Creamy Spinach and Mushroom Lasagna
This is sure to become a family favorite. Best of all, it’s freezer-friendly and can also be made ahead of time!
Most of my recipes here can be made in 30 minutes or less and are basically effortless. But this is one of the few recipes that takes some time and a little bit of effort – but I promise you, it’s worth it.
After all, this recipe is enough to feed an army, can be assembled ahead of time, and is freezer-friendly. Triple win.
But the mushroom cream sauce alone is reason enough to whip this up. A cream sauce so good, I may just have to make a soup out of it.
But that’s for later. This lasagna here – well, you have 3 layers of this epic cream sauce along with an abundance of spinach and all that cheesy goodness in between.
And yes, I mentioned cutting down on carbs with our upcoming wedding but with yesterday’s salad, we all need a little bit of balance, no?
Now this is a meatless dish but feel free to add in your desired protein between the layers – ground turkey, Italian sausage, leftover chicken – it’s up to you.
But save some of the leftovers for later because this is just one of those dishes that tastes even better the very next day!
Creamy Spinach and Mushroom Lasagna
Ingredients
- 9 lasagna noodles
- 1 15-ounce package whole milk ricotta
- 2 10-ounce packages frozen chopped spinach, thawed and drained
- 3 cups shredded mozzarella cheese, divided
- ¾ cup freshly grated Parmesan, divided
- 2 tablespoons chopped fresh parsley leaves
For the sauce
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- ¼ cup all-purpose flour
- 3 cups milk, at room temperature
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Pinch of nutmeg
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
- In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
- Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.*
- Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
- Serve, garnished with parsley, if desired.
Notes
Did you make this recipe?
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I also used fresh basil, and this was excellent. I am very picky about lasagna, but this was a clear winner and my family loved it.
This was wonderful! I have made it several times for company, vegetarian and non vegetarian friends. I use the frozen spinach and I also use the no boil noodles. I only have the use of one hand and arm, and so that is much easier.
Also, because of ease in spreading the ricotta cheese, I also add one or two eggs, and that adds to the volume and the taste.!!!
Thank you so much. I love this…..
Can you provide nutrition information for this?
I made this and added a little pesto to my sauce. YUMMY!
Thank you for sharing!!
Only tweaked a little with 1/2 and 1/2 to replace milk, sautéd Fresh spinach, squeezed out excess water and added a little cream cheese.
Family loved and devoured.
I made this as per the recipe with frozen spinach. In hindsight, I should have used fresh spinach. I found the taste of frozen spinach to be overpowering and not in a good way.
Fabulous recipe! I used chopped fresh baby Spinach instead of frozen. Damn Delicious Indeed!
Trish
I made this last night and am reheating leftovers tonight. It came out really well and was a good change from the usual tomato-based lasagna.
I did have some concerns about the recipe and made changes which reflect the rating.
I don’t know why anyone uses frozen spinach, ever. I used fresh baby spinach and chopped it up. It cooks in the lasagna. I used fresh mozzarella, which is less expensive than shredded where I live. I realize it’s not cheaper in the US but it’s worth it, the flavor is a whole lot better. I used fresh lasagna noodles. While not cheaper, they do have a better texture.
I skipped the dried basil because I grow basil in pots on my veranda and used it instead of the parsley.
After all that, I was very happy with the results.
Spike,
Where I live, a lot of the time fresh spinach and is not accessible, so frozen spinach and dried basil is perfect. It’s great that you have access to fresh ingredients!
Oh, my. This lasagna is wonderfully delicious, and easy to prepare. I made it for guests, and prepared it exactly as written.
I will now be making this often for special occasions.
Thank you for this recipe!
This is THE BEST vegetarian lasagna recipe I have ever tried in my life <3 Congratulations!
Easy to make, comes together quickly and super delicious. It will definitely be added to our veggie night family favourites.
Totally loved it….since there are only 2 of us, I froze the two thirds of the casserole separately….wrapped in plastic wrap and then aluminum foil…at what temp and for how long to reheat AND do I thaw before reheating? thanks
Delicious! Definitely a keeper! Thank you!
I just wanted clarification for the layering instructions… it shows that one cup of mushroom sauce goes on the bottom, and then no mention of it again until the top layer? There’s so much sauce, that can’t be right, is it?
I put some in every layer lol
It’s in the oven now, so we’ll see how it turns out.
I made this with gluten free lasagna noodles, gluten free flour, and canned mushrooms as replacements. Turned out great! We are making this again this weekend. Thanks for a great recipe.
Could I add an egg to the ricotta?
When I make homemade ricotta, I blend cottage cheese and an egg together. That is what I use for all of my lasagnas. It’s so much cheaper than ricotta as well. Just my two Cents.
This spinach and mushroom lasagna is amazing!! I have made it several times and even made one for our neighbor. They could not stop raving about it and brought over their homemade spring rolls with the empty pan!!!
This was really great! Big hit with my family with ample leftovers that we all looked forward to eating for several nights. The only thing I did a bit differently was to leave the onion out of the mushroom sauce and instead slice them thinly (I used two yellow onions) with the mandoline and caramelize them. I then spread them in thin layers over top of the spinach in the lasagna. I have saved the recipe and will absolutely make this again soon! Thanks so much!!
Ever since I made this for the family, it’s become the only lasagna they will eat. It is a lot easier to make than I thought it would be. It is delicous and leftovers are rare, but taste amazing the next day!
Damn Delicious is right! Incredible dish!
This was very good. One question, when freezing the lasagna, a should you bake it first?
I normally freeze lasagna just after putting it all together, but before it has been baked, and then let it thaw in the refrigerator overnight the night before cooking it. It always comes out perfect this way.
This was AH-MAZING!! Since age decided to give me acid problems I can’t have tomatoes anymore…so no more lasagna, or so I thought !! We are also vegetarian and this was perfect for us! Only thing I changed was someone in the reviews said the spinach was bland, so I fried it with garlic, olive oil, salt, pepper and added mixed shredded cheeses, and I added an extra 2 noodles between layers since the hubby loves thicker lasagna. This was more pricey than average lasagna but we don’t mind as we LOVED it! We will make this from now on and will be a staple! Thank you so much, your a Godsend!!
My daughter wanted to take a dish to another family so we doubled everything and made two big pans of this. It is absolutely delicious and we made it exactly as written. I’ll definitely be making this again!
Easy to make and delicious but I cut back the milk a bit and beefed up mushroom amount a little
This was absolutely delicious. We will definitely make it again only next time we will make an extra for the freezer its so good. Not one of my kids complained and my husband and kids all requested it again!
Followed the recipe exactly, it was really good! Definitely a keeper. Next time I’ll just double the garlic, onion and seasonings (specially add more salt to the mushroom sauce). Since there were 3 cheeses I thought I could get away without much salt in the dish but I was wrong. It was very easy to make ahead.
How delicious is THIS! Holy cow. I am on Covid lockdown, taking care of my elderly father. I didn’t have spinach, so we went without (bummed!). And I was out of onion so I substituted shallots. I hate when people change a recipe then review it, but I was just making due with what the world is handing us these days and thought it might be helpful to others doing the same. In any case, I think the spinach and onions would have been fantastic and will ABSOLUTELY add them next time!
For the record, my Dad is very much NOT a fan of leftovers, but for the first time I can remember, he asked for the them tonight. He LOVED this. I would tell people, don’t be afraid to add plenty of salt and spices. Remember that the ricotta and pasta are a little bland, so you have to add a lot of flavor in the sauce. Wish I’d had the onions. Also, I used a 9×9 pan, not a 9×13 and it was perfect. Lastly, have faith in the recipe! I have to be honest and say I doubted this the whole way. The sauce was watery, and due to the flour, the mushrooms didn’t get juicy as they cooked, I thought the amount of spices might be too much, you name it. I was wrong. WRONG. WRONG!!!!! Just follow the recipe and trust me you will have one of the best dinners you’ve ever had. Serve with a small salad and garlic bread and you are a candidate for Iron Chef. There’s a reason this site is called Damn Delicious. I am a fan of many of your recipes and this one takes the cake. Thank you, thank you, THANK YOU!!!!
When the family ask for a second plate, its a winner. When they ask for it again by name its a keeper. Thank you for providing this recipe.
This recipe is great! The only issue is that I froze it and cooked it from frozen. It took more like 2.5 hours to heat through.
So good! Followed recipe exactly. I added a little extra GF flour because I was worried it wasn’t thick enough. Used GF ready to bake noodles. The sauce is sooooo good! Even better reheated the next day!
Oops – did add a bit of extra seasoning.
This lasagna recipe was sooooo good!!!!!!!!! I did add more seasoning for more taste and flavor. I also was out of nutmeg, substituted ginger and cinnamon just a pinch. My husband loved it! Will be making again.
This Lasagna is soooooo good!!!!!!!! I highly recommend it!!!!
The best dish ever!!
Truly yummy and easy to make. I made this before my newborn arrived & I froze it. It heated up evenly. I was surprised it did not need to thaw. Great meal! Will make again.
Followed recipe exactly as is and was a bit disappointed. The sauce was delicious, but the frozen spinach made it all a bit bland to the point that bland spinach was all I ended up tasting. Would highly suggest sauteeing fresh spinach with garlic and s&p. Everything needs a bit more seasoning tbh. It is a great recipe for my toddler though, will be freezing the rest for her!
Made the cream sauce with almond milk and some cornstarch and added more seasoning including garlic powder and italian seasoning. I made sure to salt every ingredient and it’s really good! Would recommend adding more seasoning. It’s also a bit watery but that’s my fault because I added raw red peppers. But the ricotta is so good and the parsley freshens it up!
I didn’t know if I would like this dish (I made it for my sister) but I actually did really enjoy it. I halved the recipe and baked it in a 9×9. I would add more Italian seasoning next time to give it more flavor. Very good vegetarian meal.
This recipe was super delicious. I don’t like oregano so I substituted a teaspoon of dried parsley. I also used fresh spinach that I sauteed fast with some garlic and a few tablespoons of olive oil and just mixed it in with the ricotta cheese. I will definitely make this again.
This is a really good recipe, however I did have to tweak it a bit so it wasn’t as bland. I added 4 sugar cubes, 1 beef bouillon cube and salt/pepper into the sauce. I also added about 4 fresh leaves of basil into the sauce while it cooked instead of dried basil and removed the leaves after it was done. I used 1 box of lasagna noodles vs only 9 noodles. I also added more cheese and used the bags of Kraft shredded Parmesan and the Italiano mix.
Great greater Greatest. I added a 3 ounce square of cream cheese to the cheese mixture, I thought I didn’t have enough. To the spinach, mushrooms and onions we added a g medium carrot. Thanks so much.
Delish! I had some fresh pasta sheets and a bag of wild mushrooms to use and picked this recipe. Couldn’t have turned out tastier. I salted the mushroom sauce until it tasted like soup and added some fresh grated Romano to the layers. I also bumped up the nutmeg to a scant quarter teaspoon. The chopped fresh parsley added as a garnish after baking is a nice addition. Next time I’ll mix the ricotta and spinach together just to simplify the construction. Excellent recipe. I’ll be making this again and again. Thank you!
Mixing the ricotta and spinach is a great idea. Thanks for sharing with us, Laura! We’re glad you liked it.
Great recipe! I made a few modifications based on what I had in the fridge. Instead of parmesan, I used pecorino. The nutty pecorino flavor really worked here. Reading a previous reviewers’ experience, I was a bit concerned about not having enough flavour so I added at least 2 tsp of salt to the sauce and quite a bit of pepper, as well as more nutmeg and a teaspoon of red pepper flakes. I also doubled the onions and garlic cloves. I sauteed fresh spinach (instead of frozen) in a bit of butter and two additional cloves of garlic. I didn’t have enough spinach, so for the spinach layer, I added some shredded black forest ham cold cuts. I also used no-boil noodles and they turned out great. Thanks for the recipe!
Made this last night for some friends. It was incredible!
I made this yesterday and, as usual, it was amazing!! That compliment was for the recipe, not me making it! HaHa! Thank you for another easy and delicious recipe!!
Thank you!
Great flavor!
Only deviation from original recipe was julienned carrots that I briefly steamed before adding with the spinach. This is delicious!
I was pleasantly surprised at how well this set up! The sauce looked so soupy which had me worried. I followed the recipe exactly except I used the no boil lasagna noodles. Very tasty- family loved it! Will be putting this into my rotation!
That’s great!
Making this and wondered if I make it tonight and refrigerate it…do I have to cook it before I refrigerate it. Also can I substitute canned mushrooms drained well?
To make this ahead of time, cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours (prior to baking). To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
Using canned mushrooms sounds like a great idea but unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
If freezing the lasagna, should it thaw first in the refrigerator or bake it frozen.? Also is the mozzarella just shredded part skim in the bag or should fresh whole milk mozz be used?
Wendy, there is no need to thaw. You can also use shredded part skim mozzarella or fresh whole milk mozzarella – it is completely up to you. 🙂
Have you used fresh spinach and canned mushrooms in this?
I actually have not. Sorry. 🙁
I am making this delicious looking creamy spinach and mushroom lasagna. I want to freeze it. Should I do the initial 35 – 45 minute baking first or freeze it as it is assembled before baking in the recipe?
You can freeze prior to baking. 🙂
Turned out excellent! Everyone had seconds! Next time I think I’ll add string zucchini and more spinach. A great vegetarian meal. Thank you
So great, Irene!
This was a fabulous lasagna. We used no-boil noodles, and it turned out perfectly. No adjustment to liquid needed. Chungah, your recipes are so tasty and interesting, we love your website. Best wishes
Thank you, Dean!
Sounds wonderful but can I replace frozen spinach with fresh chopped spinach?
Of course!
I made this last night and it was very good! I used fresh spinach and baby Bella mushrooms. My husband asked for leftovers tonight! I had one at a catered event last week and although this wasn’t as creamy as theirs, the flavors went really well together.
Wow! Wow! Wow! This was delicious. Loved by the entire family, including my fussy 9 yo. Will definitely make again. I like that it makes a generous sized lasagna. Great recipe. Thank you.
OMG, fixed this last night and my husband’s answer to my question, “Is this a make again recipe?” He replied, “This is the best meal you have EVER made, with the exception of your brother’s Seafood Pasta!” That a HUGE statement from my husband! We <3 the Seafood Pasta…it's is our wedding anniversary dinner every year!
I did use about 2 1/2 cups of milk, added chopped Herb Rotisserie Chicken breast to the chopped fresh Spinach and used 1/2 Ricotta & 1/2 Cottage Cheese…Thank YOU so very much for this amazing dish…<3
Awww that’s so sweet! Thank you!
Has anyone tried using zucchini noodles in leau of noodles? If so how was it? Can’t wait to make this!
My sauce came out very thick so wondering if this dish will be too dry once I cook it tomorrow? Should I sprinkle the top with a little milk before putting it in the oven?
Yes, you can add additional milk as needed until the desired consistency is reached. Hope that helps!
Omg this is SO delicious!! Will definitely make again!
Can the sauce be made ahead of time? It would make it easier with my schedule.
Yes, absolutely.
My lasagna noodles were not long enough to cover the lenth of the 9 by 13 pan.
Did you buy a special brand?
I made extra noodles and overlapped them a bit but it is not as pretty and neat as yours.
Tips?
How strange – I always buy standard lasagna noodles and it always fits!
I’ll buy a different brand next time but let me just say it turned out perfect! The spinach and mushrooms and the cheeses oh my! I will definitely make this many more times.
Thanks for the melt in your mouth lasagna recipe!
You are so welcome!
Hi ! Could I use cornstarch instead of all purpose flour? My daughter can’t have gluten … thanks!
Extraordinary recipe…. Made it exactly as the recipe. I will be making again my family and I love it!!
Hi!
This recipe looks amazing! My parents have been asking for lasagna for quite a awhile now but since they are vegetarians and can’t have onion and garlic, do you think it will still be alright without the onion and garlic? Is there any other ingredients that you could recommend to add flavor?
Thank you!
Yes, you can omit as needed!
I made this for Thanksgiving and it was a hit….I did tweek it a little, I used a a little milk and whipping cream to thicken and I use turkey italian sausage and mixed mushrooms….it was deliocious and a great alternative to lasgna made with tomatoe sauce which gives my hubby heartburn!! I wish there was a place to add pic’s!!
I am making this for the first time and need a couple of substitutions…cream cheese instead of ricotta and using half & half instead of whole milk. Will this work?
Yes, I don’t see why not!
Could you make this in a crockpot?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Loved this recipe and it was so delicious! 🙂
Yummy, i love this receipt. Thanks 🙂
I just made this again tonight for the umpteenth time. It’s my go to lasagna. Sooooo yummy!
Just made this tonight and it was so delicious!
I just found this recipe and I wrote it down and I will try this one day this week. I will make it for my hubby, this weekend.
Loved this recipe with mushroom but my family is not big on them. So, I substituted roasted red peppers. Combined with the spinach and the yummy sauce, they loved it. Next time I bake 2 because there were no leftovers for the next day!
Hello thank you for posting this recipe. I will try tonight but I need to substitute ricotta. Any suggestions?
Thanks again!
Cream cheese is a great substitute.
Just made these and hoping for the best. Smells amazing. I really like the mushroom sauce I found it to be great and better than buying a premade mushroom sauce or soup and thickening it.
Im going to make this, looks so delicious!! I love mushrooms! Your recipe says frozen spinach but the pic looks like fresh spinach. I prefer fresh spinach so thats what ill use as well.
I’d like to make this to freeze, so do I cook then freeze or make and freeze before any baking then when ready to eat thaw and bake 90 minutes or don’t thaw and bake 90 minutes. Thank you
You can freeze prior to baking and it can be baked in its frozen state. Thawing is not needed.
At 350 degrees when frozen?
Yes.
Having just made this for veg friends coming in two weeks for lunch. Added more cornflower till sauce was at right consistency.also used teaspoon cumin Tasted sauce before using, making sure it was just right. Looks wonderful. In the freezer as I write……… loads of sauce.so made three layers. Can’t wait to eat it with a nice salad. Thank you.
yummy.. i like it and i will cooking this recipes, thank you very much.
This is the best vegetarian lasagna I have ever tasted! Great recipe. I added some thinly sliced zucchini too.
It’s not vegetarian the recipe uses Parmesan a non vegetarian cheese containing animal rennet
It is for sure not vegan but it is vegetarian. Vegan’s use absolutely no animal products. Ova lacta vegetarians will eat eggs, cheese, milk, yogurt (dairy). They will not actually eat the animals/fish themselves.
I am pressed for time and I really don’t want to make the mushroom sauce. Can I use cream of mushroom soup instead? Maybe thickened a little with flour?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This recipe is so delicious!!!! I am getting ready to make it for like the 5th time since I found this recipe. YUM thank you
Made this for Thanksgiving, and it was fantastic! Everyone loved it. Thank you for sharing such a delicious recipe. My only changes were to use 10 oz blanched fresh spinach and 1 lb fresh mozzarella, and it came out great!
Followed your recipe exactly and it turned out PERFECT! I have been searching high and low for a good veggie lasagna recipe and I believe I have now found a winner in yours. Thank you so much for making my belly happy!
Wondering if anyone tried this in a “gluten free” version?
I think this recipe is definitely going to suit my taste buds, I am a huge fan of meatless lasagna and I love spinach mushroom combo. I am going to add more veggies too. I don’t like to freeze food so going to half the recipe.
Not terribly impressed. It takes longer than the 25-minute prep time and compared to traditional lasagna with tomato sauce, I found it somewhat bland. Will not be making it again.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
I made this last night and followed the recipe exactly with the exception of precooking the lasagna noodles which I don`t think made a difference.
I found it a little bland to be honest. The ricotta was too much. I think next time I make it I will use a bechamel instead which is in fact the traditional Italian method of making lasagna. Ricotta just makes it spongy and is tasteless unless you make your own fresh ricotta. Just my honest opinion.
This looks amazing. Just wondering if you ever turned the sauce into a soup recipe? Would love to have it if you did.
I actually haven’t – but that sounds like a great idea!
its amazing..simple and elegant..make sur its tasty…hug from indonesia
This is good! And I love to cook this recipe! Thank you for sharing the recipe!
This was a great recipe, and I will be making it again. Next time I will try a little variation…broccoli, carrot, and zucchini in lieu of the 2nd pkg. of spinach. Don’t hesitate to try this, you won’t be disappointed.
I made this tonight, followed it to a t and it is dry. Is there any suggestions for next time so it’s not dry
Oh no – what a bummer! You can try doubling the sauce as needed to suit your preferences a little bit better.
Are you sure 1/4 cup flour is even enough because I’m making the sauce as I type, I’ve even added 2tbs more, it’s watery. About to pitch the whole pan
Yes, 1/4 cup is correct but you can add more as needed, 1 TBS at a time, until the desired consistency is reached.
I used 1/4 cup of GF flour and it was plenty thick enough
This recipe was really good, my family loved it ..added salt to each layer for better flavor, the sauce was bland but once I added enough salt to fit my taste it started tasting better. I did run out of cheese for my top layer so I finished it off with sharp cheddar, it was amazing!! #Thanks
I made this dish for company and it was a huge hit. I used 2% milk and it was still rich and luscious. I also thought the sauce would make a great mushroom soup. It was so delicious that I was left with just a small serving to enjoy myself the next day and there were only 6 adults at the table (even the 2 itty bitty women who never have seconds asked for more). Next time I will make one small change. I will blend the Ricotta and one of the boxes of spinach with an egg. The 2nd box of spinach can remain as layers. I thought the Ricotta could have been a bit fluffier and the egg would do that. This is definitely a do again. Thanks so much!!
I made this tonight, with your change (added an egg to the ricotta and 1 box of spinach) a great idea, was delicious!
Made it tonight….absolutely gorgeous. I used Wheat free/gluten free lasagne sheets that did not require cooking.
Really successful.
Thanks for the recipe.
I made this tonight and it was amazing. My husband LOVED it and he is a meat-lover (I’m a vegetarian). He told me to “put it into the rotation” so I will be making it a lot! I used fresh lasagna noodles instead of the kind you have to cook, and the bake time was the same. Posted on instagram @Amy_Urquhart, thanks for the awesome recipe!
This looks sooo good
This looks so delicious! I love mushrooms in just about everything 🙂
What size onion did you use? If I use fresh spinach instead of frozen, will the measurements be the same?
A standard-sized onion will work just fine. 1 (10-ounce package) frozen spinach is approximately 12-16 ounces of fresh spinach.
This was so delicious! I made it last night. There is SO MUCH food – we should be eating it all week – and it’s wonderful.
Like some of the other commenters, I was perplexed by the mushroom sauce being only on the bottom and the top layer. So I added a bunch more mushrooms (24 oz instead of 16) to the sauce at the beginning, and then put a healthy layer of the sauce on each layer of the lasagne. It turned out great and VERY mushroomy, which I love.
I never comment on ANYTHING but I made this last night and it was AMAZING! Like, the best lasagane I have ever had and my husband agreed. I used heavy cream rather than milk, and a little bit less but it still turned out sooooo yummmmy! Thank you!!
One pound of mushrooms ? That looks like a lot ? O_o
A pound of mushrooms will really simmer down once you brown them in butter. I thought this sounded like a lot at first too, but it was perfect.
Made this today, can’t wait to put it in my mouth!
I made this last night, we all really like it. But I think the sauce came out really soupie. Is there something I can do to have it thicker?
You can try adding more flour as needed, 1 tablespoon at a time.
OMG! this was absolutely delicious!!! Just WOW! Now a staple in my house here in Western Australia, thank you so very much for a wonderful recipe ❤️
PS: I forgot to say as I’m gluten intolerant I used fresh gluten free lasagne sheets by Latina Fresh which I didn’t need to precook – just layer! and gluten free flour, also used large portabelo (or field mushrooms) instead of Cremini (not sure what they are) and worked perfectly In fact I just had some left overs for breakfast
THANK YOU! I discovered your blog a week ago and have already cooked three of your recipes! Happy family over here! I used fresh spinach and just sauteed it for a few minutes, cooled it, and then squeezed the water out and chopped small. I used portabello mushrooms. I didn’t read the recipe carefully and bought no-boil noodles, LOL, but it baked perfectly in 40 minutes. I used the green bottle of parmesan cheese (gasp!) and it was still BOMB. I am a fan!
I made this for family this evening. I followed the recipe as written with the exception of adding fresh cracked black pepper & Lawrys garlic salt (I add this to everything) and found it bland! It smelled amazing & looked just like the photos when baked (smelled wonderful baking!!!) but I still found it lacked seasoning in the finished product! I have tried many of your recipes that are Damn Delicious, but this one was a bit time consuming & taste-wise, didn’t reflect that effort. Very kid-friendly though…my nieces loved it!
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Is there any chance to bake this lovely “spinach&mushroom” mixture at microwave?? We’re in the moving process, and the oven is not set yet. Can i use the “grill” option of my microwave? How long, and at what watts?
Thanx
Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
Could this be cooked in a crockpot? Can’t wait to try it! Love your recipes!!
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
For freezing, do you bake the lasagna first and then freeze it (then reheat) or freeze it before you cook it, then bake it (for the first time)? Basically, am I freezing a raw lasagna or cooked lasagna?
Joanna, I recommend freezing prior to baking.
If I freeze it do I need to thaw it before baking it?
Nope! 🙂
Amazing! One of my new favorite recipes. Came out perfect. Thank you
can wheat flour be used instead of all purpose white?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I haven’t made THIS, but I regularly use whole wheat flour in place of app purpose in bechamel or a different mushroom-white sauce, which appears to be approx the same as the white/mushroom sauce here. Should be fine.
Loved this recipe! Thank you so much… I made it with no boil lasagna noodles and it was great!
Loved it so much that I’m going to make it for Christmas dinner… 20 people…And I have a couple of questions… I intend to cook it on the 22nd, freeze it, and serve it on the 25th… I’m afraid of cooking it on the 22 and refrigerating it for 3 days prior to serving… Maybe it’s ok to do that…?
But, If I am going to freeze this dish for a couple of days , should I use fresh spinach? And how much per recipe?
And Several friends are gluten-free so I will double the recipe… Is there a way to use gluten-free noodles and freeze them and maintain the integrity of the noodle? Or is there a way around , Like freezing the assembled ingredients and then cooking on the 25?
Oh! And what would I use as a thickener instead of flour?
Thanks so much!
C
Refrigerating versus freezing – unfortunately, as I am not an expert on food safety, I cannot really answer with certainty. Please use your best judgment.
You can use either fresh or frozen spinach – it’s up to you!
For a gluten-free version – without further recipe testing, I cannot really say for sure. As always, please use your best judgment.
Made this on Thursday night it was amazing thanks for sharing making it again this week
My family hates ricotta! Can I leave It Off?
Yes, absolutely.
Can I use fresh spinach? I could saute it down first or use it raw in the layers.
Yes, absolutely!
Did you end up sauté it or using raw?
Made this with my boyfriend for dinner with his parents–we followed the recipe exactly and it was stupid delicious. Huge hit. Thanks very much!
This looks yummy. Question about layering the mushroom sauce: Directions say 1 cup on bottom, and then on top layer. That would be approximately 2 cups for the top layer, and no mushroom sauce in the middle. Is that correct?
Yes, that is correct, but you can really divide the sauce as needed to suit your preferences a little better. So you can have less on the bottom and top layers if you want a sauce layer in the middle. It’s completely up to you! 🙂
I tried this recipe last night and absolutely loved it. Making lasagna can be very expensive so to save some money I used 2 cans of evaporated milk (shelf stable and $.99 a can), only 2 cups of shredded mozzarella (most standard bags of shredded cheese yield 2 cups) and 1 small tub of cottage cheese (only $2!) It all worked out perfectly. The cottage cheese had more moisture than the ricotta (and much cheaper) so it was lower in fat and made the lasagna even creamier. I didn’t miss the extra cheese at all and the mushroom sauce was luscious and creamy. I froze half the pan for next week, I’ll definitely be making this again.
Christina, dear, I like the idea of preserving an Italian perspective to all this. Authenticity is a good experience when trying another cuisine, especially Italian. I can assure you that Italians would NEVER use cottage cheese as a substitute for fresh, ricotta. Nor would they use bagged pre-shredded mozzarella. Fresh, good quality cheese is essential in this dish. Why not try it with the real ingredients next time? You won’t regret it.
I made this tonight – a half pan because we are two people. It tasted great but I ended up using more mozzarella than called for. Maybe I measured incorrectly. I did have one question: did your sauce turn out a bit grey colored due to mixing the mushrooms into the bechemel? I think next time I will sauté them separately and then fold them in.
Yes, a little bit of grayness is completely normal!
Thanks!
Hey! Looks like a fantastic recipe, but my boyfriend hates mushrooms. Is there any other vegetable you think I could use instead that would go well with the recipe? Thanks!!
Carrots and broccoli would be great substitutes.
This was amazing! I added 2 layers of marinara sauce. So good!
This is so good, there was nothing left. I did make it gluten free, for my daughter. I made a gluten free roux and then add all the veggies and seasoning. I also used gluten free lasagna noodles, no boil. It is very tasty, and my daughter asked me to make it once a week. I guess I will. Thank you for such a great recipe.
Shari – I just found this thru pinterest, so I’m not sure you’ll ever see this question. But – I would love to make this tonight for my family, including my gluten free daughter. How did you make a gluten free roux? With cornstarch? G-free flour? Arrowroot? I’d love your advice. Thanks.
So sad about this recipe! Really should call for less milk and about 2 hours more of cooking time. Was way too runny. For about $40 in groceries this was a disappointment that it did not turn out at all. Going to bed hungry and poor:(
Elizabeth, I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.
However, I am a little confused here. The cost of ingredients should not be $40, even if organic products are used. Lasagna also does not typically need 2 hours and 55 minutes of cooking time either. Also, if the sauce did not thicken during the first step, it will not thicken up during the time it is in the oven.
I spent 46 on the ingredients. I didn’t buy organic, however, I bought pricey fresh Mozzarella and high quality locatelli. Cheese costs were 18 follows. I do have cheese leftover which I will use for other dishes. I could not find fresh Ricotta so did without. Still yummy.
I can’t see lasagna taking 2.5 hours to make. The mushroom sauce really does have to be thickened before assembly. I find I often have the flame to low when cooking sauces which prohibits thickening. Perhaps turn up flame? I’m an amateur so just saying works for me.
I found the recipe well worth the cost. It is delicious.
I made this about a month ago and froze it. I had a few friends over the other night and made it and it was absolutely incredible. The only complaint I had was that I only had one. I will for sure make 2 the next time I make it!
This was delicious! It has been added to my list of lasagna go-to’s!! A nice change from basic tomato sauce types. I ended up needing to use a little more flour to help thicken up the sauce. Found this on pinterest, thanks for sharing 🙂
Hi!
Going to try this tonight. Just wondering if the precooked lasagna noodles would be fine too? That’s what I use for my homemade lasagna so I’m thinking it should be okay ?
Thanks can’t wait to try !
Yes, no-boil lasagna noodles should work just fine.
I just made this for dinner tonight and it was AWESOME! I split the recipe into two 8×8 pans and froze one. I used no-boil noodles, button mushrooms, 2 cups skim milk and 1 cup whole milk. OMG. I can’t say enough…I’ll be making it again and again! Thanks for the recipe!
Did you change the cooking time at all for an 8×8 pan? I think I want to halve the recipe but I’m not sure how to change the cooking time.
Is it OK to use fresh spinach, lightly poached. Also, I thought zucchini might be an excellent alternative or add-on to the dish. Y:our thoughts?
Yes, both sounds like a great idea!
Hi there. Just to clarify: if you are preparing it and cooking it at the same time, does it need to be covered in the oven? Both make ahead instructions say to cover it, but in the original recipe there is no mention of covering it. Thanks!
No, it does not have to be covered if you are preparing and cooking it immediately. The reason for covering when making ahead and freezing is to ensure that the top doesn’t get burned since cooking time is extended.
LOVE recipes that can be made ahead of time! Thanks for the fridge & freezer instructions. This lasagna is perfect for entertaining, pinned!
love this recipe, hope can try ir at home by myself. hmmmm tasty 🙂
This was awesome! You have hooked me with the pics!!!!!
I love spinach lasagna, and I love mushroom lasagna, so I am pretty sure I am going to love spinach and mushroom lasagna!
Awesome so love your recipes been making the since the shrimp enchiladas three years ago when you had your wisdom teeth ?? Out
This looks scrumptious! I swear. Your Instagram account is totally food porn for me. Everything is so easy and delicious!
I am all about the veggie lasagna. I might just have to make this and not tell the husband there is mushrooms in it 😉
Could this be made with no cook lasagna noodles?…I’ve recently become a big fan of these and their ease of use.
I personally have not tried this with no-boil noodles but you’ll see in the comments here that Lisa had tried it with successful results!
Ok, just so I’m clear on this – the mushroom sauce goes as the very base layer, and then the rest goes on the top of the three noodle layers? None in between each layer with the cheese and spinach?
Yes, that’s exactly right, but if you feel that the sauce is needed in the middle layer, please feel free to divide up the sauce as needed to suit your preferences.
This meatless lasagna looks amazing. Cheese and mushrooms are my favorites, especially in a pasta dish. I won’t miss the meat in this one.
This looks delicious. I love that you added spinach. Just ups the nutrition level without anyone even realizing it!
This is definitely a winner in my book. What a perfect comfort food dish!
LOVE mushrooms and spinach! And pasta! Well this is a winning combo for me! 😉
I just popped this in the oven and can’t wait to eat! You’re right about that sauce; it’s ridiculous! And I’m not even a fan of mushrooms.
I was thinking of developing/posting a recipe similar to this – but I’m not going to bother now! I love your recipe – I’m hoping to make it this week!!
Can I use a mushroom other than cremini?
Yes, of course. White button mushrooms would be a great substitute!
Mmmm this looks and sounds fantastic! I love mushrooms and think that vegetarian lasagne can be just as good as meaty ones, if not even better 😀 Thank you so much for sharing this recipe 🙂 x
This recipe is definitely a piece of art!! Love this 😉
Chungah, I so enjoy your website; recipes always look delicious for sure! I am Italian and have been making lasagna without pre-boiling noodles for years; just add 1/2 C. water to the red sauce and bake longer (1 hour rather than 1/2 hour in my original recipe). Wondering if your recipe for creamy spinach-mushroom lasagna can be made without pre-boiling noodles? It iwould be so much easier that way. I’ve never tried making lasagna other than with a red sauce so don’t know if this could work same way.
That sounds like such an easy method! Bu without further recipe testing, I cannot speak with certainty if your method will work here. Please use your best judgment.
I just made this recipe with no-bake lasagna noodles and it came out great. I didn’t even have to add any extra liquid and baked it for about 40 minutes.
I’m so glad it worked out with the no-boil noodles!
Whoops, I meant no-boil noodles.
We’ve been trying to do the whole “meatless Monday” Shenanigans here, but it’s been hard with a carnivorous husband. But, he happens to LUHVE Lasagna, how did you know this was just what I needed to make?!? Pinned!
Do you need to boil the lasagne noodles before putting the lasagna together for baking
Yes, Patti. As indicated in the recipe, the lasagna noodles should be cooked prior to assembling:
In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
Can you use the noodles that are oven ready? They are still hard but meant to go straight into constructing lasagna without boiling.
Yes, absolutely.
Can you use oven ready noodles even if preparing ahead of time and freezing ?
Honestly, I have never tried doing so with the no-boil noodles. Sorry!
This looks amazing! Love that it can be made agead. Will make this.
Oh man, creamy is right! This lasagna looks incredible!
What percentage fat milk do you use in this recipe? Would skim work? Thank you. Looking forward to trying this!
Skim milk could work but I find that the creaminess is best when whole milk is used.
I used 1% and it was very creamy!
Is the Parsley used only as a garnish or did I somehow miss the step where it’s supposed to be cooked in?
Yes, parsley is used as a garnish.
I’m just making this now and I’m not sure how much milk to use – I can’t see that it is listed in ingredients? Help please!
3 cups milk, at room temperature
Yes whole milk is better. My daughter made this and it was delicious!
I use 3.25 goat milk for this recipe with a homemade ricotta and homemade noodles. This has become my go to lasagna and my guests are always impressed!
I’m so glad, Beatrice!
I’m all about a meatless lasagna, this looks incredible!