Lu-Ann Simon October 18, 2025

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Spinach and Mushroom White Lasagna

Name: Spinach and Mushroom White Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 10 oz fresh spinach (or frozen, thawed and drained); 16 oz mushrooms (cremini, button, or a mix), sliced; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tbsp olive oil or butter; Salt and black pepper, to taste; 15 oz ricotta cheese; 1 large egg (optional, for binding); 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 4 tbsp butter (for béchamel); 1/4 cup all-purpose flour; 3 cups whole milk; 1/4 tsp nutmeg (optional); 12 lasagna noodles (no-boil or cooked); Extra mozzarella and Parmesan for topping

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There’s something enchanting about a comforting lasagna, especially one that’s layered with vibrant flavors and wholesome ingredients. The Spinach and Mushroom White Lasagna is a delightful twist on the classic, transforming ordinary moments into cozy gatherings around the dinner table. Imagine the aroma of sautéed garlic and mushrooms wafting through your kitchen, enticing everyone to come and share in the joy. This dish is perfect for family dinners, special occasions, or when you simply crave a hearty yet healthier version of a beloved favorite. It’s the kind of meal that warms the heart and sparks conversations, leaving everyone feeling a little more connected.

Reasons to Love Spinach and Mushroom White Lasagna

This Spinach and Mushroom White Lasagna brings together wonderful flavors and textures in every single bite, making it a crowd-pleaser. Here are just a few reasons this dish deserves a spot in your weekly meal rotation:

Creamy, rich béchamel sauce enhances the overall flavor
Hearty mushrooms and fresh spinach provide a satisfying filling
It’s a make-ahead meal, perfect for busy weeknights
Vegetarian-friendly, offering a delicious alternative for plant lovers

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is approachable yet impressive, sure to draw smiles from everyone at the table.

What You’ll Need

Before diving into this delightful culinary journey, gather your ingredients. You may consider variations like swapping fresh spinach for frozen if it’s more convenient. Here’s what you will need:

For the Filling:

10 oz fresh spinach (or frozen, thawed and drained)
16 oz mushrooms (cremini, button, or a mix), sliced
1 medium onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil or butter
Salt and black pepper, to taste
15 oz ricotta cheese
1 large egg (optional, for binding)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

For the White Sauce (Béchamel):

4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
1/4 tsp nutmeg (optional)
Salt and black pepper, to taste

Other:

12 lasagna noodles (no-boil or cooked)
Extra mozzarella and Parmesan for topping

With these ingredients, you are all set to create something special.

Step by Step: Making Spinach and Mushroom White Lasagna

Preheat your oven to 375°F (190°C). While it warms up, lightly grease a 9×13-inch baking dish to prevent sticking.
In a skillet, heat olive oil or butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant. Stir in the sliced mushrooms and cook them until they are nicely browned and the moisture has evaporated. Then, add the spinach and cook until it wilts, seasoning with salt and pepper to taste.
Prepare the ricotta filling. In a separate bowl, combine the ricotta cheese, egg (if using), grated Parmesan, and a pinch of salt and pepper. Mix until smooth and set aside.
Make the béchamel sauce. In a saucepan, melt the butter over medium heat. Sprinkle in the flour, cooking it for 1 to 2 minutes to create a roux. Gradually whisk in the whole milk, stirring continuously until the mixture thickens. Season with salt, pepper, and nutmeg for a touch of warmth.
Assemble the lasagna. Begin by spreading a layer of béchamel on the bottom of your greased baking dish. Layer the noodles evenly on top, then follow with some of the ricotta mixture, mushroom-spinach filling, and a sprinkle of mozzarella. Repeat these layers until you use up the ingredients, ensuring the final layer is noodles topped generously with béchamel and extra mozzarella and Parmesan cheese.
Cover the dish with foil and bake for 25 minutes. After this, uncover the dish and bake for an additional 15 to 20 minutes, or until the top turns golden and bubbly.
Allow the lasagna to rest for 10 to 15 minutes before slicing. This waiting period helps the flavors meld together beautifully and makes serving easier. Serve warm and enjoy!

Prep ~ 30 minutes, Cook ~ 45 minutes, Total ~ 1 hour 15 minutes, Servings ~ 8, Kcal ~ 400 per serving (approximate).

Preparing in Advance

If you want to make things even simpler, consider prepping the Spinach and Mushroom White Lasagna ahead of time. You can assemble the dish entirely, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. This way, you can pop it straight into the oven when you’re ready to enjoy a comforting meal without all the last-minute fuss.

Storing and Reheating

To store any leftovers, let the lasagna cool completely before covering it with foil or transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. If you want to preserve it for longer, feel free to freeze portions for up to 3 months. When it’s time to reheat, simply place a slice in the microwave or oven, warming it gently until it is heated through. A little sprinkle of fresh cheese on top before reheating adds a delightful touch. Remember to enjoy within the suggested timeframe for the best flavor and texture.

Perfect Pairings

Wondering what to serve alongside your Spinach and Mushroom White Lasagna? Here are a few delicious ideas:

A crisp green salad with a light vinaigrette for a refreshing contrast
Garlic bread or breadsticks, perfect for soaking up that creamy béchamel
Roasted vegetables, providing a hearty yet healthy side
A light fruit sorbet for a refreshing dessert to balance the meal

Each of these suggestions hits the right note, giving your meal a wonderful balance of flavors.

Variations and Customizations

Feel free to personalize your Spinach and Mushroom White Lasagna with these fun twists:

Add meat, such as crumbled sausage or shredded chicken, for an extra protein boost.
Switch up the cheeses—try goat cheese or feta for a tangy flavor.
Incorporate other veggies, like zucchini, bell peppers, or artichokes, for a unique twist.
Use a different type of sauce, such as marinara, for a more traditional take.
For a gluten-free version, use gluten-free noodles or zucchini slices in place of the lasagna sheets.
Top with fresh herbs like basil or parsley just before serving for a bright finish.

These variations make it easy to adapt the recipe to suit your personal taste and dietary needs.

Cook’s Notes and Secrets

For the best results with your Spinach and Mushroom White Lasagna, keep in mind these helpful tips:

Ensure your spinach is well-drained if using frozen to prevent excess moisture in the layers.
Layer thoughtfully to avoid overloading any one section, which can affect baking times.
Rotate the dish halfway through baking to ensure even cooking and browning.
Let the lasagna rest before cutting to achieve clean slices and enhance flavors.
Use a thermometer to check that the internal temperature reaches 165°F (74°C) for food safety.

With these easy-to-follow tips, your lasagna will turn out deliciously every time.

Your Questions, Answered

Here are some common questions about Spinach and Mushroom White Lasagna:

Can I use a different type of cheese? Absolutely! Feel free to substitute with your favorites, such as goat cheese or cheddar, to suit your taste.
Is it possible to make this dish vegan? Yes! You can use plant-based ricotta and cheese, along with an egg substitute, to create a vegan version.
How do I prevent my lasagna from getting soggy? Ensuring your vegetables are well-cooked and not wet, along with not overloading layers with sauce, helps maintain the right texture.
Can I freeze the lasagna after baking? Yes, you can freeze it after cooking. Just ensure it cools completely and is stored in an airtight container or tightly wrapped.
How long does it last in the fridge? Leftovers are best consumed within 3 days for optimal flavor and safety.

Final Thoughts

There’s a certain magic that comes from preparing and sharing a comforting dish like Spinach and Mushroom White Lasagna. This recipe promises to bring warmth, joy, and a little indulgence to your dining table. Whether you’re making it for a special occasion or simply treating yourself on a weeknight, it captures the essence of home-cooked comfort food. I encourage you to gather your ingredients, roll up your sleeves, and create this delightful dish soon. You won’t be disappointed and may even find it becoming a new family favorite. Enjoy your culinary adventure!

Spinach and Mushroom White Lasagna

Author: lu-ann
Total Time: 75 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful twist on classic lasagna, layered with spinach, mushrooms, and a creamy béchamel sauce, perfect for any gathering.

Instructions

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a skillet, heat olive oil or butter over medium heat. Add chopped onion and garlic, sauté until soft.
Introduce sliced mushrooms and cook until browned, then add spinach and cook until wilted. Season with salt and pepper.
In a bowl, combine ricotta cheese, egg (if using), Parmesan, and a pinch of salt and pepper until smooth.
For the béchamel, melt butter in a saucepan, add flour to create a roux, then gradually whisk in milk, cook until thickened. Season with salt, pepper, and nutmeg.
Assemble the lasagna by layering béchamel, noodles, ricotta mixture, mushroom-spinach filling, and mozzarella. Repeat layers and end with noodles topped with béchamel and cheese.
Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 to 20 minutes until golden.
Let rest for 10-15 minutes before slicing and serving.

Notes

Prep this lasagna ahead of time and refrigerate for up to 24 hours before baking. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian