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Spinach and Mushroom White Lasagna

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Spinach and Mushroom White Lasagna is a creamy, cheesy vegetarian lasagna made with layers of lasagna noodles, garlicky spinach and mushrooms, ricotta filling, and a silky béchamel sauce. It’s hearty, comforting, and perfect for meatless dinners or gatherings.

  • Total Time: 1 hour 30 minutes (including rest time)
  • Yield: 8 servings

Ingredients

    • For the Filling:
    • 10 oz fresh spinach (or frozen, thawed and drained)
    • 16 oz mushrooms (cremini, button, or mix), sliced
    • 1 medium onion, finely chopped
    • 3 cloves garlic, minced
    • 2 tbsp olive oil or butter
    • Salt and black pepper, to taste
    • 15 oz ricotta cheese
    • 1 large egg (optional, for binding)
    • 1 1/2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese

 

    • For the White Sauce (Béchamel):
    • 4 tbsp butter
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • 1/4 tsp nutmeg (optional)
    • Salt and black pepper, to taste

 

  • Other:
  • 12 lasagna noodles (no-boil or cooked)
  • Extra mozzarella and Parmesan for topping

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a skillet, heat olive oil or butter. Sauté onion and garlic until soft. Add mushrooms and cook until browned and moisture evaporates. Stir in spinach until wilted. Season with salt and pepper.
  3. In a bowl, mix ricotta, egg, Parmesan, salt, and pepper.
  4. Make béchamel: Melt butter in a saucepan. Stir in flour and cook 1–2 minutes. Slowly whisk in milk, cooking until thickened. Season with salt, pepper, and nutmeg.
  5. Assemble lasagna: Spread some béchamel on the bottom. Layer noodles, ricotta mix, mushroom-spinach filling, mozzarella, and sauce. Repeat layers, finishing with noodles, sauce, and plenty of mozzarella + Parmesan on top.
  6. Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes until golden and bubbly.
  7. Rest 10–15 minutes before slicing. Serve warm.

Notes

  • Add roasted red peppers or artichoke hearts for extra flavor.
  • Use kale or Swiss chard instead of spinach for variety.
  • Try fontina or provolone with mozzarella for a richer cheese blend.
  • Make it gluten-free with GF noodles and cornstarch-thickened sauce.
  • Freezes well after baking or assemble ahead and refrigerate overnight.
  • Author: liinaa
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 portion
  • Calories: 410
  • Sugar: 7g
  • Sodium: 510mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 21g
  • Cholesterol: 95mg

Find it online: https://cookedbylina.com/spinach-and-mushroom-white-lasagna/