There's something incredibly comforting about a warm, cheesy lasagna layered with tender mushrooms and vibrant spinach. This Creamy Mushroom Spinach Lasagna Recipe stands out because it blends earthy mushrooms, fresh greens, and a luscious, creamy sauce into every bite. Believe me, once you make it, you’ll want to keep it on repeat!

A slice of creamy white lasagna is placed on a white plate with a sprig of fresh green parsley on the side. The lasagna has multiple visible layers: a top browned cheese layer with golden spots, followed by pasta sheets thinly layered with white creamy sauce, green spinach leaves, and pieces of brown mushrooms mixed in a white cheese filling. The texture looks soft and rich with the melted cheese on top slightly browned and bubbly. The plate sits on a wooden table with a colorful patterned cloth and fork on the right side, and blurred white plates and salt shakers in the background. 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’m genuinely excited about this Creamy Mushroom Spinach Lasagna Recipe because it elevates the traditional lasagna with fresh veggies and a silky white sauce. It’s comforting yet feels light enough to enjoy even on a weeknight!

Rich Creamy Texture: The homemade béchamel sauce adds a luxurious creaminess that turns this into a melt-in-your-mouth experience.
Fresh Vegetable Filling: The mix of baby spinach and two types of mushrooms creates a perfect balance of flavors and textures.
No-Boil Noodles: Using no-cook lasagna noodles saves time and prevents mushy layers, giving you a perfect bite every time.
Layers of Cheese Love: Ricotta, mozzarella, and parmesan combine to create that irresistible cheesy pull we all crave in lasagna.

Ingredients & Why They Work

This recipe’s magic really lies in how these simple, honest ingredients play off one another. You’ve got creamy cheeses, fresh herbs, vibrant spinach, and flavorful mushrooms, all coming together with a smooth béchamel sauce. Pro tip: picking fresh mushrooms and baby spinach will make a noticeable difference in flavor and texture.

Flat lay of fresh whole ricotta cheese in a simple white ceramic bowl, shredded mozzarella cheese in a small white bowl, freshly grated parmesan cheese in a small white bowl, a single clean small brown egg with uncracked shell, bright green chopped fresh parsley scattered beside a small white bowl of chopped parsley, freshly grated nutmeg in a tiny white bowl, two brown garlic cloves whole and unpeeled, a halved small sweet yellow onion, vibrant dark green baby spinach leaves in a white ceramic bowl, sliced fresh white button mushrooms arranged neatly on a white ceramic plate, sliced fresh light brown cremini mushrooms on a separate white ceramic plate, a small white ceramic bowl of crushed red pepper flakes, no-cook lasagna noodles fanned out in a neat stack, small white ceramic bowls containing softened butter and smooth whole milk, all ingredients evenly spaced in a balanced symmetrical layout, 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: Adds that creamy, tangy middle layer that brings moisture and richness to the dish.
Mozzarella: Melts beautifully for that gooey, stringy cheese effect we all love.
Parmesan: Gives a sharp, nutty finish that enhances the overall flavor.
Egg: Binds the ricotta mixture so your layers hold together nicely when slicing.
Fresh Parsley: Brightens the dish and adds a fresh, herbal note.
Nutmeg: This subtle spice in the ricotta and béchamel adds warmth and depth without overpowering.
Butter: Used in the béchamel and sautéing, it gives richness and smoothness.
Yellow Onion: Sweetness from sautéing balances the earthiness of the mushrooms.
Baby Spinach: Adds freshness and vibrant color plus a nice mild green flavor.
Crushed Red Pepper Flakes: Just a pinch gives a gentle kick that wakes up the palate.
Button & Cremini Mushrooms: Combining both gives a layered earthiness—button mushrooms offer mildness, while creminis give more depth and a meatier quality.
Garlic: Essential aromatic that brings warmth and richness.
No-Cook Lasagna Noodles: Saves prep time and layers stay firm but tender.
Flour & Milk: The base for the white sauce, keeping everything creamy and cohesive.

📝

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

One of the things I love about this Creamy Mushroom Spinach Lasagna Recipe is how easily it adapts to your preferences. Sometimes I swap in kale instead of spinach for a heartier green, or add a little lemon zest into the ricotta for a fresh twist. Feel free to get creative!

Mushroom Variation: I’ve swapped out cremini for shiitake mushrooms for an even earthier flavor. It’s delicious and feels a bit more special.
Gluten-Free: Try gluten-free no-boil noodles or thinly sliced zucchini in place of noodles for a lighter, grain-free option.
Vegan Version: Use tofu ricotta and plant-based cheeses with a cashew cream béchamel. It takes a bit more prep, but is 100% satisfying.
Add Protein: For a non-vegetarian twist, roasted chicken or turkey slices add extra heartiness without masking the mushroom-spinach base.

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

A round white ceramic baking dish filled with a baked casserole showing a top golden-brown layer of melted cheese with bubbly, slightly browned spots. Below the cheese is a creamy layer, with hints of a thick sauce and bits of herbs sprinkled on top. Fresh green parsley pieces are scattered over the surface. The dish rests on a wooden table next to a folded plaid cloth napkin with colors orange, green, and cream. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Ricotta Mixture

First, I mix together the ricotta, ¼ cup of mozzarella, grated parmesan, beaten egg, fresh parsley, a dash of nutmeg, salt, and pepper in a bowl. Stir it well until it’s smooth and cohesive—this is your creamy, cheesy base that makes every layer so luscious. The egg helps everything hold together beautifully once baked, so don’t skip it!

Step 2: Cook the Onion & Spinach

In a skillet, melt half a tablespoon of butter over medium heat. Add diced yellow onion and cook for about 4-5 minutes until soft and sweet. Then toss in the baby spinach and a pinch of crushed red pepper flakes, cooking just until the spinach begins to wilt—about a minute. Season with salt and pepper, then remove it to a bowl and set aside. This combo adds a nice balance of sweetness, heat, and fresh greens.

Step 3: Sauté the Mushrooms

Next, in the same skillet, melt 1 tablespoon of butter over medium-high heat. Add your sliced button and cremini mushrooms, letting them cook mostly undisturbed for 3-4 minutes to get a good sear and deepen the flavor. Then add the minced garlic, season with salt and pepper to your taste, and cook for one more minute until aromatic. Set the mushrooms aside in a separate bowl. This step is crucial to build that deep umami taste.

Step 4: Make the Creamy Béchamel Sauce

In that same skillet (because why dirty extra dishes?), melt 2½ tablespoons of butter over medium heat. Whisk in 2½ tablespoons of flour and keep stirring for 1-2 minutes, so it cooks through but doesn’t brown. Slowly pour in 2½ cups of whole milk, whisking constantly, until the mixture bubbles and thickens into a silky sauce. Finish with a dash of nutmeg, salt, and pepper. This sauce is the glue that brings it all together without being too heavy.

Step 5: Layer the Lasagna

Preheat your oven to 375°F and lightly grease an 8x8-inch baking dish. Spread a spoonful of béchamel sauce on the bottom to prevent sticking. Place a layer of no-cook lasagna noodles on top. Now spread some of the ricotta mixture evenly, followed by half of the sautéed spinach, then half of the mushrooms, and sprinkle a bit of mozzarella. Repeat this layering once more, then top with the last noodle layer, remaining sauce, and a generous sprinkling of mozzarella and parmesan cheeses for that golden, bubbly top.

Step 6: Bake and Serve

Bake for 35-40 minutes until the cheese is golden and bubbling. Let it cool for at least 10-15 minutes before slicing—that helps everything set and makes serving easier. A sprinkle of fresh parsley right before serving adds the perfect pop of color and freshness.

Top Tip

Over the years making this Creamy Mushroom Spinach Lasagna Recipe, I’ve learned a few tricks that help the dish turn out perfect every time. These tips will save you time and elevate your final bake.

Don’t Overcrowd Your Mushrooms: Give mushrooms space in the pan so they can brown nicely. Stirring too much or crowding the skillet causes them to steam instead, which dulls flavor.
Use Fresh Nutmeg: Freshly grated nutmeg adds a warm, subtle spice that pre-ground can’t match — it’s a simple way to boost your béchamel and ricotta mixture.
Let It Rest: Allowing the lasagna to cool a bit before serving prevents it from falling apart and helps the layers firm up splendidly.
Mix Cheeses Well: Combining ricotta, mozzarella, and parmesan keeps the flavors balanced—too much mozzarella alone can get stringy, but the parmesan adds savory complexity.

How to Serve Creamy Mushroom Spinach Lasagna Recipe

Creamy Mushroom Spinach Lasagna - Serving Suggestion

Garnishes

I love finishing this lasagna with a sprinkle of fresh chopped parsley—it gives freshness and color. Sometimes I add a little cracked black pepper or even a drizzle of good-quality olive oil to finish. It’s simple but makes a difference when plating.

Side Dishes

A crisp green salad with a tangy vinaigrette cuts through the richness perfectly, and some crusty garlic bread for dipping is almost a must-have. Roasted vegetables, like asparagus or carrots, also complement the mushrooms and spinach nicely and add a splash of color to the plate.

Creative Ways to Present

For a casual dinner party, I’ve baked individual portions in ramekins for a cute, personalized touch. You can also turn leftovers into lasagna muffins baked in a muffin tin—perfect for grab-and-go lunches or quick snacks.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna in airtight containers in the fridge for up to 4 days. Reheating gently in the oven or microwave avoids drying it out. Personally, I always add a tiny splash of milk on top before reheating to keep it moist and creamy.

Freezing

This lasagna freezes beautifully! I freeze it before baking by wrapping the whole baking dish tightly in foil and plastic wrap. When ready, bake straight from frozen—just add extra baking time and keep an eye on the bubbling cheese topping.

Reheating

When reheating, I prefer the oven (350°F) covered with foil for about 20 minutes, then foil off for another 5-10 minutes to crisp up the cheese. It maintains that freshly baked texture much better than the microwave.

Frequently Asked Questions:

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

Absolutely! If you prefer, you can boil traditional noodles and layer them in this recipe. Just make sure they're cooked al dente to avoid mushy layers.

What can I substitute for ricotta cheese?

You can substitute ricotta with cottage cheese blended until smooth, or for a vegan alternative, try silken tofu mixed with nutritional yeast and a bit of lemon juice.

How do I prevent the lasagna from being watery?

To avoid watery lasagna, make sure to sauté the mushrooms and spinach well to release excess moisture before layering. Using no-boil noodles also helps as they absorb less liquid during baking.

Can I make this recipe ahead of time?

Yes! You can assemble the lasagna a day in advance and keep it covered in the refrigerator. Just add a few extra minutes to the baking time when you're ready to cook it.

Final Thoughts

This Creamy Mushroom Spinach Lasagna Recipe has become a favorite in my kitchen because it feels cozy yet fresh, indulgent but not too heavy. I love how easy it is to customize and the way everyone always comments on the deep flavors. I can’t recommend it enough—give it a try and see how it becomes a comforting classic in your home too!