Spinach and mushroom white lasagna is a creamy, comforting, and flavor-packed twist on the classic red-sauce lasagna. It layers tender noodles with sautéed mushrooms, wilted spinach, rich béchamel sauce, and gooey cheese for a vegetarian dish that’s both elegant and satisfying. It’s my favorite when I want something hearty yet a little lighter than traditional lasagna.
Why You’ll Love This Recipe
I love this recipe because it’s full of deep, savory flavor thanks to the mushrooms and garlic, with a silky white sauce that makes it feel rich without being heavy. It’s a great option for meatless meals or when I want to serve something that feels special but still easy to make. Plus, it reheats beautifully and freezes well, so I often make it ahead.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Filling:
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Olive oil or butter
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Fresh mushrooms (sliced)
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Fresh spinach (or frozen, thawed and squeezed dry)
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Garlic (minced)
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Salt and pepper
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Ricotta cheese
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Egg
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Shredded mozzarella cheese
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Grated Parmesan cheese
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Lasagna noodles (regular or no-boil)
For the White Sauce (Béchamel):
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Butter
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All-purpose flour
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Milk (whole milk preferred)
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Nutmeg (optional)
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Salt and pepper
Directions
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I preheat the oven to 375°F (190°C).
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I start by sautéing the mushrooms in olive oil or butter until browned. I add garlic and spinach, cooking until wilted. I season with salt and pepper and set the mixture aside.
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For the béchamel sauce, I melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes. Then I slowly whisk in milk and cook until the sauce thickens. I season with salt, pepper, and a pinch of nutmeg if I want a little warmth.
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In a bowl, I mix ricotta with one egg and a bit of Parmesan for a creamy layer.
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In a baking dish, I spread a layer of béchamel, then add noodles, ricotta mixture, spinach-mushroom filling, mozzarella, and more sauce. I repeat the layers and finish with a generous layer of sauce and cheese on top.
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I cover the lasagna with foil and bake for 30 minutes. Then I uncover it and bake for another 10–15 minutes until golden and bubbly.
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I let it rest for 10–15 minutes before slicing so it sets up nicely.
Servings and Timing
This lasagna serves 6–8 people. It takes about 30 minutes to prep, 45 minutes to bake, and 15 minutes to rest before serving—so I usually plan for around 1.5 hours total.
Variations
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I use kale or Swiss chard instead of spinach when I want to switch things up.
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For extra flavor, I mix in a handful of sun-dried tomatoes or caramelized onions.
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A layer of butternut squash purée between the noodles adds a sweet, earthy contrast.
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I’ve also made it with gluten-free noodles and almond milk béchamel with great results.
Storage/Reheating
Leftover lasagna keeps in the fridge for up to 4 days. I reheat slices in the microwave or oven (covered with foil at 350°F for about 15 minutes). It also freezes well—I wrap individual portions tightly and thaw before reheating.
FAQs
Can I make this lasagna ahead of time?
Yes! I often assemble it a day in advance, refrigerate it, and bake it fresh the next day. I just add 10–15 extra minutes of bake time if it's cold from the fridge.
Can I use frozen spinach?
Absolutely. I thaw and squeeze out as much water as possible before adding it to the filling.
Can I make it vegan?
Yes, I’ve used plant-based butter, milk, and cheeses, and it still turns out delicious. Just be sure to use a thick plant-based béchamel.
What kind of mushrooms work best?
I usually use cremini or baby bella mushrooms, but a mix of shiitake and portobello gives a deeper, meatier flavor.
How do I prevent watery lasagna?
I cook down the spinach and mushrooms until most of the moisture is gone, and I make sure the béchamel is thick before layering.
Conclusion
Spinach and mushroom white lasagna is a creamy, cheesy, and satisfying vegetarian meal that always feels a little elevated. It’s cozy enough for a weeknight but special enough for guests, and I love how versatile it is. Whether I’m craving comfort food or need a meatless main, this lasagna always delivers.
Spinach and Mushroom White Lasagna
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes (including resting time)
- Yield: Serves 6–8
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Spinach and Mushroom White Lasagna is a creamy, cheesy vegetarian twist on classic lasagna. Made with tender noodles, garlicky mushrooms, wilted spinach, and a rich white béchamel sauce, this dish is perfect for cozy dinners or elegant gatherings. It’s a hearty meatless main that’s flavorful, easy to make, and perfect for make-ahead meals.
Ingredients
- For the Filling:
- Olive oil or butter
- Fresh mushrooms (sliced)
- Fresh spinach (or frozen, thawed and squeezed dry)
- Garlic (minced)
- Salt and pepper
- Ricotta cheese
- Egg
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Lasagna noodles (regular or no-boil)
- For the White Sauce (Béchamel):
- Butter
- All-purpose flour
- Milk (whole milk preferred)
- Nutmeg (optional)
- Salt and pepper
Instructions
- Preheat oven to 375°F (190°C).
- Sauté mushrooms in olive oil or butter until browned. Add garlic and spinach; cook until wilted. Season and set aside.
- Make béchamel: Melt butter, whisk in flour, cook for 1–2 mins. Slowly add milk, cook until thick. Season with salt, pepper, and nutmeg.
- Mix ricotta with egg and Parmesan.
- In a baking dish, layer béchamel, noodles, ricotta mixture, mushroom-spinach filling, mozzarella, and more béchamel. Repeat layers and finish with sauce and cheese on top.
- Cover with foil, bake for 30 mins. Uncover and bake 10–15 mins until golden and bubbly.
- Rest for 10–15 mins before serving.
Notes
- Use cremini, baby bella, shiitake, or portobello mushrooms for different flavor profiles.
- Frozen spinach works well—just drain it thoroughly.
- Can be made vegan with dairy-free cheese, milk, and butter.
- Lasagna freezes and reheats beautifully—perfect for make-ahead meals.
- Prevent watery lasagna by cooking down spinach and mushrooms and thickening béchamel.
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