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 the magic of this Spinach and Mushroom White Lasagna recipe. Creamy, comforting, and packed with earthy flavors, it’s the kind of dish that makes you wonder why you ever settled for red sauce. The secret? A velvety béchamel layered with sautéed mushrooms, fresh spinach, and just the right amount of gooey cheese. No fuss, no intimidation—just pure, soul-warming deliciousness.

Picture this: golden layers of pasta cradling a rich, garlicky filling, bubbling under a crisp Parmesan crust. It’s the kind of meal that turns an ordinary Tuesday into something special. And here’s the best part—it’s easier to make than you think. Whether you’re a lasagna newbie or a seasoned pro, this recipe is your ticket to impressing everyone at the table (including yourself).

Why This Spinach and Mushroom White Lasagna Will Steal Your Heart

There’s something undeniably luxurious about a white lasagna. Unlike its tomato-based cousin, this version lets the flavors of the ingredients shine—creamy béchamel, tender mushrooms, and vibrant spinach meld together in perfect harmony. It’s elegant enough for a dinner party but cozy enough for a weeknight treat.

What makes this recipe stand out? For starters, we skip the ricotta (which can sometimes turn grainy) in favor of a smooth, nutmeg-kissed béchamel. Then, we layer in umami-packed mushrooms, lightly wilted spinach, and a blend of mozzarella and Parmesan for that irresistible pull. Every bite is a balance of textures and tastes—earthy, creamy, and just a little bit decadent.

And let’s talk about the aroma. As this lasagna bakes, your kitchen will fill with the scent of garlic, herbs, and toasty cheese. It’s the kind of fragrance that brings everyone running to the table, forks at the ready.

The Best Spinach and Mushroom White Lasagna Recipe

There’s something so comforting about a creamy, cheesy lasagna—especially when it’s packed with earthy mushrooms and vibrant spinach. This white lasagna is a twist on the classic, swapping out the usual tomato sauce for a rich, velvety béchamel that hugs every layer. It’s the kind of dish that makes you want to gather around the table with loved ones, savoring each bite slowly.

Ingredients You’ll Need

• 12 lasagna noodles – I like using no-boil noodles for convenience, but traditional ones work just as well (just parboil them first).
• 4 cups fresh s
  pinach – Baby spinach is tender and cooks down beautifully, but mature spinach works too—just chop it finely.
• 16 oz cremini mushrooms – Sliced. These add a deep, meaty flavor, but white mushrooms work in a pinch.
• 1 small onion – Finely diced. It melts into the sauce, adding a subtle sweetness.
• 3 cloves garli
  c – Minced. Because what’s a lasagna without garlic?
• 4 tbsp butter – For richness and that perfect golden béchamel.
• 1/4 cup all-purpose flour – The base of our creamy white sauce.
• 3 cups whole m
  ilk – Warm it slightly before adding to prevent lumps.
• 1/2 tsp nutmeg – Just a pinch—it brightens the sauce beautifully.
• 2 cups shredded mozzarella – For that irresistible stretch.
• 1 cup grated P
  armesan – The salty, nutty backbone of the dish.
• 1 cup ricotta – Creamy and light, it balances the other cheeses.
• Salt & pepper – To taste. Don’t be shy—season every layer!
• Olive oil
  ong> – For sautéing the veggies.