Picture this: layers of tender noodles, a rich and creamy spinach mushroom filling, plenty of gooey cheese, and just enough garlic to make your kitchen smell like heaven. That’s what you get with creamy spinach mushroom lasagna, a recipe that transforms the humble veggie lasagna into a legit crowd-pleaser—even among meat lovers. If you’re ready to switch up your comfort food game and sneak more veggies into dinner (without anyone complaining!), this recipe is your new secret weapon.
Why Creamy Spinach Mushroom Lasagna Deserves a Spot in Your Weekly Rotation
Creamy spinach mushroom lasagna isn’t just for vegetarians—it’s a full-on, fork-twirling, can’t-wait-for-leftovers kind of meal. It brings together everything people crave in lasagna: luscious layers, a savory filling, and a creamy white sauce that ties it all together.
What Makes This Lasagna So Good?
- Ultra-creamy filling: Thanks to a dreamy béchamel or ricotta sauce.
- Hearty mushrooms: Give that “meaty” bite and savory flavor.
- Loads of spinach: For a nutrient boost (without tasting like a salad).
- Melty mozzarella & parmesan: Because cheese is non-negotiable.
- Perfect for make-ahead: Even better reheated for lunch.
Ingredients: Everything You Need for Creamy Spinach Mushroom Lasagna
For the Veggie Filling
- Olive oil or butter
- Fresh mushrooms (button, cremini, or a mix), sliced
- Fresh baby spinach (or frozen, thawed and squeezed dry)
- Yellow onion, diced
- Garlic cloves, minced
- Salt & black pepper
- Nutmeg (optional, a classic with spinach)
For the Creamy Sauce
- Ricotta cheese (or cottage cheese)
- Cream cheese (for extra richness)
- Egg (binds the filling)
- Grated parmesan
- Mozzarella cheese (shredded)
- Milk (for béchamel, if making from scratch)
- Flour & butter (if making béchamel)
For Assembly
- Lasagna noodles (regular or oven-ready)
- Mozzarella cheese (more, for the top)
- Parmesan cheese (for sprinkling)
Step-by-Step: How to Make Creamy Spinach Mushroom Lasagna
1. Prep the Filling
- Heat olive oil in a large skillet.
- Sauté onions and mushrooms with a pinch of salt until mushrooms are browned and liquid evaporates.
- Add garlic and cook 1 minute more.
- Add spinach; wilt and cook off excess moisture. Let cool slightly.
2. Mix the Creamy Cheese Layer
- In a bowl, combine ricotta, cream cheese, egg, parmesan, salt, and pepper.
- Add a touch of nutmeg if you like.
- Stir in the cooled spinach-mushroom mixture.
3. Make the White Sauce (If Using Béchamel)
- Melt butter in a saucepan, whisk in flour, and cook 1 minute.
- Slowly add milk, whisking until thickened.
- Season with salt, pepper, and a bit more parmesan.
4. Assemble the Lasagna
- Spoon a little sauce on the bottom of your baking dish.
- Layer noodles, then creamy filling, then mozzarella, then béchamel or more cheese mixture.
- Repeat until you run out, finishing with noodles, sauce, and a mountain of mozzarella.
5. Bake
- Cover with foil and bake at 375°F (190°C) for 30 minutes.
- Uncover and bake another 10–15 minutes until bubbly and golden.
- Rest 10 minutes before slicing (if you can wait!).
Nutrition Table: Creamy Spinach Mushroom Lasagna (Per Serving)
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Lasagna noodles (2) | 200 | 40 | 7 | 1 |
| Mushrooms (1 cup) | 15 | 2 | 2 | 0 |
| Spinach (1 cup) | 7 | 1 | 1 | 0 |
| Ricotta (¼ cup) | 90 | 2 | 6 | 7 |
| Cream cheese (2 Tbsp) | 100 | 1 | 2 | 10 |
| Mozzarella (¼ cup) | 85 | 1 | 6 | 6 |
| Parmesan (2 Tbsp) | 42 | 0 | 4 | 3 |
| Olive oil (1 Tbsp) | 119 | 0 | 0 | 14 |
| Milk (½ cup) | 55 | 6 | 4 | 2 |
| Egg (½) | 35 | 0 | 3 | 3 |
| Total per serving | 748 | 53 | 35 | 46 |
Nutrition Highlight:
- High in protein (from cheese, egg, and veggies)
- Lots of veggies (fiber, iron, vitamins)
- Rich but balanced: Use part-skim cheese or less cream for a lighter version.
Flavor Variations and Add-Ons
- Add roasted red peppers or sun-dried tomatoes for sweetness.
- Toss in fresh herbs like basil, thyme, or parsley.
- Layer in zucchini or eggplant for extra veggies.
- Make it gluten-free: Use gluten-free noodles or zucchini strips.
Pro Tips & Common Mistakes
Pro Tips
- Always squeeze out spinach well—too much moisture = runny lasagna.
- Sauté mushrooms until all liquid evaporates.
- Let lasagna cool before slicing for neat layers.
- Add extra garlic for a flavor bomb.
Common Mistakes
- Skipping the rest after baking—this helps set the layers.
- Using watery ricotta—drain it first if very wet.
- Not seasoning enough—taste as you go.
Real-Life Example: Lasagna That Even Meat Lovers Request
The first time I brought this to a family potluck, my “meat and potatoes” uncle went back for seconds and asked for the recipe. That’s when you know you’ve got a keeper! This lasagna is proof that comfort food can be totally satisfying and veggie-packed.
FAQ: Creamy Spinach Mushroom Lasagna
Q1: Can I make this ahead?
A: Yes! Assemble and refrigerate overnight, then bake fresh.
Q2: Can I freeze it?
A: Absolutely. Freeze unbaked or baked—just reheat until hot and bubbly.
Q3: Is it vegetarian?
A: Yes—just be sure to use vegetarian cheese if strict.
Q4: Can I use frozen spinach?
A: Totally! Just thaw and squeeze out excess water.
Q5: What’s the best cheese for lasagna?
A: Ricotta and mozzarella are classic, but add provolone or fontina for a twist.
Trusted Resources and More Inspiration
- Learn about mushrooms and nutrition at the Mushroom Council
- Explore more Italian recipes at the Official Barilla Pasta site
The Last Bite: Creamy Spinach Mushroom Lasagna FTW
This creamy spinach mushroom lasagna is the ultimate comfort food with a healthy twist—cheesy, hearty, and loaded with flavor. It’s a make-ahead, freezer-friendly superstar that’ll win over anyone at your table.
Tried it? What’s your favorite lasagna twist? Share in the comments or tag #LasagnaLove on Instagram!