Spinach and Mushroom White Lasagna

Spinach and Mushroom White Lasagna is a rich, creamy, and savory twist on the classic lasagna, layered with tender noodles, sautéed vegetables, and a luscious white béchamel sauce. This vegetarian comfort dish is loaded with flavor and perfect for when I want a cozy, meatless meal that still feels indulgent.

Why You’ll Love This Recipe

I love this lasagna because it’s comforting without being too heavy. The combination of earthy mushrooms and fresh spinach makes each bite deeply flavorful, and the creamy white sauce ties it all together. It’s a great dish to make ahead, and it tastes even better the next day. Whether I’m cooking for a gathering or prepping for the week, this lasagna always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lasagna noodles (regular or no-boil)
fresh spinach
mushrooms (cremini, button, or a mix, sliced)
onion (finely chopped)
garlic (minced)
olive oil or butter
ricotta cheese
Parmesan cheese (grated)
mozzarella cheese (shredded)
milk
all-purpose flour
butter (for béchamel sauce)
nutmeg (optional)
salt and pepper

Directions

1. I preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

2. I cook the lasagna noodles according to package directions if not using no-boil noodles, then set them aside.

3. In a large skillet, I heat olive oil or butter and sauté the onions and garlic until softened.

4. I add the mushrooms and cook until browned and their moisture has evaporated, then stir in the spinach and cook until wilted. I season with salt and pepper.

5. In a saucepan, I melt butter and whisk in flour to make a roux. I slowly add milk, whisking constantly, until the sauce thickens. I season with salt, pepper, and a pinch of nutmeg if using.

6. I stir in a handful of Parmesan cheese to finish the béchamel sauce.

7. To assemble, I spread a layer of white sauce in the bottom of the dish, followed by a layer of noodles, then the mushroom-spinach mixture, spoonfuls of ricotta, mozzarella, and more white sauce. I repeat the layers, finishing with sauce and a sprinkle of mozzarella and Parmesan on top.

8. I cover with foil and bake for 25 minutes, then uncover and bake another 15–20 minutes until golden and bubbly.

9. I let it rest for 10 minutes before slicing.

Servings and timing

This recipe serves about 8 people and takes approximately 1 hour and 15 minutes to make, including prep and baking time. It’s ideal for a cozy dinner or make-ahead meal.

Variations

Sometimes I add artichoke hearts or roasted red peppers to the filling for extra flavor. I’ve also used kale or Swiss chard in place of spinach. When I want a lighter version, I use part-skim ricotta and low-fat milk. For extra richness, I occasionally add a layer of Alfredo sauce between the noodles.

storage/reheating

I store leftovers in the fridge for up to 4 days, covered tightly. To reheat, I use the oven at 350°F, covered with foil, or microwave individual slices. It also freezes well—I let it cool completely, then wrap tightly and freeze for up to 2 months. I thaw in the fridge overnight before reheating.

FAQs

Can I make this ahead of time?

Yes, I often assemble it a day in advance and refrigerate. I just add a few extra minutes to the bake time if it’s cold from the fridge.

Do I have to cook the spinach first?

Yes, I cook it down to remove excess moisture, which helps keep the lasagna from becoming watery.

Can I use store-bought white sauce?

Yes, if I’m short on time, I use a good-quality Alfredo or white pasta sauce. I still add Parmesan for extra flavor.

What’s the best cheese combo for this lasagna?

I love ricotta for creaminess, mozzarella for meltiness, and Parmesan for sharp flavor. Sometimes I add fontina or provolone for a cheesy twist.

Can I make it gluten-free?

Yes, I use gluten-free lasagna noodles and make the béchamel with gluten-free flour. Everything else stays the same.

Conclusion

Spinach and Mushroom White Lasagna is a beautiful, hearty dish full of creamy layers, tender vegetables, and comforting flavors. I love how it brings a sophisticated twist to traditional lasagna while still being cozy and filling. It’s perfect for meatless Mondays, dinner parties, or just when I’m craving a slice of creamy, cheesy goodness.