Name: Spinach Mushroom White Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 9 to 12 lasagna noodles (regular or no-boil); 2 to 3 tablespoons olive oil or butter; 1 onion (finely chopped); 3 to 4 garlic cloves (minced); 10 to 14 ounces sliced mushrooms; 4 to 5 cups fresh spinach; Salt and freshly ground black pepper (to taste); 3 cups ricotta or cottage cheese (optional); 2 to 3 cups shredded mozzarella cheese; ½ to 1 cup grated Parmesan cheese; 4 tablespoons butter; 4 tablespoons all-purpose flour; 3 cups milk (whole or 2%); Pinch of nutmeg (optional); Salt and pepper (to taste)

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Nothing beats a warm slice of spinach mushroom white lasagna on a cozy evening. This layered classic combines tender spinach and earthy mushrooms enveloped in a silky, creamy white sauce that melts beautifully with gooey mozzarella and nutty Parmesan, creating an irresistible comfort meal for family or guests.

Perfectly balanced with fresh veggies and rich cheese, this lasagna effortlessly elevates simple ingredients into an elegant dish. Whether for a weekend dinner or special occasion, its inviting aroma and luscious texture make every bite a delight.

Why You’ll Love This Recipe

Rich and creamy white sauce adds a smooth, luxurious base unlike traditional tomato-based lasagnas.
Fresh spinach and mushrooms bring earthiness and vibrant nutrition to each flavorful layer.
Versatile and satisfying dish ideal for family dinners or entertaining guests.

Ingredients

Lasagna noodles (9–12 sheets): Choose regular noodles cooked al dente or no-boil sheets for quicker assembly without sacrificing texture.
Olive oil or butter (2–3 tbsp): Used to sauté the vegetables, imparting rich flavor and enhancing their natural sweetness.
Onion (1 medium, finely chopped): Provides a subtle savory base that softens and sweetens when cooked.
Garlic cloves (3–4, minced): Adds aromatic depth and a flavorful kick to the sautéed veggies.
Mushrooms (300–400 g, sliced): Earthy and meaty, these bring texture and umami that complement the creamy sauce.
Fresh spinach (4–5 cups): Offers vibrant color and tender leafiness, wilting down beautifully in the skillet.
Salt & freshly ground black pepper: To enhance and balance the flavors of the veggies and sauce.
Ricotta or cottage cheese (3 cups, optional): Adds creaminess and a mild tang that beautifully contrasts with mozzarella.
Mozzarella cheese (2–3 cups, shredded): Melts into a stretchy, gooey layer that binds the lasagna layers together.
Parmesan cheese (½–1 cup, grated): Provides a nutty, salty finish that enriches the overall flavor.
Butter (4 tbsp): Essential for creating the roux base of the creamy white sauce.
All-purpose flour (4 tbsp): Combined with butter to thicken the béchamel sauce for a silky consistency.
Milk (3 cups, whole or 2%): Slowly incorporated into the roux, forming a smooth and creamy white sauce.
Nutmeg (pinch, optional): Adds warm, subtle spice that enhances the béchamel without overpowering.

Instructions

Cook the Noodles: If using regular lasagna noodles, boil them according to package directions until al dente, ensuring they remain firm yet tender to prevent mushiness when baked. Drain and lay them flat to cool. No-boil noodles can be used directly, saving time and effort.
Sauté the Vegetables: Heat your olive oil or butter over medium heat in a large skillet. Begin by cooking the finely chopped onion until it becomes translucent and soft, which takes about 5 minutes. Stir in minced garlic and cook until fragrant to amplify flavor. Add sliced mushrooms and let them cook until they release their moisture and start browning, enhancing their earthiness. Finally, add fresh spinach, stirring until wilted. Season the mixture with salt and freshly ground pepper to taste, then remove from heat to preserve the vibrant veggie flavors.
Make the White Sauce: In a saucepan over medium heat, melt butter completely, then whisk in flour, cooking for about one minute to eliminate any raw flour taste and form a roux. Slowly add the milk in small increments while continuously whisking, preventing lumps. Continue stirring until the sauce thickens to a smooth, creamy consistency. Season with salt, pepper, and a pinch of nutmeg, if desired, to complement the veggies and cheeses.
Assemble the Lasagna: Begin by spreading a thin layer of the white sauce on the bottom of your baking dish to prevent sticking. Next, add a layer of noodles followed by a generous helping of the sautéed spinach and mushroom mixture. Dollop ricotta or cottage cheese over the veggies if using, then sprinkle with shredded mozzarella and grated Parmesan. Repeat the layering process, ending with a final layer of white sauce and a hearty sprinkle of mozzarella and Parmesan for a golden, bubbly top.
Bake the Lasagna: Preheat your oven to 180 °C (350 °F). Cover the dish tightly with foil to retain moisture and bake for 25 to 30 minutes. Remove the foil carefully and bake uncovered for an additional 10 to 15 minutes, allowing the cheese to melt completely and turn a gorgeous golden brown with bubbling edges.
Serve: Once baked, let the lasagna rest for 5 to 10 minutes before slicing. This resting time helps the layers set, ensuring clean slices and enhanced flavors. Serve warm and enjoy the comforting creamy goodness with your favorite side or salad.

You Must Know

You can customize this lasagna by adding zucchini, roasted red peppers, or artichokes for variety.
If you prefer different cheeses, fontina or provolone offer rich, melting substitutes.
Fresh herbs like basil or thyme can be added to the veggies or sauce to brighten the flavor.
This dish can be assembled a day ahead and refrigerated, baking just before serving for convenience.

Storage Tips

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions wrapped tightly in plastic wrap and foil for up to 2 months. Reheat covered in the oven to retain moisture and texture.

Serving Suggestions

Serve this creamy spinach mushroom white lasagna alongside a crisp green salad or garlic bread for a complete meal. A light white wine or sparkling water with lemon pairs beautifully with the richness of the dish.

Professional Tips

Use fresh spinach rather than frozen for better texture and vibrant color.
Sauté mushrooms until golden brown to deepen the umami flavor.
Slowly whisking milk into the roux helps prevent lumps and achieves a smooth béchamel.
Letting the lasagna rest after baking firm up layers for easier slicing.

FAQs

Can I use frozen spinach in this lasagna?: Frozen spinach can be used but be sure to thaw and squeeze out excess moisture to prevent soggy layers.
What type of mushrooms work best?: Cremini or button mushrooms are great choices, but you may also use shiitake or portobello for a stronger flavor.
Is ricotta cheese necessary?: Ricotta adds creaminess but can be omitted or replaced with cottage cheese for a lighter option.
Can I prepare this lasagna entirely ahead of time?: Yes, you can assemble it a day early, cover, and refrigerate. Bake it fresh when ready to serve.
How do I know when the lasagna is done?: Look for golden bubbly cheese on top and ensure it’s heated through, usually about 35-45 minutes total baking time.
What should I serve with this lasagna?: Pair with a simple green salad, roasted vegetables, or crusty bread for a balanced meal.