Creamy Spinach Mushroom Lasagna Recipe

Looking for a cozy, crowd-pleasing dish that’s packed with flavor and comfort? This Creamy Spinach Mushroom Lasagna is the ultimate meatless marvel! Rich layers of garlicky mushrooms, tender spinach, gooey cheese, and luscious white sauce are tucked between sheets of lasagna noodles for a dinner that’s as impressive as it is easy to make. Whether you’re cooking for a family meal, a dinner party, or just craving something indulgent, this recipe delivers on taste and texture—every single bite.

Why You’ll Love Creamy Spinach Mushroom Lasagna

This Creamy Spinach Mushroom Lasagna is everything you want in a comfort food classic—rich, creamy, and oh-so-satisfying! It’s a delicious twist on traditional lasagna that skips the meat but keeps all the heartiness. Whether you’re vegetarian, feeding a mixed crowd, or just love the combo of spinach and mushrooms, this dish delivers big flavor with minimal fuss. Plus, it’s make-ahead friendly, perfect for meal prep or feeding a hungry group. And let’s be honest—leftovers taste even better the next day!

Ingredients You’ll Need

This lasagna uses simple, wholesome ingredients that come together to create a creamy, dreamy meal. Here’s what you’ll need:

For the Veggie Filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 16 oz (450g) mushrooms, sliced (cremini or white mushrooms work great)
• 5 oz (140g) fresh spinach
• Salt and pepper, to taste

For the Cream Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk (whole or 2%)
• 1/2 cup grated Parmesan cheese
• Salt, pepper, and a pinch of nutmeg (optional)

For Assembly:

• 9 lasagna noodles (oven-ready or pre-boiled)
• 2 cups shredded mozzarella cheese
• Extra Parmesan for topping
• Fresh parsley, for garnish (optional)

How to Make Creamy Spinach Mushroom Lasagna

This recipe is super doable, even if you’re not a kitchen pro. Just follow these steps and get ready for lasagna heaven!

Step 1: Sauté the Veggies

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook for 2–3 minutes until softened.
3. Stir in garlic and mushrooms, cook until mushrooms release their moisture and start to brown (about 7–10 minutes).
4. Add spinach and cook until wilted. Season with salt and pepper. Set aside.

Step 2: Make the Cream Sauce

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1 minute to form a roux.
3. Slowly pour in the milk, whisking constantly to prevent lumps.
4. Cook until the sauce thickens (about 5 minutes), then stir in Parmesan, salt, pepper, and a pinch of nutmeg if using. Remove from heat.

Step 3: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of cream sauce.
3. Layer 3 noodles, half of the veggie mixture, a sprinkle of mozzarella, and more cream sauce.
4. Repeat layers, ending with noodles, sauce, and a final layer of mozzarella and Parmesan.

Step 4: Bake

1. Cover with foil and bake for 25 minutes.
2. Uncover and bake for an additional 15–20 minutes until bubbly and golden.
3. Let rest for 10 minutes before slicing. Garnish with fresh parsley if you like!

Servings and Timing

This Creamy Spinach Mushroom Lasagna is perfect for feeding a hungry group or saving leftovers for the week!

• Servings: 6–8 generous portions
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Rest Time: 10 minutes
• Total Time: About 1 hour 20 minutes

Tips and Variations

Make this lasagna your own with these easy swaps and flavor boosts:

Tips:

• Use no-boil noodles to save time—just add a little extra sauce between layers to keep them tender.
• Shred your own cheese for better melting and flavor (pre-shredded sometimes has anti-caking agents).
• Let it rest after baking so it sets up and slices cleanly.

Variations:

• Add protein: Stir in cooked shredded chicken or ground turkey to the veggie filling.
• Go gluten-free: Use gluten-free lasagna noodles and substitute flour with gluten-free all-purpose blend for the sauce.
• Make it spicy: Add red pepper flakes to the mushroom mixture for a kick.
• Try different greens: Swap spinach for kale or Swiss chard for a twist.

How to Store Creamy Spinach Mushroom Lasagna

This lasagna stores beautifully—making it perfect for meal prep or next-day lunches!

Refrigeration:

• Let the lasagna cool completely before storing.
• Cover tightly with foil or transfer to an airtight container.
• Store in the fridge for up to 4 days.

Freezing:

• Freeze individual portions or the whole lasagna (before or after baking).
• Wrap well in plastic wrap and foil, or use a freezer-safe container.
• Keeps well frozen for up to 3 months.

Reheating:

• For best results, reheat in the oven at 350°F (175°C) until hot and bubbly.
• Microwave individual portions in 1–2 minute intervals until warmed through.

FAQs

There you have it—your new favorite comfort food: Creamy Spinach Mushroom Lasagna! Whether you’re serving it for a cozy weeknight dinner or impressing guests at a gathering, this dish brings all the creamy, cheesy goodness you crave with a veggie-packed twist. It’s easy to make, super satisfying, and totally freezer-friendly.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

You Might Also Like These Recipe

1. Pistachio and Mushroom Cheesecake with Feta and Parmesan Crust
→ A savory cheesecake that could be a fun and fancy appetizer to serve before the lasagna!

2. White Cheddar and Spinach Chicken Burgers
→ Perfect if readers are looking for another comforting, spinach-packed meal option.

3. Lemon Coconut Heaven Cookies
→ Light, sweet, and refreshing — the ideal dessert to balance out a rich lasagna dinner.

Creamy Spinach Mushroom Lasagna Recipe

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Looking for a cozy, crowd-pleasing dish packed with flavor and comfort? This Creamy Spinach Mushroom Lasagna features rich layers of garlicky mushrooms, tender spinach, gooey cheese, and luscious white sauce tucked between sheets of lasagna noodles for a dinner that’s impressive and easy to make.

• Total Time: 1 hour 20 minutes
• Yield: 6–8 portions 1x

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 16 oz (450g) mushrooms, sliced (cremini or white mushrooms)
• 5 oz (140g) fresh spinach
• Salt and pepper, to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk (whole or 2%)
• 1/2 cup grated Parmesan cheese
• Pinch of nutmeg (optional)
• 9 lasagna noodles (oven-ready or pre-boiled)
• 2 cups shredded mozzarella cheese
• Extra Parmesan for topping
• Fresh parsley, for garnish (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and cook for 2–3 minutes until softened.
3. Stir in garlic and mushrooms, cook until mushrooms release moisture and brown (about 7–10 minutes).
4. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
5. In a saucepan, melt butter over medium heat.
6. Whisk in flour and cook for 1 minute to form a roux.
7. Slowly pour in milk, whisking constantly, and cook until sauce thickens (about 5 minutes).
8. Stir in Parmesan, salt, pepper, and a pinch of nutmeg if using. Remove from heat.
9. Preheat oven to 375°F (190°C).
10. Spread a thin layer of cream sauce in a 9×13-inch baking dish.
11. Layer 3 noodles, half of the veggie mixture, mozzarella, and more cream sauce.
12. Repeat layers, ending with noodles, sauce, and a final layer of mozzarella and Parmesan.
13. Cover with foil and bake for 25 minutes.
14. Uncover and bake an additional 15–20 minutes until bubbly and golden.
15. Let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

Use no-boil noodles for convenience. Let the lasagna rest after baking for clean slicing. Leftovers taste even better the next day!

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 6g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 60mg

Keywords: lasagna, spinach, mushrooms, creamy, vegetarian, comfort food