Creamy Spinach Mushroom Lasagna Recipe

Creamy Spinach Mushroom Lasagna is the kind of comfort food that instantly wins hearts. Each forkful is layered with tender noodles, silky ricotta, a savory mix of spinach and earthy mushrooms, and the most luscious, homemade white sauce. Whether you’re hosting friends or just indulging midweek, this lasagna feels like a warm hug on a plate.

Ingredients You’ll Need

The magic of Creamy Spinach Mushroom Lasagna lies in its everyday ingredients. Each one serves a purpose—think creamy cheeses, tender greens, sweet onions, and the rich depth of a homemade white béchamel. Gather these staples and watch the recipe transform into pure Italian comfort.

• Lasagna noodles: Classic noodles form the base—cook them just to al dente so they absorb the sauce but don’t fall apart when serving.
• Frozen spinach (thawed and drained): Go for frozen to keep things easy, but be sure to squeeze out every drop of water so the casserole stays creamy, not watery.
• White mushrooms: Sautéed until golden, they add savory depth and a satisfying bite throughout each layer.
• Whole milk ricotta: For luxurious richness, full-fat ricotta can’t be beat—look for good quality for the best flavor.
• Mozzarella cheese: The pull-apart, melty factor everyone secretly hopes for in every perfect lasagna slice.
• Parmigiano Reggiano: Grating it fresh yields a nutty, salty hit that elevates every layer.
• Onions and garlic: This flavor duo builds a savory backbone in the vegetable filling—don’t rush the sauté!
• Italian seasoning & fresh parsley: Herbs add complexity and a pop of color; parsley also enlivens the creamy cheese mixture.
• Eggs: They bind the ricotta mixture so your layers slice neatly for that gorgeous cross-section view.
• Butter and flour: You’ll build a roux for the white sauce, transforming these pantry staples into béchamel magic.
• Whole milk: Room temperature milk thickens smoothly, becoming silkier in your sauce.
• Nutmeg, salt, black pepper: Nutmeg adds subtle warmth in the sauce; salt and pepper balance all the flavors.
• Olive oil: A quick drizzle keeps noodles from sticking and makes assembly a breeze.

Variations

Creamy Spinach Mushroom Lasagna is endlessly customizable—feel free to tweak it so it suits your cravings or dietary needs. Here are some playful ways to make it your own or sneak in favorite add-ins your family loves!

• Add protein: Stir in cooked, shredded chicken or spicy Italian sausage between layers for extra heartiness—just make sure it’s fully cooked before assembling.
• Mix up the veggies: Try chopped artichoke hearts, roasted red peppers, or sautéed broccoli for fun color and flavor twists.
• Go gluten-free: Swap in no-boil or gluten-free lasagna noodles to make it friendly for everyone at the table.
• Cheesy explorations: Substitute or add fontina or provolone for deeper cheesy character—experiment with your favorites!
• Herb-forward flavor: Add handfuls of fresh basil, chopped rosemary, or oregano to the ricotta mixture for a garden-fresh spin.

How to Make Creamy Spinach Mushroom Lasagna

Step 1: Prep the Spinach

Begin by thawing your frozen spinach completely, then squeeze out as much liquid as possible—you want it nearly dry so your lasagna bakes up creamy and not soggy. Using a cheesecloth, fine mesh sieve, or even a trusty steamer basket, press firmly until no more water drips out.

Step 2: Cook the Lasagna Noodles

Boil the lasagna noodles to al dente (they’ll soften more in the oven). Once drained, give them a quick rinse under cold water, then lay them flat on parchment. Drizzle with olive oil and gently toss or spread them apart to prevent sticking—a little prep makes assembly so much smoother.

Step 3: Sauté the Veggies

In a large skillet, melt butter and cook the onions with salt and pepper until translucent—don’t rush, as this step adds incredible sweetness. Add garlic next, followed by mushrooms and Italian seasoning. Let mushrooms cook down fully, allowing their juices to evaporate and concentrate their flavor. Finish by stirring in the drained spinach and seasoning to taste.

Step 4: Make the Ricotta Mixture

In a roomy mixing bowl, stir together the ricotta, half the mozzarella, all the Parmesan, eggs, and fresh parsley. Once your mushroom-spinach mixture has cooled slightly, fold it into the ricotta. This melds the creamy, cheesy elements with all that savory veggie goodness.

Step 5: Prepare the White Sauce

In a heavy-bottomed saucepan, melt butter, then add flour to create a roux, whisking for about a minute. Gradually add the room temperature milk, whisking after each addition to avoid lumps. Continue whisking as the mixture thickens, then remove from heat and stir in Parmesan, salt, pepper, and nutmeg. The sauce should coat the back of a spoon—add more milk if needed for a pourable (but luscious) texture.

Step 6: Assemble the Lasagna

Spread a thin layer of white sauce in the bottom of your baking dish, then arrange lasagna noodles above. Dollop and gently spread a third of the spinach-mushroom-ricotta mixture, followed by more sauce. Repeat layers until everything is used, finishing with noodles, white sauce, and a generous crown of mozzarella. Don’t stress if you have to tear some noodles—just patchwork them for full coverage!

Step 7: Bake and Rest

Cover your masterpiece with greased foil and bake at 375°F for 30 minutes, then uncover and bake another 10 minutes until it’s bubbling and golden on top. If you love a browned cheesy top, broil briefly—just watch carefully! Rest for at least 15 minutes so the Creamy Spinach Mushroom Lasagna sets and slices beautifully.

How to Serve Creamy Spinach Mushroom Lasagna

Garnishes

Just before serving, sprinkle with extra grated Parmesan, a shower of fresh parsley, or even a few torn basil leaves for color and fragrance. A swirl of good extra-virgin olive oil on top adds an irresistible finishing sheen and richness.

Side Dishes

Pair your Creamy Spinach Mushroom Lasagna with a crisp, lemony green salad or roasted veggies. Classic garlic bread or a loaf of rustic Italian sourdough is perfect for mopping up every drop of sauce—don’t let it go to waste!

Creative Ways to Present

Slice the lasagna into neat squares and stack them slightly off-kilter on the plate for restaurant flair. Serve individual portions in petite cast iron skillets or ramekins, or top with microgreens for a modern, colorful touch. For parties, cut into appetizer-sized bites and skewer with cocktail picks for a fun, hand-held experience.

Make Ahead and Storage

Storing Leftovers

Allow your lasagna to cool completely, then pop leftovers into an airtight container and refrigerate for up to 4 days. The flavors deepen and meld overnight, making tomorrow’s lunch or dinner even better!

Freezing

You can freeze Creamy Spinach Mushroom Lasagna either baked or unbaked. Wrap tightly (foil plus a layer of plastic wrap is best) and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating or baking to preserve the lovely texture.

Reheating

For best results, reheat slices in a 350°F oven, covered with foil, until hot and bubbly—about 20–25 minutes. You can also microwave single servings, but a little splash of milk on top keeps things creamy rather than dry.

FAQs

Final Thoughts

This Creamy Spinach Mushroom Lasagna is pure comfort layered with flavor—and honestly, it’s a guaranteed crowd-pleaser. I hope you’ll give it a try soon and share it with those you love. There’s nothing like gathering around the table with a bubbling, cheesy homemade lasagna ready to serve!

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