How to Make Creamy Spinach & Mushroom Lasagna from Scratch

This Creamy Spinach & Mushroom Lasagna is the perfect blend of hearty comfort and mindful eating. Layered with tender lasagna noodles, a rich spinach and mushroom filling, and a velvety white sauce, it’s everything you crave in a classic lasagna—without the heaviness. Whether you’re feeding the family or meal-prepping for the week, this dish brings deliciousness to the table while keeping things light and satisfying.

Why You’ll Love This Recipe

Hearty and Satisfying – Mushrooms and spinach add bulk and flavor without extra calories.
Creamy and Cheesy – Made with a lighter white sauce and just enough cheese for that perfect melt.
Veggie-Packed Goodness – A full serving of vegetables in every portion.
Make-Ahead Friendly – Perfect for meal prep or freezing for later.

Ingredients

For the White Sauce:

• 1 ½ cups unsweetened almond milk (or milk of choice)
• 2 tbsp all-purpose flour
• 1 tbsp light butter
• 1 tsp minced garlic
• ¼ tsp salt
• ¼ tsp black pepper

For the Filling:

• 2 cups fresh spinach, chopped
• 1 ½ cups mushrooms, sliced
• 1 small onion, finely chopped
• 1 tsp olive oil
• ¼ tsp dried thyme
• Salt and pepper to taste

For the Lasagna:

• 6 whole-wheat lasagna noodles, cooked and drained
• 1 cup reduced-fat shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Instructions

Prepare the White Sauce
In a medium saucepan, melt the light butter over medium heat. Add the garlic and cook for about 1 minute. Whisk in the flour and cook for another minute. Gradually add the almond milk, whisking constantly to avoid lumps. Season with salt and pepper and simmer until thickened, about 3–4 minutes. Remove from heat and set aside.

Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 2–3 minutes until softened. Stir in the mushrooms, spinach, thyme, salt, and pepper. Cook for about 5–7 minutes, until the mushrooms are tender and the spinach is wilted.

Assemble the Lasagna
Preheat your oven to 375°F (190°C). Lightly coat an 8×8-inch baking dish with cooking spray. Spread a thin layer of white sauce on the bottom. Layer two lasagna noodles, followed by half of the spinach-mushroom mixture, more white sauce, and a sprinkle of mozzarella. Repeat the layers, finishing with noodles, white sauce, and the remaining mozzarella and Parmesan.

Bake Until Golden
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Let It Rest
Allow the lasagna to cool for about 5 minutes before slicing and serving.

Nutritional Information (Per Serving)

Calories: 210
Protein: 10g
Fat: 8g
Carbohydrates: 25g
Sugar: 3g
Fiber: 4g

Tips for Success

• Whisk Constantly – Keep stirring the white sauce to prevent lumps.
• Cook Veggies Thoroughly – Sauté until the mushrooms release their liquid and the spinach wilts.
• Use Fresh Parmesan – It melts better and adds richer flavor.
• Let It Set – Allow the lasagna to rest before cutting; it helps maintain its structure.

Why This Recipe Works

This lighter lasagna swaps heavy cream for almond milk and reduces fat without compromising on flavor. The mushrooms and spinach create a hearty filling, while the white sauce keeps it creamy and satisfying. It’s the perfect way to enjoy comfort food with a balanced twist.

Creamy Spinach & Mushroom Lasagna is proof that comfort food can be both satisfying and smart. Each layer brings hearty vegetables, tender pasta, and a rich, creamy sauce together for a dish that’s as wholesome as it is delicious. Perfect for weeknight dinners or weekend gatherings, this lasagna is bound to become a family favorite.