Spinach and Mushroom Lasagna Recipe

If you’re searching for the ultimate comfort food that’s packed with hearty veggies, creamy cheese, and a dreamy white sauce, this Spinach and Mushroom Lasagna will win your heart (and taste buds). Layers of tender noodles, savory mushrooms, and silky ricotta make this a dish you’ll crave again and again!

Ingredients You’ll Need

No complicated ingredients, just real and reliable staples that work together beautifully in this Spinach and Mushroom Lasagna. Each one adds something special—flavor, creaminess, or that irresistible golden top.

• Unsalted Butter (4 Tbsp. + for sauce): The rich foundation for both savory sautéeing and the luscious white sauce.
• White Onion or Shallot (1/2 cup, finely diced): Adds delicate sweetness and a gentle backbone to the filling.
• Garlic (6 cloves, minced): Because what’s lasagna without that aromatic, crave-worthy kick?
• Kosher Salt & Black Pepper: Brings out all the natural flavors—don’t be shy with the seasoning!
• White Mushrooms (8 oz., finely chopped): Meaty texture and umami depth create an unforgettable veggie layer.
• Italian Seasoning (1 Tbsp.): Here’s where the herb magic happens—think basil, oregano, and thyme married perfectly.
• Frozen Spinach (16 oz., thawed and drained): The secret to that vibrant, emerald color and nutritious punch.
• Whole Milk Ricotta (30 oz.): Super creamy and mild, it makes each bite cloud-soft and dreamy.
• Parmigiano Reggiano (1/2 cup for filling, 1/2 cup for sauce): Real Parm takes this lasagna totally over the top with its nutty, salty notes.
• Large Eggs (2): Binds the filling for layers that hold together like a charm when sliced.
• Fresh Parsley (1/4 cup, chopped): Adds bursts of freshness and just a pop of color.
• Low-Moisture Mozzarella (8 oz., shredded, divided): Gooey, stretchy, cheesy joy—half in the filling, half for that golden top crust.
• Lasagna Noodles (1 lb., about 20 noodles): The comforting structure of it all—use your favorite brand, or even no-boil for convenience.
• All-Purpose Flour (5 Tbsp.): Essential for thickening the silky white sauce.
• Whole Milk (5 cups, room temperature): Use whole milk for the richest, silkiest béchamel base—trust me, it’s worth it!
• Ground Nutmeg (1/2 tsp.): Adds warm, nutty dimension to the sauce that balances all the cheese.

Variations

The beauty of Spinach and Mushroom Lasagna is how endlessly customizable it is. Don’t be afraid to riff on this recipe with whatever you have on hand or tailor it to suit your cravings and dietary needs.

• Add Protein: Stir in cooked shredded chicken or crumbled Italian sausage for an even heartier meal.
• Switch Up the Greens: Swap spinach for kale, chard, or even arugula to add a twist and experiment with flavor and texture.
• More Veggies, More Fun: Fold in sautéed artichoke hearts or chopped, roasted broccoli—just make sure to cook off excess liquid first.
• Gluten-Free Friendly: Use your favorite gluten-free lasagna noodles and flour for the béchamel so everyone can enjoy.
• Dairy-Free Option: Sub in your preferred plant-based cheeses and use a vegan butter and milk for the white sauce to keep things creamy and satisfying.

How to Make Spinach and Mushroom Lasagna

Step 1: Prep the Spinach

Begin by thawing your frozen spinach and squeezing out every last drop of water—seriously, this step makes all the difference! I love using a cheesecloth or pressing the spinach in a mesh strainer for maximum dryness. This ensures your lasagna has perfect structure and flavor, not soggy layers.

Step 2: Cook the Lasagna Noodles

Bring a big pot of salted water to a boil and cook the noodles until just al dente (they’ll keep cooking in the oven). Drain, rinse under cold water, and lay them flat out on parchment or a clean towel. Drizzle with a bit of olive oil so they don’t stick—trust me, this makes the assembly process a breeze.

Step 3: Sauté the Mushrooms and Aromatics

In a large skillet over medium-high heat, melt the butter. Add onions (or shallots), salt, and pepper, sautéing until just softened and fragrant. Stir in garlic, then pile in the chopped mushrooms and Italian seasoning. Allow everything to cook down for 7–10 minutes, so the mushrooms lose their moisture and the flavors concentrate. Remove from heat, stir in the spinach, then set aside to cool for a few minutes.

Step 4: Prepare the Cheesy Ricotta Mixture

While the mushroom mixture cools, combine the whole milk ricotta, half the shredded mozzarella, Parmigiano Reggiano, eggs, and parsley in a large bowl. Once the spinach and mushrooms have mostly cooled, fold them into the cheese mixture to create that rich, savory filling that’s the heartbeat of every bite.

Step 5: Make the White Béchamel Sauce

In a heavy-bottomed saucepan, melt butter over medium heat, whisk in the flour, and cook the roux for about a minute. Gradually add the whole milk, whisking constantly to avoid lumps. Continue whisking as the mixture thickens—don’t rush this, your patience will be rewarded! Once thickened and bubbling, remove from heat and stir in Parmesan, nutmeg, salt, and pepper for a sauce that’s ultra-silky and full of flavor.

Step 6: Layer and Assemble the Lasagna

First, ladle about ½ cup of white sauce on the bottom of a 9×13 inch dish. Add a layer of noodles, then spread a third of the ricotta-spinach-mushroom mixture on top, followed by a drizzle of white sauce. Repeat until you have three luscious layers (using up all the filling!) and finish with the last noodles, a blanket of white sauce, and the remaining mozzarella over the top.

Step 7: Bake and Rest

Cover your Spinach and Mushroom Lasagna with greased foil (to prevent sticking) and bake at 375°F for 30 minutes. Uncover and bake for 10 more minutes, until bubbly and perfectly golden. Give it 15 minutes to cool and set before slicing—this wait is worth it, promise!

How to Serve Spinach and Mushroom Lasagna

Garnishes

The finishing touch makes all the difference! Shower your Spinach and Mushroom Lasagna with freshly chopped parsley, extra Parmigiano, or a few shreds of lemon zest for a pop of color and flavor. A little sprinkle of cracked pepper just before serving is the ultimate crowd-pleaser.

Side Dishes

This lasagna loves sharing the spotlight with a crisp green salad, garlicky sautéed broccolini, or a platter of roasted vegetables. And let’s be honest, a hunk of warm, crusty bread is impossible to resist for soaking up every drop of sauce.

Creative Ways to Present

Make it the star by serving in a deep, beautiful baking dish right out of the oven! For individual servings, cut neat squares and plate each one atop a swirl of extra white sauce. Or, assemble mini lasagna roll-ups using the filling—perfect for parties or a tapas-style dinner spread.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach and Mushroom Lasagna keeps like a dream. Simply cover the cooled casserole tightly with foil or transfer portions to airtight containers—it’ll stay fresh in the refrigerator for up to 4 days, maintaining that perfect texture and flavor.

Freezing

This lasagna is a freezer hero! Wrap the entire dish or individual slices tightly (first in plastic wrap, then foil). Freeze for up to 3 months. Thaw overnight in the fridge before reheating so the textures stay creamy and tender.

Reheating

For best results, reheat Spinach and Mushroom Lasagna covered in a 350°F oven until warmed through (about 25–30 minutes for a whole pan, less for slices). A quick zap in the microwave works for speedy single servings, but cover with a damp paper towel to keep things moist.

FAQs

Final Thoughts

Spinach and Mushroom Lasagna is pure, cozy comfort layered with flavor and just enough wow factor to impress at any table. Give it a try—you’ll instantly see why this is a favorite in my kitchen and, I hope, soon in yours, too!

Print