I finally nailed a Creamy Spinach Lasagna that hides an unexpected mushroom and spinach filling trick I can’t wait to share.

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I’ve always wanted a lasagna that surprises you, not the same old thing. My take on Mushroom And Spinach Lasagne leans into lots of sliced cremini mushrooms and a generous layer of ricotta cheese, so it’s rich but not overly heavy.

Some folks will call this a Creamy Spinach Lasagna and yeah, it lives up to that name, but there’s a little twist in the texture that keeps everyone guessing. I promise it’s the kind of weeknight dinner that suddenly becomes the thing you make for company, cause people eat in silence and then ask for the recipe.

Ingredients

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Earthy, meaty umami; adds fiber and B vitamins, keeps dish hearty not heavy.
Bright, slightly bitter greens; high in iron, fiber and vitamin K, very healthy.
Creamy, mild; adds protein and calcium, keeps layers tender and comforting.
Melty, stretchy cheese; rich in calcium and fat, it’s the gooey golden top.
Adds silkiness and tang; boosts creaminess, adds fat for richer mouthfeel.
Build savory backbone; provide antioxidants, flavor depth and slight sweetness when cooked.
Tiny pinch lifts cream’s flavor; warm, nutty note with aromatic complexity.
Binder and richness; egg adds protein, cream gives silky texture and extra calories.

Ingredient Quantities

12 lasagna noodles (regular or oven ready)

2 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, chopped

3 cloves garlic, minced

16 oz cremini or baby bella mushrooms, sliced

10 oz fresh baby spinach abt 5 packed cups

15 oz whole milk ricotta cheese

4 oz cream cheese

1 large egg

1/2 cup heavy cream

2 cups shredded mozzarella (about 8 oz)

1/2 cup grated Parmesan

1 tsp dried oregano

1 tsp dried basil

1/4 tsp ground nutmeg

Salt & black pepper to taste

1/4 tsp crushed red pepper flakes (optional)

2 tbsp chopped fresh parsley or basil for garnish (optional)

How to Make this

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1. Preheat oven to 375°F. If using regular lasagna noodles, boil them in well salted water until just al dente, drain, rinse with cold water and lay sheets flat so they don’t stick. If using oven ready noodles skip boiling.

2. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium high. Add 1 chopped yellow onion and cook until soft and translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30 seconds more.

3. Add 16 oz sliced mushrooms, season with salt and black pepper, and cook without crowding the pan until the mushrooms brown and most of their liquid has evaporated, about 8 to 10 minutes. Stir in 1 tsp dried oregano, 1 tsp dried basil and 1/4 tsp crushed red pepper flakes if using.

4. Add the 10 oz packed baby spinach in batches, cooking until wilted each time. Once all the spinach is wilted, transfer the mixture to a bowl and let cool slightly, then squeeze out as much liquid as you can with your hands or a clean towel. This step is key or your lasagna will be watery.

5. In a large bowl combine 15 oz whole milk ricotta, 4 oz softened cream cheese, 1 large egg, 1/2 cup heavy cream, 1/2 cup grated Parmesan, 1/4 tsp ground nutmeg, salt and black pepper to taste. Mix until smooth, then fold in the cooled mushroom and spinach mixture and about 1 cup of the shredded mozzarella. If the filling feels too thick add a tablespoon or two of the reserved pasta water or more cream.

6. Spread a thin layer of the ricotta mixture on the bottom of a 9×13 baking dish to keep noodles from sticking. Lay down a single layer of noodles, spread about a third of the filling over them, then repeat for two more noodle + filling layers finishing with a noodle layer on top.

7. Sprinkle the remaining 1 cup mozzarella and any leftover Parmesan evenly over the top layer. Lightly tent the dish with foil sprayed with nonstick spray so cheese won’t stick to the foil.

8. Bake covered at 375°F for 30 minutes, then remove foil and bake another 10 to 15 minutes until the top is bubbly and golden. If you want extra browning, broil 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Remove from oven and let rest 10 to 15 minutes before slicing so it sets up and doesn’t fall apart. If it seems a little dry after resting, a drizzle of warmed cream or a splash of reserved pasta water helps.

10. Garnish with 2 tbsp chopped fresh parsley or basil and a little extra grated Parmesan. Serve with a green salad or garlic bread and expect everyone to ask for seconds.

Equipment Needed

1. Oven (preheat to 375°F)
2. 9×13 inch baking dish
3. Large skillet (12 inch)
4. Large pot for boiling noodles
5. Colander or strainer
6. Large mixing bowl + medium bowl
7. Chef’s knife and cutting board
8. Wooden spoon or heatproof spatula
9. Measuring cups and spoons
10. Aluminum foil, nonstick spray and kitchen towels for squeezing spinach

FAQ

Q: Can I use oven-ready lasagna noodles instead of regular ones? A: Yes. Oven-ready noodles work fine, you do not need to boil them first. If you use regular noodles boil them until al dente and drain. With oven-ready noodles make sure the filling is moist so the noodles can soften while baking.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble and refrigerate up to 24 hours before baking. For freezing wrap tightly and freeze up to 2 to 3 months. Thaw overnight in the fridge before baking or bake from frozen but add time and keep covered until hot all the way through, then uncover to brown.

Q: How do I stop the lasagna from being watery? A: Mostly from excess moisture in spinach or mushrooms. Squeeze cooked spinach well, cook mushrooms until they release and evaporate liquid, and salt lightly to draw water out then drain. Also let the baked lasagna rest 15 to 20 minutes before cutting so it firms up.

Q: Can I make substitutions for lower fat or dairy free? A: Yes. Use part-skim ricotta and reduced-fat mozzarella for less fat, or swap ricotta with plain Greek yogurt (strain it first) for tang and less fat. For dairy-free use plant based ricotta and vegan mozzarella and replace heavy cream with canned coconut milk or a neutral unsweetened non-dairy creamer, but texture and flavor will change a bit.

Q: Can I add meat or other veggies? A: Totally. Browned Italian sausage, ground beef, or turkey can be added — cook and drain first. Other veggies like zucchini, eggplant, or roasted peppers work great, just sauté or roast them first so they don’t make the lasagna soggy.

Q: Best way to reheat leftovers? A: For best texture reheat in a 350 F oven covered for 15 to 25 minutes until hot. Microwave is fine for single slices but can make it a bit rubbery. To refresh the top, uncover and broil a minute or two, watching closely.

Creamy Spinach Mushroom Lasagna Recipe Substitutions and Variations

Lasagna noodles: Use oven ready sheets if you dont want to boil, or swap for gluten free lasagna noodles. For a low carb twist use thin sliced zucchini or eggplant, just salt and pat them dry so the lasagna wont get watery.
Ricotta cheese: Replace with small curd cottage cheese that’s been blended smooth (use whole milk cottage if you can) or for a vegan version puree silken tofu with a bit of lemon juice and nutritional yeast to mimic the tang.
Mozzarella: Provolone or fontina work great, or a mix of Monterey Jack and mild cheddar. For lighter lasagna choose part skim mozzarella, and for dairy free use a plant based shredded cheese.
Heavy cream: Use half and half 1 for 1, or stir a tablespoon melted butter into 1/2 cup whole milk to approximate the richness. Evaporated milk also works in a pinch, just warm it gently to thicken a little.

Pro Tips

– Squeeze the spinach like you mean it. After wilting, pile it in a clean kitchen towel or cheesecloth and wring hard till mostly dry. If you skip this you’ll end up with a soggy lasagna, it’s worth the little extra work.

– Make the mushrooms actually brown by not crowding the pan and using high heat. Let them sit for a bit between stirs so they get color, and add salt toward the end so they don’t weep out water. A tiny splash of balsamic or white wine at the finish gives deeper flavor, but dont overdo it.

– Test the ricotta filling before you layer. You want it thick and spreadable, not runny. If it’s too loose stir in a tablespoon or two of grated Parmesan or a bit of breadcrumbs or cornstarch, or use a touch more egg or cream cheese to bind it.

– If you want a great crust, broil only at the very end and keep the dish on the middle rack so the top browns evenly. Watch it the whole time, it can go from perfect to burnt in 30 seconds. Also let the lasagna rest for 10 to 15 minutes before slicing so it holds together better.

– Make ahead and freezing hacks: you can assemble a day ahead and refrigerate, that actually helps the flavors meld. For freezing, wrap tightly and freeze unbaked for up to 2 months, bake from frozen but add extra time and keep it covered longer so the center heats through. Reheat slices in the oven covered at 325°F so they stay moist, or microwave with a damp paper towel if you’re in a hurry.

Creamy Spinach Mushroom Lasagna Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I finally nailed a Creamy Spinach Lasagna that hides an unexpected mushroom and spinach filling trick I can't wait to share.

Servings

servings

Calories

548

kcal

Equipment: 1. Oven (preheat to 375°F)
2. 9×13 inch baking dish
3. Large skillet (12 inch)
4. Large pot for boiling noodles
5. Colander or strainer
6. Large mixing bowl + medium bowl
7. Chef’s knife and cutting board
8. Wooden spoon or heatproof spatula
9. Measuring cups and spoons
10. Aluminum foil, nonstick spray and kitchen towels for squeezing spinach

Ingredients

12 lasagna noodles (regular or oven ready)
2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
16 oz cremini or baby bella mushrooms, sliced
10 oz fresh baby spinach abt 5 packed cups
15 oz whole milk ricotta cheese
4 oz cream cheese
1 large egg
1/2 cup heavy cream
2 cups shredded mozzarella (about 8 oz)
1/2 cup grated Parmesan
1 tsp dried oregano
1 tsp dried basil
1/4 tsp ground nutmeg
Salt & black pepper to taste
1/4 tsp crushed red pepper flakes (optional)
2 tbsp chopped fresh parsley or basil for garnish (optional)

Directions

Preheat oven to 375°F. If using regular lasagna noodles, boil them in well salted water until just al dente, drain, rinse with cold water and lay sheets flat so they don't stick. If using oven ready noodles skip boiling.
Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium high. Add 1 chopped yellow onion and cook until soft and translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30 seconds more.
Add 16 oz sliced mushrooms, season with salt and black pepper, and cook without crowding the pan until the mushrooms brown and most of their liquid has evaporated, about 8 to 10 minutes. Stir in 1 tsp dried oregano, 1 tsp dried basil and 1/4 tsp crushed red pepper flakes if using.
Add the 10 oz packed baby spinach in batches, cooking until wilted each time. Once all the spinach is wilted, transfer the mixture to a bowl and let cool slightly, then squeeze out as much liquid as you can with your hands or a clean towel. This step is key or your lasagna will be watery.
In a large bowl combine 15 oz whole milk ricotta, 4 oz softened cream cheese, 1 large egg, 1/2 cup heavy cream, 1/2 cup grated Parmesan, 1/4 tsp ground nutmeg, salt and black pepper to taste. Mix until smooth, then fold in the cooled mushroom and spinach mixture and about 1 cup of the shredded mozzarella. If the filling feels too thick add a tablespoon or two of the reserved pasta water or more cream.
Spread a thin layer of the ricotta mixture on the bottom of a 9×13 baking dish to keep noodles from sticking. Lay down a single layer of noodles, spread about a third of the filling over them, then repeat for two more noodle + filling layers finishing with a noodle layer on top.
Sprinkle the remaining 1 cup mozzarella and any leftover Parmesan evenly over the top layer. Lightly tent the dish with foil sprayed with nonstick spray so cheese won't stick to the foil.
Bake covered at 375°F for 30 minutes, then remove foil and bake another 10 to 15 minutes until the top is bubbly and golden. If you want extra browning, broil 1 to 2 minutes but watch it closely so it doesn't burn.
Remove from oven and let rest 10 to 15 minutes before slicing so it sets up and doesn't fall apart. If it seems a little dry after resting, a drizzle of warmed cream or a splash of reserved pasta water helps.
Garnish with 2 tbsp chopped fresh parsley or basil and a little extra grated Parmesan. Serve with a green salad or garlic bread and expect everyone to ask for seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.