Spinach and Mushroom White Lasagna offers a luxurious twist on the classic red-sauce version, highlighting earthy vegetables softened in garlic butter and layered between silky béchamel and tender pasta. This dish is satisfyingly rich yet surprisingly balanced, thanks to the natural sweetness of sautéed onions and the brightness of fresh spinach. I love preparing this lasagna because it feels refined without requiring difficult techniques. Once, when I ran out of whole milk, I used a blend of almond milk and a splash of cream, and the béchamel still turned out beautifully smooth—a testament to how flexible this recipe can be. The mushrooms add depth, the ricotta lends gentle creaminess, and the mozzarella brings the irresistible melt that defines comfort food. Whether you are cooking for a gathering or simply seeking a cosy weekend meal, this white lasagna is both elegant and deeply comforting.
Why You’ll Love This Recipe
You will appreciate this recipe for its balance of richness and lightness. The béchamel sauce provides velvety cohesion without the heaviness often found in tomato-based lasagnas. Spinach and mushrooms introduce earthy character, while ricotta and mozzarella layer in subtle creaminess. This lasagna is also remarkably adaptable—equally suitable for vegetarians, yet open to customisations. It can be prepared ahead, reheats gracefully, and looks impressive when served, making it ideal for dinner parties or family meals alike.
Print
Elegant Spinach and Mushroom White Lasagna for Effortless Comfort Dining
- Total Time: 1 hr 5 mins
- Yield: 6–8 servings
- Diet: Vegetarian
Description
A creamy, comforting Spinach and Mushroom White Lasagna made with layers of tender noodles, sautéed vegetables, ricotta, mozzarella, and a luscious white sauce for a rich vegetarian main dish.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cups mushrooms, sliced
- 4 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 15 oz ricotta cheese
- 1 large egg
- 12 lasagna noodles, cooked
- 3 cups shredded mozzarella cheese
- Extra parmesan for topping
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and mushrooms until softened, then add garlic and cook 1 minute.
- Add spinach, salt, and pepper; cook until wilted. Set aside.
- In a saucepan, melt butter and whisk in flour to form a roux. Cook 1–2 minutes.
- Slowly whisk in milk and cook until thickened. Stir in parmesan and Italian seasoning to create the white sauce.
- In a bowl, mix ricotta with egg until smooth.
- Assemble the lasagna: spread a layer of white sauce in the baking dish, add noodles, ricotta mixture, spinach mushroom filling, mozzarella, and repeat layers.
- Top with mozzarella and parmesan.
- Bake for 30–35 minutes until bubbly and golden. Let rest 10 minutes before slicing.
Notes
- Add roasted garlic to the white sauce for deeper flavor.
- Use no-boil noodles by increasing sauce slightly.
- Substitute kale or Swiss chard for spinach if desired.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Lasagna noodles
These form the structure of the dish, absorbing flavour as they bake. Traditional or oven-ready noodles both work well.
Fresh spinach
Spinach brings colour, freshness, and mild earthiness. It wilts quickly and integrates easily into the creamy layers.
Mushrooms
Mushrooms contribute deep savoury notes and a tender yet meaty texture. They pair beautifully with white sauces.
Ricotta cheese
Ricotta creates a delicate, creamy layer that softens the mushrooms’ earthiness and adds gentle richness.
Mozzarella cheese
Mozzarella offers a stretchy, melty texture essential to any comforting lasagna.
Parmesan cheese
Parmesan adds sharp, savoury depth that offsets the béchamel’s creaminess and enhances the vegetable flavours.
Butter
Butter serves as the base for both the béchamel and the sautéed vegetables, lending warmth and depth.
Flour
Flour thickens the béchamel, ensuring the sauce clings smoothly to the noodles and filling.
Milk
Milk builds the béchamel’s body and creaminess. Whole milk is ideal, but alternatives can work with slight adjustments.
Garlic
Garlic adds aromatic complexity, particularly when sautéed with mushrooms and spinach.
Onion
Onion brings sweetness and foundational flavour, supporting the béchamel and vegetable mixture.
Nutmeg
Nutmeg offers subtle warmth, elevating the cream sauce without becoming noticeable.
Salt and pepper
Seasonings that enhance the natural flavours and balance the richness of the cheese and béchamel.
Directions
Begin by preparing the béchamel sauce. Melt butter in a saucepan over medium heat, whisk in the flour, and let it cook briefly until lightly golden. Gradually add the milk while whisking continuously to prevent lumps. Simmer until thickened, seasoning with salt, pepper, and a pinch of nutmeg. Set aside. In a large skillet, sauté onions in butter until softened, then add garlic. Stir in the mushrooms and cook until they release their moisture and turn golden. Add spinach and cook until wilted, seasoning lightly. In a separate bowl, combine ricotta with a small amount of Parmesan and black pepper. Preheat the oven and begin assembling the lasagna in a baking dish: start with a thin layer of béchamel, add noodles, spread the ricotta mixture, spoon over the spinach-mushroom mixture, drizzle with béchamel, and sprinkle mozzarella. Repeat until all ingredients are used, finishing with béchamel and extra cheese. Bake until bubbly and golden, allowing it to rest before slicing.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Servings and timingSilicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing
Servings and timing
Serves 6–8
Prep time: 25 minutes
Cook time: 40 minutes
Resting time: 10 minutes
Total time: approximately 1 hour 15 minutes
Storage/reheating
Store leftovers in an airtight container for up to four days. Reheat gently in the oven, covered with foil, to preserve moisture. The microwave also works well when the lasagna is reheated in small portions. If the sauce thickens during storage, a small splash of milk added before reheating can help restore creaminess.
Variations and Customizations
Three-Mushroom Lasagna
Use a blend of cremini, shiitake, and oyster mushrooms for deeper, more complex flavour.
Extra-Creamy Version
Add a touch of cream to the béchamel or increase the ricotta layer for enhanced richness.
Herb-Infused Layers
Introduce fresh basil, thyme, or parsley between layers for brighter herbal notes.
Cheese Lover’s Option
Incorporate provolone or fontina for an even more indulgent, melty finish.
Garlic-Forward White Lasagna
Increase the garlic in both the béchamel and vegetable mixture for robust aromatic depth.
Gluten-Free Adaptation
Use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel.
Spinach-Pesto Twist
Add small dollops of basil pesto between layers to introduce freshness and vibrant flavour.
Roasted Vegetable Variation
Include roasted zucchini, bell peppers, or butternut squash for a heartier, more colourful lasagna.
Lightened Version
Use part-skim ricotta and mozzarella, and rely more heavily on the vegetables to balance richness.
Truffle-Accented Lasagna
Finish with a drizzle of truffle oil or add truffle salt to the béchamel for an elegant, earthy upgrade.
FAQs
Can I use frozen spinach instead of fresh?
Yes, ensure it is fully thawed and well-drained to prevent excess moisture.
Can I assemble this lasagna ahead of time?
Yes, assemble up to a day in advance and refrigerate until ready to bake.
Do I need to cook the noodles first?
Oven-ready noodles work well, but traditional noodles should be parboiled.
Can I freeze this lasagna?
Yes, it freezes well before or after baking. Thaw overnight before reheating.
What mushrooms work best?
Cremini and button mushrooms are reliable, but mixed varieties deepen flavour.
Is the nutmeg necessary?
A small pinch enhances the béchamel subtly but can be omitted.
How do I keep the lasagna from becoming watery?
Thoroughly sauté mushrooms and drain spinach to remove excess moisture.
Can I make it dairy-free?
Use plant-based milk, dairy-free mozzarella, and cashew-based ricotta.
How do I get a golden top?
Uncover the lasagna during the final minutes of baking or briefly broil.
Can I add protein?
Yes, cooked chicken or turkey can be layered in without altering the sauce.
Conclusion
Spinach and Mushroom White Lasagna is a refined yet comforting dish that highlights the beauty of a well-made white sauce paired with earthy vegetables. Its creamy layers offer warmth and depth, while its structure remains light enough to enjoy year-round. Whether served at a family gathering or prepared for a relaxing weekend supper, this lasagna delivers elegance, flavour, and adaptability. With its harmonious balance of textures and thoughtful customisation options, it is a recipe you will return to often.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!