Easy Creamy Spinach and Mushroom Lasagna is a perfect mix of tender spinach and earthy mushrooms tucked between layers of soft pasta and creamy cheese sauce. This dish feels like a warm hug on a plate with its rich texture and comforting flavors that are simple yet satisfying.
I love making this lasagna when I want something that feels special without spending hours in the kitchen. The creamy sauce makes every bite smooth and rich, while the mushrooms add a nice, hearty touch. It’s also a great way to sneak in some greens with the spinach, which I always appreciate. Plus, it’s easy to put together, which makes it a favorite in my weeknight dinner rotation.
One of my favorite ways to serve this lasagna is with a fresh green salad and some crusty bread to soak up any extra sauce. It’s the kind of meal that brings everyone around the table, ready to dig in and enjoy something both tasty and comforting. This lasagna always reminds me of lazy weekends when there’s time to savor good food and good company.
Key Ingredients & Substitutions
Spinach: Fresh spinach works best here for that bright, tender texture. You can swap in frozen spinach—just thaw and squeeze out excess water before using.
Mushrooms: Button or cremini mushrooms add nice earthiness and moisture. If you want a deeper flavor, try shiitake or portobello.
Béchamel Sauce: This creamy white sauce is key to the lasagna’s smooth texture. If you want a lighter version, use low-fat milk or a dairy-free alternative like oat milk, but the sauce might be less rich.
Cheeses: Ricotta adds creaminess, mozzarella gives meltiness, and Parmesan brings sharpness. Cottage cheese can be a ricotta substitute, and you can adjust cheese amounts to taste.
How Do You Make the Creamy Béchamel Sauce Without Lumps?
Making a smooth béchamel can be tricky but worth it. Here’s what I do:
- Melt butter fully, then quickly whisk in flour so it cooks evenly for about 1 minute without browning.
- Slowly add cold or room-temperature milk in small amounts, whisking constantly to keep it smooth.
- Keep stirring over medium heat until it thickens—this usually takes around 5-7 minutes.
- If lumps form, whisk vigorously or strain the sauce.
- Finish by stirring in your cheese and seasoning off the heat to keep it silky.
Patience and steady whisking really help keep the sauce creamy and lump-free.
Equipment You’ll Need
- Large skillet – I use this to cook the mushrooms, spinach, and onions; it’s big enough to let everything cook evenly.
- Saucepan – for making the béchamel sauce; a medium one works well for controlling heat and stirring smoothly.
- Lasagna baking dish – I recommend a 9×13-inch dish because it’s the perfect size for layering all the ingredients.
- Whisk – helps you blend the béchamel smoothly; I always keep one nearby for stirring sauces.
- Cooking spoon or spatula – for mixing the mushroom-spinach filling and spreading sauces.
- Aluminum foil – to cover the lasagna while baking, keeping it moist and preventing over-browning.
Flavor Variations & Add-Ins
- Protein boost: Add cooked chicken, turkey, or even cooked sausage for extra heartiness.
- Cheese changes: Use fontina, mozzarella, or a blend of cheeses for different melt and flavor profiles.
- Veggie twists: Incorporate roasted red peppers, caramelized onions, or sautéed zucchini for more flavor and texture.
- Spicy kick: Add red pepper flakes or a dash of hot sauce to the béchamel for some heat.
Easy Creamy Spinach and Mushroom Lasagna
What You’ll Need to Make It (Equipment):
- Large skillet – for cooking onions, mushrooms, and spinach
- Medium saucepan – for making the creamy béchamel sauce
- Whisk – to keep the sauce smooth and creamy
- Large mixing bowl – to combine spinach, mushrooms, and ricotta cheese
- 9×13-inch baking dish – perfect size to layer and bake the lasagna
- Aluminum foil – to cover the lasagna while baking and prevent over-browning
- Cooking spoon or spatula – for mixing and spreading each layer
Suggestions and Variations to Try:
- Add Protein: Stir cooked chicken, turkey, or Italian sausage into the mushroom-spinach mixture for a heartier dish.
- Swap Cheeses: Use fontina, provolone, or a blend of Italian cheeses instead of mozzarella for a different flavor and texture.
- Extra Veggies: Mix in roasted red peppers, sautéed zucchini, or caramelized onions for more layers of flavor.
- Make It Spicy: Add red pepper flakes or a pinch of cayenne to the béchamel for a little heat.
- Dairy-Free Option: Use plant-based milk and cheese substitutes, and swap butter for vegan margarine in the béchamel.
Can I Use Frozen Spinach Instead of Fresh?
Yes! Just make sure to thaw frozen spinach completely and squeeze out as much moisture as possible before adding it to the recipe. This prevents extra water from making the lasagna soggy.
Do I Have to Boil the Lasagna Noodles?
If you’re using no-boil lasagna noodles, you can skip boiling and layer them straight into the dish. Otherwise, cook regular noodles until al dente, drain, and set aside before assembling.
How Long Can I Store Leftover Lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.
Can I Freeze This Lasagna?
Absolutely! Assemble the lasagna but don’t bake it, then wrap tightly with foil and freeze for up to 3 months. When ready, bake from frozen—add extra baking time and bake covered until heated through.