Creamy Spinach Mushroom Lasagna

Oh, this lasagna? It’s comfort on a plate. Creamy layers, cheesy goodness, and the cozy taste of spinach and mushrooms all baked together. I swear, the smell alone makes everyone wander into the kitchen.

I love how the mushrooms bring that earthy flavor. The spinach adds a fresh, green touch that balances all the richness. And the creamy sauce? It wraps everything up like a warm hug.

Every bite is soft, cheesy, and full of flavor. It’s the kind of dish that makes you slow down and enjoy. Trust me, one slice will have you going back for seconds.

So, grab your baking dish and your appetite. We’re making this Creamy Spinach Mushroom Lasagna today. Let’s get started.

Why You’ll Love This Recipe

• Rich and Creamy: The combination of provolone, smoked gouda, and parmesan creates a cheesy, velvety texture.
• Perfect for Meal Prep: Make it ahead and reheat for a delicious meal any time.
• Family Favorite: Even picky eaters will love the creamy, flavorful layers.
• Vegetarian-Friendly: Easily customizable with your choice of vegetable or chicken broth.
• Restaurant-Quality: Tastes like something from a gourmet Italian restaurant, made right at home!

Required Kitchen Tools

Large pot (for boiling noodles)

• Large skillet
• Baking dish (9×13-inch recommended)
• Whisk
• Mixing bowls
• Cheese grater
• Knife and cutting board
• Measuring cups and spoons

Ingredients

Here’s what you’ll need (exact measurements in the recipe card below):

For the Filling:

• 7 tbsp butter, divided – For sautéing and making the creamy sauce.
• 16 oz sliced mushrooms – Cremini or button mushrooms work well.
• 1/2 cup chopped green onions – Adds a mild onion flavor.
• 1/4 cup minced shallots – A hint of sweetness and depth.
• 3 cloves garlic, minced – Because everything is better with garlic!
• 16 oz frozen chopped spinach, thawed and squeezed dry – Provides a vibrant color and nutrition.
• 1 tsp white pepper – Adds a subtle kick without overpowering.
• 1/2 tsp salt – To enhance all the flavors.

For the Pasta:

• 12 lasagna noodles – Boiled until al dente.
• 1 tbsp olive oil – To prevent sticking.

For the White Sauce:

• 1/4 cup flour – Helps thicken the sauce.
• 1 1/4 cups chicken broth or vegetable broth – Base of the sauce.
• 1 cup heavy cream – For extra creaminess.
• 1/3 cup dry white vermouth – Adds a subtle depth of flavor.
• 1 tsp dried thyme – Pairs beautifully with the mushrooms.
• 1/2 tsp dried basil – A classic Italian herb.

For the Cheese Layers:

• 1 lb provolone or havarti cheese, shredded – Melts beautifully for that gooey texture.
• 1/4 lb smoked gouda, shredded – Adds a touch of smoky depth.
• 1/4 cup half-and-half – To keep the cheese sauce silky.
• 1/2 cup grated parmesan (optional) – For a salty, nutty finish.

Variations for Creamy Spinach Mushroom Lasagna

• Add Protein: Mix in shredded rotisserie chicken or cooked Italian sausage.
• Make It Vegan: Use plant-based butter, almond milk, and dairy-free cheese.
• Boost the Veggies: Add bell peppers, zucchini, or eggplant for extra nutrition.
• Spicy Kick: Sprinkle red pepper flakes into the sauce.
• Gluten-Free Option: Use gluten-free lasagna noodles and flour.

Step-by-Step Instructions

1. Prepare the Filling

• In a large skillet, melt 2 tbsp butter over medium heat.
• Add mushrooms, green onions, and shallots. Sauté for 5-7 minutes until soft.
• Stir in garlic and cook for another 30 seconds.
• Add the spinach, white pepper, and salt, stirring well. Remove from heat.

2. Cook the Lasagna Noodles

• Bring a large pot of salted water to a boil.
• Cook the lasagna noodles according to package instructions.
• Drain and toss with 1 tbsp olive oil to prevent sticking.

3. Make the White Sauce

• In the same skillet, melt the remaining 5 tbsp butter over medium heat.
• Whisk in flour and cook for 1 minute until golden.
• Slowly add broth, whisking constantly.
• Stir in heavy cream, vermouth, thyme, and basil.
• Simmer for 3-5 minutes, then remove from heat.

4. Assemble the Lasagna

Layer 1:

• Spread a thin layer of white sauce on the bottom of the baking dish.
• Place 3 lasagna noodles on top.

Layer 2:

• Spread 1/3 of the mushroom-spinach mixture.
• Sprinkle with 1/3 of the shredded provolone and gouda.

Layer 3:

• Pour 1/3 of the white sauce over the cheese.
• Repeat the layers two more times.

Final Layer:

• Top with remaining cheese.
• Drizzle 1/4 cup half-and-half over the top for extra creaminess.
• Sprinkle with optional parmesan cheese.

5. Bake the Lasagna

• Preheat oven to 375°F (190°C).
• Cover with foil and bake for 25 minutes.
• Remove foil and bake uncovered for 10-15 minutes, until golden and bubbly.
• Let it rest for 10 minutes before slicing.

Serving and Decoration

How to Serve Creamy Spinach Mushroom Lasagna

• With a Side Salad: A crisp arugula or Caesar salad pairs beautifully.
• Garlic Bread: Soak up all that creamy sauce with homemade garlic bread.
• A Glass of Wine: Try a dry white wine like Chardonnay or Pinot Grigio.

Storing and Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheating: Bake at 350°F (175°C) for 20 minutes, or microwave until warm.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat
1 slice (out of 8)	450	22g	35g	25g