I remember the first time I layered creamy béchamel with sautéed mushrooms and bright spinach — the kitchen smelled like comfort, and the whole family kept sneaking bites before it hit the table. This cheesy spinach and mushroom lasagna is exactly that kind of dish: rich without being heavy, easy enough for a weeknight, but showy enough for guests.

Why you’ll love this dish

This lasagna balances creamy, cheesy sauce with earthy mushrooms and fresh spinach. It’s a great meatless main that feels indulgent but uses pantry-friendly ingredients. Make it for a cozy family dinner, a potluck, or when you want a vegetarian centerpiece that even meat-eaters will enjoy.

“A perfect mix of creamy sauce and tender veggies — reheats beautifully and tastes even better the next day.”

Reasons to try it:

Quick-ish: hands-on time is mostly sautéing and assembly; the oven does the rest.
Budget-friendly: no expensive specialty cheeses or multiple meats.
Crowd-pleaser: gooey mozzarella and Parmesan give universal appeal.
Flexible: easy to adapt for gluten-free, extra veggies, or added protein.

If you like a slightly different texture or a creamier mouthfeel, try this creamy spinach and mushroom lasagna variation for inspiration.

Step-by-step overview

This recipe is simple to follow. First, you’ll cook the noodles and sauté mushrooms and spinach. Next, make a quick Parmesan béchamel sauce. Then layer noodles, vegetables, ricotta, and cheese in a baking dish. Cover and bake, then finish uncovered until bubbly and golden. Let it rest before cutting so the layers set.

What you’ll need

9 lasagna noodles
2 tbsp olive oil
1 cup mushrooms, sliced (cremini or button)
2 cups fresh spinach
½ tsp salt
½ tsp black pepper
1 cup ricotta cheese
1 cup shredded mozzarella

For the sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
½ cup grated Parmesan
½ tsp garlic powder

Notes and substitutions:

Use part-skim ricotta to reduce richness, or mix ricotta with one beaten egg for firmer layers.
Swap mozzarella for fontina or provolone for a different melty profile.
For a gluten-free version, use GF lasagna noodles and GF flour for the roux.

Step-by-step instructions

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat to prevent sticking.
Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until they are soft and any released liquid has mostly evaporated (about 6–8 minutes).
Add fresh spinach, ½ tsp salt, and ½ tsp black pepper. Cook until the spinach is fully wilted. Remove from heat.
In a saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute until it looks bubbly and slightly golden.
Gradually whisk in the milk, keeping the mixture smooth. Cook until the sauce thickens and coats the back of a spoon (3–5 minutes).
Stir in grated Parmesan and garlic powder. Remove the sauce from heat. Taste and adjust salt if needed.
Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Lay 3 noodles side by side. Top with half the mushroom-spinach mixture, half the ricotta (dollop and gently spread), and one-third of the shredded mozzarella.
Repeat: 3 noodles, remaining mushroom-spinach, remaining ricotta, and another third of mozzarella. Finish with the last 3 noodles and the remaining sauce spread evenly on top.
Sprinkle the remaining mozzarella over the top layer of sauce. Cover the dish tightly with foil.
Bake covered for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.

Best ways to enjoy it

Serve slices with a crisp green salad and warm crusty bread to soak up sauce. For wine pairings, try a light-bodied red like Pinot Noir or a crisp Sauvignon Blanc to cut the creaminess. For a heartier plate, offer roasted cherry tomatoes or a lemony arugula salad.

If you want more serving ideas or another take on mushroom-forward lasagna, check out this mushroom and spinach lasagna for complementary inspiration.

Storage and reheating tips

Refrigerator: Store leftovers covered in an airtight container or tightly wrapped for 3–4 days.
Freezer: Freeze portions or the whole dish for up to 3 months. Cool completely before freezing. Wrap tightly with foil and place in a freezer-safe container.
Reheating from fridge: Reheat individual slices in a 350°F oven for 15–20 minutes covered, then uncover for 5 minutes to revive the top. Microwave works for single servings—cover and heat in 30-second bursts to avoid rubbery cheese.
Reheating from frozen: Thaw overnight in the fridge, then bake at 350°F for 30–40 minutes until heated through. If baking from frozen, add about 20–30 minutes and keep covered initially.

Food safety note: Reheat leftovers until steaming hot (165°F internal) before serving.

Helpful cooking tips

Don’t overcrowd the mushrooms. Sauté in a single layer so they brown instead of steaming. Browned mushrooms have deeper flavor and less liquid.
Wilt the spinach but don’t overcook it. Aim to remove moisture but keep its bright color. If your spinach releases too much water, drain it briefly in a sieve before layering.
Make the béchamel smooth by whisking constantly as you add milk. Warm milk (not cold) helps speed thickening and reduces lumps.
Let the lasagna rest 10 minutes after baking. This helps it set and makes cleaner slices.
For a firmer lasagna (good for serving to a crowd), stir a beaten egg into the ricotta before layering.

Creative twists

Add caramelized onions for a sweet contrast.
Stir a few tablespoons of pesto into the béchamel for herbaceous brightness.
Add crumbled cooked Italian sausage or shredded rotisserie chicken for omnivores.
Swap mozzarella for smoked provolone or Gruyère for a deeper, nuttier flavor.
Make it vegan: use plant-based ricotta, dairy-free milk and cheese, and a vegan butter substitute for the roux. Use tamari for salt balance.

Common questions

Q: Can I use no-boil lasagna noodles?
A: Yes. If using no-boil noodles, skip the prior boiling step and make sure your sauce is slightly looser so the noodles can hydrate as it bakes. Increase covered baking time by 5–10 minutes if needed.

Q: Can I prep this ahead?
A: Absolutely. Assemble the lasagna, cover it, and refrigerate for up to 24 hours before baking. If baking from chilled, add about 10–15 minutes to covered baking time.

Q: Is this recipe vegetarian?
A: Yes — as written it’s vegetarian. To make it vegan, substitute plant-based ricotta and mozzarella and use a dairy-free butter and milk alternative for the sauce.

Q: Why did my lasagna become watery?
A: Common reasons are undercooked noodles releasing starch, excess water from spinach or mushrooms, or sauce that’s too thin. Sauté mushrooms until liquid evaporates and drain spinach if it releases water. Make sure the béchamel has thickened to coat the spoon.

Q: Can I freeze a baked lasagna?
A: Yes. Cool it completely, wrap tightly in foil, and freeze up to 3 months. Thaw overnight in the fridge before reheating in a 350°F oven until heated through.

Conclusion

If you enjoy variations on a classic veggie lasagna, these two external recipes are helpful references for flavor and technique:

Try this Spinach Mushroom Lasagna Recipe for another creamy, spinach-forward approach.
See how others layer mushrooms and spinach in this Mushroom Spinach Lasagna – Life As A Strawberry for useful tips on texture and additions.

Happy baking — this lasagna is a great weeknight winner that also shines on the weekend.