Name: Spinach and Mushroom White Lasagna Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles, cooked and drained; 1 tablespoon olive oil; 1 small onion, diced; 3 garlic cloves, minced; 16 oz mushrooms, sliced; 5 cups fresh spinach (or 1 package frozen, thawed and drained); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 1/2 cups whole milk; 1/2 cup heavy cream; 1/4 teaspoon nutmeg; Salt and black pepper to taste; 1 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese

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If you’re yearning for a show-stopping dinner that’s creamy, comforting, and seriously packed with rich flavor, Spinach and Mushroom White Lasagna is the answer! Imagine tender layers of pasta wrapped around hearty mushrooms and vibrant spinach, all smothered in a luscious white sauce that’s cheesy but never overwhelming. Whether it’s weeknight coziness or a festive feast, this vegetarian lasagna brings elegance and soul-satisfying satisfaction to your table, delighting everyone from picky eaters to seasoned foodies.

Spinach and Mushroom White Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Gathering everything for Spinach and Mushroom White Lasagna is wonderfully straightforward, thanks to a thoughtfully curated list of veggies, cheeses, and staples that play off each other’s strengths. Each ingredient is part of the magic, bringing a layer of depth, creaminess, or earthy charm every time you take a bite.

Lasagna noodles: The sturdy base, these ribbons of pasta soak up sauces and provide structure for generous layers.
Olive oil: Just a tablespoon gets the onion sizzling and brings a subtle fruity note to the filling.
Onion: Diced and sautéed, it lays down a gentle sweetness that rounds out all the savory flavors.
Garlic: Three cloves amp up the aroma and give that unmistakable Italian flair.
Mushrooms: Slice your way through 16 ounces for rich, woodsy flavor and satisfying texture—try cremini for extra depth!
Fresh spinach: Five cups wilt down beautifully, adding color and a fresh, slightly earthy note. (Frozen works in a pinch!)
Butter: Melted into the sauce, it creates a decadent silkiness you’ll crave.
All-purpose flour: Just a touch makes your sauce luxuriously thick but never gloopy.
Whole milk: The backbone of your white sauce for a classic creamy consistency.
Heavy cream: A splash transforms your sauce into pure velvet—don’t skip it!
Nutmeg: Just a dash brings warmth and a subtle spice that makes the bechamel pop.
Salt and black pepper: These classics season every bite to perfection.
Parmesan cheese: Grated for salty, umami-rich flavor, it’s a must for topping and tucking between layers.
Mozzarella cheese: Melts into oozy, stretchy bliss on every forkful.
Ricotta cheese: Creamy dollops in every layer for irresistible pockets of richness.

How to Make Spinach and Mushroom White Lasagna

Step 1: Sauté the Vegetables

Start by heating your olive oil in a big skillet over medium. Add your diced onion and let it sizzle just until translucent—2 or 3 minutes. Toss in garlic and mushrooms and cook until the mushrooms are golden, their moisture gone, and your kitchen smells utterly irresistible (about 6 to 8 minutes). Add the spinach, stirring until it wilts beautifully. Don’t forget a little salt and pepper to wake up the flavor. Set this vibrant mixture aside; it’s about to become the star of your lasagna.

Step 2: Make the Creamy White Sauce

Grab a saucepan and melt butter over medium heat until it begins to foam. Whisk in the flour and let it cook for a minute (this takes away any raw flour taste). Slowly pour in your milk and cream, whisking all the way to keep things smooth and lump-free. Stir steadily for about 5 to 7 minutes; you’ll watch it transform into a silky, thick sauce. Once it’s ready, stir in nutmeg, more salt and pepper, and half of your Parmesan. This sauce turns Spinach and Mushroom White Lasagna into pure comfort.

Step 3: Assemble the Layers

Preheat your oven to 375°F (190°C). Spread a thin blanket of the sauce on the bottom of a 9×13-inch baking dish—this keeps your noodles from sticking. Lay down 3 noodles, then top with half the mushroom-spinach mixture, those creamy ricotta dollops, and a good handful of mozzarella. Spoon white sauce over it all. Repeat the layers once more, finishing with noodles, the remaining sauce, mozzarella, and a final snowstorm of Parmesan. The layering is where the magic happens and every forkful feels lovingly crafted.

Step 4: Bake to Perfection

Cover your creation with foil and bake for 25 minutes; this locks in moisture and ensures gooey, melded layers. Remove the foil and let it continue bubbling away uncovered for another 15 minutes, or until it turns golden and temptingly crispy on top. Don’t skip the resting—let your Spinach and Mushroom White Lasagna sit for 10 minutes before cutting. Those layers need a moment to set for perfect slices!

How to Serve Spinach and Mushroom White Lasagna

Garnishes

A shower of fresh basil or parsley adds just the right pop of color and herby freshness atop your Spinach and Mushroom White Lasagna. A light sprinkle of extra Parmesan right before serving doesn’t hurt either; it amps up the umami factor.

Side Dishes

This creamy lasagna shines next to something bright and zippy, like a simple mixed green salad tossed with lemony vinaigrette. Want to go classic? A basket of crusty garlic bread turns dinner into a little celebration, perfect for soaking up extra sauce.

Creative Ways to Present

For a dinner party, portion squares onto individual plates, drizzle a touch of olive oil, and add a fresh basil sprig. It’s also fun as an impressive potluck centerpiece—just bring it straight from the oven and serve family-style so everyone can admire those perfect Spinach and Mushroom White Lasagna layers.

Make Ahead and Storage

Storing Leftovers

Let any leftover Spinach and Mushroom White Lasagna cool to room temperature, then transfer slices into an airtight container. It will last in your refrigerator for up to four days, making it the ultimate next-day lunch or cozy dinner.

Freezing

You can freeze the assembled (but unbaked) lasagna tightly wrapped in foil for up to three months. Alternatively, freeze individual portions after baking for a quick single-serving meal—just make sure each serving is wrapped well to prevent freezer burn and dryness.

Reheating

To revive your Spinach and Mushroom White Lasagna, bake leftovers at 350°F covered with foil for about 25 minutes, or microwave individual slices until hot throughout. Add a splash of milk before reheating to keep it creamy if it’s looking dry.

FAQs

Can I use no-boil lasagna noodles?

Absolutely! No-boil noodles save time and work great here; just make sure your sauce is on the slightly thinner side so the pasta can absorb some liquid while baking.

Is there a good substitute for the mushrooms?

For mushroom skeptics, try using zucchini, roasted eggplant, or even a mix of sautéed bell peppers and artichoke hearts for a similar bulk and earthy flavor.

Does this recipe work with gluten-free noodles?

Yes, simply swap out traditional noodles for your favorite gluten-free brand and you’re good to go. Keep in mind that some gluten-free pastas may need a shorter bake time.

Can I freeze the lasagna after baking?

Certainly. Let it cool completely, then freeze the whole pan or individual portions. When ready to eat, thaw overnight in the fridge before reheating to best preserve its creamy texture.

What herbs work best inside the lasagna?

Fresh or dried basil, thyme, oregano, or even a hint of rosemary add extra Italian flavor. Mix a teaspoon or two right into the mushroom and spinach filling for even more depth.

Final Thoughts

Spinach and Mushroom White Lasagna is more than just another pasta bake—it’s creamy, crowd-pleasing, and endlessly soul-warming. If you’ve never tried a white lasagna before, let this be your delicious gateway. Pour yourself a glass of something cozy, invite your favorite people over, and dig in. There’s so much comfort layered in every bite, you’ll want to make it again and again!

Spinach and Mushroom White Lasagna Recipe

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4.9 from 4 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in a comforting and creamy Spinach and Mushroom White Lasagna that’s perfect for cozy family dinners or special gatherings. Layers of tender lasagna noodles, savory mushrooms, fresh spinach, and a rich white sauce come together in this delicious vegetarian dish.

Ingredients

Scale

Lasagna Noodles:

9 lasagna noodles, cooked and drained

For the Filling:

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
16 oz mushrooms, sliced
5 cups fresh spinach (or 1 package frozen, thawed and drained)

White Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 cup heavy cream
1/4 teaspoon nutmeg
Salt and black pepper to taste
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup ricotta cheese

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Instructions

Preheat Oven: Preheat oven to 375°F (190°C).
Cook Filling: Sauté onion, garlic, and mushrooms. Add spinach, season, and set aside.
Make White Sauce: Melt butter, whisk in flour, gradually add milk and cream. Season and stir in Parmesan.
Assemble: Layer noodles, filling, ricotta, mozzarella, and sauce. Repeat layers and finish with cheese.
Bake: Cover and bake for 25 minutes, then uncover and bake for an additional 15 minutes until golden.
Rest: Let the lasagna rest for 10 minutes before serving.