Name: White Lasagna Recipe with Spinach and Mushrooms Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 12 lasagna noodles (regular or no-boil); 2 tablespoons olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 2 cups fresh mushrooms, sliced; 4 cups fresh spinach, chopped; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 ½ cups grated Parmesan cheese; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 2 cups milk; 1 cup heavy cream; 1/2 teaspoon garlic powder; 1/4 teaspoon nutmeg; Salt and pepper to taste

Jump to Recipe

Let’s talk comfort food with a twist! This White Lasagna Recipe with Spinach and Mushrooms is the ultimate creamy, cheesy, and satisfying family meal. Each forkful is layered with tender noodles, rich white sauce, a luscious blend of cheeses, and the earthy flavors of sautéed mushrooms and vibrant spinach. Unlike your classic red-sauce lasagna, this version is elegant and full of garden-fresh goodness, perfect for both weeknight dinners and special gatherings. If you love a meal that looks as good as it tastes, brace yourself—this dish might just become your new favorite!

White Lasagna Recipe with Spinach and Mushrooms Recipe - Recipe Image

Ingredients You’ll Need

What makes this White Lasagna Recipe with Spinach and Mushrooms shine is the harmony of simple, wholesome ingredients—each one pulling its weight for maximum taste, creamy texture, and beautiful presentation. Let’s peek at what goes into this unforgettable bake!

Lasagna noodles: The foundation of all great lasagna, choose between traditional or no-boil for convenience.
Olive oil: A drizzle to sauté veggies, infusing everything with a Mediterranean touch.
Onion: Adds mellow sweetness to balance the savory layers.
Garlic: Essential for depth and an irresistible aroma.
Mushrooms: Sliced fresh, they bring earthy flavor and a meaty texture.
Spinach: Chopped leafy greens lend gorgeous color and nutrition.
Dried oregano: Classic Italian herb, just enough to lift all the flavors.
Salt & Black pepper: To season each layer perfectly.
Ricotta cheese: Creamy, rich, and a must for traditional lasagna texture.
Shredded mozzarella cheese: Melts into those golden, gooey layers.
Grated Parmesan cheese: Salty, nutty, and the secret to a great cheesy crust.
Unsalted butter: For the silkiest white sauce base.
All-purpose flour: Thickens the sauce to luscious perfection.
Milk: Makes the sauce creamy without being too heavy.
Heavy cream: Brings a luxurious richness to the sauce.
Garlic powder: Boosts that savory undertone throughout the dish.
Nutmeg: A pinch creates subtle warmth and complexity in the white sauce.

How to Make White Lasagna Recipe with Spinach and Mushrooms

Step 1: Preheat Oven and Cook Noodles

Start by preheating your oven to 375°F (190°C)—you want it nice and hot for the lasagna to bake evenly. If you’re using traditional lasagna noodles, cook them according to the package instructions in a large pot of salted boiling water. Drain them well and lay them out flat on a baking sheet to keep them from sticking. No-boil noodles? Skip to the next step!

Step 2: Sauté the Aromatics

In a large skillet, heat the olive oil over medium heat. Add finely chopped onion and sauté gently for about 3–4 minutes until it becomes translucent and soft. Toss in the garlic and let it cook just until you can smell its fragrance—a crucial moment that brings out its best flavor for your White Lasagna Recipe with Spinach and Mushrooms.

Step 3: Cook Mushrooms & Wilt Spinach

Add the sliced mushrooms to the skillet and cook, stirring frequently, until they’re tender and have released their juices—about 5–6 minutes. Then, stir in all your chopped spinach. It’ll look like a mountain at first, but it wilts quickly! Season with oregano, salt, and pepper, and cook for another 2–3 minutes until the spinach is just wilted and vibrant green.

Step 4: Prepare the White Sauce

Now, melt butter in a medium saucepan over medium heat. Whisk in the flour and let this mixture cook for 1–2 minutes, just until it turns slightly golden and nutty-smelling—this step keeps the sauce silky, not floury.

Step 5: Whisk in Milk & Cream, Season the Sauce

Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Bring it to a gentle simmer. Stir continuously for 5–7 minutes, until the sauce is thick enough to coat the back of a spoon. Add garlic powder, nutmeg, salt, and pepper for a rich, fragrant flavor that ties the whole White Lasagna Recipe with Spinach and Mushrooms together.

Step 6: Mix Cheeses and Veggies

In a large bowl, combine the ricotta cheese, 1 cup of mozzarella, and ½ cup of Parmesan. Fold in your slightly cooled mushroom-spinach mixture until everything is evenly combined. This creamy blend becomes the hearty heart of each lasagna layer.

Step 7: Layer the Lasagna

Begin assembly by spreading a little white sauce on the bottom of a 9×13-inch baking dish—this stops sticking and kickstarts flavor. Lay down a layer of noodles, then cover with half the ricotta-spinach-mushroom mixture. Pour over some more white sauce, and repeat with another layer of noodles and the rest of your filling. Add more white sauce before your final layer of noodles to keep every bite moist.

Step 8: Add Final Cheese Toppings

Top your masterpiece with the remaining white sauce, then sprinkle generously with the rest of the mozzarella and Parmesan. This golden, cheesy finish is what everyone will fight over once your White Lasagna Recipe with Spinach and Mushrooms comes out of the oven!

Step 9: Bake to Perfection

Cover the dish loosely with foil to keep the moisture in, and bake for 25 minutes. Then, remove the foil and let it bake for another 15–20 minutes until the top is bubbling, golden, and irresistible. The smell will have everyone ready and waiting!

Step 10: Cool & Serve

Let the lasagna cool on the counter for about 10 minutes before slicing. This short wait helps the layers set, making for cleaner cuts and oozier, tastier servings. Now, dig in!

How to Serve White Lasagna Recipe with Spinach and Mushrooms

Garnishes

There’s something magical about presenting your White Lasagna Recipe with Spinach and Mushrooms with a finishing touch. Try a sprinkle of fresh basil, extra Parmesan, or finely chopped parsley for a bit of freshness and color. Even a light dusting of cracked black pepper or nutmeg on top adds elegance and a little flavor pop.

Side Dishes

Balance the richness with a simple green salad tossed in a tangy vinaigrette and some crusty garlic bread. Roasted vegetables or a bright tomato salad also make wonderful companions—think contrasts in texture and flavor to let your lasagna absolutely shine.

Creative Ways to Present

For entertaining, slice your White Lasagna Recipe with Spinach and Mushrooms into neat squares and serve on individual plates drizzled with extra sauce. Small ramekins or mini cast iron pans create adorable, personal servings for dinner parties. Don’t be afraid to get a little playful!

Make Ahead and Storage

Storing Leftovers

Leftover White Lasagna Recipe with Spinach and Mushrooms will keep beautifully in the fridge. Simply cover the baking dish tightly with foil or transfer slices to airtight containers. It will stay fresh for up to 4 days, making it ideal for easy lunches or to enjoy again on a busy night.

Freezing

To freeze, let the baked lasagna cool completely, then wrap it well with a layer of plastic wrap and foil. You can freeze the whole dish or individual portions—just be sure to label them! It’ll keep its flavor and texture for up to 3 months, ready for a future night when you crave cozy Italian comfort.

Reheating

For best results, reheat covered in a 350°F (175°C) oven until hot and bubbling, about 20 to 30 minutes. You can also microwave single portions, but a splash of milk or extra sauce on top helps keep them moist. Always let leftovers heat all the way through for the ideal texture.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach is a great shortcut! Just thaw and squeeze out as much water as possible before mixing it into your filling. This will keep your White Lasagna Recipe with Spinach and Mushrooms from turning watery.

Should I use no-boil or regular lasagna noodles?

Either option works! No-boil noodles save time and absorb flavors really well, but regular noodles deliver a classic, hearty texture. Just remember to cook them before assembling if you go the old-school route.

Is there a substitute for mushrooms?

Absolutely! If mushrooms aren’t your thing, try zucchini, roasted eggplant, or even artichoke hearts. The key is to use a vegetable that wilt and cook to a tender texture for your White Lasagna Recipe with Spinach and Mushrooms.

Can this lasagna be made gluten-free?

Yes! Look for gluten-free lasagna noodles and use a gluten-free all-purpose flour blend for the white sauce. The results are still creamy, cheesy, and every bit as comforting.

How do I keep my lasagna from becoming too runny?

Be sure to let your cooked veggies cool before mixing them with the cheeses, and really squeeze excess moisture out of the spinach. Allowing the lasagna to rest for 10 minutes before serving helps those beautiful layers hold together perfectly.

Final Thoughts

Whether you’re making dinner for two or a feast for family and friends, give this White Lasagna Recipe with Spinach and Mushrooms a try. It’s a warm, hearty, and oh-so-creamy twist on tradition that’s sure to earn rave reviews around your table. Can’t wait for you to dig in and love it as much as we do!