Creamy Spinach and Mushroom White Lasagna
Here’s a full, cozy, and crowd-pleasing recipe for Creamy Spinach and Mushroom White Lasagna – layered with tender noodles, a creamy bechamel-style white sauce, sauteed mushrooms, fresh spinach, and lots of gooey cheese. It’s the ultimate vegetarian comfort dish!
Required time
Total Time: 1 hour 15 minutes
Prep Time: 25–30 minutes
Cook Time: 45 minutes
Servings: 8
Ingredients
For the Mushroom & Spinach Filling:
2 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 lb (450g) mushrooms, sliced (cremini or button work well)
10 oz (280g) fresh spinach, roughly chopped (or use 1 package frozen, thawed & squeezed dry)
Salt and black pepper, to taste
½ tsp thyme or Italian seasoning (optional)
For the White Sauce (Bechamel):
4 tbsp olive oil
¼ cup all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream (or use all milk for lighter version)
½ tsp nutmeg
Salt & pepper to taste
½ cup Parmesan cheese, grated
For Assembly:
9–12 lasagna noodles, cooked and drained (or use oven-ready noodles)
2 cups shredded mozzarella cheese
1 cup ricotta cheese (optional – for added creaminess in layers)
½ cup additional Parmesan cheese, for topping
Fresh basil or parsley, for garnish
Instructions
1. Prepare the Filling:
1. In a large skillet, heat olive oil and butter over medium heat.
2. Sauté onion until soft, about 4–5 minutes. Add garlic and cook for 1 minute.
3. Add mushrooms, season with salt, pepper, and thyme. Cook until mushrooms release their moisture and turn golden brown (7–10 minutes).
4. Stir in spinach and cook until wilted. Remove from heat and set aside.
2. Make the White Sauce:
1. In a saucepan, put olive oil over medium heat.
2. Whisk in flour and cook for 1–2 minutes until golden and bubbly (do not brown).
3. Gradually whisk in warm milk and cream, stirring constantly to avoid lumps.
4. Add nutmeg, salt, and pepper. Cook until thickened, about 5–7 minutes.
5. Stir in Parmesan cheese until melted and smooth. Set aside.
3. Assemble the Lasagna:
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Spread a thin layer of white sauce on the bottom.
3. Layer 3–4 noodles, followed by half of the mushroom-spinach mixture, a few dollops of ricotta (if using), a layer of mozzarella, and some white sauce.
4. Repeat with another layer of noodles, filling, ricotta, mozzarella, and sauce.
5. Top with final noodles, remaining sauce, mozzarella, and Parmesan cheese.
4. Bake:
Cover with foil (lightly greased to avoid sticking) and bake for 25 minutes.
Uncover and bake for another 15–20 minutes until bubbly and golden on top.
Let rest for 10 minutes before slicing.
Serving Suggestions
Pair with garlic bread, simple green salad, or roasted vegetables.
Delicious with a glass of chilled white wine like Chardonnay or Sauvignon Blanc.
Storage & Reheating
Fridge: Store covered for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Reheat: In oven at 350°F or microwave individual portions.
Optional Additions
Add artichoke hearts, zucchini, or sun-dried tomatoes for more Mediterranean flair.
Use fontina or Gruyere for a different cheese profile.
Nutrition information
Calories: 480
Protein: 20g
Fat: 28g
Carbs: 38g
Fiber: 4g
Sugar: 6g