Spinach and Mushroom White Lasagna

Spinach and Mushroom White Lasagna is a rich, creamy, and hearty vegetarian twist on the classic Italian favorite. Layers of tender lasagna noodles, garlicky sautéed mushrooms and spinach, and a silky white béchamel sauce come together with plenty of cheese to create a comforting, flavor-packed meal. I love making this when I want something cozy, filling, and meat-free.

Why You’ll Love This Recipe

I love this recipe because it’s deeply satisfying without relying on meat. The mushrooms give it an earthy, meaty texture, while the spinach brings freshness and color. The creamy white sauce (instead of tomato-based) gives the whole dish a smooth, luxurious feel. It’s perfect for feeding a crowd, prepping ahead, or making for a special dinner that feels a little fancy but still warm and familiar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Fresh spinach (or frozen, thawed and drained)

• Mushrooms (cremini, button, or a mix), sliced

• Onion, finely chopped

• Garlic, minced

• Olive oil or butter

• Salt and black pepper

• Ricotta cheese

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Egg (for binding the ricotta, optional)

For the white sauce (béchamel):

• Butter

• All-purpose flour

• Milk (whole milk preferred)

• Nutmeg (optional, for warmth)

• Salt and black pepper

• Optional: garlic powder or Italian herbs for extra flavor

Other:

• Lasagna noodles (no-boil or regular, cooked and drained)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a skillet, I heat oil or butter and sauté onions and garlic until soft. I add mushrooms and cook until browned and any moisture has evaporated. I stir in the spinach and cook until wilted, then season with salt and pepper.

3. In a bowl, I mix ricotta cheese with an egg, a handful of Parmesan, and some salt and pepper.

4. For the béchamel, I melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes. Then I slowly whisk in milk and cook, stirring, until thickened. I season with salt, pepper, and a pinch of nutmeg.

5. I begin layering the lasagna: a bit of white sauce at the bottom, then noodles, ricotta mixture, mushroom-spinach filling, shredded mozzarella, and more sauce. I repeat the layers and finish with noodles, sauce, and a generous topping of mozzarella and Parmesan.

6. I cover the dish with foil and bake for 25 minutes. Then I uncover and bake for another 15–20 minutes until bubbly and golden.

7. I let it rest for 10–15 minutes before slicing to help it set.

Servings and timing

This recipe serves 8 generous portions. Prep time is about 30 minutes, and baking time is 40–45 minutes, with a 10–15 minute rest before serving. Altogether, I set aside about 1 hour and 30 minutes to bring this dish together.

Variations

• I sometimes add roasted red peppers or chopped artichoke hearts for extra flavor.

• For a cheesier dish, I layer in fontina or provolone with the mozzarella.

• I’ve used kale or Swiss chard instead of spinach—just cook it down well before layering.

• To make it gluten-free, I use gluten-free noodles and thicken the sauce with cornstarch instead of flour.

• For extra protein, I’ve added white beans or sautéed lentils to the veggie layer.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm in a 350°F oven or microwave individual portions. This lasagna also freezes well—I let it cool completely, then wrap tightly and freeze for up to 3 months. I reheat from frozen or thaw overnight before baking until hot.

FAQs

Can I use no-boil lasagna noodles?

Yes, I often use them for convenience. I just make sure the sauce is a little thinner so the noodles cook properly in the oven.

Can I make it ahead of time?

Definitely. I assemble it up to a day in advance, cover, and refrigerate. I add 5–10 extra minutes to the baking time if it’s going in cold.

Is the white sauce hard to make?

Not at all. I just make sure to whisk constantly and add the milk slowly so it stays smooth. It thickens up beautifully with just a little patience.

Can I make this vegan?

Yes, I’ve made it using plant-based butter, almond milk, vegan ricotta, and mozzarella alternatives. It still turns out creamy and delicious.

What’s the best way to get the perfect top layer?

I like to use a mix of mozzarella and Parmesan for the top and broil it briefly at the end to get a golden, bubbly finish.

Conclusion

Spinach and Mushroom White Lasagna is a creamy, cheesy, and deeply comforting dish that’s full of flavor and perfect for meatless meals. I love how the mushrooms and spinach shine through in every layer, and the white sauce brings a luxurious texture that keeps everyone coming back for seconds. Whether it’s for a holiday meal, a potluck, or a cozy night in, this lasagna always delivers.