A rich and comforting vegetarian lasagna, this dish features layers of tender noodles, garlicky mushrooms, creamy white sauce, and hearty spinach. It’s a cozy, satisfying meal that’s perfect for meatless Mondays or any time I want a flavorful baked pasta dish that doesn’t skimp on taste or comfort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
9 lasagna noodles (regular or oven-ready)
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
16 oz mushrooms, sliced (button or cremini)
6 cups fresh spinach, chopped
Salt and pepper to taste
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk (dairy or unsweetened plant-based)
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish.
If I’m not using oven-ready noodles, I cook the lasagna noodles according to the package instructions, then drain and set them aside.
In a large skillet, I heat olive oil over medium heat, sauté the chopped onion for 2–3 minutes until soft, then add garlic and sliced mushrooms. I cook them for 5–7 minutes until the mushrooms release their moisture and start to brown.
I stir in the chopped spinach along with salt, pepper, thyme, and nutmeg, and cook everything together for about 2 minutes until the spinach is wilted. Then I remove it from the heat.
For the white sauce, I melt butter in a medium saucepan over medium heat, whisk in the flour, and cook for a minute to form a roux.
I slowly whisk in the milk, stirring constantly until the sauce thickens (about 5–7 minutes), and season it with salt and pepper.
To assemble, I spread a thin layer of the white sauce on the bottom of the baking dish. Then I layer noodles, half of the spinach-mushroom mixture, dollops of ricotta, more white sauce, and mozzarella.
I repeat the layers once more, then top with the final noodles, remaining sauce, the rest of the mozzarella, and the Parmesan.
I cover the lasagna with foil and bake for 25 minutes, then remove the foil and bake for another 10–15 minutes until bubbly and golden.
I let it rest for 10 minutes before slicing, and sometimes I garnish it with fresh herbs like basil or parsley.
Servings and timing
This recipe makes 8 servings.
Prep Time: 25 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 5 minutes
Calories: 385 kcal per serving
Variations
I sometimes add a layer of sautéed zucchini or roasted red peppers for extra flavor and color.
For a heartier dish, I’ve added cooked lentils or white beans to the spinach-mushroom mixture.
If I want a stronger cheese profile, I’ll swap ricotta for cottage cheese or add goat cheese crumbles.
I’ve also used whole wheat or gluten-free lasagna noodles with great results.
To make it vegan, I use plant-based butter, dairy-free milk, vegan ricotta, and mozzarella alternatives.
Storage/Reheating
I let leftovers cool completely before storing them in an airtight container in the refrigerator. They keep well for up to 4 days. For longer storage, I freeze individual portions wrapped in foil and placed in freezer-safe bags for up to 3 months.
To reheat, I microwave a slice for 2–3 minutes until heated through, or warm it in a 350°F oven, covered with foil, for about 20 minutes.
FAQs
How can I make this lasagna ahead of time?
I assemble the lasagna completely and refrigerate it unbaked for up to 24 hours. When I’m ready, I just bake it as directed, adding an extra 10 minutes to the bake time if it’s coming straight from the fridge.
Can I use frozen spinach instead of fresh?
Yes, I often swap in frozen spinach. I just thaw and squeeze out the excess water before adding it to the mushroom mixture.
What can I use instead of ricotta cheese?
I’ve used cottage cheese or even a mixture of cream cheese and Parmesan. These alternatives work well and still give a creamy texture.
Can I freeze the lasagna before baking?
Absolutely. I tightly wrap the assembled (unbaked) lasagna in foil and freeze it. When ready to bake, I thaw it overnight in the fridge and bake as directed.
How do I keep my lasagna from being watery?
I make sure to cook off as much moisture as possible from the mushrooms and spinach before layering. Also, using oven-ready noodles helps absorb excess liquid during baking.
Conclusion
This creamy spinach mushroom lasagna is my go-to when I want something indulgent yet wholesome. The layers of fresh vegetables, creamy sauce, and melty cheese make it a satisfying vegetarian meal that never feels like a compromise. Whether I’m feeding a crowd or stocking the freezer, this dish always delivers comfort and flavor.
📖 Recipe:
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Easy Creamy Spinach Mushroom Lasagna
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and comforting vegetarian lasagna layered with tender noodles, garlicky mushrooms, creamy white sauce, and hearty spinach. A perfect meatless dish full of flavor and comfort.
Ingredients
9 lasagna noodles (regular or oven-ready)
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
16 oz mushrooms, sliced (button or cremini)
6 cups fresh spinach, chopped
Salt and pepper to taste
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk (dairy or unsweetened plant-based)
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- If using regular noodles, cook according to package instructions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the onion for 2–3 minutes until soft.
- Add garlic and mushrooms. Cook for 5–7 minutes until mushrooms release moisture and begin to brown.
- Stir in spinach, salt, pepper, thyme, and nutmeg. Cook for 2 minutes until spinach is wilted. Remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk, stirring constantly until sauce thickens (5–7 minutes). Season with salt and pepper.
- Spread a thin layer of white sauce in the bottom of the baking dish.
- Layer noodles, half the spinach-mushroom mixture, dollops of ricotta, white sauce, and mozzarella.
- Repeat the layers. Top with final noodles, remaining sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let rest for 10 minutes before slicing. Garnish with fresh herbs if desired.
Notes
Make ahead and refrigerate unbaked for up to 24 hours; add 10 minutes to baking time if chilled.
Use frozen spinach (thawed and squeezed dry) as a substitute for fresh.
Swap ricotta with cottage cheese or a mix of cream cheese and Parmesan if desired.
Make it vegan by using dairy-free butter, milk, ricotta, and mozzarella alternatives.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Reheat individual slices in the microwave or covered in the oven at 350°F for about 20 minutes.
Cook off excess moisture from mushrooms and spinach to prevent a watery lasagna.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 6g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg
