Creamy layers of ricotta, tender sautéed mushrooms, wilted spinach, and a silky homemade béchamel sauce all tucked between no-boil lasagna noodles and baked until bubbling and golden, this Mushroom and Spinach Lasagna is the kind of dinner that makes the whole house smell incredible. I started making this on nights when I wanted something that felt genuinely special without reaching for meat, and it delivers every single time. The combination of button and cremini mushrooms gives the filling a deep, earthy richness that's satisfying in exactly the way a good lasagna should be.
If cozy, Italian-inspired dinners are your comfort zone, you'll also love my Midnight Pasta Recipe and Vegetable Soup for those evenings when you want something warm and deeply satisfying.
Why You'll love this Mushroom and Spinach Lasagna
It's fully vegetarian without tasting like something is missing. The béchamel adds a luxurious creaminess that holds every layer together, the Mushroom and Spinach Lasagna give the filling real substance and flavor, and the ricotta mixture stays fluffy and light. It feeds a family, reheats beautifully, and feels like proper Sunday cooking even when you make it on a Thursday.
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Mushroom and Spinach Lasagna ingrediants
Here's a look at every ingredient and what it brings to the dish.
See Recipe Card Below This Post For Ingredient Quantities
For the Lasagna Layers
- Ricotta cheese: The creamy, slightly grainy filling that holds each layer together. It lightens as it bakes and pairs beautifully with the earthy Mushroom and Spinach Lasagna.
- Shredded mozzarella: Melts into every layer and creates those gorgeous cheese pulls on the top. Use a good quality mozzarella that melts smoothly.
- Freshly grated Parmesan: Sharp, salty, and nutty, it intensifies the cheesy flavor throughout and creates a golden, slightly crispy top.
- Small egg, beaten: Binds the ricotta mixture so it holds its shape in the layers rather than sliding around when you cut into the finished lasagna.
- Fresh parsley, chopped, plus more for garnish: A bright, fresh herby note that lifts the richness of the cheese filling. Worth using fresh rather than dried here.
- Freshly grated nutmeg, a dash: This tiny addition is a classic Italian touch in both the ricotta layer and the béchamel. It adds a subtle warmth that you'd notice if it was missing.
- Sea salt and freshly cracked pepper, to taste: Season every layer as you go. Under-seasoned lasagna is the most common mistake in this dish.
- Butter, divided: Used in two stages, first for the onion and spinach, then for the mushrooms. Butter gives both fillings a richer, more rounded flavor than oil alone.
- Sweet yellow onion, diced: Cooked until soft and translucent, it forms the savory base of the spinach layer.
- Baby spinach: Wilts down quickly into the onion and adds color, freshness, and a mild earthy flavor to the filling.
- Crushed red pepper flakes, a pinch: A small background heat that adds complexity to the spinach layer without making the dish spicy.
- Button mushrooms: Mild, firm, and meaty when sautéed. They add texture and absorb all the butter and garlic flavor beautifully.
- Cremini mushrooms, sliced: Deeper in flavor than button mushrooms, they add an earthy, almost savory richness that makes the filling taste more complex and satisfying.
For the White Sauce (Béchamel)
- Butter: The fat base of the sauce. It cooks with the flour to form the roux that gives the béchamel its body.
- Flour: Cooked briefly in the butter before the milk goes in, it thickens the sauce into something smooth and luscious.
- Whole milk: Full-fat milk gives the béchamel its rich, creamy texture. Add it slowly and whisk constantly to prevent lumps.
- Freshly grated nutmeg, a dash: Classic in béchamel. It adds warmth and a subtle aromatic note that elevates the whole sauce.
- Sea salt and freshly cracked pepper, to taste: Season the béchamel well. It's the sauce that runs through the whole dish, so it needs to carry real flavor.
How to Make Mushroom and Spinach Lasagna
A few components to prepare, then it all comes together in the baking dish.
Make the ricotta mixture: In a bowl, combine the ricotta, ¼ cup mozzarella, 2 tablespoons Parmesan, beaten egg, chopped parsley, a dash of nutmeg, and salt and pepper. Stir until smooth and set aside.
Cook the onion and spinach: Melt ½ tablespoon of butter in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft and translucent. Stir in the baby spinach and a pinch of crushed red pepper flakes and cook for about 1 minute until the spinach is wilted. Season with salt and pepper, transfer to a bowl, and set aside.
Cook the mushrooms: In the same skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add both types of sliced Mushroom and Spinach Lasagna and let them cook for 3 to 4 minutes without stirring too often so they get some golden color. Add the minced garlic, season with salt and pepper, and cook for 1 more minute until fragrant. Transfer to a separate bowl.
Make the béchamel: In the same skillet, melt 2½ tablespoons of butter over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture smells slightly nutty. Slowly pour in the whole milk, whisking continuously to prevent lumps. Keep whisking until the sauce thickens into a smooth, creamy consistency. Season with nutmeg, salt, and pepper, then remove from heat.
Preheat the oven: Set your oven to 375°F (190°C) and spray a 9-inch baking dish with cooking spray.
Assemble the lasagna: Spread a thin layer of béchamel across the bottom of the dish. Lay down the first layer of no-cook noodles. Spread half the ricotta mixture over the noodles, then add half the spinach mixture and half the Mushroom and Spinach Lasagna. Sprinkle with a little mozzarella. Add a second noodle layer and repeat with the remaining ricotta, spinach, mushrooms, and another sprinkle of mozzarella. Lay down the final noodle layer and spread the remaining béchamel generously over the top. Finish with a good layer of shredded mozzarella and a sprinkle of Parmesan.
Bake: Cover loosely with foil if you're worried about over-browning and bake for 35 to 40 minutes until the top is golden brown and the sauce is bubbling around the edges. Remove the foil for the last 10 minutes if you want a deeper golden color on top.
Rest before serving: Let the lasagna cool for 10 to 15 minutes before slicing. This is important, it lets the layers set so the slices hold their shape. Garnish with fresh parsley and serve.
Easy Substitutions
- Cremini mushrooms: Portobello mushrooms, chopped into chunks, are a hearty swap with even more earthy flavor. Shiitake Mushroom and Spinach Lasagna work beautifully for a more complex, slightly smoky note.
- Baby spinach: Swiss chard or kale both work well. Remove the tough stems and chop roughly before wilting.
- Ricotta: Cottage cheese blended smooth is a common swap and has a similar creamy texture in the layers.
- Whole milk for béchamel: Two percent milk works but the sauce will be slightly thinner. Add an extra half tablespoon of flour if you want to compensate.
Equipment for Mushroom and Spinach Lasagna
- Large skillet
- 9-inch baking dish
- Whisk
- Bowls for mixing
Storage Tips
Refrigerator: Store leftover lasagna covered tightly in the fridge for up to 4 days. The flavors actually deepen overnight and reheated slices are genuinely great the next day.
Reheating: Warm individual portions in the microwave in 60-second intervals until heated through. For a larger portion, cover with foil and reheat in a 325°F oven for 15 to 20 minutes.
Freezing: This lasagna freezes well either baked or unbaked. Wrap tightly in plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Ways to Serve Mushroom and Spinach Lasagna
This dish is a complete meal on its own, but a few simple accompaniments make it feel like a real dinner spread.
- With a simple arugula salad dressed in lemon and olive oil, the peppery bitterness cuts through the richness of the béchamel beautifully.
- Alongside warm garlic bread for the essential lasagna experience of mopping up the extra sauce.
- With a light starter like this Mango Iced Tea or a bowl of Vegetable Soup to round out an Italian-inspired dinner at home.
- Followed by something indulgent like Biscoff Mousse Recipe for a dessert that feels just as special as the main course.
Top Tip
Don't skip the resting time. Ten to fifteen minutes of cooling after the oven is what lets the layers set so you get clean, beautiful slices rather than a pile of saucy noodles. It's the hardest part of making lasagna, but it makes a real difference.
Let the mushrooms brown properly. Resist the urge to stir them constantly. Mushroom and Spinach Lasagnarelease a lot of water and need time and steady heat to evaporate that moisture and develop real flavor. Let them sit undisturbed for a few minutes before stirring.
Season every layer. Each component, the ricotta, the spinach, the Mushroom and Spinach Lasagnamushrooms, and the béchamel, should be seasoned on its own before it goes into the dish. Layers of well-seasoned filling are what make lasagna taste deeply flavored all the way through.
FAQ
Can I make Mushroom and Spinach Lasagna ahead of time?
Absolutely, and it's actually one of the better Mushroom and Spinach Lasagna for making ahead. Assemble the whole dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. When you're ready, bake it straight from the fridge at 375°F, adding about 10 extra minutes to the baking time.
Do I need to cook the lasagna noodles before layering?
Not with this Mushroom and Spinach Lasagna. The no-cook lasagna noodles absorb moisture from the béchamel and the vegetable fillings as everything bakes, which softens them perfectly by the time the lasagna comes out of the oven. If you choose to use regular lasagna noodles instead, cook them al dente first, since they don't have the same capacity to soften from the sauce alone.
How do I store leftover Mushroom and Spinach Lasagna?
Store cooled leftovers in an airtight container or tightly covered baking dish in the refrigerator for up to 4 days. For longer storage, this creamy Mushroom and Spinach Lasagna freezes well for up to 3 months when wrapped tightly. Reheat slices in the microwave or covered in the oven at a low temperature until warmed through.
Can I substitute other mushrooms or greens in this lasagna?
Yes, this Mushroom and Spinach Lasagnais flexible with both. Portobello, shiitake, or oyster mushrooms all work in place of or alongside the button and cremini Mushroom and Spinach Lasagna, each bringing a slightly different depth of flavor. For the greens, Swiss chard or chopped kale are great spinach alternatives. Just remove the tough stems and wilt them down the same way.
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Mushroom and Spinach Lasagna
Ingredients
Method
- Combine the ricotta, ¼ cup shredded mozzarella, 2 tablespoons Parmesan, beaten egg, chopped parsley, nutmeg, salt, and pepper in a bowl until smooth.
- Heat ½ tablespoon butter in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
- Add the spinach and a pinch of red pepper flakes to the skillet. Stir constantly for 1 minute until spinach just begins to wilt. Remove from heat, season with salt and pepper, and transfer to a bowl.
- In the same skillet, melt 1 tablespoon butter over medium-high heat. Add both types of mushrooms and cook undisturbed for 3-4 minutes until they release moisture.
- Stir in the minced garlic, season with salt and pepper, and cook for 1 more minute until fragrant. Remove from heat and transfer to a separate bowl.
- Prepare the white sauce by melting 2½ tablespoons butter in the skillet over medium heat. Add the flour and whisk continuously for 1-2 minutes.
- Gradually whisk in the milk and cook until the sauce is bubbling and thickened. Season with nutmeg, salt, and pepper. Remove from heat.
- Preheat the oven to 375°F (190°C) and lightly grease an 8 x 8-inch baking dish.
- Spread a thin layer of white sauce on the bottom of the dish. Arrange a layer of no-bake noodles on top. Spread half of the ricotta mixture over the noodles, then half of the sautéed spinach and half of the mushrooms. Sprinkle lightly with shredded mozzarella.
- Add a second layer of noodles and repeat with remaining ricotta mixture, spinach, mushrooms, and mozzarella.
- Top with the final layer of noodles, the remaining white sauce, and sprinkle with additional mozzarella and Parmesan.
- Bake for 35-40 minutes until the lasagna is bubbling and the top is golden brown.
- Allow the lasagna to cool for 10-15 minutes before garnishing with fresh parsley and slicing to serve.
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