If you’re craving a dish that feels like a warm, comforting hug yet stays fresh and light, the Spinach and Mushroom White Lasagna Recipe is here to delight your taste buds. This creamy and cheesy lasagna brings together tender noodles, sautéed mushrooms, and vibrant spinach, all enveloped in a luscious béchamel-style white sauce that makes every bite melt in your mouth. Perfect for cozy family dinners or impressing guests at gatherings, this recipe balances wholesome ingredients with rich flavors in such a satisfying way that you’ll want to make it again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to bringing this wonderful dish to life. Each component in this lasagna plays a crucial role – from the hearty mushrooms providing earthiness, to the fresh spinach adding color and a delicate bite, and the creamy cheeses creating that irresistible gooey texture.
- 9 lasagna noodles (cooked and drained): Use good quality noodles for perfect layers that hold everything together.
- 2 tablespoons olive oil: Adds richness and helps soften the onions and mushrooms beautifully.
- 1 small onion (diced): Provides sweetness and depth of flavor when sautéed.
- 3 garlic cloves (minced): Aromatic punch that enhances the savory profile.
- 16 oz mushrooms (sliced): Earthy and meaty, mushrooms are the star filling ingredient.
- 5 cups fresh spinach (roughly chopped): Brightens the dish with freshness and nutrients.
- 4 tablespoons unsalted butter: Key for crafting the silky béchamel sauce.
- 1/4 cup all-purpose flour: Thickens the white sauce for that classic creamy texture.
- 3 cups whole milk (warm): Adds richness and creates the smooth base of the sauce.
- 1/4 teaspoon ground nutmeg: A subtle spice that lifts the béchamel with warmth.
- 1 teaspoon salt: Enhances all flavors harmoniously.
- 1/2 teaspoon black pepper: Adds a mild heat and depth.
- 1 1/2 cups ricotta cheese: Creamy dollops add luscious texture between layers.
- 2 cups shredded mozzarella cheese: Melted gooey goodness that binds layers and creates that golden top.
- 1 cup grated Parmesan cheese: Sharp and nutty, perfect for sprinkling inside and on top.
How to Make Spinach and Mushroom White Lasagna Recipe
Step 1: Prepare the Vegetable Filling
Start by heating olive oil in a large skillet over medium heat. Toss in the diced onions and cook until they become soft and translucent, about 3 minutes. Then add minced garlic and sliced mushrooms, sautéing until the mushrooms release their moisture and turn golden brown, roughly 8 minutes. Stir in the chopped spinach and continue cooking until just wilted. Season this vibrant mixture generously with salt and pepper to bring out all the natural flavors.
Step 2: Make the Silky Béchamel Sauce
In a separate saucepan, gently melt the unsalted butter over medium heat. Whisk in the flour and cook for one minute to eliminate the raw flour taste, then gradually add warm whole milk in a steady stream, whisking constantly to avoid lumps. Add the pinch of ground nutmeg, salt, and pepper and continue stirring until the sauce thickens smoothly, about 5 to 7 minutes. This sauce is the creamy backbone of the dish, tying every layer together flawlessly.
Step 3: Assemble the Lasagna Layers
Grease a 9×13-inch baking dish lightly, then spread a thin layer of the béchamel sauce across the bottom. Lay down three cooked lasagna noodles side by side, followed by a third of the mushroom-spinach filling. Dot this with spoonfuls of ricotta cheese, sprinkle a layer of mozzarella, and then a touch of Parmesan. Repeat this layering process two more times, finishing off with a final layer of noodles topped with the remaining béchamel sauce and the rest of the mozzarella and Parmesan cheeses. This layering technique ensures every bite delivers a perfect balance of ingredients.
Step 4: Bake to Golden Perfection
Cover the dish with aluminum foil and bake in your preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake uncovered for another 15 to 20 minutes until the cheese on top turns beautifully golden and bubbly. When you take it out, let it rest for 10 minutes before serving—this resting time lets the lasagna set perfectly, making it easier to slice and enjoy.
How to Serve Spinach and Mushroom White Lasagna Recipe
Garnishes
Fresh herbs such as finely chopped basil or parsley sprinkled on top add a touch of color and a burst of freshness that complements the creamy white sauce. A little cracked black pepper or a dusting of extra Parmesan cheese right before serving amps up the dish’s savory charm even further.
Side Dishes
A crisp green salad with a tangy vinaigrette provides a refreshing counterpoint to the rich lasagna. Roasted vegetables like asparagus or carrots also pair beautifully, adding texture, color, and extra nutrients to your meal.
Creative Ways to Present
Try serving this Spinach and Mushroom White Lasagna Recipe in individual ramekins for a charming, personalized touch, especially when entertaining guests. You can also add a drizzle of truffle oil on top just before serving for an elevated, gourmet twist that will wow everyone at the table.
Make Ahead and Storage
Storing Leftovers
This lasagna tastes even better the next day, making it an excellent make-ahead meal. Store leftover portions in airtight containers in the refrigerator for up to 3 days. Reheat gently to maintain the creamy texture without drying it out.
Freezing
You can freeze your assembled Spinach and Mushroom White Lasagna Recipe either before or after baking. Wrap it tightly with plastic wrap and a layer of foil to prevent freezer burn, and freeze for up to 2 months. Thaw overnight in the fridge before reheating or baking.
Reheating
To reheat, cover the lasagna with foil and bake at 350°F (175°C) for about 20 minutes, or until warmed through. Removing the foil in the last 5 minutes will help restore that lovely bubbly, golden cheese topping you love.
FAQs
Can I use frozen spinach for this recipe?
Absolutely! Just make sure to thaw the spinach completely and squeeze out any excess water before adding it to the mushroom mixture. This prevents the lasagna from becoming watery and helps maintain a rich, creamy texture.
Is it necessary to use whole milk in the béchamel sauce?
Whole milk is preferred because it provides the best creaminess and richness, but you can substitute with 2% milk if needed. Just know the sauce might be slightly less thick and creamy.
Can I add other vegetables to the lasagna?
Yes, feel free to customize! Zucchini, bell peppers, or artichoke hearts would all add lovely flavors and textures to your Spinach and Mushroom White Lasagna Recipe.
How do I know when the lasagna is fully cooked?
The lasagna is done when the top cheese is bubbly and golden brown and the internal layers are heated through. Letting it rest for 10 minutes after baking also helps it set and makes slicing easier.
Can I make this recipe vegan or dairy-free?
To make a vegan or dairy-free version, try substituting dairy cheeses with plant-based alternatives, and use a non-dairy milk like almond or oat milk for the béchamel. Nutritional yeast can add a cheesy flavor kick, too. Keep in mind, the texture and flavor profile will be different but still delicious.
Final Thoughts
If you love rich, cheesy comfort food that still feels fresh and vibrant, this Spinach and Mushroom White Lasagna Recipe is going to become an instant favorite. Its harmonious layers and creamy sauce create a dish that’s as nourishing as it is delicious. Trust me, once you try it, you’ll want to savor it for family dinners, special occasions, or whenever you crave something truly satisfying and heartfelt.
Print
Spinach and Mushroom White Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Spinach and Mushroom White Lasagna is a creamy, comforting vegetarian dish layered with tender lasagna noodles, sautéed mushrooms, wilted spinach, and a rich béchamel-style white sauce. It’s cheesy, satisfying, and perfect for family dinners or gatherings.
Ingredients
Vegetables and Aromatics
- 1 small onion, diced
- 3 garlic cloves, minced
- 16 oz mushrooms, sliced
- 5 cups fresh spinach, roughly chopped
Lasagna Components
- 9 lasagna noodles, cooked and drained
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
White Sauce (Béchamel)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warm
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna later.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and sliced mushrooms; sauté until mushrooms turn golden and all liquid evaporates, about 8 minutes. Stir in the roughly chopped spinach and cook until wilted. Season the mixture with salt and black pepper to taste, then set aside.
- Make Béchamel Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the warm milk, stirring constantly to keep the sauce smooth. Add ground nutmeg, salt, and black pepper. Continue cooking and stirring frequently until the sauce thickens, roughly 5 to 7 minutes.
- Assemble Lasagna Layers: Grease a 9×13-inch baking dish. Spread a thin layer of the béchamel sauce on the bottom. Layer three lasagna noodles on top. Add one-third of the mushroom-spinach mixture, dollops of ricotta cheese, a sprinkle of shredded mozzarella, and some grated Parmesan. Repeat layering two more times, finishing with noodles, the remaining béchamel sauce, and all the remaining mozzarella and Parmesan cheeses layered on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the ingredients to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 15 to 20 minutes until the top turns golden and bubbly.
- Rest Before Serving: Let the lasagna rest at room temperature for 10 minutes after baking to set and make slicing easier before serving.
Notes
- You can use frozen spinach; just thaw it completely and squeeze out the excess water to avoid watery lasagna.
- Add a pinch of crushed red pepper flakes to the béchamel sauce for a subtle hint of heat if desired.
- This lasagna can be assembled ahead of time and refrigerated until ready to bake, making it great for meal prepping or entertaining.
