If you’re longing for a comforting, rich, and veggie-packed dinner, this Creamy Spinach and Mushroom White Lasagna Recipe is about to become your new favorite. It layers tender lasagna noodles with luscious ricotta, sautéed mushrooms, vibrant spinach, and a dreamy white sauce that ties everything together in perfect harmony. Full of earthy flavors and just the right amount of gooey cheese, this dish is a celebration of comfort food that feels both indulgent and wholesome at the same time. Whether you want to impress guests or treat yourself to a cozy night in, this recipe hits all the right notes.
Ingredients You’ll Need
Simple yet essential, these ingredients come together to create a lasagna that’s bursting with flavor and texture. Each component plays a special role—from the tender mushrooms adding earthiness, to the creamy ricotta providing smoothness, to the fresh spinach offering a pop of color and nutrients. Get ready to gather these staples to whip up a dinner everyone will rave about.
- Lasagna noodles (9, cooked and drained): The sturdy base that holds all the layers together perfectly.
- Olive oil (2 tablespoons): For sautéing mushrooms and garlic to deepen flavor.
- Mushrooms (3 cups, sliced): Cremini or button mushrooms bring hearty, meaty texture and savoriness.
- Fresh spinach (4 cups) or frozen (thawed and drained): Adds vibrant color and a tender bite that brightens the dish.
- Garlic (3 cloves, minced): Infuses a wonderful aromatic punch throughout the layers.
- Butter (2 tablespoons): Essential for the creamy, silky white sauce base.
- All-purpose flour (2 tablespoons): Thickens the sauce to the perfect consistency for layering.
- Whole milk (2 cups): Creates a rich and smooth béchamel that complements mushrooms and spinach.
- Nutmeg (1/4 teaspoon): Just a hint to elevate the sauce with warmth and subtle depth.
- Salt and pepper (to taste): Seasoning that balances and enhances all other flavors.
- Ricotta cheese (1 1/2 cups): Adds a luscious creaminess that melts beautifully into each bite.
- Grated Parmesan cheese (1/2 cup): Provides sharp, nutty notes to crown the layers.
- Shredded mozzarella cheese (1 1/2 cups): Melts into gooey, stringy goodness for that classic lasagna feel.
How to Make Creamy Spinach and Mushroom White Lasagna Recipe
Step 1: Prepare for Baking
Start by preheating your oven to 375°F (190°C). Greasing your 9×13-inch baking dish lightly will prevent sticking and make cleanup easier. This step sets the stage for assembling your delicious layers without a hitch.
Step 2: Sauté Mushrooms and Spinach
Warm the olive oil in a skillet over medium heat, then toss in your sliced mushrooms. Cook them until they turn golden brown and develop a rich, earthy flavor—about 6 to 8 minutes. Add the minced garlic and cook just one minute more until fragrant. Finally, stir in the spinach, cooking until it wilts down nicely. Season this mixture with salt and pepper to taste, then set it aside to keep warm while you prepare your sauce.
Step 3: Make the Creamy White Sauce
In a saucepan, melt butter over medium heat. Whisk in the flour and cook for a minute to form a roux, which will thicken your sauce perfectly. Slowly pour in the whole milk, whisking constantly to avoid lumps. Keep stirring until the mixture thickens into a silky béchamel. Add nutmeg, salt, and pepper for that subtle warmth and seasoning. Remove the sauce from heat and get ready to assemble.
Step 4: Layer the Lasagna
Spread a thin layer of the white sauce on the bottom of the baking dish to keep things from sticking. Arrange 3 cooked lasagna noodles over the sauce, then dollop on one-third of the ricotta cheese. Next, spread some of the mushroom and spinach mixture over the ricotta, drizzle a bit more white sauce on top, and sprinkle with mozzarella and Parmesan cheeses. Repeat this layering process two more times to build the perfect, balanced lasagna layers.
Step 5: Finish the Top Layer
For the final touch, place the remaining noodles on top, cover them with the rest of the white sauce, and generously sprinkle the remaining mozzarella and Parmesan cheese. This creates the golden, bubbly crust you’re dreaming of.
Step 6: Bake to Perfection
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil to let the cheese bubble and brown beautifully for another 10 to 15 minutes. This two-step baking ensures a moist interior and a golden, irresistible top.
Step 7: Let it Rest Before Serving
Once out of the oven, give your lasagna about 10 minutes to cool slightly and set up. This little patience makes slicing a breeze and guarantees beautiful pieces for serving.
How to Serve Creamy Spinach and Mushroom White Lasagna Recipe
Garnishes
Fresh herbs like chopped basil or flat-leaf parsley make fantastic garnishes, adding a pop of green and a fresh aroma that pairs wonderfully with the creamy layers. A light drizzle of high-quality olive oil or a sprinkle of extra Parmesan can boost flavor right before serving.
Side Dishes
Creamy Spinach and Mushroom White Lasagna Recipe shines best alongside crisp, refreshing salads such as a simple arugula salad with lemon vinaigrette or a tangy tomato and cucumber salad. Garlic bread or a rustic baguette are also marvelous for sopping up any leftover sauce and cheese on your plate.
Creative Ways to Present
For a fun twist, try serving individual portions in mini cast iron skillets or cute ramekins. You can also sprinkle toasted pine nuts or add caramelized onions between layers for extra texture and flavor surprises. These little touches elevate the presentation for special dinners or holiday gatherings.
Make Ahead and Storage
Storing Leftovers
This lasagna stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and meld more after a day overnight, making the leftovers even more delicious.
Freezing
If you want to save some for later, this recipe freezes well. Wrap it tightly in plastic wrap followed by aluminum foil or store in a freezer-safe container. It can be frozen for up to 3 months without losing that creamy texture or flavor burst.
Reheating
To reheat, thaw the frozen lasagna overnight in the fridge. Warm it up in the oven at 350°F (175°C) for about 20-30 minutes, covered with foil to keep it moist. You can remove the foil in the last five minutes for a bubbly, freshly-baked finish. Microwave reheating is possible but may sacrifice some texture and creaminess.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and drain frozen spinach thoroughly before using to avoid excess moisture that can make the lasagna watery. The flavor will still be delicious and well balanced.
Can I substitute part of the milk with cream?
Yes, swapping a portion of the milk for heavy cream will make the white sauce even richer and silkier. Just be careful not to overdo it—it can get quite heavy, so balance it according to your preference.
Is it possible to make this dish vegan?
For a vegan version, you’d need to use plant-based cheeses, milk alternatives (like almond or oat milk), and a vegan butter substitute. Sauté mushrooms and spinach with olive oil as usual. The texture and flavor will change slightly but can still be quite enjoyable.
What type of mushrooms work best?
Cremini mushrooms are ideal for their robust flavor, but button mushrooms will work just fine too. You can even mix wild mushrooms for a more complex taste if you like.
Can I prepare this recipe gluten-free?
Definitely. Just swap traditional lasagna noodles for gluten-free ones and make sure your flour in the white sauce is gluten-free as well, such as rice flour or a gluten-free all-purpose blend. The final result will still be creamy and delicious.
Final Thoughts
There is nothing quite like the comforting layers of this Creamy Spinach and Mushroom White Lasagna Recipe to satisfy your craving for a hearty and elegant meal. It’s surprisingly simple to make, yet feels so special and rewarding. Once you try it, this dish will earn a permanent spot on your dinner rotation, especially when you want a delicious, veggie-forward feast that everyone will adore. So grab those ingredients, get cooking, and indulge in this creamy, cheesy masterpiece—you absolutely deserve it!
Print
Creamy Spinach and Mushroom White Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy spinach and mushroom white lasagna is a rich and comforting vegetarian dish featuring layers of sautéed mushrooms, fresh spinach, and a velvety white béchamel sauce, combined with ricotta, mozzarella, and Parmesan cheeses. Perfect for a hearty family dinner, this baked lasagna yields 8 generous servings with a delightful blend of textures and flavors.
Ingredients
Lasagna Components
- 9 lasagna noodles, cooked and drained
Vegetables & Aromatics
- 2 tablespoons olive oil
- 3 cups mushrooms, sliced (cremini or button)
- 4 cups fresh spinach (or 1 package frozen, thawed and drained)
- 3 cloves garlic, minced
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
Cheeses
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are well browned, about 6 to 8 minutes. Add the minced garlic and cook for an additional minute until fragrant. Add the spinach and sauté until it wilts. Season the mixture with salt and pepper to taste, then set it aside.
- Make Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly add the whole milk while whisking continuously to prevent lumps. Continue whisking until the sauce thickens. Stir in nutmeg, salt, and pepper, then remove from heat.
- Layer the Lasagna: Spread a thin layer of the white béchamel sauce on the bottom of the prepared baking dish. Lay down 3 cooked lasagna noodles. Spread one-third of the ricotta cheese over the noodles, then add half of the mushroom and spinach mixture. Drizzle with some white sauce and sprinkle with mozzarella and Parmesan cheese. Repeat these layering steps two more times ending with noodle layers topped with sauce and cheese.
- Top and Bake: Add the final layer of noodles, cover with remaining béchamel sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses. Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the lasagna is bubbly and the top is golden brown.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set before slicing and serving for the best texture and flavor.
Notes
- For a gluten-free version, use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel sauce.
- To save time, use pre-sliced mushrooms and fresh minced garlic or garlic paste.
- Feel free to substitute part of the whole milk with half-and-half for an even richer sauce.
- Spinach can be fresh or frozen; just ensure frozen spinach is well thawed and drained to avoid excess moisture.
- Leftovers can be stored in the fridge for up to 3 days and reheat well in the oven or microwave.
