I’ve always loved experimenting with lasagna recipes, but the Easy Creamy Spinach Mushroom Lasagna quickly became one of my all-time favorites. It’s one of those dishes that combines comfort, flavor, and simplicity in one satisfying bite. What draws me to this recipe is its rich creaminess paired with the earthiness of mushrooms and the fresh taste of spinach. Every time I prepare it, I’m reminded of cozy family dinners and the joy of sharing good food.
You will love this recipe because it balances indulgence with wholesome ingredients. It’s creamy without being heavy and packed with vegetables that add both nutrition and vibrant color. Plus, it’s incredibly versatile—perfect for a weeknight dinner or a special occasion. Whether you’re cooking for your family or hosting friends, this lasagna fits the bill.
One of the best parts is how affordable it is. Using simple ingredients like fresh spinach, mushrooms, cheese, and pasta sheets keeps the cost down without sacrificing taste. You don’t need any fancy or expensive items, and yet the results are impressive enough to please any crowd.
Here are the key ingredients you’ll need for this recipe: fresh spinach, mushrooms, ricotta cheese, mozzarella cheese, grated Parmesan, garlic, onions, cream (or a suitable dairy alternative), lasagna sheets, olive oil, salt, pepper, and some herbs like basil and oregano. Each ingredient plays a crucial role in creating the layers of flavor and texture that make this dish so irresistible.
I’m excited to guide you through the next steps to make this lasagna your own. It’s simple enough for beginners but customizable to suit your tastes perfectly. Get ready to enjoy a warm, creamy, and comforting lasagna that’s sure to become a staple in your kitchen.
Preparing this Easy Creamy Spinach Mushroom Lasagna is straightforward and rewarding. The key is layering the ingredients carefully and allowing the creamy sauce to meld beautifully with the vegetables and cheese. Here’s how you can make it step-by-step.
Step 1: Prepare the Vegetables
Start by washing and chopping the fresh spinach. Slice the mushrooms thinly, and finely chop the onion and garlic. These ingredients will form the flavorful base of your lasagna.
Step 2: Cook the Spinach and Mushrooms
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing until they turn translucent and fragrant, about 3 to 4 minutes. Then, add the sliced mushrooms. Cook them until they release their moisture and become tender, around 5 to 7 minutes. Finally, stir in the fresh spinach and cook just until it wilts, about 2 minutes. Season with salt, pepper, and dried herbs like oregano and basil for added aroma.
Step 3: Prepare the Creamy Sauce
In a separate saucepan, gently warm the cream over low heat. You can use heavy cream or a plant-based alternative if you prefer. Stir in half of the grated Parmesan cheese, and season with salt and pepper. Allow the cheese to melt slowly into the cream, stirring continuously to create a smooth sauce.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the creamy sauce to prevent the noodles from sticking. Place a layer of lasagna sheets on top. Then, spread some of the sautéed spinach and mushroom mixture evenly over the noodles. Dollop spoonfuls of ricotta cheese across the vegetables. Pour a little more creamy sauce on top, and sprinkle with shredded mozzarella. Repeat the layering process—noodles, veggies, ricotta, sauce, mozzarella—until you use all the ingredients, finishing with a generous layer of mozzarella and Parmesan on top.
Step 5: Bake the Lasagna
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes until the cheese is bubbly and golden brown. Let it rest for 10 minutes before serving so the layers can set perfectly.
This recipe is not only quick and easy but also highly customizable. You can add other vegetables like zucchini or bell peppers, swap the cheeses for your favorite varieties, or include some cooked chicken ham to boost protein. It’s a crowd-pleaser that suits many tastes, making it popular for family dinners, potlucks, or meal prepping.
With simple ingredients, minimal prep time, and a creamy, comforting result, this Easy Creamy Spinach Mushroom Lasagna is sure to become a favorite in your home.
PrintEasy Creamy Spinach Mushroom Lasagna
This Easy Creamy Spinach Mushroom Lasagna offers a rich, comforting dish layered with tender spinach, sautéed mushrooms, and creamy cheese sauce. It’s perfect for family dinners or special occasions and balances indulgence with nutritious vegetables.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6
Ingredients
- Fresh spinach – 4 cups, chopped
- Mushrooms – 2 cups, sliced
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Ricotta cheese – 1 ½ cups
- Mozzarella cheese – 2 cups, shredded
- Grated Parmesan cheese – 1 cup
- Heavy cream (or alternative) – 1 ½ cups
- Lasagna sheets – 9 to 12 sheets (depending on dish size)
- Olive oil – 2 tablespoons
- Salt – to taste
- Black pepper – to taste
- Dried oregano – 1 teaspoon
- Dried basil – 1 teaspoon
Instructions
- Preheat the oven to 375°F (190°C).
- Wash and chop the spinach; slice mushrooms; finely chop onion and garlic.
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent (3–4 minutes).
- Add mushrooms; cook until tender and moisture evaporates (5–7 minutes).
- Stir in spinach; cook until wilted (about 2 minutes). Season with salt, pepper, oregano, and basil. Remove from heat.
- In a saucepan, warm the cream over low heat. Stir in half of the Parmesan cheese until melted and smooth. Season with salt and pepper.
- In a baking dish, spread a thin layer of the creamy sauce.
- Layer lasagna sheets over the sauce.
- Add a layer of the spinach and mushroom mixture.
- Spoon dollops of ricotta cheese evenly over the vegetables.
- Pour a portion of the creamy sauce on top.
- Sprinkle shredded mozzarella cheese.
- Repeat layers until ingredients are used, finishing with mozzarella and remaining Parmesan on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
Drain excess moisture from vegetables to avoid watery lasagna.
Use dairy alternatives to make it lighter or dairy-free.
Customize by adding other vegetables or cooked chicken ham for extra protein.
Frequently Asked Questions (FAQs)
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach. Just make sure to thaw it completely and squeeze out any excess water before cooking to avoid a watery lasagna.
Is it possible to make this lasagna ahead of time?
Absolutely. You can assemble the lasagna a day in advance, cover it tightly, and refrigerate. When ready to bake, add a few extra minutes to the cooking time if baking straight from the fridge.
Can I freeze the leftovers?
Yes, this lasagna freezes well. Portion it into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of cream?
You can use half-and-half, whole milk mixed with a bit of butter, or dairy-free cream alternatives like coconut cream or cashew cream for a lighter or vegan option.
How do I prevent the lasagna from being watery?
Make sure to drain cooked spinach and mushrooms well before layering, and avoid overusing the sauce. Baking it uncovered for the last 15 minutes also helps evaporate excess moisture.