Spinach and Mushroom White Lasagna

Picture layers of tender lasagna noodles tucked between creamy béchamel sauce, earthy sautéed mushrooms, and vibrant spinach. The aroma alone is enough to make the whole house gather in the kitchen, drawn by the promise of something comforting and indulgent. Each forkful melts in your mouth with a gentle harmony of flavors that feels both elegant and homey. Trust me, you’re going to love this — it’s a total game-changer for pasta night.

Behind the Recipe

This recipe was born out of my craving for a lasagna that was lighter and creamier than the classic tomato-based version, yet still packed with flavor. One chilly evening, I pulled spinach from the fridge, mushrooms from the pantry, and decided to let a velvety white sauce carry the dish. The result was an instant hit — proof that comfort food doesn’t always have to be heavy or predictable.

Recipe Origin or Trivia

White lasagna, or “lasagna bianca,” hails from Northern Italy, where creamy béchamel often replaces tomato sauce. It’s traditionally layered with vegetables, poultry, or seafood, making it a versatile and refined take on the beloved classic. The spinach and mushroom pairing is a timeless combination, often found in Tuscan cooking, celebrated for its balance of earthy, fresh, and savory notes.

Why You’ll Love Spinach and Mushroom White Lasagna

Versatile: Ideal for family dinners, potlucks, or even a romantic date night.
Budget-Friendly: Uses everyday vegetables and pantry staples.
Quick and Easy: Faster than traditional lasagna thanks to a simple béchamel.
Customizable: Add other vegetables, herbs, or cheeses to suit your taste.
Crowd-Pleasing: Creamy, cheesy layers win hearts every time.
Make-Ahead Friendly: Assemble ahead and bake when ready.
Great for Leftovers: Tastes even better the next day as flavors meld.

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Chef’s Pro Tips for Perfect Results

Always sauté mushrooms until they release and reabsorb their moisture for the deepest flavor.
Season each layer lightly so the whole dish is perfectly balanced.
Use fresh spinach if possible for a brighter taste and color.
Let lasagna rest for 10–15 minutes before cutting to keep slices neat.
A sprinkle of nutmeg in the béchamel enhances the creaminess.

Kitchen Tools You’ll Need

Large Skillet: For sautéing mushrooms and spinach.
Saucepan: To make the béchamel sauce.
Baking Dish: A 9×13-inch dish works perfectly for even layers.
Mixing Bowls: For preparing filling components.
Whisk: Essential for a lump-free béchamel.
Wooden Spoon: Ideal for stirring vegetables without damaging them.

Ingredients in Spinach and Mushroom White Lasagna

In this dish, every ingredient works together to create a creamy, savory, and balanced bite.

1. Lasagna Noodles: 12 sheets, cooked al dente, forming the structure.
2. Fresh Spinach: 10 ounces, wilted and drained, adding a vibrant green freshness.
3. Cremini Mushrooms: 16 ounces, sliced, providing an earthy depth of flavor.
4. Olive Oil: 2 tablespoons, for sautéing vegetables.
5. Butter: 4 tablespoons, the base for the béchamel sauce.
6. All-Purpose Flour: 4 tablespoons, to thicken the béchamel.
7. Whole Milk: 4 cups, giving the sauce its creamy body.
8. Nutmeg: 1/4 teaspoon, for warmth and aroma.
9. Salt: 1 teaspoon, to enhance flavors.
10. Black Pepper: 1/2 teaspoon, for gentle heat.
11. Ricotta Cheese: 15 ounces, for creamy layering.
12. Mozzarella Cheese: 2 cups shredded, for melty goodness.
13. Parmesan Cheese: 1 cup grated, for sharp, salty balance.

Ingredient Substitutions

Fresh Spinach: Frozen spinach, thawed and well-drained.
Cremini Mushrooms: White button mushrooms or portobellos.
Whole Milk: 2% milk for a lighter sauce.
Ricotta Cheese: Cottage cheese for a lighter, tangy option.
Parmesan Cheese: Pecorino Romano for a saltier bite.

Ingredient Spotlight

Cremini Mushrooms: Richer and meatier than white mushrooms, they add hearty texture and umami depth.
Béchamel Sauce: This silky white sauce is the soul of the dish, binding flavors together and lending luxurious creaminess.

Instructions for Making Spinach and Mushroom White Lasagna

Get ready for a kitchen experience that’s as enjoyable to prepare as it is to eat.

1. Preheat Your Equipment: Heat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Combine Ingredients: In a skillet, heat olive oil over medium heat. Sauté mushrooms until browned and moisture evaporates. Add spinach, cook until wilted, then set aside.
3. Prepare Your Cooking Vessel: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Slowly pour in milk, whisking constantly until thickened. Season with nutmeg, salt, and pepper.
4. Assemble the Dish: Spread a thin layer of béchamel in the baking dish. Layer noodles, ricotta, mushroom-spinach mix, mozzarella, béchamel, and Parmesan. Repeat until ingredients are used, ending with béchamel and cheeses on top.
5. Cook to Perfection: Cover with foil and bake for 25 minutes. Uncover and bake an additional 15 minutes until golden and bubbly.
6. Finishing Touches: Let rest 10–15 minutes before slicing.
7. Serve and Enjoy: Slice into squares and serve warm, garnished with extra Parmesan if desired.

Texture & Flavor Secrets

The silky béchamel wraps each bite in creamy luxury, while the mushrooms add earthy chewiness and the spinach offers tender freshness. The trio of cheeses melts into luscious pockets of flavor, balanced by the slight nutmeg warmth.

Cooking Tips & Tricks

• Use no-boil lasagna noodles to save time.
• Drain spinach thoroughly to avoid watery layers.
• Add fresh herbs like basil or thyme for extra aroma.

What to Avoid

• Overcooking noodles before baking, which can make them mushy.
• Adding raw mushrooms, which release too much water in the oven.
• Skipping the resting period, which causes the lasagna to fall apart.

Nutrition Facts

Servings: 8
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

This lasagna can be assembled up to a day ahead, covered, and refrigerated. Bake straight from the fridge, adding 10 minutes to cooking time. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat in the oven for best results.

How to Serve Spinach and Mushroom White Lasagna

Pair with a crisp green salad and warm crusty bread for a complete meal. A light white wine or sparkling water with lemon makes a perfect drink companion.

Creative Leftover Transformations

• Cut into small squares and serve as appetizer bites.
• Layer slices into a grilled cheese sandwich for a decadent twist.
• Chop and toss with pasta for a quick creamy mushroom-spinach pasta.

Additional Tips

Always taste your béchamel before layering — small seasoning adjustments can make a big difference. Freshly grated cheese melts more smoothly than pre-shredded.

Make It a Showstopper

Sprinkle fresh parsley or basil over the baked lasagna just before serving. Present in the baking dish for a rustic feel or plate neatly for an elegant touch.

Variations to Try

• Chicken & Spinach: Add shredded cooked chicken between layers.
• Artichoke Addition: Mix chopped artichokes with spinach for extra tang.
• Three-Mushroom Blend: Use a mix of shiitake, oyster, and cremini mushrooms.
• Herbed Ricotta: Stir fresh herbs into the ricotta for extra flavor.

FAQ’s

1. Can I make this gluten-free?

Yes, use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel.

2. Can I make it vegan?

Yes, use dairy-free cheeses, plant-based milk, and olive oil instead of butter.

3. Can I add meat?

Certainly, shredded chicken or turkey pairs well.

4. How do I freeze it?

Assemble, wrap tightly, and freeze unbaked. Bake from frozen, adding extra time.

5. Can I use dried herbs?

Yes, but use half the amount of fresh herbs.

6. How do I keep the top from burning?

Cover with foil for most of the bake, removing it for the last 15 minutes.

7. Can I use skim milk?

You can, but the sauce will be less rich.

8. Can I make it in a smaller dish?

Yes, halve the recipe for an 8×8-inch dish.

9. Can I assemble and bake later?

Yes, keep covered in the fridge up to 24 hours before baking.

10. How do I reheat slices?

Oven at 350°F for 15–20 minutes, covered.

Conclusion

Spinach and Mushroom White Lasagna is a celebration of creamy textures, earthy flavors, and the joy of a shared meal. Whether for a family gathering or a quiet dinner, it delivers elegance and comfort in every bite. Let me tell you, it’s worth every bite.

watch how to make Spinach and Mushroom White Lasagna