There’s something magical about lasagna—it’s warm, comforting, and always feels like a big hug on a plate. While the classic red-sauce version has its charm, sometimes you crave something a little lighter, creamier, and packed with veggies. That’s where this Easy Creamy Spinach Mushroom Lasagna comes in.
With layers of tender noodles, a silky béchamel sauce, and a hearty spinach-mushroom filling, this vegetarian dish is rich, flavorful, and so satisfying that even meat-lovers will go back for seconds. Perfect for family dinners, gatherings with friends, or a cozy night at home, it’s a recipe that easily earns a spot in your comfort food rotation.
Why You’ll Love This Lasagna
✨ Creamy & Comforting – A velvety béchamel ties the layers together beautifully.
🥬 Veggie-Packed – Spinach and mushrooms bring hearty texture and plenty of nutrients.
🧀 Cheesy Goodness – Ricotta, mozzarella, and Parmesan make every bite gooey and delicious.
🔄 Customizable – Swap in your favorite veggies, make it gluten-free, or try vegan swaps.
Step 1: Make the Spinach-Mushroom Filling
The filling is the heart of this lasagna. Mushrooms add an earthy richness while spinach brings freshness and color.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 2 cups sliced mushrooms and cook until tender and golden, about 5 minutes.
- Stir in 3 cups chopped spinach and 3 minced garlic cloves. Cook until the spinach wilts.
- Season with salt and pepper, then set aside.
Step 2: Whip Up the Béchamel Sauce
This creamy white sauce is what makes this recipe irresistible.
- In a saucepan, melt 3 tablespoons butter over medium heat. Stir in 3 tablespoons flour to make a roux. Cook 1–2 minutes.
- Slowly whisk in 3 cups warm milk until smooth.
- Simmer until thickened, then season with ½ teaspoon nutmeg, salt, and pepper.
Step 3: Prep the Noodles
Use no-boil noodles for convenience, or cook regular lasagna noodles until al dente. Set aside while you assemble.
Step 4: Assemble the Lasagna
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread a thin layer of béchamel sauce on the bottom.
- Layer noodles, ⅓ of the veggie filling, dollops of ricotta, a sprinkle of mozzarella, and more béchamel.
- Repeat until you have 3 layers, finishing with béchamel, mozzarella, and Parmesan.
Step 5: Bake to Golden Perfection
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 15 minutes, until the top is bubbly and golden.
- Let rest 10 minutes before slicing for clean layers.
Tips for the Best Lasagna
- Grate fresh cheese – It melts smoother than pre-shredded.
- Be generous with béchamel – Keeps the layers moist and flavorful.
- Add extras – Zucchini, roasted peppers, or butternut squash all work beautifully.
Variations
- Gluten-Free – Use GF noodles and swap flour in the béchamel for rice flour.
- Vegan – Try plant-based milk, vegan butter, dairy-free cheese, and tofu ricotta.
- Extra Hearty – Add layers of roasted veggies or extra cheese for indulgence.
FAQs
Can I make this ahead? Yes! Assemble a day in advance and refrigerate. Bake with an extra 10–15 minutes.
Can I freeze it? Absolutely—freeze before baking, then bake from frozen for about 1 hour.
How do I reheat leftovers? Microwave individual portions or bake covered at 350°F until warmed through.
Final Thoughts
This Creamy Spinach Mushroom Lasagna is comfort food done right—cozy, creamy, and loaded with flavor. Whether you’re feeding a crowd or meal-prepping for the week, it’s a versatile dish that always impresses.
Serve it with a crisp green salad or garlic bread, and you’ve got a meal that brings everyone to the table.