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.
