Name: Spinach and Mushroom Lasagna Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1/2 cup white onion or shallot, finely diced; 6 cloves garlic, minced; 8 oz. white mushrooms, finely chopped; 16 oz. frozen spinach, thawed and drained; 1/4 cup fresh parsley, chopped; 30 oz. whole milk ricotta; 1/2 cup Parmigiano Reggiano, finely grated (plus an additional 1/2 cup for white sauce); 8 oz. low moisture mozzarella cheese, shredded, divided; 2 large eggs; 5 cups whole milk, room temperature; 9 Tbsp. unsalted butter (4 Tbsp. + 5 Tbsp.); 1 tsp. kosher salt and a few grinds black pepper (for mushrooms); 1 Tbsp. Italian seasoning; 1 lb. lasagna noodles (about 20 noodles); 5 Tbsp. flour; 1 tsp. kosher salt, or more to taste (for white sauce); A few grinds black pepper (for white sauce); 1/2 tsp. ground nutmeg

Jump to Recipe· 4.2 from 14 reviews

If you’re looking for a comforting, crowd-pleasing dish that captures the rich flavors of earthy mushrooms and vibrant spinach, then this Spinach and Mushroom Lasagna Recipe is exactly what you need. It’s a luscious combination of creamy ricotta, tender noodles, and a silky white sauce, all layered to perfection and baked until golden and bubbly. Whether you’re feeding a big family or bringing a dish to a potluck, this recipe will quickly become your go-to for cozy, satisfying meals that feel like a warm hug on a plate.

Ingredients You’ll Need

The image shows several small glass and white bowls arranged on a white marbled surface. There are nine bowls in total: one with raw chopped mushrooms in the top left, one with cooked chopped spinach next to it on the right, a large bowl with soft white ricotta cheese to the right of the spinach, a bowl with two raw eggs on the far right, and below the mushrooms a bowl with shredded mozzarella cheese. Below the spinach and mozzarella are small bowls with minced garlic and dried herbs, and next to these is a small bowl with grated Parmesan cheese. Below the Parmesan is another small glass bowl filled with chopped white onions. To the right of all these bowls are seven dry uncooked lasagna sheets stacked cleanly. The colors are mostly natural with creamy whites, green spinach, and light brown pasta. The photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Spinach and Mushroom Lasagna Recipe plays an essential role, whether it’s adding depth, creaminess, or that irresistible cheesy top. Simple yet thoughtfully selected, these components come together to create the ultimate balance of taste, texture, and color.

4 Tbsp. butter, unsalted: Provides richness and is the base for both the sauté and the sauce.
1/2 cup white onion or shallot, finely diced: Adds gentle sweetness and a subtle aromatic layer.
6 cloves garlic, minced: Brings a fragrant punch that pairs beautifully with mushrooms and spinach.
1 tsp. kosher salt and a few grinds black pepper: Essential seasonings to enhance all the flavors evenly.
8 oz. white mushrooms, finely chopped: Adds umami and a wonderful meaty texture to the filling.
1 Tbsp. Italian seasoning: A blend of herbs that gives the dish that unmistakable Italian flair.
16 oz. frozen spinach, thawed and drained: Infuses vibrant green color and tender leafy goodness.
30 oz. whole milk ricotta: Creates a creamy, smooth layer with a mild, fresh flavor.
1/2 cup Parmigiano Reggiano, finely grated: Adds a salty, nutty kick for depth and complexity.
2 large eggs: Bind the ricotta mixture to keep it nice and firm when baked.
1/4 cup fresh parsley, chopped: Offers a refreshing burst of herbal brightness.
8 oz. low moisture mozzarella cheese, shredded, divided: Melts perfectly to create that classic, gooey lasagna top.
1 lb. lasagna noodles (about 20 noodles): The perfectly tender layers that hold everything together.
5 Tbsp. butter, unsalted: For the white sauce’s roux, lending smoothness and flavor.
5 Tbsp. flour: Thickens the white sauce to creamy perfection.
5 cups whole milk, room temperature: The luscious liquid base of the sauce that ensures silky texture.
1/2 cup Parmigiano Reggiano, finely grated: Mixed into the sauce for that cheesy backbone.
1 tsp. kosher salt, or more to taste: Balances and enhances the sauce flavors.
A few grinds black pepper: Adds gentle heat and complexity.
1/2 tsp. ground nutmeg: A warming touch that lifts the white sauce beautifully.

How to Make Spinach and Mushroom Lasagna Recipe

Step 1: Prepare the Spinach

Start by thawing your frozen spinach and squeezing out every bit of excess water. I love using a steamer basket or even cheesecloth to wring it dry instead of paper towels — it’s so much quicker and gets the spinach perfectly dry. This step is crucial because you want each lasagna layer to be creamy but not soggy.

Step 2: Cook the Lasagna Noodles

Bring a large pot of salted water to a boil and cook your lasagna noodles until they are just al dente. Then, drain and rinse them with cold water to stop cooking. Lay them flat on parchment paper, drizzling a little olive oil over the noodles so they don’t stick when you assemble the layers later. It makes the whole assembly process so much easier and less frustrating.

Step 3: Sauté the Onions and Mushrooms

In a large nonstick skillet over medium-high heat, melt 4 tablespoons of unsalted butter. Toss in your finely diced onions along with salt and pepper, sautéing for 2 to 3 minutes until translucent and fragrant. Add in minced garlic and cook for one more minute before stirring in the chopped mushrooms and Italian seasoning. Cook until the mushrooms shrink and all their liquid evaporates — about 7 to 10 minutes. Finally, fold in the drained spinach and season with a little extra salt and pepper, then set this savory mixture aside to cool.

Step 4: Combine the Ricotta Mixture

While the spinach and mushroom mix cools, grab a large bowl and stir together whole milk ricotta, grated Parmigiano Reggiano, half the shredded mozzarella, eggs, and fresh parsley. Once the sautéed vegetables have cooled enough, gently fold the ricotta mixture into them until evenly combined. This layer is what makes your lasagna irresistibly creamy and full of flavor.

Step 5: Make the White Sauce

In a heavy-bottomed saucepan, melt 5 tablespoons of butter over medium heat. Whisk in the flour to create a smooth roux, cooking it for about one minute. Next, slowly add room temperature whole milk, whisking constantly after each addition to avoid lumps. Keep whisking over medium heat until the sauce thickens and comes to a gentle boil. Remove from heat and stir in Parmigiano Reggiano, salt, freshly ground pepper, and a pinch of ground nutmeg. This sauce brings an elegant creaminess that really makes this Spinach and Mushroom Lasagna Recipe special.

Step 6: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Start the assembly by spreading about half a cup of white sauce in the bottom of a 9×13-inch oven-safe pan, just enough to coat the base. Place a layer of lasagna noodles over the sauce, tearing them to fit if needed. Next, spread one third of your spinach and mushroom ricotta mixture evenly on top, followed by half a cup of white sauce. Repeat the layering process two more times (noodles, ricotta mixture, white sauce), finishing with one last noodle layer. Pour the remaining white sauce over the top and sprinkle the last of your mozzarella cheese for that classic melty finish.

Step 7: Bake the Lasagna

Cover the lasagna with a sheet of foil, spraying the side touching the lasagna with non-stick spray to keep the cheese from sticking. Bake covered for 30 minutes, then remove the foil and bake an additional 10 minutes or until the top is bubbly and golden. If you want an extra crispy top, a few minutes under the broiler works wonders — just watch it carefully so it doesn’t burn. Once baked, allow the lasagna to cool for at least 15 minutes before slicing — this resting time helps everything set beautifully.

How to Serve Spinach and Mushroom Lasagna Recipe

A square piece of lasagna sits on a white plate, showing about six layers. The layers alternate between creamy white sauce and pasta sheets, with visible green spinach and small dark mushrooms mixed into the white sauce. The top layer is smooth and golden with melted cheese browned in spots. Fresh green parsley leaves are scattered on top and around the plate. The plate rests on a white marbled surface with a soft beige cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or a light dusting of extra Parmigiano Reggiano right before serving adds a burst of freshness and a touch of elegance that complements the hearty layers perfectly.

Side Dishes

This lasagna pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or roasted seasonal vegetables, which offer contrast to the dish’s richness and elevate your meal into a complete, balanced feast.

Creative Ways to Present

For a fun twist at your next gathering, serve individual portions in small ramekins for personal lasagnas. You can even layer with grilled zucchini slices instead of noodles to make it gluten-free while keeping that amazing flavor profile intact.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your lasagna tightly with plastic wrap or place in an airtight container. It will keep wonderfully in the fridge for 3 to 4 days, allowing you to enjoy delicious homemade meals throughout the week.

Freezing

This Spinach and Mushroom Lasagna Recipe freezes beautifully. Wrap the entire dish in foil and then plastic wrap, or portion into freezer-safe containers before freezing. Use within 2 to 3 months for best flavor and texture.

Reheating

Reheat leftover lasagna covered with foil in the oven at 350°F (175°C) until warm and bubbly, about 20 to 30 minutes. Alternatively, use the microwave for a quicker option, but watch for even heating to keep the layers creamy and intact.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach works great but you’ll need to cook it down and drain it well before using to avoid excess moisture, which can make your lasagna watery.

Do I have to use ricotta cheese?

Ricotta is key for that creamy, mild flavor, but you could substitute with cottage cheese if needed, just be sure to blend it smooth first for a similar texture.

Can I make this recipe vegan?

To veganize this dish, swap dairy cheese for plant-based alternatives and use a cashew cream or tofu-based ricotta. Also, replace eggs in the ricotta mixture with a flax egg or other binder.

Is it okay to prepare the lasagna a day ahead?

Definitely! Assembling it the day before allows the flavors to meld beautifully. Just cover tightly and keep refrigerated until you’re ready to bake.

What is the best way to prevent the noodles from sticking?

Always drain them well and drizzle lightly with olive oil as soon as they’re cooled. This keeps each strand separate and makes layering easier.

Final Thoughts

There’s something truly magical about homemade lasagna, especially when it stars fresh vegetables like spinach and mushrooms in a creamy, cheesy embrace. This Spinach and Mushroom Lasagna Recipe is proof that vegetarian dishes can be just as rich, satisfying, and crowd-pleasing as any meaty alternative. Give it a try—you might just find it becoming one of your favorite recipes to make again and again!