Creamy Spinach & Mushroom Lasagna Recipe for Homemade Comfort

I devoured a slice of this spinach and mushroom lasagna in under two minutes — no exaggeration. Each bite is creamy, cheesy, and loaded with spinach and mushrooms. The homemade béchamel-like white sauce elevates this lasagna from simple to unforgettable.

I love all lasagnas: red sauce with meat, meatless versions, or rich white lasagnas like this one. If you’re in the mood for red-sauce recipes, try the Lazy Girl Ravioli Lasagna or Skillet Lasagna for similar comfort-food vibes.

For this recipe I wanted a dreamy, comforting white lasagna and it exceeded every expectation. If I had to choose one lasagna for life, this just might be it.

This Spinach and Mushroom Lasagna is…

• Irresistible — the kind of recipe you’ll want to save immediately.
• Rich and mouthwatering.
• Made with a silky white béchamel-style sauce that’s easier than you think.
• Meatless and satisfying.
• Simple to assemble — it takes time, but the steps are straightforward.
• Extra cheesy, using whole milk ricotta, Parmigiano Reggiano, and mozzarella.

Ingredient Notes

Scroll to the recipe card for the full ingredient list and measurements.

• Lasagna noodles: I use wavy Barilla noodles. I haven’t tested oven-ready/no-boil noodles in this version.
• White onion: Adds depth when sautéed with the mushrooms.
• Mushrooms: White button mushrooms work well; chop smaller for a finer texture or larger for a meatier bite.
• Garlic: Fresh garlic gives the best flavor.
• Frozen spinach: Thaw and squeeze out all excess water before using.
• Whole milk ricotta: Creamier and smoother; part-skim ricotta is an acceptable substitute.
• Parmigiano Reggiano: Freshly grated from a block makes a noticeable difference.
• Eggs: Help bind the ricotta mixture so it slices cleanly.
• Flour and butter: Form the roux for the white sauce.
• Whole milk: Bring to room temperature before adding to the roux for a smooth sauce.
• Seasonings: Kosher salt, black pepper, nutmeg, Italian seasoning, and fresh parsley.

Step by Step Directions

See the recipe card for full instructions and exact measurements.

1. Cook the lasagna noodles al dente — about two minutes less than the package directions.
2. Sauté the filling: cook onion and mushrooms in butter, add garlic and seasonings, then stir in the drained spinach.
3. Prepare the ricotta mixture: combine ricotta, grated Parmesan, half the mozzarella, eggs, and parsley; mix into the cooled spinach-mushroom mixture.
4. Make the white sauce: form a roux with butter and flour, slowly whisk in room-temperature milk, bring to a simmer until thick, then stir in Parmesan and nutmeg.
5. Assemble: spread about ½ cup white sauce in the bottom of a 9×13 pan, layer noodles, 1/3 of the filling, more sauce, and repeat two more times.
6. Top with a final noodle layer, remaining white sauce, and the rest of the mozzarella.
7. Bake covered at 375°F for 30 minutes, uncover and bake 10 more minutes until bubbly and lightly browned.
8. Let rest 15 minutes before slicing and serving.

Tips and Variations

• Add chicken or Italian sausage: Stir in cooked shredded chicken or browned sausage after layering the spinach mixture.
• Oil the noodles: After boiling and rinsing, lay noodles on parchment and drizzle with olive oil so they don’t stick during assembly.
• Season the ricotta: Add fresh basil, oregano, or extra parsley to suit your taste.
• Perfect the béchamel: A properly finished sauce coats the back of a spoon. If too thick, whisk in a little room-temperature milk; if too thin, simmer gently or add a bit more roux.
• Extra vegetables: Roasted artichokes or lightly cooked broccoli work well; avoid adding raw, water-heavy vegetables that could make the lasagna soggy.

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