Let Me Tell You About This Lasagna…

Hey there, friend. So—you know how some days you just need to eat something that feels like a warm hug wrapped in cheese? Well, this creamy spinach mushroom lasagna is it. Actually, the first time I made it, I was trying to use up a sad bag of spinach and a tub of mushrooms leftover (story of my fridge, honestly), and didn’t think it would wind up being one of my most-requested dinners. But now, it’s a family favorite, especially when it’s raining cats and dogs outside—which, in my part of the world, seems like every other Sunday. Also: there’s no such thing as too much cheese in this house (though my sister would argue).

Why I Keep Making This (And Maybe You Will Too)

I make this lasagna when I want easy comfort food that’s homemade but doesn’t take all day. My family goes bananas for it because it’s creamy but not heavy, loaded with mushrooms (I’m a bit obsessed with mushrooms), and even the picky eaters forget it’s stuffed with spinach. (One time I tried swapping the mushrooms for eggplant and, well… let’s just say it’s better with mushrooms.) And you know how annoying it is when lasagna slides around as you cut it? This one holds together surprisingly well, which is a tiny miracle in my opinion.

The Not-Too-Fancy Ingredient List

9-12 lasagna noodles (sometimes I use those no-boil ones if I’m feeling a bit lazy, and honestly? It works just fine)
2 tablespoons olive oil, or butter—my grandmother always insisted on Kerrygold but any old butter actually works
2 big handfuls (about 250g) fresh spinach, or a box of frozen spinach (just squeeze the water out, trust me)
400g mushrooms, sliced—white, cremini, whatever’s cheapest
3 garlic cloves, crushed (but nobody will mind if you just use the jar stuff in a pinch)
Salt and pepper, plus a crazy amount of black pepper if you’re me
500g ricotta cheese, or cottage cheese—some purists will freak out, but use what’s in your fridge
1 egg (I have skipped this by accident and lived, just so you know)
1 ½ cups grated mozzarella (feel free to be generous)
½ cup grated parmesan (I buy the pre-grated stuff; don’t @ me)
500ml cream or whole milk, whatever you have
Nutmeg (just a whisper, optional)

How You Actually Make It (With My Occasional Tangent)

Start with the noodles. If they’re the kind that need boiling, get a big pot of salted water going and cook according to the box. If you’ve got the no-boil ones, skip this and enjoy feeling smug.
Sauté the veg. Grab a big skillet, heat your oil or butter, and toss in the mushrooms. Don’t crowd them or they’ll get steamy instead of golden. Throw in the garlic after a few minutes, followed by the spinach. It’ll look like too much spinach. It’s always not enough. Season with salt and pepper.
Mix some cheese stuff. Grab a bowl, dump in ricotta, the egg (or don’t, if you forget), a pinch of salt, some pepper, and a good sprinkle of nutmeg. Stir together. I taste at this point because, why not?
Make the "sauce." You can just pour the cream straight into the mushroom spinach skillet, let it simmer till it’s a bit thicker, or use milk for a lighter version. (You could make a real béchamel, but frankly, I’m not always up for that.)
Layer it up! In a big baking dish, splash a little cream on the bottom, lay down some noodles, then do a layer of the mushroom spinach mixture, dollops of ricotta, then mozzarella, and a bit of parmesan. Repeat until you're out of stuff or the dish looks full. I try to end with noodles covered in plenty of cheese (because crispy cheese edges are the best part, change my mind).
Bake. Foil on (so cheese doesn't run riot), into a 180°C oven for 25-30 mins. Uncover, bake another 15 mins or until the cheese gets cheerful and golden. If you like the top really bubbly, broil it for a couple minutes—just don’t walk away, or you’ll regret it (been there).
Let it rest. This is where patience matters. Let it sit for 10-15 mins, or you'll end up with creamy lasagna soup instead of slices. (I, um, rarely wait the whole time.)

What I’ve Learned (Mostly The Hard Way)

Don’t go overboard on the sauce, or you’ll be eating mush. Actually, I find it works better if everything’s spread pretty evenly—not too wet.
If using frozen spinach, really squeeze out the water. Like, serious squeezing.
I've overbaked this so many times thinking it wasn't done—when the cheese is browning, you're probably good.
Mozzarella pearls melt oddly here; stick with grated.

Variations (With a Cautionary Tale)

Make it vegan? I tried once with cashew cream and vegan cheese, and it was...not what I’d call a success. Maybe you’ll have better luck.
Switch up the greens—kale is nice if you chop it up small, but avoid arugula unless you really love bitter.
Add cooked shredded chicken if you want to bulk it up (I’ve done this when there’s leftovers on hand).
Swap in half sweet potatoes instead of the noodles for a gluten-free version… Actually, it tasted decent, but got a bit watery. Still, live and learn!

A Word About Kitchen Gear

I use a 9x13-inch baking dish for this, but if all you have is a bunch of smaller dishes, just divide it up—it might get more crispy edges that way, which isn’t a bad thing at all. If you don’t have a skillet big enough for the mushrooms and spinach, work in batches or grab a deep saucepan—I’ve even used a wok once. Not ideal, but it worked.

Easy Comfort Creamy Spinach Mushroom Lasagna

How It Keeps (Or Doesn’t, In My House)

This lasagna stores really well in the fridge, covered, for 2-3 days. Though honestly, in my house it never lasts more than a day! You can freeze slices too, just wrap them well (here's a good guide: kitchn guide to freezing casseroles). The texture gets a smidge softer after freezing, but the flavors get even deeper—go figure.

What I Serve With It (Or, The Sides We Argue Over)

Most nights, it just needs a big, lemony salad to cut through all the creaminess. My personal favorite is some quick-dressed arugula and parmesan. Sometimes garlic bread sneaks its way in, though it probably shouldn’t—my kids would eat garlic bread with cereal if I let them. And, every so often, a glass of something chilled doesn't hurt (white wine or even fizzy water!).

Things I’ve Learned (Because I Messed Up First)

I once tried stacking all the noodles at the bottom—don’t. The bottom went soggy and the top dried out. Lessons learned, as my mum would say.
If you rush that resting step, the slices collapse. Trust me, I did it for years. Now I (mostly) wait.
Use enough salt! Underseasoning is a silent saboteur here.

Questions I Really Get (And Honest Answers)

Can I add meat? Sure! A bit of cooked sausage or shredded chicken goes in nicely. Just don’t overstuff, or you’ll need a second pan.
What if I hate mushrooms? First, I’m sad for you—but more spinach, zucchini, or even roasted peppers work reasonably well in their place.
Milk instead of cream—does it work? Yup, I do it often. It’s just slightly less rich. Kinda depends how much you want that full-on creamy situation.
Can I make this ahead? Yes, and actually, I think this tastes better the next day—the flavors hang out and get cozier together.
Any fancy ingredient that’s really vital? Nope! Just use what you have—the only thing I don’t love substituting is the cheese. Some things are sacred.

Feel free to tweak, riff, or ignore anything above—I think recipes are meant for experiments. Oh, and if you want more home-cook ramblings, I sometimes get lost in Smitten Kitchen for inspiration too. Now, go enjoy your cheesy, comforting spinach mushroom lasagna (even if it’s midnight and you’re eating straight from the pan—I won’t tell).

Easy Comfort Creamy Spinach Mushroom Lasagna