Spinach Mushroom White Lasagna

This spinach and mushroom white lasagna recipe has completely changed what an easy weeknight meal looks like in my kitchen, combining layers of creamy white sauce, hearty mushrooms, and fresh spinach for a gourmet vegetarian main dish. With just 25 minutes of prep and 30 to 45 minutes in the oven, it is an ideal make ahead dinner that feels indulgent, yet is loaded with everyday ingredients. Whether you are searching for a flavorful meatless option for special occasions or quick family comfort meals, this spinach mushroom lasagna is sure to impress in taste and timing.

I first tried this spinach and mushroom white lasagna when I was seeking a cozy, satisfying meal that was not overly rich. Instantly, it became our family staple for holidays and relaxed weekends because the texture is lusciously creamy, but the earthy mushroom flavor and mild white sauce keep it from feeling heavy. Every bite delivers that classic stretch of cheese, layers of spinach and mushroom, and a balanced creaminess that wins over potluck crowds and quiet nights in.

Gather Your Ingredients

• Lasagna noodles: Regular, no boil, or whole wheat noodles all work well; cooking them to package instructions ensures the perfect texture and allows for gluten free swaps if needed
• Extra virgin olive oil: A quality brand adds bright flavor to the aromatics and assists in sautéing onions and garlic without overpowering the vegetables
• Small onion, chopped: Adds subtle sweetness, enhances aroma, and rounds out the flavor profile of the filling
• Garlic cloves, minced: Delivers deep savory notes throughout the entire lasagna; fresh or jarred can be used for convenience
• Fresh mushrooms, sliced: Cremini or button mushrooms retain their texture after cooking and create a hearty, earthy bite in every layer
• Salt and black pepper: Essential for seasoning and drawing out moisture from mushrooms, use freshly cracked if possible
• Italian seasoning: Provides that classic herb blend of dried basil, oregano, and thyme for authentic Italian notes
• Frozen chopped spinach, thawed and drained: Squeezing out excess water ensures creamy, non runny layers; fresh spinach can also be used if chopped and wilted
• Butter: Forms the base of a silky white béchamel sauce; use unsalted for control over seasoning
• All purpose flour: Thickens the sauce for sturdy layers; substitute a one to one gluten free blend if needed
• Whole milk: Creates the creamiest sauce without heaviness; two percent milk also works as a lighter option
• Low sodium chicken broth or vegetable broth: Adds savory depth to the sauce and helps keep it from being overly thick
• Nutmeg (optional): Just a pinch elevates the white sauce with a classic warm Italian flavor; can be omitted if preferred
• Ricotta cheese: Makes the layers ultra creamy; swap for cottage cheese for a lighter texture or lower fat option
• Shredded mozzarella cheese: Creates the signature melty and stretchy cheese layer; use part skim for less fat or smoked/whole milk for richer flavor
• Grated Parmesan cheese: Finishes the top with a sharp, nutty crust; buy fresh grated for maximum flavor and aroma

How to Make Spinach and Mushroom White Lasagna

Sauté Onion and Garlic for a Flavorful Base:

Heat extra virgin olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking for 2 to 3 minutes until onion becomes translucent and fragrant. This builds a savory, aromatic base that perfumes the lasagna and sets the foundation for full flavor.

Cook Mushrooms with Seasonings:

Add sliced mushrooms, salt, black pepper, and Italian seasoning to the skillet with the aromatics. Cook for 8 to 10 minutes, stirring now and then, until mushrooms release moisture and begin to caramelize and brown. Cooking thoroughly helps concentrate flavor and avoids a watery lasagna layer.

Stir in Spinach and Complete the Filling:

Stir in thawed, drained spinach to the mushroom mixture, ensuring even distribution and vibrant color. Remove from heat immediately to preserve the spinach's freshness and prevent excess liquid in the filling.

Make a Silky White Sauce:

Melt butter in a medium saucepan over medium heat until just foamy. Add flour and whisk for 1 minute to create a smooth roux, removing the raw flour taste. Gradually add milk and broth while whisking to avoid lumps. Continue cooking 5 to 7 minutes until the sauce thickens to a creamy consistency, then stir in nutmeg if desired to bring traditional richness and warmth.

Assemble the Lasagna Layers:

Grease a nine by thirteen inch baking dish lightly. Spread thin white sauce on the bottom, then arrange three noodles over it. Dollop half the ricotta, layer half the spinach mushroom mixture, add one third of mozzarella, and a bit more sauce. Repeat the process for perfect, even layers and full flavor in every bite.

Finish with Cheese and Sauce:

Lay the final three noodles on top, spread remaining white sauce evenly, sprinkle remaining mozzarella, and finish with grated Parmesan. This ensures a bubbly, golden crust and visually stunning finish once baked.

Bake Until Golden and Bubbly:

Cover the lasagna tightly with foil and bake in a 350 F oven for 25 minutes, then uncover and bake 10 to 15 minutes more. Watch for bubbling cheese and crisp edges, letting the dish rest 10 minutes before slicing so layers set and serving is effortless.

When I first added a pinch of nutmeg to the white sauce, the savory aroma instantly won my family over, earning the title of “best white lasagna yet.” One especially snowy weekend, I doubled the recipe, freezing a batch for a future dinner, and it was such a relief to have an elegant meal ready to go. If you want a lighter meal or need lower sodium, reduce the salty cheeses and use low sodium broth for all the creamy flavor and none of the heaviness.

Smart Swaps and Variations

Swap ricotta with cottage cheese for a lighter lasagna, or opt for gluten free noodles and a flour blend if avoiding wheat. Dairy free cheeses and unsweetened plant based milk work perfectly for a vegan option, while cremini mushrooms can be interchanged with wild or shiitake mushrooms depending on what’s in season. For more heat, a dash of chili flakes or pepper jack cheese adds a subtle kick to every indulgent bite.

How to Store and Reheat Spinach and Mushroom White Lasagna

Allow the lasagna to cool completely before storing; refrigeration keeps leftovers fresh for up to four days, while tightly wrapped portions can be frozen for up to three months without losing texture. Always store in airtight glass or BPA free containers, or wrap slices in a double layer of foil and plastic to prevent freezer burn. To reheat, warm covered slices in a 350 F oven or microwave until hot throughout and the cheese becomes creamy—adding a splash of broth under the foil helps restore moisture after refrigeration.

What to Serve with Spinach and Mushroom White Lasagna

This creamy lasagna pairs beautifully with crisp green salads tossed in sharp lemon vinaigrette and warm garlic bread for soaking up every bit of sauce. For cold nights, roasted root vegetables or rich minestrone soup add hearty comfort to the plate. To make it festive, offer glasses of pinot grigio or a nonalcoholic citrus spritz for a lively, palate cleansing pairing that highlights the dish’s creamy character.

Nutritional Benefits

Every serving of spinach and mushroom white lasagna is balanced with protein, fiber, and essential vitamins, naturally accommodating vegetarian diets and easily modified for gluten free or dairy free needs. A generous slice contains roughly five hundred calories, over twenty five grams of protein, plus potassium, calcium, and iron. Thanks to the abundance of spinach and mushrooms, you also get antioxidants and complex carbohydrates for long lasting fuel.

Recipe Success Tips

If your white sauce turns lumpy, whisk briskly and pour the milk slowly to achieve smooth, glossy results. Mushrooms can release a lot of moisture, so always cook them until liquids have fully evaporated for a dense, meaty lasagna texture. For the cleanest slices, let the finished lasagna rest at least ten minutes after baking so each layer sets and holds its shape when served.

Spinach and mushroom white lasagna has become my most requested comfort food, thanks to its irresistible balance of creamy sauce and hearty vegetables. You will love how simple it is to adapt and enjoy for your family any night of the week.

Common Questions About This Recipe

→ What type of mushrooms work best?

Creamy white button or crimini mushrooms add a savory depth, but shiitake or portobello can also be used.

→ Can I substitute fresh spinach?

Yes. Just sauté fresh spinach briefly before layering, and be sure to drain any liquid thoroughly.

→ How do I keep the lasagna from being watery?

Ensure spinach is well-drained and cook mushrooms until their liquid evaporates fully before assembling.

→ Which cheese can I use instead of ricotta?

Cottage cheese or mascarpone can make great substitutes for ricotta if you prefer a different texture.

→ Can I make this dish ahead of time?

Absolutely—assemble and refrigerate it, then bake just before serving for a fresh, hot meal.

→ Is there a vegetarian alternative for broth?

Vegetable broth is an excellent replacement for chicken broth, keeping the dish completely vegetarian.