Name: Creamy Spinach Mushroom Lasagna: A Comforting Delight
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 9 lasagna noodles; 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 pound mushrooms, sliced; 5 cups fresh spinach; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 1/2 cups milk; 1/4 teaspoon ground nutmeg; 1/2 cup grated Parmesan cheese; 1 cup ricotta cheese; 2 cups shredded mozzarella cheese

Why You’ll Love Creamy Spinach Mushroom Lasagna Recipe

It combines the earthy flavor of mushrooms and spinach with a creamy, indulgent sauce.
It’s vegetarian but still satisfying thanks to the rich cheeses and layered textures.
You can assemble it ahead, making it a great option for meal prep or entertaining.
Leftovers reheat beautifully — almost as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (uncooked)
Fresh spinach, washed and chopped
Mushrooms (sliced, e.g. cremini or button)
Ricotta cheese
Mozzarella cheese (shredded)
Parmesan cheese (grated)
Garlic (minced)
Heavy cream
Olive oil
Salt
Pepper

Directions

Prepare spinach and mushrooms
Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until golden brown (5–7 minutes). Add minced garlic and sauté 1–2 more minutes until fragrant; season with salt and pepper. Remove mushrooms, then in the same skillet add chopped spinach and cook until wilted (about 3–4 minutes). Combine spinach with mushrooms and set aside.
Make the creamy sauce
In a bowl, combine ricotta, heavy cream, and half of the Parmesan. Stir until smooth and season with salt and pepper to taste.
Assemble the lasagna
In a 9×13‑inch baking dish, spread a thin layer of the ricotta mixture on the bottom. Add a layer of lasagna noodles. Over that, add half of the spinach‑mushroom mixture, then sprinkle mozzarella. Repeat: ricotta mixture → noodles → remaining spinach & mushrooms → mozzarella. Top with final layer of noodles, the remaining ricotta mixture, and then the rest of the mozzarella and Parmesan.
Bake
Preheat oven to 375 °F (190 °C). Cover the dish with aluminum foil (you can spray the foil with cooking spray to prevent sticking). Bake 25 minutes, then remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden. Let rest 10–15 minutes before slicing and serving.

Servings and timing

Yield: 8 servings
Total time: Approximately 1 hour 15 minutes
Prep time: ~30 minutes
Bake time: ~45 minutes

Variations

Add meat: Brown ground beef, turkey, or Italian sausage and add to the mushroom‑spinach layer.
Cheese swaps: Substitute or mix in gouda, fontina, or a mild cheddar.
Lighter version: Use half‑and‑half or a lighter cream instead of heavy cream.
Gluten‑free: Use gluten‑free lasagna noodles.
Vegan: Use plant‑based ricotta, cream alternatives, and vegan cheeses.

Storage/Reheating

Storage: Let lasagna cool completely. Cover tightly and refrigerate for 3–4 days.
Freezing: Wrap tightly with plastic wrap and foil. Freeze up to 2–3 months. Label with date.
Reheating: Preheat oven to 350 °F (175 °C). Cover with foil to prevent drying and heat for ~20–25 minutes until warmed through. Remove foil in last 5–10 minutes to re‑melt cheese if desired.

FAQs

Can I make this lasagna ahead of time?

Yes. You can assemble it a day in advance, cover it, and refrigerate. When ready to bake, remove the cover and bake. You may need to add a few extra minutes.

What can I substitute for ricotta cheese?

You can use cottage cheese (blended until smooth), cream cheese, or even a vegan alternative depending on your diet.

How do I make it gluten‑free?

Use gluten‑free lasagna noodles. Check that all other components (e.g. sauces, cheeses) are gluten‑free. Cooking times may vary slightly.

Can I add meat to this lasagna?

Yes — brown ground beef, turkey, or Italian sausage and mix it with the mushroom/spinach layer for extra heartiness.

Will frozen spinach work?

Yes — make sure to thaw completely and drain off excess liquid before using to avoid sogginess.

Can I reduce the creaminess to make it lighter?

You can substitute half‑and‑half or a lighter cream in place of heavy cream to reduce richness.

How long will leftovers stay good?

In the refrigerator, leftovers are good for 3–4 days. In the freezer, up to 2–3 months when properly wrapped.

Can I reheat individual slices in the microwave?

Yes — cover the slice (to retain moisture) and heat in short intervals, checking often to avoid overheating.

Why let it rest before slicing?

Letting it rest allows the layers to settle and makes slicing cleaner (less messy).

Can I double or halve the recipe?

You can adjust proportions, though baking time might change slightly. For smaller pans or half a batch, monitor baking closely.

Conclusion

This creamy spinach mushroom lasagna is a comforting, flavorful vegetarian dish that’s perfect for family dinners or meal prep. Its combination of creamy sauce, tender vegetables, and melted cheese makes each bite satisfying. With options to tweak for dietary preferences or add proteins, it’s a versatile crowd‑pleaser. Try it once, and it may become a favorite go‑to in your repertoire.