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Creamy Spinach and Mushroom Lasagna

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  • Author: Retrogirl
  • Total Time: 55-60 minutes
  • Yield: 12 Servings 1x


Creamy, cheesy veggie lasagna that even your kids will like!



1 box lasagna noodles–you’ll use about 12

2 jars Alfredo Sauce

20 ounce package of frozen spinach, thawed

1 package slice mushrooms

1 medium onion

salt, pepper, and garlic salt, to taste

4 cups shredded mozzarella or pepperjack cheese

2 tablespoons olive oil


Preheat the oven to 350 degrees

Parboil the lasagna noodles for 8-10 minutes, then drain.

Start by pouring a layer of Alfredo sauce in the bottom of a 13×9 pan, then lay a layer of noodles atop the sauce.

Slice the onion and saute in olive oil. Add the mushrooms and saute until cooked.

Season with salt and pepper, and spread over the first layer of noodles.

Lay down another layer of noodles and top with more sauce.

Squeeze the liquid out of the spinach and season with garlic salt and pepper. Spread over the noodles and sauce in the pan. 

Top with 2 cups shredded cheese.

Build the final layer with another layer of noodles, sauce, and the last two cups of shredded cheese.

Bake for 30-40 minutes, or until the cheese is melted and the noodles are tender.


Serve with a simple green salad and garlic bread

  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Main Dish
  • Method: Baking
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