Easy Creamy Spinach Mushroom Lasagna

I’ll be honest with you—this creamy mushroom and spinach lasagna wasn’t something I planned. It was one of those “use what you have” situations, and I’m so glad it was. You know those nights where you just want something comforting, but you’re also staring at random pantry and freezer ingredients, wondering what magic you can pull together? That’s exactly how this recipe was born. And now? It’s become one of my favorite cozy meals—simple, creamy, and oh-so-satisfying.

Here’s the beauty of this dish: there’s no need to fuss with a classic béchamel sauce. Instead, we’re leaning on a humble can of condensed soup to do the heavy lifting. Combine that with no-cook lasagna sheets (a lifesaver!), some frozen spinach, and a handful of cheese, and you’ve got yourself a lasagna that feels indulgent but is so simple to put together. Honestly, it’s a little too easy—perfect for when you’re craving comfort food but don’t have the patience to make it from scratch.

Let me walk you through how to make it step-by-step, and I promise, it’s a no-pressure recipe. Even if you’re not a fan of mushrooms (I know, not everyone loves them), you can swap things around to suit your taste. Ready? Let’s dive in.

What You’ll Need

This recipe serves about 4 to 6 people, depending on portion size. If you’re like me, you might want to save some for leftovers—they reheat beautifully!

For the Filling:

• 2 tablespoons olive oil (or butter, if you like a richer flavor)
• 1 medium onion, finely diced
• 2 garlic cloves, minced or smashed—don’t stress about perfect chopping; it all cooks down
• 8 ounces fresh mushrooms, sliced (button, cremini, or whatever you’ve got)
• 1 cup frozen spinach, thawed and squeezed dry (I always keep a bag in the freezer; it’s so handy!)
• 1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
• Salt and black pepper, to taste (be careful with the salt—you’ll see why in a second)

For the Sauce:

• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 cup milk
• A pinch of nutmeg (optional, but trust me—it adds a cozy, warm flavor)

For the Layers:

• No-cook lasagna sheets (enough for 3-4 layers in an 8×8-inch dish)
• 1 ½ cups cottage cheese or ricotta (whichever you prefer—I used cottage cheese because it’s what I had)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (if you have it—skip it if it’s pricey or hard to find)
• ½ cup shredded cheddar cheese (optional, but it adds a nice sharpness)

How to Make It

Step 1: Start with the Veggies

1. Heat a large skillet over medium heat and add your olive oil. Toss in the diced onion and garlic, cooking for about 3 minutes until they’re soft and fragrant. You don’t need to get them golden—just take the raw edge off.
2. Add the sliced mushrooms to the pan and sprinkle with a little salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until they soften and release their moisture. If the pan looks dry, you can splash in a bit more oil.
3. Stir in the thawed spinach and Italian seasoning. (Quick tip: make sure to squeeze the spinach really well—if it’s too wet, your lasagna might turn out watery. Learned that the hard way once!) Cook everything together for another minute or two, then turn off the heat and set the filling aside.

Step 2: Mix the Sauce

1. In a mixing bowl, combine the cream of mushroom soup, milk, and a pinch of nutmeg if you’re using it. Give it a good stir until it’s smooth. It’s not a fancy sauce, but it gets the job done and makes the whole thing irresistibly creamy.

Step 3: Layer the Lasagna

1. Preheat your oven to 170°C (340°F). If you’re using an air fryer, follow the same temperature, but adjust the baking time as needed. (source:Ineskohl.info)
2. Grab an 8×8-inch baking dish and spread a small amount of the soup mixture on the bottom—just enough to lightly coat it. This keeps the lasagna sheets from sticking.
3. Lay down your first layer of no-cook lasagna sheets. (Don’t worry if they overlap a little—it’s not a big deal.)
4. Spread a layer of the mushroom-spinach mixture over the pasta, followed by dollops of cottage cheese or ricotta. Sprinkle some mozzarella and Parmesan cheese on top. Then, add a small ladle of the soup mixture to keep everything moist.
5. Repeat this process—lasagna sheets, filling, cheese, sauce—until you’ve used everything. Make sure to finish with a generous layer of sauce and cheese on top. This is what gives you that golden, bubbly crust everyone loves.

Step 4: Bake It

1. Cover the dish with foil, but don’t press it down too hard—you want to tent it slightly so it doesn’t stick to the cheese. Bake for 25 minutes.
2. Remove the foil and bake for another 8-10 minutes to let the top get golden and bubbly. (If you like a super crispy top, you can pop it under the broiler for a minute or two. Just keep an eye on it so it doesn’t burn.)
3. Let the lasagna cool for at least 8-10 minutes before slicing. I know it’s tempting to dive right in, but letting it rest makes all the layers set up beautifully.

Serving Suggestions

This lasagna is hearty enough to stand on its own, but I love serving it with a simple green salad or some roasted veggies on the side. If you’re feeling indulgent, a slice of garlic bread never hurts. And don’t forget—this dish is even better the next day, so save those leftovers!

A Few Tips

• Don’t Oversalt: The condensed soup and cheese already bring plenty of saltiness, so taste as you go and adjust if needed. I’d err on the side of caution here.
• Frozen Spinach is a Lifesaver: If fresh spinach isn’t an option, frozen works beautifully—and it’s always ready when you are. Just remember to squeeze it dry.
• Customize It: If mushrooms aren’t your thing, swap them for zucchini, bell peppers, or even cooked chicken. This recipe is super flexible.

Storing and Freezing

Leftovers can be stored in the fridge for up to 3 days. To freeze, divide the lasagna into portions and store in airtight containers. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven or microwave. It’s a great option for meal prep or busy nights!

This creamy mushroom and spinach lasagna isn’t just easy to make—it’s the kind of dish that makes you feel like you’ve treated yourself without all the effort. Whether you’re cooking for your family, your friends, or just yourself (and future you, thanks to the freezer), it’s one of those recipes that always hits the spot. Give it a try and let me know how it turns out!