Spinach and Mushroom White Lasagna Recipe

If you’re hunting for a comforting, creamy, and delightfully cheesy meal that feels as special as it tastes, look no further than Spinach and Mushroom White Lasagna. This isn’t your everyday lasagna; instead of the classic red sauce, you’ll dig into silky béchamel layered with earthy mushrooms, vibrant spinach, and three cheeses, all nestled between tender sheets of pasta. Every bite offers a harmony of flavors and textures, making it a gorgeous centerpiece for family dinners or festive gatherings.

Ingredients You’ll Need

This Spinach and Mushroom White Lasagna comes together thanks to a handful of essential ingredients that each bring something special — from the earthiness of mushrooms to the richness of cheeses and the velvety white sauce. Make sure to use fresh, high-quality ingredients for the biggest impact in every bite.

• Lasagna noodles: Choose pre-cooked or oven-ready noodles for convenience and flexibility in layering.
• Fresh spinach: Packs in vibrant color, nutrition, and a mild earthiness; you can use frozen if you drain it well.
• Sliced mushrooms: Cremini, button or any favorite mushroom adds depth and a satisfying toothsome bite.
• Olive oil: Adds a subtle fruitiness and perfectly sautés the veggies without overpowering their flavor.
• Garlic: Just two cloves, but they transform the aromatics and make the dish so much more inviting.
• Whole milk: The secret to a luxuriously creamy béchamel sauce — use whole for richness!
• Butter: Essential for the roux, lending flavor and silkiness to the sauce.
• All-purpose flour: Thickens the sauce and keeps every layer luscious without being too heavy.
• Ricotta cheese: Brings creaminess and a subtle tang that harmonizes beautifully between layers.
• Shredded mozzarella cheese: Melts dreamily for a gooey, stretchy top and middle.
• Grated Parmesan cheese: Offers a nutty, salty finish and gorgeous golden color when baked.
• Salt and pepper: Simple staples that are crucial for maximizing every ingredient’s flavor.
• Nutmeg: Optional, but a pinch in the béchamel gives a hint of warmth and intrigue.
• Fresh parsley: Optional, but fresh herbs wake up the flavors and look beautiful as a garnish.

How to Make Spinach and Mushroom White Lasagna

Step 1: Prep Your Baking Dish and Oven

Begin by preheating your oven to 375°F (190°C) so it’s nice and hot by the time you’re ready to bake. Give your 9×13-inch baking dish a good greasing with olive oil or a swipe of butter. This stops the noodles from sticking and sets the stage for flawless layers.

Step 2: Sauté the Mushrooms, Spinach, and Garlic

Heat olive oil in a large skillet over medium, then toss in the minced garlic and all those beautiful mushrooms. Sauté for 5-7 minutes until the mushrooms turn golden brown and release their savory fragrance. Stir in the spinach next — if using fresh, cook until wilted; if frozen, simply heat through. Hit the mix with a pinch of salt and pepper, then set it aside while you make the sauce.

Step 3: Prepare the Creamy Béchamel Sauce

Melt the butter in a medium saucepan and whisk in the flour to form a roux. Cook this mixture for just a minute or two to remove the raw flour taste, then slowly pour in the whole milk, whisking all the while for a lump-free finish. As the sauce comes to a simmer, it’ll thicken up beautifully — about 5-7 minutes. Season with salt, pepper, and a little nutmeg if you like your white sauce with a whisper of warmth.

Step 4: Layer the Spinach and Mushroom White Lasagna

Spoon a thin layer of béchamel onto the base of your baking dish to prevent sticking. Next, lay down a sheet of noodles, followed by a generous scoop of the spinach and mushroom mixture. Dot with ricotta, sprinkle mozzarella and Parmesan, then repeat — more sauce, more noodles, more filling, until you’ve used everything up. Your final layer should be noodles smothered with béchamel and a flourish of the last of your cheese, setting the stage for a golden, bubbly top.

Step 5: Bake Until Golden and Bubbly

Cover the lasagna tightly with aluminum foil to trap in moisture for the first bake — 25 minutes is plenty. Then, remove the foil and return the dish to the oven for another 10-15 minutes. This is when the cheesy topping turns irresistibly golden and bubbly. Let the lasagna rest for about 10 minutes so it slices perfectly and the layers don’t slide apart. A sprinkle of fresh parsley is all it needs right before serving.

How to Serve Spinach and Mushroom White Lasagna

Garnishes

Brighten up each serving with a scatter of chopped fresh parsley or even a dusting of extra Parmesan. Both add fresh flavor and make your Spinach and Mushroom White Lasagna look extra inviting on the plate. If you like, a drizzle of high-quality olive oil brings a little sheen and another pop of richness.

Side Dishes

A generous slice of this lasagna is comforting on its own, but it pairs beautifully with a crisp green salad tossed in lemon vinaigrette or a simple arugula salad with cherry tomatoes. For bread lovers, garlicky toasted baguette or classic focaccia will help you scoop up every last bit of that dreamy sauce.

Creative Ways to Present

For a dinner party spin, try baking the Spinach and Mushroom White Lasagna in smaller individual ramekins for personal-sized portions. Or roll the cooked noodles around the filling and sauce to create elegant lasagna roll-ups perfect for plating. You can even cut the cooled lasagna into cubes, skewer them, and serve as hearty appetizers for a crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach and Mushroom White Lasagna holds up beautifully in the fridge. Simply wrap the dish tightly with plastic wrap or transfer portions to airtight containers. It will keep for up to 4 days, making it a perfect lunch or quick weeknight dinner reheated with minimal fuss.

Freezing

This lasagna is the definition of freezer-friendly comfort food! Cool completely after baking, then wrap individual pieces or the whole pan first in plastic wrap, then in aluminum foil. Clearly label with the date, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat refrigerated portions in the microwave covered loosely with a damp paper towel for about 2-3 minutes per slice, or in the oven at 350°F (175°C) until warmed through. For frozen lasagna, bake covered from thawed at 350°F until hot and bubbly, which may take about 30-40 minutes depending on the portion size.

FAQs

Can I use gluten-free lasagna noodles for this recipe?

Absolutely! Gluten-free lasagna noodles work just as well in Spinach and Mushroom White Lasagna, but be sure to follow package instructions for boiling or layering. Keep an eye on texture to avoid overcooking.

What’s the best mushroom type for this lasagna?

Cremini mushrooms are my top pick for their deep, earthy flavor, but button mushrooms or even a combination (like shiitake and portobello) can be wonderful for variety and extra character in each bite.

Do I need to squeeze water from frozen spinach?

Yes, if using frozen spinach, squeeze out as much excess water as you can after thawing. This keeps the Spinach and Mushroom White Lasagna from getting watery and ensures lovely, firm layers.

Can this lasagna be made entirely ahead of time?

Definitely! Assemble the dish right up to the baking step, cover tightly, and refrigerate up to 24 hours. Bake as instructed, adding a few extra minutes to account for the chilled ingredients.

Is there a good substitute for ricotta cheese?

If you don’t have ricotta, cottage cheese blended until smooth or even mascarpone will work nicely. Both will offer that creamy, rich texture lasagna lovers adore.

Final Thoughts

This Spinach and Mushroom White Lasagna is a little bit magic: cozy, utterly satisfying, and certain to impress whether it’s a quiet night in or a celebration shared with friends. If you’re craving something both familiar and just a bit special, give this recipe a try—you won’t regret making every luscious layer!

Print