Creamy Mushroom Lasagna with Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Layers of tender pasta sheets enveloped in a creamy mushroom sauce and fresh spinach, baked to golden perfection for a comforting vegetarian meal. This italian-inspired pasta (vegetarian) ready in about 75 minutes pairs lasagna noodles, cremini mushrooms, sliced, fresh spinach, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 9 sheets lasagna noodles
• 12 oz cremini mushrooms, sliced
• 4 cups fresh spinach, chopped
• 1 1/2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 3 cups milk
• 3 cloves garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg, ground

Instructions

1. Step 1: Preheat oven to 375°F. Cook 9 lasagna noodles in salted boiling water for 8 minutes until al dente, drain and lay flat on a sheet to prevent sticking.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced cremini mushrooms and 3 minced garlic cloves, sauté for 6-7 minutes until mushrooms release moisture and become golden, seasoning with 1/2 tsp black pepper and 1/2 tsp salt.
3. Step 3: Add 4 cups chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
4. Step 4: In a separate saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until lightly golden. Gradually whisk in 3 cups milk, stirring constantly until the sauce thickens and coats the back of a spoon, about 5 minutes. Season with 1/2 tsp salt and 1/4 tsp ground nutmeg.
5. Step 5: Stir half of the sautéed mushroom-spinach mixture into the béchamel sauce along with 1 1/2 cups ricotta cheese.
6. Step 6: In a 9x13 inch baking dish, spread a thin layer of the béchamel mixture. Layer 3 noodles on top, spread half of the remaining mushroom-spinach mixture, then half of the béchamel sauce mixture. Repeat layers, finishing with the last 3 noodles and remaining béchamel sauce.
7. Step 7: Sprinkle 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan cheese evenly on top.
8. Step 8: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden on top. Let cool 10 minutes before slicing.