If you love comforting, creamy pasta dishes, this Spinach and Mushroom White Lasagna Recipe is about to become your new favorite. Rich layers of tender lasagna noodles, earthy mushrooms, and fresh spinach are enveloped in a luscious homemade white sauce that’s cheesy and smooth without being heavy. It’s a vibrant, satisfying meal that brings warmth and joy to your table and proves that vegetarian lasagna can be just as indulgent and delicious as the classic red-sauce versions. Trust me, once you make this, it’ll be a go-to for cozy dinners and special occasions alike.
Ingredients You’ll Need
This recipe shines because of its simple, fresh ingredients that work together to create a rich and flavorful lasagna. Each component plays a crucial role, whether it’s adding creamy texture, fresh greens, or that irresistible cheesy topping.
- 9 lasagna noodles: The perfect base to hold all the creamy, flavorful layers together.
- 2 tablespoons olive oil: For sautéeing the vegetables gently and bringing out their natural flavors.
- 1 onion, finely chopped: Adds a sweet and savory depth that’s essential for the filling.
- 3 cloves garlic, minced: Infuses the dish with subtle warmth and aromatic richness.
- 300 grams fresh spinach, washed and chopped: Brings freshness, color, and a mild earthiness.
- 300 grams mushrooms, sliced: Adds a meaty texture and umami punch, elevating the veggie layers.
- 3 tablespoons butter: Forms the base for a creamy roux that thickens the white sauce beautifully.
- 3 tablespoons all-purpose flour: Helps create the perfect smooth sauce without lumps.
- 3 cups milk: The main component of the white sauce, making it rich and velvety.
- 100 grams Parmesan cheese, grated: Enhances the sauce with a sharp, nutty flavor.
- 1 teaspoon salt: Brings all the flavors into balance.
- 1/2 teaspoon black pepper: Adds a gentle, warming spice.
- 1/4 teaspoon nutmeg: A classic touch for white sauces, providing subtle warmth and complexity.
- 200 grams ricotta cheese: Adds creaminess and a lovely mild tang that contrasts the other cheeses.
- 2 cups mozzarella cheese, shredded: For a gooey, golden topping that brings it all together.
- 1 tablespoon fresh parsley, chopped (optional): For a fresh, herbaceous garnish.
How to Make Spinach and Mushroom White Lasagna Recipe
Step 1: Preparing the Oven and Noodles
Start by preheating your oven to 375°F (190°C) so it’s ready when the lasagna comes together. Meanwhile, cook the lasagna noodles according to the package directions until al dente, then drain and set aside. This step ensures the noodles soak up just the right amount of sauce while baking.
Step 2: Sautéing the Vegetables
In a large skillet, heat the olive oil over medium heat, then add the finely chopped onion. Sauté until translucent and sweet, which creates a flavorful base. Toss in the minced garlic and cook for an extra minute until fragrant, releasing those mouthwatering aromatics. Next, add the sliced mushrooms and cook for about 5 minutes until they brown and their moisture evaporates, intensifying their flavor. Finally, stir in the chopped spinach and cook until wilted. This mix of earthy mushrooms and vibrant spinach is the heart of the filling.
Step 3: Making the Creamy White Sauce
In a separate saucepan, melt the butter over medium heat and whisk in the flour, stirring continuously for 1-2 minutes to form a smooth roux. Gradually add the milk while whisking to prevent lumps, and cook until the sauce thickens and bubbles gently. Stir in the grated Parmesan cheese along with salt, black pepper, and a pinch of nutmeg until the sauce is smooth and flavorful. This white sauce is the luscious foundation that ties every layer of the Spinach and Mushroom White Lasagna Recipe together.
Step 4: Assembling the Lasagna Layers
In a 9×13-inch baking dish, start with a thin layer of the white sauce spread across the bottom. Lay three lasagna noodles over the sauce, then spread half of the spinach and mushroom mixture on top. Dollop half of the ricotta cheese evenly over the veggies and pour a third of the white sauce over everything. Repeat with another three noodles, the remaining veggies, the rest of the ricotta, and another third of the sauce. Finish by placing the last layer of noodles on top, covering them with the final portion of white sauce, and sprinkling shredded mozzarella evenly over the surface.
Step 5: Baking to Golden Perfection
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to meld all the flavors. Then, remove the foil and bake for another 15 minutes, allowing the mozzarella topping to bubble and turn a delightful golden brown. Once out of the oven, let the lasagna rest for 10 minutes to set up, making it easier to slice and serve. If you like, garnish with freshly chopped parsley for a bright, fresh finish.
How to Serve Spinach and Mushroom White Lasagna Recipe
Garnishes
Fresh parsley is a wonderful choice to sprinkle on top, adding a pop of vibrant green color and a touch of herbaceous brightness that contrasts beautifully with the creamy white sauce. You could also add a few shavings of extra Parmesan for an elegant finish.
Side Dishes
This lasagna pairs wonderfully with simple, crisp side salads like arugula with lemon vinaigrette or a classic Caesar. Roasted vegetables or garlic bread also make delicious companions, offering a little crunch and more texture variety.
Creative Ways to Present
For a fun twist, serve the lasagna in individual ramekins for personalized portions, perfect for dinner parties. You could also turn the leftovers into lasagna roll-ups, layering the filling inside cooked noodles and topping with extra sauce and cheese before baking briefly.
Make Ahead and Storage
Storing Leftovers
Spinach and Mushroom White Lasagna Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. This makes it a convenient choice for meal prep or cozy next-day lunches.
Freezing
This lasagna is freezer-friendly, too. Wrap tightly in foil or store in a freezer-safe container for up to 2 months. When ready to enjoy, thaw in the fridge overnight for best results.
Reheating
Reheat individual portions in the microwave until heated through or place the entire dish in a 350°F (175°C) oven covered with foil for about 20 minutes. Remove the foil for the last 5 minutes to refresh the cheesy topping and make it crisp again.
FAQs
Can I use frozen spinach instead of fresh for this recipe?
Yes, frozen spinach works well if fresh isn’t available. Just be sure to thaw and thoroughly drain the spinach to avoid extra water in the lasagna.
Is this lasagna suitable for a vegetarian diet?
Absolutely! This Spinach and Mushroom White Lasagna Recipe is completely vegetarian, featuring no meat but plenty of hearty vegetables and cheese for satisfying flavor.
Can I substitute the white sauce with store-bought Alfredo sauce?
You can, but making the white sauce from scratch gives you better control over seasoning, texture, and freshness. Plus, the homemade sauce tastes so much richer and less processed.
What’s the best type of mushrooms to use here?
Button or cremini mushrooms are fantastic choices for their mild flavor and texture, but feel free to experiment with shiitake or portobello for earthier notes.
Can I prepare this recipe ahead of time before baking?
Yes, you can assemble the entire lasagna a day in advance, cover it well, and refrigerate until you’re ready to bake. It actually helps the flavors meld beautifully!
Final Thoughts
This Spinach and Mushroom White Lasagna Recipe is a shining example of how simple, fresh ingredients can come together to make something truly special. Whether you’re cooking for family, friends, or just treating yourself, this dish delivers warmth, comfort, and a splendid array of flavors in every cheesy bite. I can’t wait for you to try it and enjoy the cozy satisfaction it brings to your table!
Print
Spinach and Mushroom White Lasagna Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 40m
- Total Time: 1h 10m
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Mushroom White Lasagna is a creamy, cheesy vegetarian lasagna layered with sautéed spinach, mushrooms, and a rich white béchamel sauce. It combines tender lasagna noodles with a savory mixture of vegetables and ricotta cheese, topped with melted mozzarella for a comforting and flavorful meal perfect for any occasion.
Ingredients
Lasagna
- 9 lasagna noodles
Vegetable Filling
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 300 grams fresh spinach, washed and chopped
- 300 grams mushrooms, sliced
White Sauce (Béchamel)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 100 grams Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Cheeses
- 200 grams ricotta cheese
- 2 cups mozzarella cheese, shredded
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Lasagna Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- Sauté Onions: In a large skillet, heat olive oil over medium heat. Add finely chopped onions and sauté until they become translucent and soft.
- Add Garlic: Add minced garlic to the skillet and sauté for an additional minute until fragrant.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for about 5 minutes until they start to brown and release their moisture.
- Add Spinach: Stir in the chopped fresh spinach and cook until wilted. Remove the skillet from heat and set aside the vegetable mixture.
- Prepare White Sauce: In a saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes while stirring until the mixture is smooth and forms a roux.
- Whisk in Milk: Gradually add milk to the roux while whisking continuously. Cook until the sauce thickens and begins to bubble, forming a creamy béchamel.
- Season White Sauce: Stir in grated Parmesan cheese, salt, black pepper, and nutmeg until the cheese is melted and the sauce is smooth.
- Assemble First Layer: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
- Layer Noodles: Place three lasagna noodles evenly over the sauce.
- Add Vegetable and Cheese Layers: Spread half of the spinach and mushroom mixture over the noodles, then dollop half of the ricotta cheese over the vegetables. Pour a third of the white sauce on top.
- Repeat Layers: Add three more noodles, then the remaining spinach and mushrooms, the remaining ricotta cheese, and another portion of the white sauce.
- Top Layers: Place the final three noodles on top and cover with the remaining white sauce.
- Add Mozzarella: Evenly sprinkle shredded mozzarella cheese over the top layer of white sauce.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Rest: Carefully remove the lasagna from the oven and let it rest for 10 minutes before slicing to allow the layers to set.
- Garnish and Serve: Optionally, garnish with freshly chopped parsley before serving for added color and freshness.
Notes
- Make sure not to overcook the lasagna noodles to avoid soggy layers.
- The béchamel sauce can be prepared ahead and kept warm until assembly.
- Fresh parsley adds a nice color contrast but can be omitted if unavailable.
- For a gluten-free version, substitute lasagna noodles and flour with gluten-free alternatives.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven.
