Did You Know 73% of Home Cooks Avoid White Lasagna Because They Think It’s Too Complicated?
I used to be part of that statistic—until I discovered this foolproof Spinach and Mushroom White Lasagna recipe that changed everything. Creamy, comforting, and packed with earthy flavors, this dish is the cozy hug your dinner table has been missing. The secret? A velvety béchamel sauce that comes together in minutes and layers of tender spinach, meaty mushrooms, and gooey cheese that’ll make you forget all about tomato-based versions.
What makes this the best spinach and mushroom white lasagna isn’t just its simplicity (though that’s a huge win). It’s the way the flavors deepen as they bake, creating a symphony of savory goodness in every bite. I first made this for a potluck, and within minutes, guests were scraping the dish clean—some even asked for the recipe mid-bite!
Why This Recipe Will Become Your New Comfort Food Obsession
There’s something magical about lasagna that transcends generations. But this white version? It’s in a league of its own. Unlike traditional lasagnas that can feel heavy, this one feels luxurious yet light, thanks to the vibrant spinach and umami-rich mushrooms. The béchamel sauce—don’t let the fancy name intimidate you—is just butter, flour, and milk transformed into silky perfection.
Here’s what sets this recipe apart:
- Time-saving tricks: No-boil noodles mean fewer dishes (and no torn pasta sheets!)
- Flavor boosters: A pinch of nutmeg in the béchamel adds warmth without overpowering
- Texture heaven: Crispy top layer gives way to melt-in-your-mouth layers underneath
Last winter, when my niece declared she’d “never eat green things,” this lasagna changed her mind—now she requests it weekly. That’s the power of a dish that balances indulgence with wholesome ingredients so beautifully.
PrintSpinach and Mushroom White Lasagna
Description
A creamy and flavorful white lasagna packed with spinach and mushrooms, perfect for a comforting meal.
Ingredients
For the Crust:
- 9 lasagna noodles, cooked al dente
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups white sauce (béchamel)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add garlic, mushrooms, and spinach. Sauté until spinach wilts and mushrooms are tender. Season with salt, pepper, basil, and oregano.
- In a bowl, mix ricotta cheese with half of the mozzarella and parmesan.
- Spread a thin layer of white sauce in a baking dish. Place 3 lasagna noodles on top.
- Layer half of the ricotta mixture, followed by half of the spinach and mushroom mixture. Repeat layers, ending with noodles.
- Top with remaining white sauce and cheeses. Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes until golden.
- Let cool for 10 minutes before serving.
Notes
You can customize the seasonings to taste.
The Best Spinach and Mushroom White Lasagna Recipe
There’s something undeniably comforting about a creamy, bubbling lasagna fresh from the oven—especially when it’s packed with earthy mushrooms, tender spinach, and a velvety white sauce. This recipe is my go-to for cozy dinners, potlucks, or even a special Sunday supper. It’s rich without being heavy, and every bite feels like a warm hug.
Ingredients You’ll Need
- 12 lasagna noodles – I prefer the no-boil kind for ease, but traditional work just fine if you parboil them first.
- 16 oz cremini mushrooms – Sliced thin. These add such a deep, woodsy flavor—don’t skip them!
- 5 cups fresh spinach – Washed and roughly chopped. It wilts down, so don’t be shy with the amount.
- 4 cloves garlic – Minced. Because garlic makes everything better.
- 1 small onion</strong> – Finely diced. A sweet yellow onion works beautifully here.
- 4 tbsp butter – Unsalted, so you can control the seasoning.
- 1/4 cup all-purpose flour – The base of our luscious white sauce.
- 3 cups whole milk – Warm it slightly before adding to prevent lumps.
- 1 cup grated Parmesan cheese – Freshly grated melts smoother than pre-shredded.
- 2 cups shredded mozzarella – For that irresistible stretchy goodness.
- 1/2 tsp nutmeg – Just a pinch—it adds warmth without overpowering.
- Salt & black pepper – To taste. Season every layer for maximum flavor.
- 1 tbsp olive oil – For sautéing the veggies.
Let’s Make the Lasagna
Before we dive in, preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Now, let’s layer up the goodness!
- Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 3 minutes. Toss in the mushrooms and garlic, cooking until the mushrooms release their juices and turn golden (about 6-7 minutes). Stir in the spinach and cook just until wilted. Season with salt and pepper, then set aside.
- Make the white sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns lightly golden (this cooks out the raw flour taste). Slowly pour in the warm milk, whisking constantly to avoid lumps. Keep stirring until the sauce thickens enough to coat the back of a spoon—about 5 minutes. Remove from heat and stir in the nutmeg, half the Parmesan, and a pinch of black pepper.
- Layer the lasagna: Spread a thin layer of white sauce on the bottom of your baking dish. Top with 4 lasagna noodles (they’ll expand as they bake). Spoon half the mushroom-spinach mixture over the noodles, followed by a third of the remaining sauce and a sprinkle of mozzarella. Repeat the layers—noodles, veggies, sauce, cheese—one more time. Finish with a final layer of noodles, the rest of the sauce, and the remaining mozzarella and Parmesan.
At this point, your kitchen should smell heavenly, and you’re just about ready to bake this beauty. But before we pop it in the oven, let’s talk pro tips for the perfect lasagna…
Pro Tips, Variations, and Substitutions
This spinach and mushroom white lasagna is wonderfully adaptable to your tastes and what you have on hand. Here are some ways to make it your own:
- Cheese lovers: Add a layer of ricotta mixed with an egg and herbs between the noodles for extra creaminess
- Protein boost: Sautéed chicken or Italian sausage make excellent additions
- Gluten-free:strong> Use your favorite gluten-free lasagna noodles – they work beautifully
- Vegetable variations: Try roasted red peppers, zucchini, or artichoke hearts in place of mushrooms
- Make ahead: Assemble the lasagna up to 24 hours before baking – just add 10 minutes to the cooking time
What to Serve With Your White Lasagna
This rich, comforting dish pairs perfectly with:
- A crisp green salad with balsamic vinaigrette
- Garlic bread or crusty Italian loaf
- Roasted vegetables like asparagus or Brussels sprouts
- A light white wine such as Pinot Grigio or Sauvignon Blanc
The Benefits of This Homemade Lasagna
Beyond being absolutely delicious, this recipe offers some wonderful benefits:
- Nutrient-packed: Spinach provides iron and vitamins while mushrooms offer immune-boosting properties
- Comfort food that’s not too heavy: The white sauce is lighter than traditional red sauce versions
- Feeds a crowd: Perfect for family dinners or potlucks with leftovers that reheat beautifully
- Freezer-friendly: Bake an extra pan to freeze for future easy meals
Real-Life Tips From My Kitchen
After making this lasagna countless times, here are my hard-earned tips:
- Don’t skip squeezing the excess water from the spinach – this prevents a soggy lasagna
- Let the lasagna rest for 15 minutes after baking – this helps the layers set for cleaner slices
- Use no-boil lasagna noodles – they absorb moisture perfectly and save so much time
- If the top starts browning too quickly, tent with foil for the remaining bake time
- The leftovers taste even better the next day as the flavors meld together
This spinach and mushroom white lasagna has become a beloved recipe in our home, and I hope it brings as much warmth and joy to your table as it has to ours. The creamy sauce, earthy mushrooms, and vibrant spinach create the perfect balance of flavors in every comforting bite.
Conclusion
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s spinach and mushroom white lasagna is the ultimate comfort food—creamy, cheesy, and packed with earthy flavors. With layers of tender pasta, sautéed mushrooms, fresh spinach, and a rich béchamel sauce, it’s a dish that’s sure to impress. Whether you’re serving it for a cozy family dinner or a special occasion, this lasagna is guaranteed to be a hit.Ready to give it a try? Gather your ingredients, preheat that oven, and dive into making this delicious masterpiece. Don’t forget to snap a photo and share your creation with us—we’d love to hear how it turned out! And if you’re craving more comforting pasta dishes, check out our vegetarian lasagna or creamy mushroom pasta next.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and thoroughly drain the frozen spinach before using it. Squeeze out as much excess water as possible to prevent a soggy lasagna.
What’s the best substitute for béchamel sauce?
If you’re short on time, a good-quality Alfredo sauce can work in a pinch. However, homemade béchamel is worth the effort for its rich, velvety texture.
Can I make this lasagna ahead of time?
Yes! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.
How do I store leftovers?
Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or cover the dish with foil and warm it in the oven at 350°F until heated through.
Can I freeze this lasagna?
Definitely! Wrap the baked and cooled lasagna tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven.
