There’s something undeniably magical about lasagna. It’s that dish that instantly brings warmth into a room the moment it comes out of the oven—bubbling, golden, and full of love. And when it comes to comfort food with a bit of a twist, this Creamy Spinach Mushroom Lasagna hits all the right notes.

This isn’t your classic red-sauce lasagna. Instead, it’s a luscious, white-sauce version filled with tender mushrooms, vibrant spinach, and layers upon layers of velvety béchamel and gooey cheese. This lasagna feels like a hug after a long day—a meal you want to linger over, ideally with people you love gathered around the table.

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Growing up, this dish made its way to our table during the chilly months—when the days got shorter, and we needed something a little extra cozy. It’s vegetarian-friendly, hearty enough to please meat-lovers, and a guaranteed crowd-pleaser during the holidays or Sunday dinner. Plus, it’s an excellent way to sneak greens into a dish so decadent, even picky eaters will go back for seconds.

Why You’ll Love This Recipe:

It’s rich, creamy, and perfectly cheesy—without being heavy.
A wonderful meatless option that still feels indulgent.
Great for meal prep—you can make it ahead and bake when ready.
A delicious twist on traditional lasagna with white sauce and earthy mushrooms.
Perfect for holidays, potlucks, or cozy nights in.

INGREDIENTS YOU’LL NEED:

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
500g mushrooms, sliced
250g fresh spinach
Salt and black pepper, to taste
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
250g ricotta cheese
200g shredded mozzarella cheese
50g grated Parmesan cheese
9–12 lasagna noodles, cooked
Fresh parsley, chopped (for garnish)

HOW TO MAKE CREAMY SPINACH MUSHROOM LASAGNA:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Sauté the Veggies
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds—your kitchen should already be smelling amazing.

Add the sliced mushrooms and cook until tender and browned, about 8–10 minutes. Once they’ve released their moisture and started to caramelize, stir in the fresh spinach. Cook just until wilted, then season with salt and pepper to taste. Set aside.

Step 2: Make the Béchamel Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly pour in the milk, whisking constantly to avoid lumps. Keep whisking until the sauce thickens—this takes about 5–7 minutes. Season with salt, pepper, and a pinch of nutmeg for that subtle warmth.

Step 3: Layer the Lasagna
Preheat your oven to 180°C (350°F).
In a greased baking dish, spread a thin layer of the béchamel sauce at the bottom. Then start layering:

Lasagna noodles
Mushroom-spinach mixture
Dabs of ricotta
Béchamel sauce
Sprinkle of mozzarella and Parmesan

Repeat the layers until all the ingredients are used up, finishing with a generous layer of sauce and cheese on top.

Step 4: Bake to Perfection
Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for another 15–20 minutes until bubbly and golden brown on top. Let it rest for 10 minutes before slicing—it helps everything set beautifully.

HELPFUL TIPS:

Use fresh lasagna sheets if available—they cook quicker and layer more easily.
Want extra flavor? Add a pinch of red pepper flakes to the veggie mixture for a gentle kick.
Make your béchamel ahead and store it in the fridge for up to 3 days to speed up prep.
Let it rest before slicing! It’ll hold its shape much better and won’t fall apart on the plate.

DETAILS:

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: Serves 6–8
Category: Main Course
Method: Baking
Cuisine: Italian-Inspired
Diet: Vegetarian

NOTES:

This lasagna freezes beautifully! You can assemble it ahead of time and freeze it before baking. Just thaw overnight in the fridge and bake as directed.

For an extra cheesy top, try mixing mozzarella with a bit of provolone or fontina for added stretch and flavor.

NUTRITIONAL INFORMATION (approx. per serving):

Calories: 420
Protein: 20g
Carbohydrates: 35g
Fat: 25g
Fiber: 4g
Calcium: 250mg

(Values may vary based on exact ingredients used.)

FREQUENTLY ASKED QUESTIONS:

Can I use frozen spinach?
Yes! Just thaw it completely and squeeze out as much moisture as possible before adding it to the mushrooms.

Is there a gluten-free version?
Absolutely—use gluten-free lasagna noodles and swap the flour in the béchamel for a 1:1 gluten-free flour blend.

Can I make this ahead of time?
Definitely. You can assemble it a day in advance and keep it covered in the fridge until ready to bake.

STORAGE INSTRUCTIONS:

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap portions tightly and freeze for up to 3 months.
Reheating: Microwave individual slices or reheat in the oven at 160°C (325°F) until warmed through.

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CONCLUSION

Whether you’re making dinner for a quiet night in or prepping for a gathering with friends, this Creamy Spinach Mushroom Lasagna is the kind of meal that brings everyone together. It’s indulgent, soul-warming, and filled with ingredients that feel familiar yet exciting. With its creamy sauce, earthy mushrooms, and layers of cheesy goodness, this lasagna is bound to become one of those recipes you return to again and again.