There’s something utterly comforting about layers of creamy cheese, tender mushrooms, and vibrant spinach baked into a lasagna. This Creamy Mushroom Spinach Lasagna Recipe strikes the perfect balance between rich and fresh, making it a standout on any weeknight or special occasion table.

A white plate holds a square piece of creamy lasagna with four visible layers. The top layer is golden brown and melted cheese with small green herb bits. Below that, there are layers of white sauce, pasta sheets, dark mushroom pieces, and green spinach leaves mixed with creamy white cheese. To the side of the lasagna, there are fresh green parsley leaves. The plate sits on a wooden table next to a fork on a colorful patterned napkin, with blurred glasses and stacked white plates 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 always drawn to recipes that combine simple ingredients into something special, and this lasagna nails that perfectly. The way the creamy ricotta layers melt with sautéed mushrooms and spinach creates a harmony of flavors that feels both indulgent and nourishing.

Rich Creamy Texture: The blend of ricotta, mozzarella, and béchamel white sauce gives you that luscious, dreamy lasagna creaminess you crave.
Mushroom & Spinach Depth: Sautéed mushrooms add earthiness while spinach keeps it fresh and vibrant, making every bite interesting.
Time-Saving No-Cook Noodles: Using no-bake noodles cuts down on prep time without sacrificing texture or flavor.
Personalizable and Versatile: You can easily tweak the flavors or cheese to suit your taste, making it a recipe you'll revisit again and again.

Ingredients & Why They Work

Each ingredient in this Creamy Mushroom Spinach Lasagna Recipe plays a role in bringing balance and depth. Here’s why I love these picks and a few shopping tips to help you get it right.

Flat lay of fresh whole ricotta cheese in a small white ceramic bowl, shredded mozzarella cheese in a small white ceramic bowl, freshly grated parmesan in a small white ceramic bowl, one whole small brown egg with a clean shell, chopped fresh parsley loosely arranged, freshly grated nutmeg sprinkled delicately on a small white ceramic dish, a half small sweet yellow onion diced and placed on a white ceramic plate, two large handfuls of vibrant baby spinach leaves, sliced fresh white button mushrooms on a white ceramic plate, sliced cremini mushrooms on a white ceramic plate, two peeled cloves of garlic, no-cook lasagna noodles neatly stacked, and a few flakes of crushed red pepper on a small white ceramic bowl, all 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 Cheese: It provides a creamy base with a mild tang, perfect for mixing with herbs and eggs to bind the layers together.
Mozzarella: Melted mozzarella offers that gooey, stringy texture we all associate with lasagna’s comfort factor.
Parmesan: Using freshly grated Parmesan adds a sharp, nutty finish that lifts every bite.
Egg: Helps stabilize the ricotta mixture, so it sets beautifully when baked.
Fresh Parsley: Adds a burst of bright, herbal freshness — it’s a subtle flavor booster and lovely garnish.
Nutmeg: A tiny dash in the cheese and sauce layers brings warmth and depth without overpowering.
Butter: Essential for sautéing veggies and making the béchamel — it creates a silky, rich mouthfeel.
Onion & Garlic: These aromatics add savory sweetness and depth to the mushroom and spinach layers.
Spinach: Baby spinach wilts quickly and adds vibrant color plus a mild earthy note.
Mushrooms (Button & Cremini): Using two varieties layers in complexity — button mushrooms are delicate, cremini more robust.
Crushed Red Pepper Flakes: A pinch gives a subtle kick that brightens the dish.
No-Cook Lasagna Noodles: They save time without compromising the lasagna’s tender yet satisfying bite. Just ensure they’re fully covered with sauce before baking.
Flour & Milk: The flour thickens the milk into a creamy béchamel sauce, which ties all the elements together with luscious richness.

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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 my favorite parts about this Creamy Mushroom Spinach Lasagna Recipe is how easy it is to personalize. I like to swap out the spinach for kale sometimes or add some sun-dried tomatoes for a tangy flair.

Variation: I've made this with vegan ricotta and cashew béchamel and it turned out amazing, perfect for dairy-free friends.
Seasonal Twist: Try adding roasted butternut squash or sautéed zucchini to amp up the veggie content.
Cheese Swap: Feel free to add provolone or gouda for a smokier flavor profile.
Spice it Up: If you like a little heat, add more crushed red pepper or even a touch of smoked paprika.

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

A white ceramic round baking dish filled with a baked lasagna-like dish featuring a top layer of melted cheese that is golden brown in spots and bubbly, sprinkled with small pieces of fresh green herbs. The cheese layer looks thick and slightly uneven, with gooey textures showing where it has browned more. The dish is placed on a white marbled surface next to a folded checkered cloth napkin in shades of orange, green, and cream. The wooden table underneath the dish shows a warm light brown color. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Ricotta Mixture

I start by combining ricotta, a bit of mozzarella, parmesan, a beaten egg, fresh parsley, and a pinch of nutmeg in a bowl. Stir it all until it’s silky smooth — this cheesy mixture is going to be your lasagna’s creamy heart, so make sure it’s well blended and seasoned with salt and pepper. It really helps if the cheeses are at room temperature, so they blend easily.

Step 2: Sauté Onions and Spinach to Perfection

In a large skillet, melt half the butter and cook diced onions gently over medium heat until they soften and start to turn translucent—about 4-5 minutes. Then, toss in the spinach and a pinch of red pepper flakes. Keep everything moving — the spinach wilts fast! Season with salt and pepper, then set aside.

Step 3: Cook Mushrooms with Garlic

Using the same skillet, heat the remaining butter and add your sliced mushrooms. Don’t stir them constantly, let them brown a little—it helps develop rich flavors. After about 3-4 minutes, toss in the minced garlic and season everything. Cook for another minute, then set them aside in a bowl separately.

Step 4: Make That Velvety White Sauce

This part is pure magic. Melt the last of the butter, whisk in flour, and cook it for a minute to get rid of the raw taste. Gradually add milk while whisking, cooking until it bubbles and thickens into a creamy béchamel. Season with nutmeg, salt, and pepper — taste as you go because seasoning is everything here.

Step 5: Assemble Your Lasagna

Start by spreading a little white sauce on the bottom of your baking dish. Layer no-boil noodles, then spread ricotta mixture, half the spinach, half the mushrooms, and a sprinkle of mozzarella. Repeat for the second layer. For the final layer, cover noodles with the remaining white sauce and top with more mozzarella and parmesan for a golden-bubbly crust.

Step 6: Bake and Let it Rest

Bake at 375°F (190°C) for about 35-40 minutes until the top is golden and bubbling. Once out of the oven, resist the urge to dive in immediately — let it rest for 10-15 minutes. This helps the layers set, so your slices hold together when you serve.

Top Tip

After making this Creamy Mushroom Spinach Lasagna Recipe several times, I’ve picked up a few tricks to keep it foolproof and delicious every single time.

Sauté Mushrooms Slowly: Let your mushrooms brown without constant stirring to get that deep umami flavor.
Don’t Skip the Rest: Cooling the lasagna after baking helps keep it from collapsing when you slice it.
Season Everything Well: The key to flavor layered dishes like this is seasoning each component — don’t be shy with salt and pepper at every step.
Béchamel Consistency: If your white sauce looks too thick, whisk in a splash more milk off-heat; if it’s too thin, cook slightly longer to reduce.

How to Serve Creamy Mushroom Spinach Lasagna Recipe

Creamy Mushroom Spinach Lasagna - Serving Suggestion

Garnishes

Fresh parsley is my go-to garnish here — it adds a pop of color and herbaceous brightness that lightens the dish. Sometimes I also sprinkle a touch of extra parmesan for that salty sparkle on top.

Side Dishes

I like pairing this lasagna with a crisp simple green salad tossed in lemon vinaigrette to contrast its creamy richness. Roasted garlic bread or a crunchy focaccia also makes for an irresistible combo.

Creative Ways to Present

For special occasions, I’ve baked the lasagna in smaller individual ramekins which makes serving elegant and portions perfect. You could also layer it in a clear glass dish to show off those beautiful layers—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I keep leftover lasagna covered tightly in the fridge for up to 4 days. Reheat individual slices in the oven or microwave, and it tastes almost as good as fresh.

Freezing

This recipe freezes beautifully — I assemble it in an aluminum pan, freeze before baking, then thaw in the fridge overnight before baking as instructed. It’s a great way to prep ahead for busy weeks.

Reheating

To reheat, I like to cover the lasagna with foil and warm it in a 350°F oven until heated through (about 20 minutes). Removing the foil for the last 5 minutes crisps up the top nicely again.

Frequently Asked Questions:

Can I make this lasagna gluten-free?

Absolutely! Just swap the no-boil lasagna noodles for gluten-free no-cook noodles, or use thinly sliced zucchini or eggplant in between the layers for a grain-free version.

What if I don’t have no-cook lasagna noodles?

You can use regular lasagna noodles, just boil them according to package instructions before assembling. They’ll work just as well in this recipe — just make sure to drain and cool them before layering.

Can I prep this lasagna a day ahead?

Yes! You can assemble the entire lasagna the night before, cover it tightly, and refrigerate. Then bake it fresh the next day, adding a few extra minutes if needed since it will be cold.

How do I know when the lasagna is done baking?

You want to see the sauce bubbling around the edges and the top golden brown. If the edges start browning too fast before bubbling, cover loosely with foil to prevent burning while it finishes.

Final Thoughts

This Creamy Mushroom Spinach Lasagna Recipe has become one of my kitchen favorites because it’s cozy, flavorful, and just feels like a hug on a plate. Whether you’re cooking for family or friends (or yourself!), I hope it fills your home with warmth and tasty memories. Give it a shot—you might find it’s your next go-to lasagna!