Okay, let’s be real—sometimes you just NEED a lasagna, right? But I’m *always* trying to sneak more veggies into, well, everything. My solution? This Creamy Spinach Mushroom Lasagna! I swear, even the most dedicated carnivores in my family gobble this one up.

I used to think vegetarian lasagna meant flavorless sadness, but oh boy, was I wrong. The secret’s in the creamy sauce, plus tons of savory mushrooms and spinach. It’s total comfort food but, you know, kinda healthy-ish? It’s definitely become a regular in our dinner rotation – and I think you’re gonna love it too!

Why You’ll Love This Creamy Spinach Mushroom Lasagna

Seriously, what’s not to love? This lasagna is:

**Ridiculously tasty:** The creamy sauce combined with earthy mushrooms and spinach? Forget about it!
**Surprisingly easy:** Don’t let the layers intimidate you. It’s way simpler than it looks.
Vegetarian-friendly (obviously!): A satisfying meat-free meal the whole family will enjoy.
Perfect for meal prep: Make it ahead of time and bake it when you’re ready. Talk about a weeknight win!

I promise, this Creamy Spinach Mushroom Lasagna is about to become a new house favorite.

Ingredients for Creamy Spinach Mushroom Lasagna

Alright, let’s gather our players! For this Creamy Spinach Mushroom Lasagna, you’ll need: 1 pound lasagna noodles (the oven-ready kind are a lifesaver!), 1 tablespoon olive oil, 1 pound mushrooms (sliced, please!), 10 ounces frozen spinach (thawed and squeezed DRY – super important!), 15 ounces ricotta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1 egg (beaten!), 3 cups marinara sauce, and 2 cups shredded mozzarella cheese. Got it? Good!

How to Prepare Creamy Spinach Mushroom Lasagna: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t stress; this *Creamy Spinach Mushroom Lasagna* is totally doable, even on a weeknight. Just follow these steps, and you’ll be golden.

First things first, **preheat your oven to 375°F (190°C).** Get that oven nice and toasty! Nobody wants a lukewarm lasagna.
While the oven’s heating, **cook your lasagna noodles according to the package directions.** Pro-tip: I like to slightly undercook them since they’ll be baking in the oven later on anyway. Drain them well, and set them aside on a lightly oiled baking sheet so they don’t stick together.
Now, let’s get those veggies going. **Heat the olive oil in a large skillet over medium heat.** Add your sliced mushrooms and cook until they’re softened and have released their juices – about 5 minutes or so. Stir in that thawed (and squeezed dry!) spinach and cook for just another minute. You don’t want soggy lasagna, so make sure you really get the moisture out of that spinach! I usually just wring it out with paper towels.
Time for the creamy goodness! **In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, and that beaten egg.** Mix it all together until it’s nice and smooth. This is the heart of our *Creamy Spinach Mushroom Lasagna*, so give it some love!
Assembly time! **Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.** This prevents the noodles from sticking and gives the lasagna a nice, saucy base. Next, **top with a layer of lasagna noodles**, overlapping them slightly if needed. Then, spread **half of the ricotta mixture** evenly over the noodles, followed by **half of the mushroom and spinach mixture.** Sprinkle with **1/3 of the mozzarella cheese.** Repeat those layers – noodles, ricotta, mushroom/spinach, mozzarella.

**Top with the remaining noodles, marinara sauce, and mozzarella cheese.** Don’t be shy with that cheese! It’s what makes everything golden and bubbly.
**Bake for 30-35 minutes**, or until the top is golden brown and bubbly and the cheese is melted and gorgeous. If the top starts to get too brown, you can loosely tent it with foil.
Now, this is important: **Let the lasagna stand for at least 10 minutes before serving.** I know, it’s tempting to dive right in, but trust me on this one! It helps the lasagna set up a bit and makes it easier to slice. Plus, you won’t burn your mouth!

And there you have it! Your very own *Creamy Spinach Mushroom Lasagna*, ready to impress. Enjoy!

Tips for the Best Creamy Spinach Mushroom Lasagna

Want to take your *Creamy Spinach Mushroom Lasagna* from “good” to “OMG AMAZING!”? I’ve got a few tricks up my sleeve that I’m happy to share. These are the little things I’ve learned along the way, and they make all the difference.

**Say NO to Soggy:** Seriously, nobody likes a watery lasagna. Make sure you *really* squeeze out all the excess moisture from the thawed spinach.
**Mushroom Mania:** Don’t be afraid to experiment with different mushrooms! I usually use cremini, but shiitake or oyster mushrooms would add a fancy touch. Just saute them well!
**Sauce It Up (or Down):** If you like a super saucy lasagna, add a little extra marinara. If you prefer it a bit drier, use a little less. Easy peasy.

Trust me; these little tweaks will help you achieve lasagna perfection every. single. time.

Variations for Your Creamy Spinach Mushroom Lasagna

Okay, so you’ve nailed the basic *Creamy Spinach Mushroom Lasagna*. Awesome! Now, wanna get a little crazy? This recipe is begging for you to put your own spin on it! Here are a few ideas to get you started:

**Veggie Power:** Throw in some sliced zucchini or bell peppers with the mushrooms. Hello, extra nutrients!
**Cheese, Please!:** Swap out some of the mozzarella for provolone or fontina. Ooh la la, fancy!
**Herb It Up:** Add a pinch of dried oregano or red pepper flakes to the ricotta mixture. A little zing never hurt anyone!

Seriously, don’t be afraid to experiment! That’s the best part about cooking, right? Make this *Creamy Spinach Mushroom Lasagna* your own!

Serving Suggestions for Creamy Spinach Mushroom Lasagna

Alright, you’ve got this gorgeous *Creamy Spinach Mushroom Lasagna* ready to go. But what do you serve with it? Don’t panic! I’ve got some super simple ideas that’ll make your meal complete. Honestly, my favorite is just a big ol’ green salad with a light vinaigrette. But, if you wanna get a little fancier, some garlic bread or roasted veggies (like broccoli or asparagus) would be amazing too. The key is to keep it simple so the lasagna can really shine!

Make-Ahead and Storage Tips for Creamy Spinach Mushroom Lasagna

Life’s busy, right? That’s why I *love* that this Creamy Spinach Mushroom Lasagna can totally be made ahead of time! You can assemble it a day or two in advance, cover it tightly with plastic wrap, and pop it in the fridge. Then, when you’re ready to bake, just add a few extra minutes to the baking time. Leftovers? Score! They’ll keep in the fridge for up to 3 days. You can also freeze individual slices for a quick and easy lunch. Just wrap ’em up tight in plastic wrap and then foil. When you’re ready to eat, thaw it overnight in the fridge and reheat in the oven or microwave. Easy peasy!

Frequently Asked Questions About Creamy Spinach Mushroom Lasagna

Got questions about this *Creamy Spinach Mushroom Lasagna*? Don’t worry; I’ve got answers! Here are a few of the most common questions I get asked, so you can be a lasagna-making pro in no time!

Can I use fresh spinach instead of frozen?

Absolutely! If you’re going with fresh spinach, you’ll need about a pound. Just saute it in a pan until it’s wilted, then make sure to squeeze out any excess water really well. Seriously, get all that moisture out, or else your lasagna will be a soggy mess!

Can I make this lasagna gluten-free?

You bet! Just use gluten-free lasagna noodles. There are tons of great options available these days. And while you’re at it, check out my other gluten-free recipes for more inspiration! You can easily adapt a lot of things if you know how!

Can I add meat to this recipe?

Sure thing! If you’re not strictly vegetarian, you can definitely add some cooked ground beef, sausage, or shredded chicken to the mushroom and spinach mixture. Just brown it up before adding it to the lasagna and you’re good to go. But honestly, I think it’s pretty darn delicious just the way it is!

Nutritional Information Disclaimer

Heads up! Just so you know, the nutritional info for this Creamy Spinach Mushroom Lasagna is just an estimate. It can totally change depending on the brands and ingredients you use. So, yeah, don’t take it as gospel!