Name: Creamy Mushroom Spinach Lasagna Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese; ¼ cup shredded mozzarella cheese, plus more for layering and topping; 2 tbsp freshly grated Parmesan cheese, plus more for topping; 1 small egg, beaten; 1 tbsp fresh parsley, chopped, plus more for garnish; Dash of freshly grated nutmeg; Sea salt and freshly cracked pepper, to taste; 1½ tbsp butter, divided; ½ small sweet yellow onion, diced; 2 large handfuls baby spinach; Pinch of crushed red pepper flakes; 8 oz button mushrooms, sliced; 8 oz cremini mushrooms, sliced; 2 cloves garlic, minced; Sea salt and freshly cracked pepper, to taste; 2½ tbsp butter; 2½ tbsp flour; 2½ cups whole milk; Dash of freshly grated nutmeg; Sea salt and freshly cracked pepper, to taste; No-cook lasagna noodles; Cooking spray (for baking dish)

Nothing quite beats the cozy comfort of a home-baked lasagna that's rich and full of flavor. This Creamy Mushroom Spinach Lasagna Recipe blends earthy mushrooms, tender spinach, and velvety cheeses into a luscious dish that’s perfect for family dinners or special occasions. Trust me, once you taste it, you’ll want to make it again and again.

A white plate holds a slice of layered white lasagna with a golden-brown melted cheese top layer, showing some green spinach leaves and pieces of dark brown mushrooms inside. The layers of pasta sheets and creamy white cheese mix are clearly visible, stacked neatly. Next to the lasagna, there is a small bunch of fresh green parsley leaves. The plate sits on a wooden surface with a colorful cloth napkin and silverware nearby. 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 really excited about sharing this recipe because it manages to be both indulgently creamy and wonderfully fresh with every bite. It’s got veggie goodness, no heavy meat, and a comforting texture that feels like a hug on your plate.

Fresh ingredients: The mix of cremini and button mushrooms alongside fresh spinach gives it a rich, earthy flavor that stands out.
Easy layering: Using no-cook lasagna noodles means less fuss and more time to enjoy your kitchen.
Creamy ricotta blend: Adding a hint of nutmeg and fresh parsley makes the cheese mixture sing with warmth and brightness.
Perfect bake texture: The white sauce thickens beautifully, and the cheeses top off with a golden crust that tastes as good as it looks.

Ingredients & Why They Work

Each ingredient in this lasagna plays a role in creating layers of flavor and texture. The combination of creamy cheeses, fresh veggies, and silky white sauce makes it a crowd-pleaser. Here’s a bit about the key ingredients and why they’re so important.

Flat lay of fresh button mushrooms sliced, fresh cremini mushrooms sliced, two large handfuls of baby spinach leaves, half a small sweet yellow onion diced, a small whole egg with a clean shell, a small bowl of whole milk, a small bowl of ricotta cheese, a small bowl of shredded mozzarella cheese, a small bowl of freshly grated parmesan cheese, a small bowl of finely chopped fresh parsley, a small bowl of grated fresh nutmeg, a small bowl of crushed red pepper flakes, a small bowl of sea salt and freshly cracked black pepper combined, a few cloves of garlic whole and unpeeled, no-cook lasagna noodles neatly stacked, small white bowls holding melted butter, all arranged symmetrically on a simple white ceramic plate and bowls, 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: This adds richness and creaminess, making the lasagna silky inside.
Mozzarella cheese: Meltable and stretchy, it creates those irresistible gooey layers.
Parmesan cheese: Brings a sharp salty punch to balance the creaminess.
Egg: Helps bind the cheese mixture so it doesn’t slide apart when you slice.
Fresh parsley: Adds a pop of herbaceous brightness—don’t skip it!
Nutmeg: Tiny dash, big flavor—enhances the creamy elements with warm, subtle spice.
Sweet yellow onion: Softens with butter to add natural sweetness.
Baby spinach: Offers a fresh, mild green taste and packed with nutrients.
Crushed red pepper flakes: Just a pinch to add a gentle heat that wakes up the palate.
Button and cremini mushrooms: Earthy, robust, and meaty—these mushrooms provide the hearty base for the filling.
Garlic: The quintessential savory note that brightens all the flavors.
No-cook lasagna noodles: Convenient and bake-ready without boiling, saving you time and cleanup.
Butter and flour: Create the roux that forms the base of the white sauce.
Whole milk: Adds richness to the béchamel sauce making it creamy and smooth.
Sea salt and freshly cracked pepper: Essential seasoning elements to bring all the pieces together.

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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

This Creamy Mushroom Spinach Lasagna Recipe is a great canvas for personal touches. I love swapping up the greens, but you can totally make it your own with simple tweaks that suit your taste buds or dietary needs.

Variation: When I want a little extra protein, I stir in some cooked Italian sausage or even vegan crumbles, and it still feels indulgent! You could also swap spinach for kale or swiss chard if that’s what you have on hand.
Dairy-free option: Use plant-based ricotta and mozzarella alternatives, and coconut or oat milk for the white sauce to keep it creamy without dairy.
Herb swaps: Sometimes I add basil or thyme instead of parsley for a slightly different herbal vibe, depending on what’s fresh and in season.
Make it gluten-free: Use gluten-free no-cook lasagna noodles — just be sure to check cooking times as they might vary.

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

A white ceramic round baking dish filled with a baked layered casserole that has a golden-brown melted cheese top, with some lighter creamy white cheese patches and small green herb pieces scattered on the surface. The cheese layer looks slightly bubbly and browned around the edges. The dish sits on a wooden table with a folded multicolored checkered cloth on the right side. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Ricotta Mixture

Start by combining ricotta, mozzarella, Parmesan, beaten egg, parsley, a dash of nutmeg, sea salt, and pepper in a bowl. I love this step because stirring it all together smells so fresh and gives you that promise of creaminess in every bite. Make sure your mixture is smooth and well combined without over-beating the egg — just gentle folds to keep it airy.

Step 2: Sauté Onion and Wilt Spinach

Heat butter in a skillet and cook the diced onion over medium heat until soft — about 4-5 minutes. Then add the spinach and crushed red pepper flakes, cooking just until the spinach starts to wilt. This quick sauté deepens the flavors, and you don’t want to overcook the spinach here, or it’ll lose that fresh pop.

Step 3: Cook Mushrooms with Garlic

Increase the heat to medium-high, add the remaining butter, and toss in the mushrooms. Stir occasionally but let them sit a bit to brown well — that caramelization adds serious depth. After about 3-4 minutes, add garlic and season with salt and pepper; cook another minute. Removing excess moisture here is key for a non-soggy lasagna.

Step 4: Make the Creamy White Sauce (Béchamel)

Using the same skillet, melt butter and whisk in flour to create a roux — cook it for 1-2 minutes until it bubbles but doesn’t brown. Slowly whisk in the milk, continuing until the sauce thickens and becomes silky. Season with a dash of nutmeg, salt, and pepper. This sauce is your creamy glue and makes the whole lasagna so luscious.

Step 5: Layer Your Lasagna

Coat your baking dish with cooking spray, then spread some white sauce on the bottom. Layer noodles, then spread ricotta mixture, half the spinach, half the mushrooms, and sprinkle mozzarella. Repeat the layering once, and top with a final layer of noodles and the remaining white sauce. Generously sprinkle mozzarella and Parmesan on top for that irresistible golden crust.

Step 6: Bake and Rest

Bake at 375°F for 35-40 minutes until bubbly and golden on top. The hardest part? Waiting 10-15 minutes before slicing to let it set so it doesn’t fall apart. Trust me, that wait is worth it for perfect slices.

Top Tip

After making this Creamy Mushroom Spinach Lasagna Recipe several times, I’ve learned a few key tricks to get the best results every time.

Moisture control: Mushrooms release liquid while cooking — avoid stirring too often so they brown instead of steaming, which keeps your lasagna from getting watery.
White sauce consistency: The béchamel should be thick enough to coat the back of a spoon. If it’s too thin, your lasagna can become soggy; too thick, and it won’t spread well.
Let it rest: This is the game-changer — slicing immediately after baking can cause your layers to slide. Ten to fifteen minutes cool-down makes a big difference!
Cheese freshness: Always use freshly grated Parmesan and good-quality mozzarella for optimal flavor and melt.

How to Serve Creamy Mushroom Spinach Lasagna Recipe

Creamy Mushroom Spinach Lasagna - Serving Suggestion

Garnishes

I always finish this lasagna with a sprinkle of fresh parsley—it adds a lovely pop of color and a mild herbal freshness that brightens the rich, creamy layers. Sometimes, I throw on a little extra Parmesan too, if I’m feeling cheesy!

Side Dishes

To keep things balanced, I often serve this with a crisp green salad tossed in lemon vinaigrette or some roasted seasonal vegetables like asparagus or Brussels sprouts. A crusty garlic bread on the side? Yes, please.

Creative Ways to Present

For special occasions, I like to bake individual servings in ramekins for an elegant dinner or use a glass dish so guests can appreciate the beautiful layers. You could also top each serving with a small drizzle of truffle oil for a decadent touch.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna is fantastic and honestly, often tastes better the next day after the flavors meld. I store it tightly covered in the fridge for up to 4 days, and always reheat it gently to keep the creamy layers intact.

Freezing

I’ve frozen assembled but unbaked lasagna wrapped tightly in foil and plastic wrap, and it reheats beautifully when thawed overnight. You can also freeze individual slices after baking for quick future meals.

Reheating

To reheat, cover the lasagna with foil and bake at 350°F until warmed through—usually 20-25 minutes. For single slices, microwave covered on medium power in short bursts to prevent drying out.

Frequently Asked Questions:

Can I use fresh spinach instead of baby spinach in this recipe?

Absolutely! You can use fresh spinach, but if it’s larger leaf spinach, I recommend chopping it roughly and cooking it a little longer since baby spinach wilts faster.

Do I have to use no-cook noodles? Can I use traditional ones?

You can definitely use traditional lasagna noodles. Just boil them according to package instructions and drain them well before layering to avoid extra moisture in the lasagna.

Can I make this Creamy Mushroom Spinach Lasagna Recipe vegan?

Yes! Swap the ricotta and mozzarella for plant-based cheese alternatives, use a vegan milk like almond or oat milk for the white sauce, and replace butter with olive oil or a vegan butter substitute. You might also want to omit the egg or use a flax egg instead.

How do I prevent the lasagna from becoming watery?

Cooking mushrooms properly to release moisture is key—don't overcrowd the pan and cook until browned instead of steamed. Also, make sure your white sauce isn’t too thin, and drain any excess liquid from vegetables before layering.

Final Thoughts

This Creamy Mushroom Spinach Lasagna Recipe is one of those dishes I keep coming back to, whether for a cozy weekday dinner or when I want to impress friends without too much fuss. It feels special, looks stunning, and most importantly, tastes incredible. So, grab those mushrooms and spinach and give it a try—you'll be glad you did!