Creamy Spinach Mushroom Lasagna

If you love lasagna but crave something a little different from the traditional meat-and-marinara version, this Creamy Spinach Mushroom Lasagna is your new favorite. It’s rich, savory, packed with vegetables, and layered with a dreamy béchamel sauce instead of tomato-based marinara—making it a perfect blend of comfort food and elegant dining.

Whether you’re hosting a dinner party, meal prepping for the week, or just looking to treat yourself to a hearty homemade dish, this creamy vegetarian lasagna is a guaranteed crowd-pleaser. Inspired by classic American comfort food with a nod to European-style white lasagna, it brings together the earthy flavors of mushrooms, fresh spinach, and luscious cheese in every bite.

Why You’ll Love This Creamy Spinach Mushroom Lasagna

• Vegetarian-friendly: A satisfying main without the meat.
• Creamy and savory: The béchamel sauce adds a rich, velvety texture.
• Hearty and comforting: Perfect for both warm summer nights and cozy winter meals.
• Make-ahead friendly: Assembles easily and reheats beautifully.
• Great for gatherings: Serves 6 generous portions and looks beautiful when plated.

Ingredients (Serves 6)

For the Lasagna Layers:

• 12 lasagna noodles (regular or no-boil)
• 3 cups fresh spinach, chopped
• 2 cups mushrooms, sliced (button, cremini, or your choice)
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground nutmeg (optional)
• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped (optional)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Sauté the Mushrooms:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms, season with salt and pepper, and cook until golden brown, about 5–7 minutes. Set aside.

Cook the Spinach:
In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped spinach for 3–4 minutes, until wilted. Season lightly and set aside.

Step 2: Make the Béchamel Sauce

Create the Roux:
Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for 1–2 minutes until a light golden paste forms.

Add Milk Gradually:
Slowly pour in the milk, whisking continuously to avoid lumps. Simmer gently until the sauce thickens, about 5–7 minutes.

Season the Sauce:
Add garlic powder, onion powder, nutmeg (if using), salt, and pepper. Stir well and set aside.

Step 3: Prepare the Ricotta Mixture

In a mixing bowl, combine the ricotta cheese, egg, and half of the grated Parmesan. Season with salt and pepper. Mix until smooth.

Step 4: Assemble the Lasagna

Preheat the Oven:
Set your oven to 375°F (190°C).

Layer the Lasagna:
Grease a 9×13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom. Layer as follows:

1. Lasagna noodles
2. Half of the ricotta mixture
3. Sautéed spinach
4. Mushrooms
5. Béchamel sauce
6. Mozzarella cheese

Repeat the layers, finishing with noodles, béchamel, mozzarella, and the remaining Parmesan.

Step 5: Bake

Cover and Bake:
Cover the dish with foil (spray the foil with oil to prevent sticking). Bake for 30 minutes.

Uncover and Finish:
Remove the foil and bake an additional 15–20 minutes, or until the top is golden and bubbly.

Let it Rest:
Allow the lasagna to cool for 10–15 minutes before slicing to help the layers set.

Serving Suggestions

This creamy spinach mushroom lasagna pairs beautifully with:

• A crisp arugula salad with lemon vinaigrette
• Garlic bread or a warm baguette
• A glass of chilled white wine like Chardonnay or Pinot Grigio

Tips and Variations

• Add herbs: Fresh basil or thyme adds brightness.
• Use different mushrooms: Try shiitake or portobello for deeper flavor.
• Make it gluten-free: Use gluten-free noodles and a GF flour blend for the sauce.
• Boost the veggies: Add roasted zucchini or eggplant for extra layers.

Make-Ahead and Storage

• Prep Ahead: Assemble the lasagna up to 24 hours in advance and store in the fridge.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before baking.
• Reheat: Warm in a 350°F oven until heated through, or microwave individual slices.

Why This Recipe Works for Any Season

This lasagna is light enough to serve during a summer gathering yet rich and satisfying for winter comfort food. The absence of heavy tomato sauce makes it a unique variation that still hits all the comforting notes. Whether you’re looking to impress guests or treat yourself to something delicious, this dish delivers.

Share Your Take

Made this creamy spinach mushroom lasagna your own? Maybe added a layer of pesto or used goat cheese instead of ricotta? Share your version by tagging #HomeWithSarah and inspire others to give it a try.

Print Pin

Creamy Spinach Mushroom Lasagna

This creamy spinach mushroom lasagna is layered with ricotta, mozzarella, and a rich béchamel sauce. Perfect comfort food for any season.

Course Dinner, Latest, Lunch, Main, Main Course, Pasta

Cuisine American, Italian

Keyword Creamy Spinach Mushroom Lasagna

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Ingredients

For the Lasagna Layers:

• 12 lasagna noodles regular or no-boil
• 3 cups fresh spinach chopped
• 2 cups mushrooms sliced (button, cremini, or your choice)
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground nutmeg optional
• Salt and pepper to taste

For Garnish:

• Fresh parsley chopped (optional)

Instructions

Step 1: Prepare the Vegetables

Sauté the Mushrooms:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms, season with salt and pepper, and cook until golden brown, about 5–7 minutes. Set aside.

Cook the Spinach:

• In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped spinach for 3–4 minutes, until wilted. Season lightly and set aside.

Step 2: Make the Béchamel Sauce

Create the Roux:

• Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for 1–2 minutes until a light golden paste forms.

Add Milk Gradually:

• Slowly pour in the milk, whisking continuously to avoid lumps. Simmer gently until the sauce thickens, about 5–7 minutes.

Season the Sauce:

• Add garlic powder, onion powder, nutmeg (if using), salt, and pepper. Stir well and set aside.

Step 3: Prepare the Ricotta Mixture

• In a mixing bowl, combine the ricotta cheese, egg, and half of the grated Parmesan. Season with salt and pepper. Mix until smooth.

Step 4: Assemble the Lasagna

Preheat the Oven:

• Set your oven to 375°F (190°C).

Layer the Lasagna:

• Grease a 9×13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom. Layer as follows:
• Lasagna noodles
• Half of the ricotta mixture
• Sautéed spinach
• Mushrooms
• Béchamel sauce
• Mozzarella cheese
• Repeat the layers, finishing with noodles, béchamel, mozzarella, and the remaining Parmesan.

Step 5: Bake

Cover and Bake:

• Cover the dish with foil (spray the foil with oil to prevent sticking). Bake for 30 minutes.

Uncover and Finish:

• Remove the foil and bake an additional 15–20 minutes, or until the top is golden and bubbly.

Let it Rest:

• Allow the lasagna to cool for 10–15 minutes before slicing to help the layers set.