There’s something genuinely comforting about layers of creamy cheese, earthy mushrooms, and vibrant greens baked to bubbly perfection. This Creamy Mushroom Spinach Lasagna Recipe is one of those dishes that somehow feels like a warm hug on a plate—rich, yet fresh and so incredibly satisfying.

A piece of baked lasagna sits on a white plate showing three main layers: the top is a golden brown melted cheese layer with some green herb spots, the middle is a creamy white sauce mixed with spinach leaves and mushrooms, and the bottom layer is a thicker white cheese mixed with pieces of mushroom. The edges are soft, and the top is slightly browned with a few browned spots. To the left of the lasagna, there are a few fresh green parsley leaves, and on the right side, a fork and knife rest on a colorful patterned cloth. The plate is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Spinach Lasagna Recipe
Top Tip
How to Serve Creamy Mushroom Spinach Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Spinach Lasagna Recipe

Why You'll Love This Recipe

I’ve made plenty of lasagnas over the years, but this creamy mushroom spinach version quickly climbed to one of my all-time favorites. It’s vegetarian but never feels like it’s missing out, thanks to the depth of flavor and the perfect creaminess. Honestly, it's become my go-to when I want something a bit special but still cozy.

Loaded with flavor: Earthy mushrooms, fresh spinach, and a hint of nutmeg create layers that sing together beautifully.
Rich yet light: The creamy white sauce balances the dish so well without feeling heavy or greasy.
Simple ingredients, impressive results: Most items are pantry staples or easy to source, making it accessible for any cook.
Perfect for any occasion: Whether it’s a weeknight dinner or a cozy weekend gathering, it impresses every time.

Ingredients & Why They Work

These ingredients come together in harmony, each playing a vital role — creamy cheeses add richness, mushrooms bring umami, and spinach adds freshness and color. I love how ricotta gives a smooth body while mozzarella melts perfectly for that gooey texture.

Flat lay of fresh whole brown egg with clean shell, a small mound of ricotta cheese in a simple white ceramic bowl, shredded mozzarella cheese in a separate white bowl, freshly grated Parmesan cheese arranged neatly on a white dish, a few bright green sprigs of chopped fresh parsley, a small heap of grated fresh nutmeg, two halves of a small sweet yellow onion, two large handfuls of vibrant baby spinach leaves, a pinch of crushed red pepper flakes on a small white dish, sliced fresh white button mushrooms on a white plate, sliced cremini mushrooms on another white plate, two whole garlic cloves peeled and whole, no-cook lasagna noodles stacked neatly on a white plate, and whole milk in a small white bowl—all ingredients fresh and natural, arranged symmetrically and balanced—placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ricotta: The creamy base that makes every bite smooth and luscious, blending beautifully with the herbs and cheese.
Mozzarella: For that classic melty pull and mild flavor that complements but doesn’t overpower.
Parmesan: Adds a sharp, nutty bite that amps up the savory factor—freshly grated is a game changer!
Egg: This binds the ricotta mixture, keeping it nice and firm during baking.
Fresh parsley: A pop of herbaceous brightness to balance the richness.
Nutmeg: A small dash works wonders in the ricotta and white sauce to give subtle warmth and depth.
Butter: Essential for sautéing veggies and building the roux for the white sauce.
Sweet yellow onion: Provides gentle sweetness and depth when softened.
Baby spinach: Adds freshness and vibrant green color without overpowering the dish.
Crushed red pepper flakes: Just a pinch to bring a tiny kick of heat—optional but I love the contrast!
Button and cremini mushrooms: The earthy backbone of the recipe; a combo gives nice texture and flavor complexity.
Garlic: Because what mushroom dish is complete without it?
No-cook lasagna noodles: So convenient—cuts prep time and layers nicely with the creamy sauce.
Flour and whole milk: For that classic béchamel (white sauce) which ties everything together with richness and silkiness.
Sea salt and freshly cracked pepper: To season layers perfectly and highlight all the other flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting a bit with this recipe depending on the season or who I’m cooking for. It’s so versatile, and honestly, playing with it keeps things fun in the kitchen—you should definitely feel free to make it your own!

Variation: Sometimes I swap out half the mozzarella for fontina cheese for an extra nutty layer that melts beautifully.
Dietary tweaks: Use lactose-free milk and vegan ricotta alternatives to make it dairy-free—just be mindful the bake time might vary a bit.
Seasonal swaps: In the fall, I’ve added sautéed butternut squash cubes alongside the mushrooms for a sweet, earthy touch I adore.

Step-by-Step: How I Make Creamy Mushroom Spinach Lasagna Recipe

A round white ceramic baking dish filled with a baked casserole that has a thick, golden brown, bubbly cheese layer on top, with patches of white melted cheese and small pieces of green herbs scattered over the surface. The casserole fills the dish to the rim, with some cheese slightly overflowing and browned at the edges. The dish sits on a wooden surface next to a folded orange, white, and green checkered cloth. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Ricotta Mixture

This is where the magic begins! Combine your ricotta, mozzarella, parmesan, egg, chopped parsley, nutmeg, salt, and pepper in a bowl. Stir gently until everything is evenly mixed but be careful not to overwork it—you want it creamy, not curdled. I always set this aside while I tackle the veggies, letting it chill slightly to keep its texture perfect during layering.

Step 2: Sauté Onions and Spinach

In a skillet over medium heat, melt half a tablespoon of butter and gently cook your diced onions until they turn translucent and sweet, about 4 to 5 minutes. Then toss in the fresh spinach with a pinch of crushed red pepper flakes, stirring constantly for just a minute until it wilts slightly. Season with salt and pepper and transfer this vibrant mix to a bowl. It’s simple but adding that pinch of heat really wakes up those greens.

Step 3: Cook Mushrooms and Garlic

Using the same skillet, add a tablespoon of butter over medium-high heat and add your sliced mushrooms. Don’t stir too often here—letting them sit helps develop that gorgeous caramelized color and deep flavor. After 3-4 minutes, add the minced garlic along with salt and pepper, cooking for another minute. The aroma at this point is absolutely irresistible! Pour the mushrooms into a separate bowl and set aside.

Step 4: Make the Velvety White Sauce

This step really ties the whole lasagna together. Melt the remaining butter, whisk in the flour, and cook for 1-2 minutes—it should smell slightly nutty but not browned. Slowly whisk in the milk, keeping it smooth as you go, and continue cooking until the sauce thickens and bubbles softly. Finish with a sprinkle of freshly grated nutmeg, salt, and pepper. This béchamel is the unsung hero for that creamy texture in every bite.

Step 5: Layer and Bake Your Lasagna

Spray your baking dish and start with a bit of the white sauce on the bottom. Layer on your no-cook noodles, then spread a generous layer of the ricotta mixture, half the spinach, mushrooms, and a sprinkle of mozzarella. Repeat, ending with noodles topped by the final white sauce and a cheesy crown of mozzarella and parmesan. Bake at 375°F for 35-40 minutes, until bubbly and golden on top. Let it cool 10-15 minutes before cutting—that wait is worth it for perfect slices.

Top Tip

From my experience, a few small tweaks can make a big difference with this creamy mushroom spinach lasagna recipe. Here’s what I’ve learned along the way:

Don’t rush the mushroom sauté: Let them brown well without stirring too often for the best umami flavor.
Whisk continuously for the white sauce: Helps avoid lumps and keeps it silky smooth.
Use no-cook noodles for convenience: It’s a game-changer on busy days and the noodles soften perfectly in the sauce.
Let it rest before serving: This pause allows the layers to settle so it slices beautifully without falling apart.

How to Serve Creamy Mushroom Spinach Lasagna Recipe

Creamy Mushroom Spinach Lasagna - Serving Suggestion

Garnishes

I’m a fan of just keeping it fresh and simple here—a sprinkle of chopped fresh parsley brightens both the look and flavor. Sometimes I add a few shavings of parmesan on top just before serving for a bit of extra savory punch.

Side Dishes

Pairing this lasagna with a crisp green salad dressed with lemon vinaigrette cuts through the richness beautifully. Roasted garlic bread is also a must-have in my book—perfect for soaking up every last bit of sauce.

Creative Ways to Present

For special occasions, I’ve layered the lasagna in individual ramekins or mini cast iron skillets—everyone gets their own little bubbling masterpiece! It’s a fun presentation that's also great for portion control and sharing.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with foil or place them in an airtight container and store in the fridge for up to 4 days. The flavors deepen overnight and it reheats beautifully the next day, which is a win in my book.

Freezing

This recipe freezes amazingly well—just assemble it in a freezer-safe dish, wrap tightly, and freeze before baking. When ready, bake it straight from frozen, adding extra baking time, and you’ll have a convenient, homemade meal whenever you need it.

Reheating

I reheat leftovers in the oven at 350°F, covered with foil to keep things moist, for about 20 minutes or until warmed through. The texture stays creamy, and the top often crisps up nicely again.

Frequently Asked Questions:

Can I use fresh lasagna noodles instead of no-cook ones?

Absolutely! If you prefer fresh noodles, just be sure to adjust moisture levels and bake time slightly. You might want to reduce the sauce a bit so it doesn’t get too watery, and ensure noodles are covered well during baking to avoid drying out.

Is this recipe suitable for vegans?

Since this recipe relies heavily on cheese and milk, it’s not vegan as is. However, you can swap dairy products for plant-based alternatives such as vegan ricotta, mozzarella, and milk substitutes. Keep in mind that texture and baking might differ, so you might need to experiment a bit.

Can I prepare the lasagna entirely ahead of time and bake it later?

Yes! You can assemble the entire lasagna a day or two ahead, keep it covered in the refrigerator, and bake it when you’re ready. Just add a few extra minutes to baking time if it’s cold from the fridge.

What’s the best way to prevent the lasagna from becoming watery?

Using no-cook noodles helps absorb moisture well, but also make sure to sauté vegetables until any excess water evaporates. Drain and squeeze spinach to minimize added moisture. Avoid over-saucing; layering evenly and allowing it to rest after baking helps set the dish beautifully.

Final Thoughts

This Creamy Mushroom Spinach Lasagna Recipe has a special place in my heart (and my freezer). It’s the kind of dish that invites lingering conversations and second helpings, perfect for sharing with loved ones or indulging in a solo cozy dinner. Give it a try—you might just find your new favorite comfort food.