pinch, though it can be a bit more watery. Kale (ribs removed, chopped) is a heartier, more robust green that can be used but will require a longer sauté.
• Onion: 1 medium yellow onion, finely chopped
  • Sensory Note: Provides a sweet and pungent base when softened, adding depth to the mushroom and spinach mixture.
  • Substitution: Shallots offer a more delicate, refined sweetness. Leeks (white and light green parts) can also be used for a milder onion flavor.
• Garlic: 4 cloves garlic, minced
  • Sensory Note: Infuses the entire dish with its pungent, aromatic warmth, essential for any savory Italian-inspired recipe.
  • Substitution: Garlic powder can be used in a pinch, but fresh garlic offers a superior aroma and flavor. Use about 1/2 teaspoon of powder per clove.
• Olive Oil: 2 tablespoons olive oil
  • Sensory Note: A kitchen staple that allows ingredients to sauté and caramelize beautifully, adding a fruity undertone.
  • Substitution: Butter adds a richer flavor, while avocado oil offers a higher smoke point.

For the Creamy Béchamel Sauce:

• Butter: 4 tablespoons unsalted butter
  • Sensory Note: Creates a rich, smooth base for the roux, contributing a velvety texture and classic buttery flavor.
  • Substitution: A neutral oil like vegetable or canola oil can work, but butter adds essential richness.
• All-Purpose Flour: 4 tablespoons all-purpose flour
  • Sensory Note: Binds with the butter to create a roux, thickening the sauce and giving it a smooth, luxurious consistency.
  • Substitution: Gluten-free all-purpose flour blend (ensure it contains xanthan gum) or cornstarch (use about half the amount and whisk it into the warm milk to prevent lumps) can be used.
• Milk: 3 cups whole milk, warmed
  • Sensory Note: Whole milk provides the creamiest, richest base for the béchamel. Warm milk incorporates more smoothly, preventing lumps.
  • Substitution: 2% milk can be used but will result in a slightly less rich sauce. Non-dairy alternatives like unsweetened almond or soy milk can be used, but they may impart subtle flavors and alter the creaminess.
• Parmesan Cheese: 1/2 cup grated Parmesan cheese
  • Sensory Note: Adds a salty, nutty, and slightly sharp “umami” kick to the sauce, enhancing its overall flavor profile.
  • Substitution: Pecorino Romano offers a sharper, saltier flavor. Grana Padano is a good, slightly milder alternative.
• Nutmeg: Pinch of freshly grated nutmeg
  • Sensory Note: A classic partner to béchamel, its warm, slightly sweet, and aromatic notes add an unexpected depth and complexity.
  • Substitution: A tiny pinch of ground cinnamon or allspice can be used, but nutmeg is traditional and best.
• Salt and Black Pepper: To taste

For the Cheesy Topping:

• Mozzarella Cheese: 2 cups shredded mozzarella cheese
  • Sensory Note: Offers that classic, gooey, stretchy cheese pull that makes lasagna so irresistible.
  • Substitution: A blend of mozzarella and provolone provides extra flavor complexity. Low-moisture, part-skim mozzarella is best for melting.
• Parmesan Cheese: 1/4 cup grated Parmesan cheese

Time Your Lasagna Masterpiece

Compared to traditional lasagna recipes that can easily take over 2 hours from start to finish, this streamlined approach significantly cuts down on the active time. The use of no-boil noodles (if chosen) is a major time-saver, and the focused preparation of the filling and sauce makes assembly quick and efficient.

Crafting Your Creamy Dream Lasagna: Step-by-Step

Follow these simple steps to create a lasagna that’s destined to become a family favorite.

Step 1: Sauté the Flavor Base

In a large skillet over medium-high heat, warm the olive oil. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the chopped spinach in batches, allowing each batch to wilt before adding the next. Cook until all the spinach has wilted and any excess liquid has evaporated. Season generously with salt and pepper. Remove from heat and set aside.

Step 2: Whip Up the Béchamel Magic

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, whisking constantly, to create a pale roux. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue to cook and whisk until the sauce thickens to a smooth, creamy consistency, coating the back of a spoon. This should take about 5-8 minutes. Remove from heat and stir in the grated Parmesan cheese and the pinch of nutmeg. Season with salt and pepper to taste. The sauce should be rich and velvety.

Step 3: Layer Up the Goodness

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Spread a thin layer of the béchamel sauce on the bottom of the dish to prevent sticking. Arrange a single layer of lasagna noodles over the sauce (break them to fit if necessary). Spoon half of the spinach and mushroom mixture evenly over the noodles. Dollop about one-third of the remaining béchamel sauce over the vegetable layer. Sprinkle with about one-third of the mozzarella cheese. Repeat the layers: noodles, the remaining spinach and mushroom mixture, another third of the béchamel sauce, and another third of the mozzarella. Finish with a final layer of noodles, the remaining béchamel sauce, the rest of the mozzarella cheese, and the grated Parmesan cheese.

Step 4: Bake Until Bubbly and Golden

Cover the baking dish tightly with aluminum foil (you can grease the underside of the foil lightly to prevent cheese from sticking). Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the lasagna is hot, bubbly, and the cheese on top is golden brown and slightly crispy. Let the lasagna rest for 10 minutes before slicing and serving. This resting period is crucial for the layers to set, making it easier to serve neat portions.

Approximate Nutritional Highlights (per serving, assuming 8 servings)

• Calories: ~450-550 kcal
• Protein: ~20-25g
• Fat: ~25-35g
• Carbohydrates: ~30-40g

Please note: This is an estimate and can vary based on specific ingredients used and portion sizes.

Lighter Lasagna, Just as Delicious

Who says comfort food can’t be a little healthier? Here are some swaps to lighten up this creamy lasagna without sacrificing flavor:

• Reduce Cheese: Use half the amount of mozzarella and Parmesan, or opt for lighter versions of these cheeses.
• Whole Wheat Noodles: Swap regular lasagna noodles for whole wheat varieties for added fiber.
• Leaner Protein: While this recipe is vegetarian, adding lean ground turkey or chicken to the vegetable sauté would boost protein without adding excessive fat.
• More Veggies: Bulk up the spinach and mushroom layer with other finely chopped vegetables like zucchini, bell peppers, or carrots.
• Lighter Sauce Base: Use 2% milk instead of whole milk in the béchamel for a slightly lighter sauce. You could also explore a ricotta-based white sauce for a different texture.

Perfect Pairings for Your Lasagna

This rich and creamy lasagna pairs beautifully with a variety of sides. A simple green salad with a light vinaigrette is a classic choice, providing a refreshing contrast. Crusty garlic bread is always a welcome addition for soaking up any extra delicious sauce. For a heartier meal, consider serving it alongside roasted asparagus or steamed broccoli.

Avoiding Kitchen Pitfalls

Even with an easy recipe, a few common mistakes can detract from the final dish:

• Watery Lasagna: Ensure you cook down the mushrooms and spinach thoroughly to evaporate excess moisture. Squeeze frozen spinach very dry.
• Gummy Sauce: Whisk the béchamel gently and consistently. Don’t rush the thickening process. If lumps form, you can try blending the sauce carefully or straining it.
• Under-seasoning: Taste and adjust salt and pepper at each stage – in the vegetable mixture and the béchamel.
• Not Resting: Skipping the resting time after baking makes for a messy, hard-to-serve lasagna.

Savoring Leftovers

Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze portions or the entire dish (baked or unbaked) for longer storage. If freezing unbaked, thaw overnight in the refrigerator before baking as directed, adding extra baking time as needed.

Your New Go-To Comfort Meal Awaits!

This easy creamy spinach and mushroom lasagna recipe is the perfect embodiment of comfort food: satisfying, flavorful, and surprisingly simple to make. With its rich, creamy sauce, earthy mushrooms, and vibrant spinach, it’s a dish that’s sure to please even the pickiest eaters. Whether you’re a seasoned cook or just starting out, this recipe provides a fuss-free path to a delicious homemade meal. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will warm your soul. Don’t wait – make this delightful lasagna tonight!

Frequently Asked Questions

Easy Creamy Spinach Mushroom Lasagna

• Author: Chef Sara

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Description

Thiscreamy spinach mushroom lasagnais a perfect balance of cheesy comfort and hearty vegetables. Layered with a creamy béchamel sauce, tender mushrooms, spinach, and gooey cheese, it’s a crowd-pleaser that’s surprisingly simple to make!

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Ingredients

• For the vegetable filling:2 tbspolive oil3 cupsfresh spinach (roughly chopped)2 cupsmushrooms (sliced)3garlic cloves (minced)Salt and pepper to tasteFor the béchamel sauce:3 tbspbutter3 tbspall-purpose flour3 cupsmilk (warm)½ tspground nutmegSalt and pepper to tasteFor the lasagna layers:9lasagna noodles (no-boil or pre-cooked, as per package instructions)2 cupsshredded mozzarella cheese½ cupgrated Parmesan cheese1 cupricotta cheese
• For the béchamel sauce:3 tbspbutter3 tbspall-purpose flour3 cupsmilk (warm)½ tspground nutmegSalt and pepper to tasteFor the lasagna layers:9lasagna noodles (no-boil or pre-cooked, as per package instructions)2 cupsshredded mozzarella cheese½ cupgrated Parmesan cheese1 cupricotta cheese
• For the lasagna layers:9lasagna noodles (no-boil or pre-cooked, as per package instructions)2 cupsshredded mozzarella cheese½ cupgrated Parmesan cheese1 cupricotta cheese

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Instructions

1. 1️⃣Prepare the vegetable filling:Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and lightly browned, about 5 minutes.Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.2️⃣Make the béchamel sauce:In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
2. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until softened and lightly browned, about 5 minutes.Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.2️⃣Make the béchamel sauce:In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
3. Add the spinach and garlic, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.
4. 2️⃣Make the béchamel sauce:In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
5. In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a paste.Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
6. Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
7. Season with nutmeg, salt, and pepper. Remove from heat.3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
8. 3️⃣Assemble the lasagna:Preheat your oven to 375°F (190°C).Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
9. Preheat your oven to 375°F (190°C).
10. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Layer 3 lasagna noodles over the sauce.Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
11. Spread ⅓ of the vegetable filling on top of the noodles, followed by dollops of ricotta, a sprinkle of mozzarella, and a spoonful of béchamel sauce.Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
12. Repeat the layers twice more, finishing with béchamel sauce and the remaining mozzarella and Parmesan on top.
13. 4️⃣Bake the lasagna:Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
14. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.5️⃣Serve:Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!
15. 5️⃣Serve:
16. Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy the creamy, cheesy goodness!

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Notes

For added flavor, sauté onions with the mushrooms, or add a pinch of chili flakes to the vegetable filling.Substitute whole-wheat or gluten-free lasagna noodles if needed.Leftovers reheat beautifully—store in an airtight container in the fridge for up to 3 days.
Substitute whole-wheat or gluten-free lasagna noodles if needed.Leftovers reheat beautifully—store in an airtight container in the fridge for up to 3 days.
Leftovers reheat beautifully—store in an airtight container in the fridge for up to 3 days.