Creamy Spinach & Mushroom Lasagna

I used to think lasagna was way too complicated for a weeknight dinner. All that layering, the meat sauce, the timing—it seemed like something you’d only make for special occasions when you had hours to spend in the kitchen.

Then I discovered this spinach and mushroom version that changed everything. No meat means less prep work, and the mushrooms give it that hearty, satisfying taste without all the fuss. Plus, my kids actually eat their vegetables when they’re hidden between layers of cheese and pasta. Sometimes the simplest swaps make all the difference.

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What Kind of Mushrooms Should I Use?

Cremini mushrooms are perfect for this lasagna because they hold their shape well during cooking and have a nice earthy flavor that isn’t too strong. You can also substitute with baby bella mushrooms, which are actually the same thing as cremini – just a different name. If you can’t find cremini, regular white button mushrooms will work too, though they’ll have a milder taste. When slicing your mushrooms, try to keep them at that ¼-inch thickness so they cook evenly and don’t release too much water into your lasagna.

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Options for Substitutions

This lasagna is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Cremini mushrooms: You can use any mushroom variety you like – button mushrooms, shiitake, or a mix of different types. Just keep the slicing thickness consistent for even cooking.
• Gruyere cheese: If Gruyere isn’t available or feels too pricey, mozzarella or fontina work great as substitutes. You’ll still get that creamy, melty texture we’re after.
• Whole milk ricotta: Part-skim ricotta works fine if that’s what you have. You can also substitute with cottage cheese – just drain it well and give it a quick blend to smooth it out.
• Sour cream: Greek yogurt makes a good substitute here, or you can skip it entirely and add an extra ½ cup of ricotta instead.
• Fresh herbs: If you don’t have fresh basil and parsley, use 1 tablespoon each of dried herbs instead. Add them to the ricotta mixture for the best flavor distribution.
• Shallots: Regular yellow onions work perfectly fine – use about ¾ cup chopped onion to replace the shallots.
• Whole milk: You can use 2% milk, but the sauce might be slightly less creamy. Avoid skim milk as it won’t create the rich texture you want for the béchamel.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this lasagna is not properly cooking the mushrooms – they need to be sautéed until all their moisture evaporates, otherwise you’ll end up with a watery casserole that never sets properly. Make sure to cook them in batches so they brown instead of steam, and don’t rush this step even if it takes 15-20 minutes total. Your white sauce can easily turn lumpy if you add the milk too quickly, so whisk it in gradually and keep stirring constantly over medium heat to maintain a smooth consistency. Don’t forget to cook your lasagna noodles just until al dente since they’ll continue cooking in the oven, and always let the finished lasagna rest for at least 15 minutes before cutting – this allows the layers to set and prevents a messy, runny slice.

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What to Serve With Spinach & Mushroom Lasagna?

This rich and creamy lasagna pairs beautifully with a simple Caesar salad or mixed greens tossed with a light vinaigrette – the fresh, crisp lettuce helps balance out all that cheesy goodness. Garlic bread is always a winner alongside lasagna, and I love making it with a crusty baguette sliced thick and brushed with garlic butter. A glass of red wine like Chianti or Pinot Noir complements the earthy mushroom flavors perfectly if you’re looking to make it a special dinner. For something lighter, roasted vegetables like zucchini, bell peppers, or broccoli make great sides that won’t compete with the lasagna’s rich flavors.

Storage Instructions

Refrigerate: This lasagna actually gets better after a day in the fridge! Cover it tightly with foil or plastic wrap and it’ll keep for up to 4 days. The flavors really meld together nicely, and it’s so convenient to have ready-made portions for busy weeknights.

Freeze: You can freeze this lasagna either before or after baking, which makes it perfect for meal prep. Wrap it well in plastic wrap and then foil, and it’ll keep in the freezer for up to 3 months. I like to cut it into individual portions before freezing so I can grab just what I need.

Warm Up: To enjoy leftover lasagna, cover it with foil and bake at 350°F for about 20-25 minutes if refrigerated, or 45-60 minutes if frozen. You can also microwave individual portions on medium power, but the oven gives you that nice crispy top again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4800-5300
• Protein: 210-240 g
• Fat: 270-300 g
• Carbohydrates: 370-410 g

Ingredients

For the mushroom mixture:

• 3 lb cremini mushrooms, sliced 1/4 inch
• 2 tbsp olive oil
• 1 tsp salt

For the creamy sauce:

• 2 tbsp olive oil
• 2 large shallots, finely minced
• 4 garlic cloves, minced or grated
• 6 tbsp butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 1 tbsp italian herb blend, crushed
• 1 tsp garlic powder
• 1/4 tsp ground nutmeg, freshly grated
• 1/4 tsp ground black pepper
• 1/2 cup sour cream
• 1 1/2 cups grated parmesan cheese (6 oz)

For assembling the lasagna:

• 1 box lasagna noodles, dry (16 oz) or use fresh noodles
• 3 cups gruyere cheese, shredded (12 oz)
• 16 oz whole milk ricotta cheese
• 3 tbsp fresh basil, chopped
• 3 tbsp fresh parsley, chopped

Step 1: Preheat the Oven and Prepare Mushrooms

• 3 lb cremini mushrooms, sliced 1/4 inch
• 2 tbsp olive oil
• 1 tsp salt

Preheat your oven to 425°F and place the oven rack in the center position.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the sliced cremini mushrooms and sprinkle with 1 teaspoon salt.

Let them cook undisturbed for about 5 minutes until they start to brown.

Stir occasionally and continue to cook until golden and caramelized, about 5 minutes more.

Transfer the cooked mushrooms to a plate and set aside.

Step 2: Sauté Aromatics and Make the Béchamel Sauce

• 2 tbsp olive oil
• 2 large shallots, finely minced
• 4 garlic cloves, minced or grated
• 6 tbsp butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 1 tbsp Italian herb blend, crushed
• 1 tsp garlic powder
• 1/4 tsp ground nutmeg, freshly grated
• 1/4 tsp ground black pepper
• 1/2 cup sour cream
• 1 1/2 cups grated Parmesan cheese (6 oz)

Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet.

Sauté the minced shallots, stirring frequently until softened.

Add the minced or grated garlic and cook until fragrant, about 1 minute.

Stir in the butter until melted.

Sprinkle the flour over the mixture and cook, stirring often, for 2-3 minutes to form a blonde roux.

Gradually pour in the whole milk, whisking constantly until smooth.

Incorporate the Italian herb blend, garlic powder, black pepper, and freshly grated nutmeg.

Cook and stir until the sauce thickens.

Remove from heat and stir in the sour cream and grated Parmesan cheese until fully combined.

I like to grate the nutmeg fresh for a deeper, warm flavor.

Cover the sauce and set aside.

Step 3: Cook the Lasagna Noodles

• 1 box lasagna noodles, dry (16 oz) or use fresh noodles

Bring a large pot of salted water to a boil over high heat.

Add the lasagna noodles and cook until al dente, following the package instructions to avoid overcooking.

Drain the noodles in a colander and arrange in a single layer on a plate to prevent sticking.

This step will make assembling the lasagna much easier later.

If you’re using fresh noodles, blanch them briefly until just flexible.

Step 4: Prepare the Baking Dish and Assembly Line

• 16 oz whole milk ricotta cheese
• 3 cups Gruyere cheese, shredded (12 oz)
• 3 tbsp fresh basil, chopped
• Non-stick oil spray
• cooked lasagna noodles (from Step 3)
• béchamel sauce (from Step 2)
• cooked mushrooms (from Step 1)

Coat a 9×13-inch baking dish with non-stick oil spray.

Arrange your work area with separate bowls for the prepared sauce (from Step 2), lasagna noodles (from Step 3), ricotta cheese, chopped basil, shredded Gruyere, and mushrooms (from Step 1).

Step 5: Assemble the Lasagna

• béchamel sauce (from Step 2)
• cooked lasagna noodles (from Step 3)
• 16 oz whole milk ricotta cheese
• 3 tbsp fresh basil, chopped
• 3 cups Gruyere cheese, shredded (12 oz)
• cooked mushrooms (from Step 1)

Spread 4–5 tablespoons of béchamel sauce (from Step 2) on the bottom of the prepared baking dish.

Add a layer of cooked lasagna noodles (from Step 3), about 4 noodles per layer.

Then, top with 1/3 of the béchamel sauce, 1/3 of the ricotta, 1 tablespoon chopped basil, 1/3 of the Gruyere cheese, and 1/3 of the caramelized mushrooms (from Step 1).

Repeat this layering process twice more for a total of 3 full layers, finishing with sauce and cheese on top.

For even more depth, I sometimes sprinkle a little extra Parmesan on the very top layer if I have any left.

Step 6: Bake the Lasagna

• Non-stick oil spray

Lightly spray one side of a sheet of foil with oil spray and cover the lasagna dish (oiled side down).

Place the baking dish on a rimmed sheet pan and bake in the preheated oven for 30 minutes.

Remove the foil and continue baking for another 15 minutes, or until the lasagna is bubbly and slightly browned around the edges.

Step 7: Rest, Garnish, and Serve

• 3 tbsp fresh parsley, chopped

Let the baked lasagna rest outside the oven for 10 minutes to allow the layers to set—this makes serving much neater.

Before serving, sprinkle with freshly chopped parsley for a burst of color and freshness.

I love this finishing touch as it really livens up the dish.

Creamy Spinach & Mushroom Lasagna

Delicious Creamy Spinach & Mushroom Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 5050 kcal

Ingredients

  

For the mushroom mixture:

• 3 lb cremini mushrooms, sliced 1/4 inch
• 2 tbsp olive oil
• 1 tsp salt

For the creamy sauce:

• 2 tbsp olive oil
• 2 large shallots, finely minced
• 4 garlic cloves, minced or grated
• 6 tbsp butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• 1 tbsp Italian herb blend, crushed
• 1 tsp garlic powder
• 1/4 tsp ground nutmeg, freshly grated
• 1/4 tsp ground black pepper
• 1/2 cup sour cream
• 1 1/2 cups grated Parmesan cheese (6 oz)

For assembling the lasagna:

• 1 box lasagna noodles, dry (16 oz) or use fresh noodles
• 3 cups Gruyere cheese, shredded (12 oz)
• 16 oz whole milk ricotta cheese
• 3 tbsp fresh basil, chopped
• 3 tbsp fresh parsley, chopped

Instructions

 

• Preheat your oven to 425°F and place the oven rack in the center position. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced cremini mushrooms and sprinkle with 1 teaspoon salt. Let them cook undisturbed for about 5 minutes until they start to brown. Stir occasionally and continue to cook until golden and caramelized, about 5 minutes more. Transfer the cooked mushrooms to a plate and set aside.
• Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet. Sauté the minced shallots, stirring frequently until softened. Add the minced or grated garlic and cook until fragrant, about 1 minute. Stir in the butter until melted. Sprinkle the flour over the mixture and cook, stirring often, for 2-3 minutes to form a blonde roux. Gradually pour in the whole milk, whisking constantly until smooth. Incorporate the Italian herb blend, garlic powder, black pepper, and freshly grated nutmeg. Cook and stir until the sauce thickens. Remove from heat and stir in the sour cream and grated Parmesan cheese until fully combined. I like to grate the nutmeg fresh for a deeper, warm flavor. Cover the sauce and set aside.
• Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until al dente, following the package instructions to avoid overcooking. Drain the noodles in a colander and arrange in a single layer on a plate to prevent sticking. This step will make assembling the lasagna much easier later. If you're using fresh noodles, blanch them briefly until just flexible.
• Coat a 9x13-inch baking dish with non-stick oil spray. Arrange your work area with separate bowls for the prepared sauce (from Step 2), lasagna noodles (from Step 3), ricotta cheese, chopped basil, shredded Gruyere, and mushrooms (from Step 1).
• Spread 4–5 tablespoons of béchamel sauce (from Step 2) on the bottom of the prepared baking dish. Add a layer of cooked lasagna noodles (from Step 3), about 4 noodles per layer. Then, top with 1/3 of the béchamel sauce, 1/3 of the ricotta, 1 tablespoon chopped basil, 1/3 of the Gruyere cheese, and 1/3 of the caramelized mushrooms (from Step 1). Repeat this layering process twice more for a total of 3 full layers, finishing with sauce and cheese on top. For even more depth, I sometimes sprinkle a little extra Parmesan on the very top layer if I have any left.
• Lightly spray one side of a sheet of foil with oil spray and cover the lasagna dish (oiled side down). Place the baking dish on a rimmed sheet pan and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the lasagna is bubbly and slightly browned around the edges.
• Let the baked lasagna rest outside the oven for 10 minutes to allow the layers to set—this makes serving much neater. Before serving, sprinkle with freshly chopped parsley for a burst of color and freshness. I love this finishing touch as it really livens up the dish.