I make this creamy spinach mushroom lasagna whenever I want something comforting that still feels a little bit light. Layers of tender noodles, earthy sautéed mushrooms, silky wilted spinach, and a glossy béchamel come together into a crowd-pleaser that’s perfect for a cozy weeknight, a casual Sunday dinner, or bringing to a potluck. It’s rich without being greasy, easy to scale up for guests, and simple enough to pull off even on a busy evening.

Why you’ll love this dish

This lasagna hits a sweet spot: familiar comfort-food structure with a fresher, vegetarian filling. The creamy béchamel binds everything without the heaviness of a tomato sauce, while mushrooms add meaty umami and spinach keeps it bright and nutritious. It’s a great way to serve vegetables to picky eaters and to make a satisfying main that’s easy to adapt.

“The béchamel makes this feel indulgent, but the spinach keeps it from being too rich—our whole family asked for seconds.”
— a happy home cook

Why make it: it’s quick to assemble if you use a store-bought béchamel, budget-friendly when mushrooms are in season, and freezer-friendly for future dinners. Ideal for weeknight comfort, holiday side swaps, or meal-prep batches.

Step-by-step overview

You’ll first cook the noodles and sauté the filling to remove excess moisture. Then assemble in simple layers: béchamel, noodles, mushroom-spinach, and cheese. Bake covered so it heats through, then uncover to get a golden top. Rest briefly before slicing so the lasagna sets and serves clean squares.

Key ingredients

12 lasagna noodles (regular or no-boil; see notes)
2 cups fresh spinach (packed)
2 cups mushrooms, sliced (cremini, button, or mixed)
2 cups béchamel sauce (homemade or store-bought)
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste

Ingredient notes and substitutions:

Béchamel: If you prefer, make a quick béchamel with 2 tbsp butter, 2 tbsp flour, and 2 cups milk—cook until thickened and season with nutmeg, salt, and pepper. Store-bought white sauce is a time-saver.
Mushrooms: Use creminis for deeper flavor. If mushrooms are watery, cook them longer to evaporate liquid.
Cheese: Swap part of the mozzarella for fontina or provolone for a richer melt. For a lighter version, use part-skim mozzarella.
Spinach: Baby spinach works well; if using frozen, thaw and squeeze out excess water before using.
Gluten-free: Use gluten-free lasagna sheets and a gluten-free roux (or cornstarch) in the béchamel.

Step-by-step instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package directions. Drain, spread out on a clean towel, and set aside so they don’t stick.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the sliced mushrooms. Cook without crowding, stirring occasionally, until the mushrooms brown and release their moisture, about 6–8 minutes. Season with a pinch of salt and pepper.
Add the spinach to the pan and cook until wilted, about 1–2 minutes. Remove from heat and taste for seasoning.
In a baking dish (about 9×13 inches), spread a thin layer of béchamel on the bottom.
Lay down the first layer of noodles, then spread half the mushroom-spinach mixture over them. Sprinkle with one-third of the mozzarella.
Repeat: another layer of béchamel, noodles, the remaining mushroom-spinach, and another third of the mozzarella.
Finish with a final layer of noodles, the remaining béchamel spread on top, the last of the mozzarella, and a sprinkle of Parmesan.
Cover the dish with foil and bake for 25 minutes. Uncover and bake for an additional 15 minutes, until the top is golden and bubbly.
Let the lasagna rest for 10–15 minutes before slicing to help it set.

Serving suggestions

Pair this lasagna with a crisp green salad dressed in a lemon vinaigrette to cut the creaminess. Garlic-roasted broccoli or a simple roasted tomato salad are excellent side choices. For wine, try a medium-bodied white like Chardonnay or a light red such as Pinot Noir. To plate, cut squares and sprinkle a little extra Parmesan and freshly cracked black pepper for a restaurant-style finish.

Storage and reheating tips

Refrigerator: Cool the lasagna to room temperature (within two hours) then cover and refrigerate for up to 3–4 days.
Freezing: Wrap tightly with plastic wrap and aluminum foil or put in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Bake uncovered at 350°F (175°C) for 15–20 minutes if chilled, or 30–40 minutes if frozen and thawed, until heated through. Individual slices reheat well in a 350°F oven for 10–12 minutes or in the microwave until hot.
Food safety: Always refrigerate leftovers promptly. Reheat to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Squeeze excess moisture out of cooked spinach and mushrooms to avoid a soggy lasagna.
Brown the mushrooms well—those caramelized bits add depth of flavor.
If you’re short on time, use no-boil noodles but add a touch more béchamel so they hydrate properly during baking.
To prevent sticking, brush the baking dish with a thin layer of béchamel or oil before assembling.
Let the lasagna rest before cutting; it will slice cleaner and hold its layers together.

Creative twists

Add caramelized onions and thyme for a sweeter, aromatic profile.
Stir 1/4 cup ricotta into the béchamel for an even creamier interior.
Make it vegan: swap béchamel for cashew cream, use plant-based mozzarella, and skip the Parmesan or use a vegan alternative.
Add protein: folded sautéed spinach and mushrooms pair nicely with crumbled Italian sausage (precooked) or shredded rotisserie chicken.
Spice it up: a pinch of red pepper flakes in the mushroom sauté gives a subtle heat.

Your questions answered

Q: Can I use no-boil lasagna noodles?
A: Yes. If you use no-boil noodles, ensure there’s enough béchamel to hydrate them—add an extra 1/2 cup of sauce if needed. Bake as directed.

Q: How do I stop the lasagna from being watery?
A: Cook mushrooms until their liquid evaporates and squeeze thawed or cooked spinach well. Also don’t over-layer watery ingredients; use a thin initial layer of béchamel to protect the noodles.

Q: Can I assemble this ahead of time?
A: Yes. Assemble up to 24 hours ahead, keep covered in the fridge, then bake straight from cold—add 5–10 minutes to the covered baking time.

Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze a fully assembled lasagna (before baking) or baked portions. Thaw overnight in the fridge before baking or reheating.

Q: What if I don’t have béchamel?
A: You can mix ricotta with a splash of milk and an egg for a binder, or make a quick roux-based béchamel in about 10 minutes.

Conclusion

If you want more inspiration or variations on creamy spinach and mushroom lasagna, check recipes like Creamy Mushroom and Spinach Lasagna | For the Love of Cooking or explore another take at Creamy Spinach and Mushroom Lasagna • Kroll’s Korner. Both offer useful twists and serve as good references when you’re customizing this recipe for your family.