Name: Creamy Spinach & Mushroom Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 12 sheets of lasagna noodles (uncooked; no-boil kind preferred); 4 cups fresh spinach, washed and chopped; 2 cups mushrooms (sliced; cremini or button); 1 cup ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 3 cloves garlic, minced; 1 cup heavy cream; 2 tablespoons olive oil; Salt, to taste; Pepper, to taste

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A rich and comforting vegetarian dish, this Creamy Spinach & Mushroom Lasagna layers earthy mushrooms, tender spinach, and a luscious ricotta-parmesan cream sauce between sheets of soft pasta. It’s a go-to for chilly nights, cozy dinners, or anytime I want a satisfying meatless option that doesn’t skimp on flavor.

Creamy Spinach & Mushroom Lasagna

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 sheets of lasagna noodles (uncooked; no-boil kind preferred)

4 cups fresh spinach, washed and chopped

2 cups mushrooms (sliced; cremini or button)

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 cup heavy cream

2 tablespoons olive oil

Salt, to taste

Pepper, to taste

Directions

I start by preheating the oven to 375°F (190°C).

In a large skillet, I heat olive oil over medium heat. Then I add the mushrooms and sauté them until they’re golden-brown, about 5 to 7 minutes.

I stir in the minced garlic and let it cook for another 1 to 2 minutes until fragrant. Then I season the mixture with salt and pepper, remove it from the skillet, and set it aside.

In the same pan, I add the chopped spinach and cook it down until wilted, about 3 to 4 minutes. I mix it with the cooked mushrooms.

In a mixing bowl, I whisk together the ricotta cheese, heavy cream, and half the grated Parmesan until smooth, seasoning with salt and pepper to taste.

I spread a thin layer of the ricotta mixture on the bottom of a 9×13-inch baking dish, then lay down the first layer of lasagna noodles.

On top of the noodles, I spread half of the mushroom-spinach mixture and sprinkle a generous handful of mozzarella cheese.

I repeat the layering with ricotta, noodles, the remaining mushroom-spinach, and more mozzarella.

For the final layer, I place the last sheets of noodles, spread the remaining ricotta mixture over the top, and finish with the rest of the mozzarella and Parmesan.

I cover the dish with foil (sprayed with cooking spray to prevent sticking) and bake it for 25 minutes. Then I remove the foil and bake it another 15 to 20 minutes until the top is golden and bubbly.

Once it’s out of the oven, I let it rest for about 10 to 15 minutes before slicing and serving.

Servings and timing

Servings: 8

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Calories: Approximately 350 kcal per serving

Variations

I sometimes add a layer of caramelized onions for extra sweetness and depth.

For a nuttier twist, I swap out half the mushrooms for sautéed leeks or zucchini.

If I want extra richness, I mix in a bit of cream cheese with the ricotta.

A pinch of nutmeg in the ricotta mixture adds a warm, aromatic touch.

For a gluten-free version, I use gluten-free lasagna noodles without changing anything else.

Storage/Reheating

I store leftover lasagna in an airtight container in the fridge for up to 4 days. To reheat, I cover individual slices with foil and warm them in the oven at 350°F for about 20 minutes, or until heated through. For quicker reheating, the microwave works well—about 2 to 3 minutes on high per slice. I also freeze baked portions wrapped tightly in foil, which last up to 2 months.

FAQs

How do I prevent the lasagna from being too watery?

I make sure to cook the spinach thoroughly and squeeze out any excess moisture. Letting the lasagna rest after baking also helps it set properly.

Can I make this lasagna ahead of time?

Yes, I often assemble the lasagna the night before and refrigerate it. Then I bake it the next day as directed, adding 5–10 extra minutes to the cook time.

What mushrooms work best for this recipe?

I prefer cremini or button mushrooms, but shiitake or portobello also bring great texture and flavor.

Can I use frozen spinach instead of fresh?

Yes, I just make sure to thaw and drain the frozen spinach very well before adding it to the mixture to avoid excess moisture.

Is it necessary to use no-boil noodles?

No, but using no-boil noodles saves time. If I use regular noodles, I boil them until just al dente before layering.

Conclusion

This Creamy Spinach & Mushroom Lasagna is one of those comfort dishes I keep coming back to. It’s indulgent yet balanced, perfect for family dinners or potlucks, and always leaves the table quiet—except for the sound of forks scraping plates. With a rich blend of cheeses, hearty vegetables, and easy assembly, it’s a recipe that proves vegetarian doesn’t mean boring.

Recipe:

Creamy Spinach & Mushroom Lasagna

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A rich and comforting vegetarian lasagna layered with creamy ricotta-parmesan sauce, sautéed mushrooms, and fresh spinach between tender sheets of no-boil pasta. Perfect for cozy dinners or meatless meal prep.

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden-brown, about 5 to 7 minutes.
Add minced garlic and cook for 1 to 2 minutes until fragrant. Season with salt and pepper. Remove from skillet and set aside.
In the same pan, add chopped spinach and cook until wilted, about 3 to 4 minutes. Mix with the cooked mushrooms.
In a bowl, whisk together ricotta cheese, heavy cream, and half the Parmesan. Season with salt and pepper to taste.
Spread a thin layer of the ricotta mixture on the bottom of a 9×13-inch baking dish. Add the first layer of lasagna noodles.
Spread half the mushroom-spinach mixture over the noodles and sprinkle with mozzarella cheese.
Repeat layering with ricotta, noodles, remaining mushroom-spinach, and more mozzarella.
Add the final layer of noodles, spread remaining ricotta mixture on top, and finish with remaining mozzarella and Parmesan.
Cover with foil (sprayed with cooking spray) and bake for 25 minutes. Remove foil and bake another 15–20 minutes until top is golden and bubbly.
Let rest for 10–15 minutes before slicing and serving.