Creamy Spinach and Mushroom Lasagna
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Updated: 01/22/2022
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When I say I destroyed a slice of this spinach and mushroom lasagna in under 2 minutes I’m not joking. ? I couldn’t put my fork down and it disappeared so fast!
Each layer is creamy, cheesy, and filled with spinach and mushrooms in each bite and the homemade white sauce takes this lasagna from basic to awesome.
I’ve never met a lasagna I didn’t like. Ones with tomato sauce and ground beef, meatless, or creamy white lasagnas like this one…they’re all perfect.
(Pssst if you’re craving lasagna with red sauce this Lazy Girl Ravioli lasagna and Skillet Lasagna are my favorite go-to lasagna-ish recipes!)
Anyways, I was really craving a dreamy, creamy, comforting white lasagna and this exceeded all of my expectations. Like, seriously all of them!
If I had to choose one lasagna for the rest of my life, it would be this one. (Dramatic thing to say, I KNOW!)
This Spinach and Mushroom Lasagna is…
- The kind of recipe that makes you say: “Oh my gosh I need this recipe!!”
- Rich and mouthwatering delicious
- Made with an amazing white béchamel white sauce. It’s easy to make, don’t worry!
- Meatless
- Easy to make, it just takes a little work! Don’t let the steps intimidate you. Making homemade lasagna is really simple, it just takes some time to put all the pieces together!
- Extra cheesy! This lasagna uses whole milk ricotta, Parmesan cheese and fresh mozzarella cheese.
Ingredient Notes
Be sure to scroll down to the recipe card for the full list of ingredients and measurements.
- Lasagna noodles: I usually buy the wavy Barilla lasagna noodles. (I haven’t tested this recipe with oven ready or no boil lasagna noodles).
- White onion: Added flavor when sautéing the mushrooms
- Mushrooms: I like using the white button mushrooms. I like to chop them pretty small but you can chop them a little bigger to give the lasagna a “meaty” texture.
- Garlic: Can a lasagna even be made without garlic? Choose fresh garlic for a more vibrant, true garlic flavor. The jarred stuff tends to be more mild in flavor.
- Frozen spinach: be sure to thaw and drain all excess water from the spinach before using.
- Whole milk ricotta: whole milk ricotta has a creamy texture and is highly smooth. But if you prefer to use a part-skim ricotta that works well, too!
- Parmigiano Reggiano: buy a fresh block and grate it yourself. It’s worth it!
- Eggs: Eggs added to the ricotta mixture helps to bind the cheese so it doesn’t all ooze out when you slice into it.
- Flour and butter: needed to make the roux for the white sauce
- Whole milk: be sure to bring the milk to room temperature before adding into the roux. Reference this post on making a béchamel sauce if you need additional help!
- Seasonings and herbs: salt, pepper, nutmeg, Italian seasoning and parsley
Step by Step Directions
Scroll down to the recipe card for the full recipe instructions.
- Cook lasagna noodles: be sure to cook them al dente (About 2 minutes less than what the box suggests)
- Make the spinach-mushroom filling: saute onions and mushrooms in a large nonstick skillet. Add seasonings.
- Make the ricotta mixture: stir all ingredients together in a large bowl and stir into cooled spinach mushroom mixture.
- Make the white sauce: In a large saucepan, make the roux. Slowly steam in milk and whisk thoroughly. Allow sauce to thicken, remove from heat and stir in Parmesan cheese.
- Assemble: spread a thin layer (about ½ cup) of white sauce down in the bottom of a 9×13 oven safe baking dish. Layer lasagna noodles on top, followed by 1/3rd of the spinach mushroom mixture and more sauce.
- Repeat assembling these layers 2 more times. Finish the lasagna with one last layer of noodles, white sauce and top with mozzarella. (Reference the video for additional help).
- Cover and bake lasagna for 30 minutes, remove foil and bake for another 10 or until the top is lightly browned and bubbly.
- Cool for 15 minutes then slice and serve
Tips and Variations
- Add chicken or Italian sausage: If you want to add animal protein, feel free to add shredded/cubed chicken or Italian sausage crumbles to the recipe. I would add it after the spinach-mushroom layer.
- Oil the lasagna noodles after they cook: lay noodles flat on a big piece of parchment paper and drizzle olive oil over them so they don’t get stuck and are easy to work with when you need them for assembly.
- Add more herbs or seasonings to ricotta mixture: I’m using lots of salt, pepper, fresh parsley and Parmesan to season but feel free to add in fresh basil, rosemary or fresh oregano.
- Take your time making the béchamel sauce: a properly thickened béchamel will coat the back of a spoon. It should be smooth and velvety. If you feel it’s too thick, whisk in more room temperature milk until it’s just thick enough to coat the back of a spoon. If it’s too thin, give it time to cook and simmer down to allow evaporation to thicken it or, make a little more roux (butter & flour) and whisk it into the sauce and allow it to thicken.
- Add more vegetables: I think artichokes would be delicious in this, or broccoli. Just be sure to avoid added in raw veggies, which can add too much moisture.
FAQ
What should I serve lasagna with?
Lasagna is hearty and filling on its own, but it’s nice to balance out the meal with a salad or a vegetable side dish. When in doubt, serve it up with garlic bread!
Can I make this in advance?
You bet! Assemble the whole lasagna up until the point of baking. Cover and place in the fridge for up to 2 days. Pop in the oven and cook as directed (may take a few extra minutes since all ingredients are now cold).
How long do leftovers last?
Allow to completely cool, place in an airtight container and place in the fridge for 3-5 days.
How do I reheat lasagna?
Cover with foil, bake in an oven safe dish in the oven or pop it in the microwave until hot and bubbly.
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Spinach and Mushroom Lasagna
This Creamy Spinach and Mushroom Lasagna has layers of sautéed spinach and mushrooms mixed together with a ricotta cheese mixture and a drool-worthy white sauce. It’s all layered with lasagna noodles, covered in mozzarella cheese and baked until you have a hearty, rich, gooey lasagna!
Ingredients
For the filling:
- 4 Tbsp. butter, unsalted
- 1/2 cup white onion or shallot, finely diced
- 6 cloves garlic, minced
- 1 tsp. kosher salt and a few grinds black pepper
- 8 oz. white mushrooms, finely chopped
- 1 Tbsp. Italian seasoning
- 16 oz. frozen spinach, thawed and drained
- 30 oz. whole milk ricotta
- 1/2 cup Parmigiano Reggiano, finely grated
- 2 large eggs
- 1/4 cup fresh parsley, chopped
- 8 oz. low moisture mozzarella cheese, shredded, divided
- 1 lb. lasagna noodles (about 20 noodles)
For the white sauce
- 5 Tbsp. butter, unsalted
- 5 Tbsp. flour
- 5 cups whole milk, room temperature
- 1/2 cup Parmigiano Reggiano, finely grated
- 1 tsp. kosher salt, or more to taste and a few grinds black pepper
- 1/2 tsp. ground nutmeg
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Thaw frozen spinach and squeeze out excess liquid. My favorite method of doing this is placing spinach in a round metal steamer basket, closing the sides and squeezing water out or using a cheesecloth. It’s much more efficient than using paper towels.16 oz. frozen spinach, thawed and drained
- Cook the lasagna noodles: Cook lasagna noodles until al dente. Drain, rinse under cold water and lay flat on a few sheets of parchment paper. Drizzle with a little olive oil to make them easier to work with when you assemble later on.1 lb. lasagna noodles (about 20 noodles)
- Saute the onions and mushrooms: In a large nonstick skillet over medium-high heat, melt the butter. Add in the onions, salt and pepper. Saute 2-3 minutes, stirring occasionally. Next, add in the garlic and cook for an additional minute. Then add in the chopped mushrooms and Italian seasoning. Cook until the mushrooms cook down and liquid has evaporated, about 7-10 minutes, stirring occasionally. Remove from heat, stir in the drained spinach and a little more salt and pepper, to taste. Set aside to cool.4 Tbsp. butter, unsalted, 1/2 cup white onion or shallot, finely diced, 6 cloves garlic, minced, 1 tsp. kosher salt and a few grinds black pepper, 8 oz. white mushrooms, finely chopped, 1 Tbsp. Italian seasoning
- Combine ingredients for ricotta mixture: In a large bowl, combine the whole milk ricotta, Parmesan cheese, half of the shredded mozzarella, eggs and parsley. Once spinach mixture has cooled, add ricotta mixture to spinach/mushroom mixture and combine.30 oz. whole milk ricotta, 1/2 cup Parmigiano Reggiano, finely grated, 2 large eggs, 8 oz. low moisture mozzarella cheese, shredded, divided, 1/4 cup fresh parsley, chopped
- Make the white sauce sauce next: In a large heavy bottomed saucepan, melt the butter over medium heat. Add in the flour and whisk to make a roux, about 1 minute. Slowly pour in milk, whisking continually between each addition. Continue to slowly drizzle in milk and whisk until all milk is added. Whisk over medium-heat until mixture comes to a boil, it will begin to thicken. Remove from heat and stir in the Parmesan cheese, nutmeg, salt and pepper.5 Tbsp. butter, unsalted, 5 Tbsp. flour, 5 cups whole milk, room temperature, 1/2 cup Parmigiano Reggiano, finely grated, 1/2 tsp. ground nutmeg, 1 tsp. kosher salt, or more to taste and a few grinds black pepper
- Preheat the oven to 375°F.
- Pour about ½ cup white sauce in the bottom of a 9×13-inch oven safe pan. (Or enough sauce to coat the bottom).
- Add a layer of lasagna noodles on top in an even layer, tearing them as needed to fit the pan.
- Dollop 1/3rd of the spinach/mushroom/ricotta mixture over the noodles and spread in an even layer. Followed by 1/2 cup of white sauce. Arrange another layer of noodles on top and repeat process 2 more times.
- Arrange one final layer of noodles on top, the last of the white sauce and sprinkle the top with remaining mozzarella cheese.
- Spray non-stick spray on one side of a piece of foil and wrap the lasagna with the greased foil facing the lasagna. Bake for 30 minutes with foil on and an additional 10 minutes with foil off until tops are browned and bubbly. (You can broil for a few minutes as well, just keep an eye on it so the tops don’t burn).
- Cool for at least 15 minutes prior to serving and enjoy!!
Video
Notes
- Add chicken or Italian sausage: If you want to add animal protein, feel free to add shredded/cubed chicken or Italian sausage crumbles to the recipe. I would add it after the spinach-mushroom layer.
- Oil the lasagna noodles after they cook: lay noodles flat on a big piece of parchment paper and drizzle olive oil over them so they don’t get stuck and are easy to work with when you need them for assembly.
- Add more herbs or seasonings to ricotta mixture: I’m using lots of salt, pepper, fresh parsley and Parmesan to season but feel free to add in fresh basil, rosemary or fresh oregano.
- Take your time making the béchamel sauce: a properly thickened béchamel will coat the back of a spoon. It should be smooth and velvety. If you feel it’s too thick, whisk in more room temperature milk until it’s just thick enough to coat the back of a spoon. If it’s too thin, give it time to cook and simmer down to allow evaporation to thicken it or, make a little more roux (butter & flour) and whisk it into the sauce and allow it to thicken.
- Add more vegetables: I think artichokes would be delicious in this, or broccoli. Just be sure to avoid added in raw veggies, which can add too much moisture.
Nutrition Information
Serving: 1serving, Calories: 554kcal (28%), Carbohydrates: 45g (15%), Protein: 27g (54%), Fat: 30g (46%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 122mg (41%), Sodium: 638mg (28%), Potassium: 566mg (16%), Fiber: 3g (13%), Sugar: 8g (9%), Vitamin C: 5mg (6%), Calcium: 547mg (55%), Iron: 3mg (17%)
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Can I make this ahead and freeze it? I know you indicated that you can make it a few hours ahead, but wondering about freezing it.
Yes! 🙂
hello! i tried it with fresh spinach, and it was very yummy! my parents loved it!
I’m not a spinach person at all and am just beginning to eat more mushrooms and this recipe…. I love it so much!!!! Also, I used no boil lasagna noodles and it came out great. Definitely a keeper.
yay! I am so glad. Thank you. I am happy to hear the no boil lasagna noodles worked out well, too! Thanks so much! – Tawnie
Can’t wait to make this tonight! I only have the “oven ready” noodles. Trying to decide whether I should boil them anyway or just use them as is (adding 1/2 cup of water/milk per 5 noodles)…
Hi Lacey! I hope you love it. Gosh, it’s hard to say since I haven’t tested the recipe with oven ready noodles. Report back what worked for you, I’d love to know! xo, Tawnie
This recipe is outstanding! I’ve tried 2 other creamy spinach mushroom recipes and this by far was the best. I used 16 oz mushroom and less ricotta and more mozzarella, just, because of what I had in the fridge. The lasagna was rich and creamy and the amount of garlic was perfect. My whole family loved it.
Hi Gail! What a compliment, thank you so so much! I am so glad you enjoyed this. We love the garliky flavor too! xo, Tawnie