This indulgent Giada Creamy Spinach and Mushroom Lasagna takes 1 hour and 15 minutes to prepare and is made with lasagna noodles, olive oil, onion, garlic, and fresh spinach. A dinner, it’s both comforting and easy to make. Serve warm for a crowd-pleasing finish.

Recipe Ingredients

• 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 12 ounces cremini mushrooms, cleaned and quartered
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 cups heavy cream, at room temperature
• 1¾ cups whole milk, at room temperature
• ⅓ cup all-purpose flour
• 2 cups (8 ounces) freshly grated Pecorino Romano cheese
• 3¾ cups (14 ounces) shredded mozzarella cheese
• 2 (5-ounce) bags baby spinach, coarsely chopped
• ¼ cup packed chopped fresh basil leaves
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

How To Make Giada Creamy Spinach and Mushroom Lasagna

Prepare the Filling

1. Sauté the Onion and Mushrooms: In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Add Aromatics and Seasonings: Add the quartered mushrooms, kosher salt, and freshly ground black pepper. Cook, stirring frequently, until the onion is soft and any liquid from the mushrooms has evaporated, about 20 minutes.
3. Make the Creamy Sauce: Reduce the heat to low. Add the heavy cream, whole milk, and flour. Whisk until the sauce is smooth and free of lumps.
4. Combine the Filling: Remove the pan from the heat and stir in the Pecorino Romano cheese, mozzarella cheese, spinach, basil, garlic, salt, and pepper. Add the mushroom mixture to the sauce and stir to combine. Set aside to cool slightly.

Assemble and Bake the Lasagna

1. Prepare the Baking Dish: Butter a 9 × 13-inch glass or ceramic baking dish. Set aside.
2. Assemble the Lasagna: Arrange 2 sheets of fresh pasta or 3 boiled lasagna noodles on top in a single layer. Spread with 2 cups of the creamy sauce. Repeat the layers with the remaining pasta sheets and sauce, ending with sauce.
3. Finishing Touches: Sprinkle with the remaining mozzarella cheese. Drizzle with olive oil and bake for 30 to 35 minutes, until the filling is bubbling and the top is golden. Cool for 20 minutes. Cut into squares and serve.

Recipe Tips

• Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
• Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
• Mushroom Variety Swap: Feel free to experiment with different mushroom types, like cremini, shiitake, or even oyster mushrooms, to alter the flavor and texture profile of the dish.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of red pepper flakes or omit them altogether, whereas adding more will create an extra kick for spice lovers.
• Vegan Variation: For a vegan version, replace the Parmesan cheese with nutritional yeast, which mimics the nutty, cheesy flavor and helps maintain the lasagna’s rich, creamy texture.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada White Bean And Escarole Soup
• Giada Baked Penne With Roasted Vegetables
• Giada Beet, Olive, And Kale Salad