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Spinach and Mushroom White Lasagna

Creamy Spinach and Mushroom White Lasagna for Cozy Nights

This Spinach and Mushroom White Lasagna combines layers of tender noodles, mushrooms, and vibrant spinach, all enveloped in a creamy béchamel sauce—perfect vegetarian comfort food.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups Fresh Spinach Feel free to use frozen if preferred (thaw and drain).
  • 8 ounces Mushrooms (cremini or button) Mixing varieties enhances flavor depth.
  • 1 large Onion (finely chopped) Contributes sweetness and depth.
  • 2 cloves Garlic (minced) Elevates flavor with a savory punch.
  • 2 tablespoons Olive oil or butter Essential for sautéing.
  • to taste Salt and black pepper Necessary for seasoning in all layers.
  • 15 ounces Ricotta cheese Consider adding an egg for binding.
  • 2 cups Mozzarella cheese (shredded) Provides a gooey texture.
  • ½ cup Parmesan cheese (grated) Adds depth to each layer.
  • 1 large Egg Optional for ricotta mixture.
For the Béchamel Sauce
  • 4 tablespoons Butter (for roux) Creates the foundational richness of the sauce.
  • ¼ cup All-purpose flour Thickens the béchamel for consistency.
  • 2 cups Milk (whole preferred) Forms creamy base of the sauce.
  • to taste Nutmeg (optional) Adds warmth and complexity.
For the Lasagna
  • 12 slices Lasagna noodles (no-boil or regular) Follow cooking instructions accordingly.

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • medium bowl
  • Saucepan
  • Whisk

Method
 

Step-by-Step Instructions for Spinach and Mushroom White Lasagna
  1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil or butter.
  2. In a large skillet over medium heat, melt 2 tablespoons of olive oil or butter. Sauté one finely chopped onion and 2 minced garlic cloves for 3-4 minutes.
  3. Add 8 ounces of sliced mushrooms, cooking for 5-7 minutes until browned. Stir in 4 cups of fresh spinach until wilted, about 2-3 minutes. Season with salt and pepper.
  4. In a medium bowl, combine 15 ounces of ricotta cheese with an optional egg, a handful of grated Parmesan, and a pinch of salt and pepper. Mix thoroughly.
  5. In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of all-purpose flour until smooth. Gradually add 2 cups of milk, whisking until thickened.
  6. Begin layering your greased dish with béchamel sauce at the bottom, followed by noodles, ricotta mixture, sautéed filling, and mozzarella cheese. Repeat layers, finishing with noodles, béchamel, mozzarella, and Parmesan.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for 15-20 minutes until top is golden and bubbly.
  8. Let the lasagna rest for 10-15 minutes before slicing to allow layers to set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This lasagna is meal prep friendly; assemble in advance and refrigerate. Adjust baking time if serving chilled.

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