Welcome to your new favorite vegetarian delight! This Ultra-Creamy Spinach and Mushroom Lasagna recipe delivers incredible flavor and a luxuriously smooth texture that will impress everyone. Packed with savory mushrooms, tender spinach, and three cheeses, it is perfect for weeknight dinners or special gatherings. Get ready to enjoy the ultimate comfort food!
Table of Contents
Why You’ll Love This Creamy Spinach and Mushroom Lasagna
- Enjoy a rich, savory vegetarian meal. This lasagna is deeply satisfying without any meat. Research from institutions like Harvard Health suggests that vegetarian diets can offer various health benefits.
- Achieve ultra-creamy, satisfying texture. Layers of béchamel and cheese create pure indulgence.
- Skip pre-boiling noodles easily. Our simple soaking method saves time and effort.
- Perfect for make-ahead convenience. Assemble it in advance for stress-free cooking.
- Impress even meat-eaters easily. The depth of flavor in this Creamy Spinach and Mushroom Lasagna makes it universally loved.
Ingredients
Gather these fresh, wholesome ingredients to create your luscious Creamy Spinach and Mushroom Lasagna. Each component plays a vital role in building layers of flavor.
- 8 tablespoons (1 stick) unsalted butter, plus more for greasing baking dish, divided
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 2 pounds washed fresh spinach leaves, roughly chopped
- 1 pint (2 cups) heavy cream, divided
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 pound cottage cheese
- 1 egg
- 1/2 cup chopped fresh parsley, divided
- 1 package (15 sheets) no-boil lasagna noodles
- 24 ounces button, cremini, or shiitake mushrooms, stems removed, finely chopped
- 2 medium shallots, finely chopped (about 1/2 cup)
- 2 teaspoons minced fresh thyme
- 1 tablespoon soy sauce
- 2 teaspoons fresh juice from 1 lemon
- 2 tablespoons flour
- 2 cups whole milk
- 12 ounces whole milk mozzarella, grated, divided
- 2 ounces Parmiggiano-Reggiano, grated
Notes & Substitutions
Process the cottage cheese with an egg and parsley in a food processor until it reaches a ricotta-like consistency. This step ensures a smooth, creamy texture. You can use regular ricotta cheese if you prefer, simply combine it with the egg and parsley directly. Feel free to use a mix of mushrooms, such as cremini, shiitake, or even oyster mushrooms for more depth. While this recipe uses no-boil noodles softened by soaking, you can use regular lasagna noodles if you boil them al dente beforehand. For the cheese blend, experiment with provolone or fontina for different flavor profiles in your creamy spinach and mushroom lasagna.
Equipment
You won’t need many specialized tools for this recipe. Just a few standard kitchen items will help you create this fantastic dish.
- 8×13-inch baking dish
- Food processor
- Large saucepan or pot (at least 2)
- Whisk
- Cutting board and sharp knife
- Measuring cups and spoons
How To Make Creamy Spinach and Mushroom Lasagna
Follow these clear, step-by-step instructions to assemble your flavorful Creamy Spinach and Mushroom Lasagna. Taking each step carefully ensures a perfect result every time.
Prepare Spinach Mixture:
Adjust an oven rack to the upper-middle position and preheat oven to 400°F (200°C). Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add spinach in batches, allowing each batch to wilt before adding more. Once all spinach is added, pour in 1 cup heavy cream. Bring to a boil, then reduce to a strong simmer. Cook, stirring frequently, until the mixture is thick and reduced, about 15 minutes. Stir in nutmeg and season to taste with salt and pepper.
Make Cottage Cheese Mixture:
While the spinach cooks, combine cottage cheese, 1 egg, and 6 tablespoons fresh parsley in a food processor bowl. Process until thoroughly combined and the cottage cheese breaks down to a smooth, ricotta-like texture, about 5 seconds. Combine the cooked spinach and processed cottage cheese mixture in a large bowl.
Soak Lasagna Noodles:
Meanwhile, place the no-boil lasagna noodles in an 8- by 13-inch baking dish. Cover them completely with warm water. Allow the noodles to soak, gently agitating them occasionally to prevent sticking, until they are lightly softened, about 15 minutes. Transfer the softened noodles in a single layer to a clean kitchen towel to dry thoroughly.
Prepare Mushroom Filling:
Wipe out the spinach pot and return it to medium-high heat. Add 3 more tablespoons butter and heat until melted. Add the finely chopped mushrooms and cook, stirring occasionally, until all liquid evaporates and the mushrooms begin to sizzle, about 10 minutes. Add the shallots and minced fresh thyme. Cook, stirring frequently, until fragrant and softened, about 2 minutes. Stir in the soy sauce and lemon juice to combine. Add the remaining heavy cream. Bring the mixture to a simmer and cook until lightly thickened, about 3 minutes. Season the mushroom filling to taste with salt and pepper. Transfer the mixture to another bowl.
Craft the Béchamel Cheese Sauce:
Wipe out the pot again and return it to medium-high heat. Add the remaining 2 tablespoons butter and heat until melted. Add the flour and cook, whisking constantly, until it forms a light golden blond roux. Slowly pour in the whole milk, whisking continuously to prevent lumps. Bring the sauce to a simmer, then immediately remove it from the heat. Stir in 2/3 of the grated mozzarella and all of the grated Parmesan cheese until melted and smooth. Season the béchamel to taste with salt and pepper.
Assemble the Lasagna:
Dry the 8- by 13-inch baking dish completely and generously grease it with butter. Spread 1 cup of the béchamel cheese sauce evenly across the bottom of the dish. Lay three sheets of the soaked lasagna noodles on top, spacing them evenly across the bottom. Top these noodles evenly with half of the mushroom mixture. Add another three sheets of noodles. Then, top with half of the spinach and cottage cheese mixture.
Place another three sheets of noodles on top. Repeat the layers with the remaining mushroom mixture, then the remaining spinach mixture, and finish with a final layer of noodles. Pour the remaining béchamel cheese sauce evenly over the top layer of noodles. Sprinkle the remaining 1/3 of the grated mozzarella evenly over the top.
Bake and Serve:
Bake the lasagna until it is bubbling around the edges, which typically takes about 20 minutes. For a golden-brown crust, switch your oven to broiler setting and broil for about 5 minutes longer (if your broiler is under the oven, you will need to transfer the dish). Let the Creamy Spinach and Mushroom Lasagna cool for 10 minutes before slicing and serving. Garnish with the remaining chopped fresh parsley.
Pro Tips & Troubleshooting
For the best texture, always pulse your cottage cheese in a food processor until it resembles smooth ricotta. This prevents a grainy consistency. Soaking no-boil noodles makes them pliable and ensures even cooking without any tough spots. When making the béchamel, remove it from the heat before stirring in the cheeses to prevent them from seizing or clumping. If your lasagna turns out watery, ensure you thoroughly drain the spinach and cook down the mushroom mixture well. For overcooked noodles, reduce soaking time slightly next time. To achieve even browning under the broiler, rotate the dish halfway through.
Serving Suggestions
This rich and satisfying Creamy Spinach and Mushroom Lasagna pairs beautifully with a few simple accompaniments. Serve generous slices alongside a crisp, fresh green salad tossed with a light vinaigrette. Crusty garlic bread is also an excellent choice for soaking up any extra sauce. For beverages, a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc complements the flavors wonderfully.
Storage & Reheating
Store any leftover creamy spinach and mushroom lasagna tightly covered in the refrigerator for up to 3-4 days. To reheat individual portions, use the microwave for quick warmth or the oven at 350°F (175°C) for 20-30 minutes, covered with foil, until heated through. For freezing, allow the cooled lasagna to set, then wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
Feel free to customize your lasagna! Add roasted red peppers for a smoky, sweet flavor. Incorporate fresh basil or oregano along with the thyme for an aromatic twist. Experiment with different gourmet cheeses like smoked gouda or fontina for unique flavor notes. For a bit of heat, sprinkle in some chili flakes with the spinach or mushroom mixtures.
Nutrition Information
This nutrition information is an estimate per serving and can vary based on specific ingredients and portion sizes. It’s a guide to help you understand the general nutritional breakdown of this creamy spinach and mushroom lasagna.
| Nutrient | Amount |
|---|---|
| Calories | 767 |
| Total Fat | 55g |
| Saturated Fat | 32g |
| Cholesterol | 197mg |
| Sodium | 1366mg |
| Total Carbohydrate | 38g |
| Dietary Fiber | 7g |
| Total Sugars | 12g |
| Protein | 36g |
| Vitamin C | 21mg |
| Calcium | 676mg |
| Iron | 6mg |
| Potassium | 1274mg |
Frequently Asked Questions (FAQ)
Can I use frozen spinach?
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the pan. This prevents a watery sauce.
Why use cottage cheese instead of ricotta?
Processing cottage cheese creates a smoother, ricotta-like texture and often results in a creamier, less grainy filling. It also tends to be lower in fat and higher in protein than ricotta.
Can I prepare this lasagna ahead of time?
Absolutely! Assemble the entire Creamy Spinach and Mushroom Lasagna up to 24 hours in advance. Cover it tightly and refrigerate until ready to bake. You may need to add 10-15 minutes to the baking time.
How many layers should my lasagna have?
This recipe is designed for five layers of noodles. This creates a balanced, hearty lasagna without being overly thick.
What if my béchamel sauce is too thin/thick?
If it’s too thin, simmer it gently for a few more minutes to reduce. If it’s too thick, whisk in a tablespoon of milk at a time until it reaches the desired consistency.
Final Thoughts
This Ultra-Creamy Spinach and Mushroom Lasagna is truly a showstopper, offering layers of rich, savory flavors and an unbelievably creamy texture. It is a testament to how simple ingredients can create something extraordinary for both everyday meals and special occasions. We encourage you to try this recipe and experience the joy of homemade vegetarian comfort food. Get ready to indulge in every delightful bite!
Ultra-Creamy Spinach and Mushroom Lasagna
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Melt 3 tablespoons butter in a large saucepan, then add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, wilting each batch before adding more, then stir in 1 cup heavy cream, nutmeg, salt, and pepper; simmer for 15 minutes until thick and reduced.
- In a food processor, combine cottage cheese, egg, and 6 tablespoons parsley, then process for about 5 seconds until the cottage cheese has a ricotta-like texture.
- Combine the cooked spinach and cottage cheese mixture in a large bowl. Separately, soak lasagna noodles in warm water in a baking dish for 15 minutes until lightly softened, then dry them on a clean kitchen towel.
- In the same pot, melt 3 more tablespoons butter and cook finely chopped mushrooms for 10 minutes until their liquid evaporates. Add shallots and thyme, cooking for 2 minutes until fragrant, then stir in soy sauce, lemon juice, and the remaining heavy cream, simmering for 3 minutes until lightly thickened; season with salt and pepper and transfer to another bowl.
- Wipe out the pot, melt the remaining 2 tablespoons butter, and whisk in flour until light golden blond. Slowly add milk while whisking constantly, bring to a simmer, then remove from heat and stir in 2/3 of the mozzarella and Parmesan; season with salt and pepper.
- Grease an 8- by 13-inch baking dish. Layer 1 cup cheese sauce, three lasagna sheets, half of the mushroom mixture, three more lasagna sheets, half of the spinach/cottage cheese mixture, and three more sheets of noodle. Repeat these layers with the remaining mushroom mixture, spinach mixture, and noodles, ending with a final noodle layer. Pour the remaining cheese sauce over the top and sprinkle with the remaining 1/3 grated mozzarella.
- Bake the lasagna for 20 minutes until bubbling, then broil for about 5 minutes until the top is lightly browned. Let cool for 10 minutes before slicing, serving, and garnishing with chopped parsley.
Notes
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgent
- Anne Newgent
- Anne Newgent
- Anne Newgent
