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:
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