Spinach and Mushroom White Lasagna Recipe

If you adore the comforting embrace of classic lasagna but crave something a little lighter and bursting with fresh, green goodness, then you are in for a real treat with this Spinach and Mushroom White Lasagna. This dish layers tender lasagna noodles with sautéed mushrooms, vibrant spinach, and a luscious, creamy béchamel sauce instead of the usual tomato base. It’s a delicate, cheesy masterpiece that balances savory earthiness with smooth, velvety texture, proving that white lasagna can be just as spectacular — if not more — than its red counterpart. Every bite feels like a warm hug, and it’s sure to become one of your go-to recipes for cozy dinners or special occasions.

Ingredients You’ll Need

Getting this Spinach and Mushroom White Lasagna just right is all about simple, fresh ingredients that each bring something beautiful to the table—from vibrant spinach to rich cheeses and buttery sauce. Here’s everything you’ll want on hand before you begin:

• Lasagna noodles (9-12): Pre-cooked or oven-ready noodles make layering a breeze and set the foundation for this dish.
• Fresh spinach (3 cups): Adds a lovely green color and a nutritious boost; frozen works too if well-drained.
• Sliced mushrooms (2 cups): Cremini or button mushrooms bring a savory, meaty texture that pairs perfectly with spinach.
• Olive oil (3 tablespoons): For sautéing garlic and mushrooms, contributing rich flavor and a silky mouthfeel.
• Garlic cloves (2, minced): Infuses each layer with a subtle aromatic punch.
• Whole milk (3 cups): The base of the béchamel sauce, making it luxuriously creamy and smooth.
• Butter (¼ cup): Essential for starting the béchamel sauce and giving it a rich depth.
• All-purpose flour (¼ cup): Thickens the béchamel to perfect creamy consistency.
• Ricotta cheese (1 cup): Adds soft, delicate creaminess throughout the layers.
• Mozzarella cheese (1½ cups shredded): For melty, bubbly top layers that get golden and irresistible.
• Parmesan cheese (½ cup grated): Brings salty, nutty flavor and a lovely crust on top.
• Salt and pepper: For seasoning to taste and balancing all those flavors beautifully.
• Nutmeg (¼ teaspoon, optional): A subtle warming spice in the béchamel that enhances its depth without overpowering.
• Fresh parsley (optional): Adds a fresh, bright touch as a garnish.

How to Make Spinach and Mushroom White Lasagna

Step 1: Preheat and Prepare

Start by heating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. Having the oven ready and your dish prepared ensures a smooth start to assembling this delicious lasagna later on.

Step 2: Sauté Mushrooms and Spinach

In a large skillet, warm 3 tablespoons of olive oil over medium heat. Then add your minced garlic and sliced mushrooms, cooking them until the mushrooms are beautifully golden and tender, about 5-7 minutes. This step deepens the flavor and softens the mushrooms perfectly. Next, stir in the spinach and cook until just wilted if fresh — or heated through if using frozen spinach that’s been drained well. Season the mixture with salt and pepper to taste, then set it aside to cool slightly.

Step 3: Make the Creamy Béchamel Sauce

In a medium saucepan, melt ¼ cup of butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook it for a couple of minutes until the flour is lightly golden, which avoids any raw flour taste. Gradually whisk in 3 cups of whole milk, stirring constantly to keep the sauce smooth. Bring it to a gentle simmer and cook for 5-7 minutes until it thickens into a velvety, creamy sauce. Season with salt, pepper, and a pinch of nutmeg if you like for a subtle warmth that enhances the béchamel beautifully.

Step 4: Assemble the Lasagna

Now comes the fun part. Spread a thin layer of béchamel sauce on the bottom of your prepared baking dish. Next, lay down a layer of lasagna noodles evenly over the sauce. Add a generous portion of your spinach and mushroom mixture on top. Then, add dollops of ricotta cheese, and sprinkle shredded mozzarella and grated Parmesan over that. Repeat these layers—béchamel, noodles, veggie mixture, cheeses—until you finish with a final layer of noodles and béchamel sauce. Top everything with the remaining mozzarella and Parmesan for that golden, bubbly finish.

Step 5: Bake Until Golden and Bubbly

Cover the assembled lasagna with aluminum foil and bake it in your preheated oven for 25 minutes. After that, remove the foil to let the top cheese layer crisp and turn golden, then bake for another 10-15 minutes. The bubbling cheesy top and creamy layers beneath mean your Spinach and Mushroom White Lasagna is ready when it looks beautifully set and inviting.

Step 6: Rest and Garnish

Allow your dish to rest for about 10 minutes after coming out of the oven. This step helps everything settle so when you slice into it, the layers hold perfectly. Garnish with freshly chopped parsley if you want a pretty, fresh finish.

How to Serve Spinach and Mushroom White Lasagna

Garnishes

A sprinkle of fresh parsley or even a light shaving of Parmesan just before serving can elevate your Spinach and Mushroom White Lasagna. The green adds freshness and pep to the creamy, cheesy layers, making each bite feel even more vibrant.

Side Dishes

Serve this lasagna alongside a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables to balance the richness of the dish. A simple garlic bread or crusty baguette also works beautifully, perfect for scooping up any leftover sauce.

Creative Ways to Present

For a fun twist, consider making individual portions by assembling the layers in small ramekins or mini baking dishes. This approach is perfect for dinner parties or meal prepping. You can also add a drizzle of truffle oil on top before serving for an indulgent finish that highlights the mushroom flavors wonderfully.

Make Ahead and Storage

Storing Leftovers

Your Spinach and Mushroom White Lasagna keeps wonderfully in the refrigerator for up to 3-4 days. Simply cover the dish tightly with plastic wrap or transfer portions into airtight containers to preserve freshness and moisture.

Freezing

This lasagna freezes beautifully if you want to save some for later. Freeze it either before baking, tightly wrapped with foil and plastic wrap, or after baking and cooling completely. It will maintain its quality for up to 2-3 months. Just thaw overnight in the refrigerator before reheating.

Reheating

To reheat, cover the lasagna with foil and warm it in the oven at 350°F (175°C) for about 20-25 minutes until heated through. If reheating individual portions in the microwave, cover loosely to retain moisture and heat in 1-2 minute bursts until hot.

FAQs

Can I use frozen spinach for this recipe?

Absolutely! Just make sure the frozen spinach is thoroughly thawed and drained to avoid extra moisture that could make the lasagna runny.

Do I have to precook the lasagna noodles?

If you are using oven-ready noodles, there’s no need to precook. However, traditional noodles should be boiled until al dente before layering to ensure perfect texture.

Is this recipe suitable for vegetarians?

Yes! This Spinach and Mushroom White Lasagna has no meat and is packed with veggies and cheeses that make it a hearty vegetarian main course.

Can I substitute the cheeses used in this lasagna?

You can swap the ricotta for cottage cheese or use a blend of different mozzarella types, but the classic combination really balances creaminess and meltiness best.

What can I add for extra flavor?

Try tossing in some fresh herbs like thyme or basil into the mushroom and spinach mixture or adding a splash of white wine to the béchamel sauce for an extra depth of flavor.

Final Thoughts

This Spinach and Mushroom White Lasagna is one of those dishes you’ll find yourself craving again and again. It’s cozy, comforting, and full of layers that sing with flavor and texture. Whether you’re cooking for a family dinner or treating yourself to a cozy night in, I promise this recipe will make your kitchen smell incredible and your taste buds dance. Give it a try — you’ll be so glad you did!

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