Spinach and Mushroom White Lasagna
Creamy, cheesy, and packed with spinach and mushrooms, this white lasagna is a comforting vegetarian dinner idea everyone will love.
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.