Sometimes, you just need a dish that feels like a warm hug, and that’s exactly what I get from this Creamy Mushroom Spinach Lasagna Recipe. It’s rich, comforting, and perfectly balanced with earthy mushrooms and fresh spinach layered under a luscious, cheesy sauce. Let me walk you through why it’s been a go-to in my kitchen.

A thick, square piece of lasagna sits on a white plate, showing four layers of soft, cream-colored pasta sheets. Between the layers, there is a creamy white cheese mixture with visible bits of green spinach and dark brown mushrooms. The top layer is golden brown with melted cheese bubbling slightly and small browned spots. Next to the lasagna is a small sprig of fresh green parsley. The background features a wooden surface with stacked white plates and a colorful patterned napkin holding silver cutlery, while the surface beneath the plate is changed to a white marbled texture. 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 to share this Creamy Mushroom Spinach Lasagna Recipe because it strikes that perfect balance between indulgent and wholesome. It’s not just a meatless lasagna—it’s a flavor experience with layers that feel handcrafted and deeply satisfying every single time.

Velvety Creamy Sauce: The homemade white sauce enriched with nutmeg creates a silky backdrop for all those flavorful layers.
Earthy Mushrooms & Fresh Spinach: The combination of button and cremini mushrooms with spinach adds wonderful texture and a fresh, vibrant taste.
Cheese Harmony: A clever mix of ricotta, mozzarella, and parmesan cheese makes every bite gooey yet light, with just the right amount of tang.
Simple Yet Impressive: No-cook noodles and easy layering make it accessible, even if you’re not a lasagna pro, but it looks and tastes like you are.

Ingredients & Why They Work

Each ingredient in this Creamy Mushroom Spinach Lasagna Recipe plays a special role. From the cheeses that bring creaminess and depth, to the fresh veggies that keep it balanced, here’s why I use each component and tips to choose the best versions.

Flat lay of a small white ceramic bowl of creamy ricotta cheese mixed with shredded mozzarella and grated parmesan, a small whole brown egg with a clean shell, a few sprigs of fresh chopped parsley beside a small white bowl of freshly grated nutmeg, a half small sweet yellow onion diced on a simple white plate, two large handfuls of bright baby spinach leaves arranged naturally, sliced fresh button mushrooms and sliced cremini mushrooms separated on a white ceramic dish, two cloves of fresh garlic peeled and whole, a small white bowl filled with smooth whole milk, a few pats of soft yellow butter placed neatly, and uncooked flat, wide no-cook lasagna noodles stacked simply—all ingredients fresh and natural, 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: This creamy cheese adds a smooth, luscious texture and mild flavor that acts as the base of the filling—look for whole milk ricotta for best creaminess.
Mozzarella: Mild and melty, it melts beautifully providing gooey pockets of cheesy goodness throughout and on top.
Parmesan: Freshly grated parmesan adds a sharp, nutty kick that brightens the richness of the sauce and cheese layers.
Egg: It binds the ricotta filling, helping it set so slices hold together perfectly.
Fresh Parsley: Adds a fresh herbal note and a pop of color both inside the lasagna and as a garnish.
Nutmeg: A tiny dash in the sauce and filling adds a warm, subtle spice that elevates the creamy flavors without overpowering.
Butter: Used both to sauté and in the sauce, butter enriches and rounds the flavor.
Sweet Yellow Onion: Adds gentle sweetness and depth when sautéed before layering.
Baby Spinach: Tender and slightly earthy, it’s the perfect green to add freshness and nutrition.
Crushed Red Pepper Flakes: Just a pinch brings a nice, gentle heat that gives the filling some dimension.
Button and Cremini Mushrooms: These two types give a wonderful mix of textures and deep umami flavor when cooked low and slow.
Garlic: A must for aroma and savory depth—mince it finely to infuse the mushrooms perfectly.
No-cook Lasagna Noodles: A big time-saver! They soften as it bakes, cutting down prep time and simplifying the process.
Flour & Milk: For the white sauce, flour is the thickening agent, and whole milk gives the sauce its creamy, velvety finish.

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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

One of the things I adore about this Creamy Mushroom Spinach Lasagna Recipe is how easy it is to tweak. Whether you prefer it lighter, more herby, or with a completely different twist, feel free to make it truly your own.

Variation: I sometimes swap out baby spinach for kale or Swiss chard for a heartier bite—just make sure to sauté it thoroughly to soften the toughness.
Dairy-Free Twist: For a dairy-free version, try cashew cream instead of the white sauce and your favorite vegan cheeses; it’s surprisingly rich and satisfying.
Adding Protein: If you want to add some protein, I’ve tossed in cooked lentils or crumbled tofu in the ricotta mixture. It works beautifully and keeps everything plant-based.
Level Up the Herbs: Sometimes, I add fresh thyme or rosemary to the mushroom sauté for an extra layer of flavor.

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

A white round casserole dish filled with a baked lasagna that has a thick, golden-brown melted cheese layer on top, sprinkled with fresh chopped green herbs. The cheese layer looks bubbly and slightly browned around the edges, covering multiple layers inside the dish. The dish is placed on a wooden table next to a folded, checked cloth napkin in shades of orange, green, and cream. The background features a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the Ricotta Filling

Start by combining ricotta, mozzarella, parmesan, a beaten egg, parsley, nutmeg, and your salt and pepper. Make sure the cheeses are at room temperature—they’ll blend better and create a smooth, even filling. Stir gently until everything is combined but don’t overmix; you want it creamy, not rubbery.

Step 2: Sauté Onions and Spinach

Heat ½ tablespoon of butter over medium heat and cook diced onion until it’s soft and translucent, about 4-5 minutes. Then toss in the spinach and red pepper flakes and cook just until it wilts. Drain any excess liquid if it’s watery—it’ll keep the layers from becoming soggy.

Step 3: Cook the Mushrooms and Garlic

Using the same pan, melt 1 tablespoon butter over medium-high heat. Add sliced mushrooms and let them cook undisturbed for a few minutes to brown nicely. Stir occasionally after that, then add garlic, salt, and pepper, cooking just another minute. This slow caramelization is key to packing in flavor.

Step 4: Make the Creamy White Sauce

In the same skillet, melt 2½ tablespoons butter and whisk in flour. Keep whisking for 1-2 minutes to cook out the raw flour taste—this also thickens the sauce perfectly. Slowly pour in milk while whisking constantly. Cook over medium heat until it thickens and bubbles. Season with nutmeg, salt, and pepper, then remove from heat.

Step 5: Assemble Your Lasagna

Coat a baking dish with cooking spray. Start with a layer of sauce, then place no-cook lasagna noodles on the bottom. Spread the ricotta filling over the noodles, then half the spinach, then the mushrooms. Sprinkle some mozzarella. Repeat for a second layer, then top with noodles and the remaining white sauce. Don’t forget to add a generous layer of mozzarella and parmesan on top for that golden crust.

Step 6: Bake and Enjoy

Bake at 375°F (190°C) for 35-40 minutes until bubbling and golden on top. Let it rest for 10-15 minutes to set before slicing—trust me, it makes all the difference in neatness and flavor concentration.

Top Tip

From my many attempts making this lasagna, I’ve learned a few tricks that really boost the final result and make the process smoother – here’s what I recommend:

Perfect Sauté: Don’t crowd the mushrooms in the pan; letting them brown instead of steam develops the richest flavor.
Drain Greens: If you see any excess liquid after sautéing spinach, press it out with a spoon or paper towel to avoid watery layers.
Whisk Sauce Constantly: To prevent lumps in your white sauce, keep whisking when adding milk—slow and steady wins the silky texture race.
Rest Before Serving: Allowing the lasagna to rest after baking helps it set, making cutting and serving much easier without falling apart.

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 parsley for color and a little brightness. If I’m feeling adventurous, a few grinds of fresh black pepper and a dusting of extra parmesan on top just before serving are divine too.

Side Dishes

A simple mixed green salad with a vinaigrette cuts through the richness perfectly. Roasted garlic bread or a crisp cucumber salad also make fantastic companions for this creamy dish.

Creative Ways to Present

For special dinners, I like to assemble this lasagna in individual ramekins or mini cast iron skillets. It looks charming and makes serving easy at the table. You can even prepare them ahead and bake just before guests arrive!

Make Ahead and Storage

Storing Leftovers

Once cooled, I usually cover leftover lasagna tightly with plastic wrap or transfer it to an airtight container and keep it in the fridge. It stays delicious for up to 3-4 days, and flavors seem to deepen overnight.

Freezing

This lasagna freezes beautifully. I recommend freezing it before baking if you want to prep ahead or freezing cooled leftovers in portioned containers. Just thaw overnight in the fridge before reheating for best results.

Reheating

I gently reheat leftovers in a moderate oven (about 325°F) covered with foil to keep moisture in, until warm throughout—usually around 20 minutes. This keeps the creamy texture intact without drying out the top.

Frequently Asked Questions:

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

Yes! Fresh lasagna noodles can be used, but you’ll want to boil them briefly according to package instructions before layering to ensure they soften fully during baking. No-cook noodles are just a convenient shortcut.

Is this recipe vegetarian?

Absolutely. This Creamy Mushroom Spinach Lasagna Recipe is meat-free and vegetarian-friendly. For vegan versions, you’ll need to substitute cheeses and the egg.

Can I prepare this lasagna the day before?

Yes, assembling the lasagna a day ahead and refrigerating it before baking is a huge time-saver. Just add 5-10 extra minutes to baking time since it will be chilled.

How do I know when the lasagna is done?

Look for bubbling sauce around the edges and a golden brown top crust. Also, make sure the center is hot—testing with a knife or skewer should feel hot to the touch. Let resting time finish the cooking gently.

Final Thoughts

This Creamy Mushroom Spinach Lasagna Recipe has been a cozy anchor in my kitchen during chilly evenings and a fancy centerpiece when friends come over. It’s approachable enough for a weeknight but special enough to feel like a celebration. You’ll love the way the creamy cheese melds with earthy mushrooms and fresh greens—trust me, this one’s a keeper that’ll have everyone asking for seconds.