If you’re craving a rich, cozy, and satisfying vegetarian dinner, look no further than Spinach and Mushroom White Lasagna. This comforting twist on classic lasagna replaces the red sauce with a velvety béchamel, perfectly complementing tender spinach and savory mushrooms. Every creamy layer is loaded with cheesy goodness, making it a dish you’ll want to return to again and again.
The combination of earthy mushrooms, fresh spinach, creamy ricotta, and bubbly mozzarella creates a deeply flavorful and hearty lasagna that’s 100% meatless. Whether you’re feeding the whole family or meal prepping for the week, Spinach and Mushroom White Lasagna delivers on both taste and texture. It’s indulgent enough for a weekend dinner party but easy enough for a weeknight meal.
This is one of those comfort food recipes that hits the spot while still packing in vegetables—and yes, the leftovers taste even better the next day!
Why You’ll Love This Recipe
- Incredible Creamy Flavor – The white sauce turns classic lasagna into something luxurious.
- Vegetarian Comfort Food – This Spinach and Mushroom White Lasagna is meat-free, hearty, and deeply satisfying.
- Meal Prep Friendly – Assemble ahead and bake later—great for busy weeks.
- Perfect for All Seasons – Cozy in winter, light enough for spring.
Ingredients
White Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 16 oz cremini mushrooms, sliced
- 5 oz fresh spinach
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Assembly:
- 9 lasagna noodles, cooked al dente
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
Step-by-Step Instructions
1. Make the Creamy White Sauce
- In a medium saucepan over medium heat, melt the butter.
- Add flour, whisking to create a roux.
- Gradually pour in milk, whisking constantly until smooth.
- Stir in nutmeg, salt, and pepper. Cook until thickened and creamy.
2. Cook the Mushroom and Spinach Filling
- Heat olive oil in a large skillet. Sauté onion until translucent.
- Add garlic, followed by mushrooms, thyme, salt, and pepper.
- Cook mushrooms until browned, then add spinach and sauté until wilted.
- Set mixture aside to cool slightly.
3. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- In a greased 9×13 baking dish, spread a layer of white sauce.
- Add 3 lasagna noodles, then layer mushroom-spinach filling, ricotta, mozzarella, and Parmesan.
- Repeat layers, finishing with sauce and cheese on top.
4. Bake
- Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for 15 minutes, until bubbly and golden.
- Cool for 10 minutes before slicing and serving.
Expert Tips
Three Tips for Success:
- Always let your Spinach and Mushroom White Lasagna rest before slicing to keep layers intact.
- Use freshly grated cheese for the best melting and flavor.
- Don’t rush the sauce—let it simmer to full thickness.
Avoid These Mistakes:
- Don’t overcook the noodles—they’ll continue cooking in the oven.
- Avoid watery spinach—sauté thoroughly and drain excess moisture.
- Don’t skip seasoning—both the sauce and filling need salt and pepper.
Storage & Reheating Instructions
- Store: Keep covered in the fridge for up to 4 days.
- Freeze: Wrap tightly with foil and freeze for up to 2 months.
- Reheat: Oven-bake at 350°F or microwave individual slices until hot.
Nutritional Info (Per Serving)
- Calories: 420
- Protein: 18g
- Fat: 22g
- Carbs: 36g
- Sugar: 6g
- Fiber: 4g
- Sodium: 520mg
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can assemble it a day in advance and refrigerate it until ready to bake.
Can I add more vegetables to this white lasagna?
Absolutely—zucchini, kale, or artichokes work well in this Spinach and Mushroom White Lasagna.
What’s the best cheese combo for white lasagna?
Mozzarella, ricotta, and Parmesan create a balanced, creamy, and slightly salty profile.
Serving Suggestions & Variations
Serve this Spinach and Mushroom White Lasagna with a side of garlic bread or a simple arugula salad dressed in lemon vinaigrette. To mix things up, add roasted red peppers, sun-dried tomatoes, or even a layer of pesto between the noodles.
For a protein boost, add shredded chicken or a sprinkle of pine nuts. Want to keep it dairy-free? Use vegan cheese and oat milk for a surprisingly rich alternative.
Conclusion
Creamy, cheesy, and packed with flavor, this Spinach and Mushroom White Lasagna is the perfect way to enjoy a meatless dinner that doesn’t compromise on comfort. Whether you’re a seasoned home cook or trying lasagna for the first time, this recipe is approachable, delicious, and sure to become a staple. Give it a try, and tag us on Instagram or Pinterest @recipesflare to show us your delicious creations!
Spinach and Mushroom White Lasagna
Ingredients
- – 4 tbsp unsalted butter
- – 4 tbsp all-purpose flour
- – 3 cups whole milk
- – 1/4 tsp ground nutmeg
- – Salt and pepper to taste
- – 2 tbsp olive oil
- – 1 small onion diced
- – 4 garlic cloves minced
- – 16 oz cremini mushrooms sliced
- – 5 oz fresh spinach
- – 1/2 tsp dried thyme
- – 9 lasagna noodles cooked
- – 1 1/2 cups ricotta cheese
- – 2 cups shredded mozzarella
- – 1/2 cup grated Parmesan
- – Fresh parsley for garnish
Instructions
- Make the white sauce by melting butter, whisking in flour, adding milk, and seasoning.
- Sauté onions, garlic, mushrooms, and spinach with olive oil and thyme.
- Assemble lasagna with layers of noodles, filling, ricotta, sauce, and cheeses.
- Bake at 375°F covered for 25 minutes, then uncovered for 15 minutes.
- Let rest and serve with parsley.
Notes
- Make-Ahead Option: Assemble the lasagna up to 24 hours in advance and store it covered in the refrigerator. Bake when ready to serve.
- Noodle Tip: If using oven-ready (no-boil) noodles, add an extra 1/4 cup of milk to your white sauce to ensure there’s enough moisture during baking.
- Vegan Swap: Replace the dairy with plant-based alternatives like oat milk, vegan ricotta, and shredded dairy-free mozzarella to make this recipe fully vegan.
- Extra Veggie Add-Ins: Try adding roasted red peppers, sautéed zucchini, or chopped artichoke hearts for more texture and flavor.
- Freezer Friendly: Cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Bake from frozen at 375°F, covered, for 50–60 minutes.
