If you came over on a Tuesday when I look mildly frazzled but determined, this is what I’d feed you: my Easy Creamy Spinach Mushroom Lasagna. I started making it after a long day when I didn’t want tomato splatters everywhere (though I love a red sauce, cross my heart), and now it’s just comfort on a plate. The first time I nailed the creamy sauce, I may have done a tiny victory dance in my socks, which the cat found deeply suspicious. Anyway, pull up a chair, let’s cook something that feels like a hug.
Why I keep making this on busy nights
I make this when I want dinner to feel special but also I’ve got laundry staring me down. My family goes a bit wild for the mushrooms because they get those golden edges that taste like they came from a fancy place, but actually, I caramelize them in my trusty pan while sipping tea. And the spinach, it makes me feel a wee bit virtuous. The cream sauce is silky without being heavy, which is a miracle considering my usual pour with the cheese. Sometimes the noodles try to be divas and stick together, but I’ve stopped letting that ruffle me.
Also, small confession: I used to rush the resting time and ended up with lasagna avalanches; we still ate it, but it looked like a landslide. Live and learn.
What goes in, with my usual swaps
- 12 dried lasagna noodles, regular or no boil. I sometimes par boil regular ones for 5 minutes so they behave. If I’m in a hurry, I go no boil and call it good.
- 450 g mushrooms, sliced. Cremini are my go to, but button or baby bella are fine. If they look a bit tired, slice thinner and cook a touch longer.
- 4 cups fresh spinach, roughly chopped. Frozen works too, just thaw and squeeze like you mean it.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 3 cups milk, whole or 2 percent. I’ve done 2 cups milk plus 1 cup cream and it’s very lush.
- 1 cup grated parmesan, plus extra for topping. My grandmother always insisted on a particular Italian brand, but honestly any decent wedge works fine.
- 2 cups shredded mozzarella. Pre shredded is fine, but if I have time I grate it myself, actually, I find it melts better if I do.
- 1 cup ricotta cheese
- 1 egg, beaten
- 1 teaspoon kosher salt, plus more to taste
- Black pepper, lots
- A pinch of nutmeg for the sauce
- Optional: a squeeze of lemon, red pepper flakes, chopped parsley or basil
Quick rabbit trail: if you want a deep dive on white sauce, I learned heaps here: Serious Eats bechamel guide. And if your mushrooms look dusty, this helped me stop over washing them: how to clean mushrooms.
Okay, let’s cook
- Heat a large skillet over medium high. Add olive oil, then the mushrooms in a single layer. Don’t crowd them or they’ll steam. Let them sit for a couple minutes until you see browning at the edges, then stir. Season with a pinch of salt and cook until deep golden and most moisture is gone, about 8 to 10 minutes. Stir in half the garlic for the last 30 seconds. Transfer to a plate.
- In the same pan, add the spinach with a splash of water if the pan is dry. Wilt it down, 1 to 2 minutes. Tip it into a colander and press out liquid. This is where I usually sneak a taste and then remember it’s just spinach, calm down.
- Make the creamy sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour until it looks like wet sand, 1 minute. Slowly whisk in milk, a little at a time, until smooth. Bring to a gentle simmer. It will thicken and coat the back of a spoon; that’s your cue. Season with 1 teaspoon salt, black pepper, nutmeg, and stir in half the parmesan. Don’t worry if it looks a bit weird at this stage, it always does before it turns glossy.
- Ricotta layer time. In a bowl, mix ricotta, egg, remaining garlic, a handful of parmesan, and a crack of pepper. If I have lemon, I add a tiny squeeze. On second thought, a tiny squeeze plus zest is even nicer.
- Heat oven to 375 F. Grease a 9 by 13 inch baking dish. Spoon a thin layer of the sauce in the bottom so the noodles have something to sit on.
- Layer one: noodles to cover, then half the ricotta, half the spinach, half the mushrooms, a handful of mozzarella, and a ladle of sauce. Layer two: noodles, the rest of the ricotta, spinach, mushrooms, more mozzarella, more sauce. Top layer: noodles, the last of the sauce, remaining mozzarella and parmesan.
- Cover with foil, tenting it a bit so the cheese doesn’t glue itself to the foil. Bake 25 minutes. Remove foil and bake another 15 to 20 minutes until bubbling with little golden spots.
- Optional but lovely: set under the broiler for 1 to 2 minutes for extra color. Keep an eye, it goes form perfect to, um, animated quickly.
- Rest at least 10 to 15 minutes before slicing. I know, patience. This is the difference between tidy squares and cheesy lava.
- Finish with chopped parsley or basil and a dust of parmesan. If you like heat, a pinch of red pepper flakes is great here.
Little notes I scribbled after messing up
- If your sauce gets too thick, whisk in a splash of milk. Too thin, simmer another minute. It should pour slowly, not race.
- No boil noodles are thirstier. Add a touch more sauce between layers if using them.
- Frozen spinach is fantastic, but squeeze it like a stress ball. Water is the enemy of creamy layers.
- Salt the mushrooms lightly at the end of cooking, not at the start, or they can weep.
- Let it rest. I once cut in right away and it slid around like a toddler on a tile floor.
Variations I actually tried
- Greens swap: baby kale works, just cook a minute longer. Arugula was a bit too peppery for me, but if you love it, go for it.
- Herby pesto swirl: a tablespoon or two dotted on each layer gives a fresh kick. Tasty, maybe not traditional.
- Chicken version: leftover rotisserie, shredded and layered in. Quite good, though I prefer the pure veg one most nights.
- Gluten free noodles: totally fine. Keep the sauce on the looser side and you’re golden.
- One that didn’t work: I tried only cottage cheese once. It turned watery and the texture was odd. A mix with ricotta is better, I tend to think.
Gear I use, and what to do if you don’t have it
- 9 by 13 inch baking dish. Glass or metal both work. If your pan is smaller, build fewer layers.
- Large skillet for mushrooms and spinach. A nonstick or stainless both do the job.
- Medium saucepan and a whisk. No whisk? Use a fork and a bit of patience, it totally works.
- Foil is helpful. If you’re out, an inverted sheet tray on top kind of works in a pinch.
How I store leftovers
Fridge: cool completely, then cover and refrigerate up to 3 or 4 days. Reheat gently at 325 F until warm through, or in the microwave with a splash of water under a cover. Freezer: wrap slices tightly and freeze up to 2 months. For make ahead freezing, this guide is solid: how to freeze lasagna. Though honestly, in my house it never lasts more than a day.
How I like to serve it
A crisp salad with lemon and olive oil does the trick, and a cheeky piece of garlic bread if we’re going full cozy. Sometimes I add a squeeze of lemon over the slice at the table. My dad insists on extra black pepper, every time.
Pro tips I learned the hard way
- I once tried rushing the sauce and regretted it because the flour tasted raw. Give it that one minute to cook.
- I over salted the ricotta layer once and then the parmesan jumped in and, well, it was a bit much. Season gently, taste as you go.
- I skipped resting because we were very hungry. Layers slid, spirits dipped. Resting is not optional for me now.
- I piled on too much mozzarella once and it turned greasy. A balanced mix with parmesan is nicer.
Real questions I get, answered
Can I use frozen spinach? Yes, absolutely. Thaw it, then squeeze out as much liquid as you can. A clean towel helps, just wring it like you mean it.
Do I have to cook the mushrooms first? I really recommend it. They need time to brown and lose water. Otherwise the lasagna gets soggy and a bit bland.
Can I assemble this ahead? Yep. Assemble, cover, and chill up to 24 hours. Bake straight form the fridge, adding 10 minutes or so. If it’s very cold, I sometimes let it sit out while the oven heats.
What if my top gets too brown? Tent with foil for the last part of baking. Or shave a little parmesan at the end to cover any over eager spots.
Can I use plant milk? Unsweetened oat or cashew can work. It won’t be quite the same, but the texture is pretty nice. Add a splash of cream if you’re flexible.
Is tomato sauce allowed in this? Sure, why not. A thin swipe under the bottom layer is tasty. But the creamy thing is the point here, so keep it light.
Do no boil noodles really work? They do. Give them extra sauce and bake until soft. If the edges feel firm, cover and bake a few more minutes.
And because someone will ask, yes, I think this tastes even better the next day, chilled slice for breakfast with hot coffee like a proper rebel. Not every day, mind you, but sometimes.
If you try this Easy Creamy Spinach Mushroom Lasagna, tell me what tweaks you made. I love hearing the little changes that make it yours.