Go Back

Creamy Spinach and Mushroom White Lasagna

There’s something so comforting about a warm, cheesy lasagna bubbling fresh from the oven. This creamy white lasagna layers tender mushrooms, vibrant spinach, and gooey cheese with a velvety bechamel sauce for a cozy, easy-to-make classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Mushroom & Spinach Filling
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 10 oz mushrooms sliced
  • salt to taste
  • black pepper to taste
  • 1/2 tsp thyme or Italian seasoning optional
  • 5 oz spinach chopped
For the Creamy White Sauce (Bechamel)
  • 2 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 2 cups warm milk
  • 1/2 cup heavy cream
  • 1/4 tsp nutmeg pinch
  • salt and pepper to taste
  • 1/2 cup Parmesan cheese grated
For Assembly
  • 9 lasagna noodles cooked or no-boil
  • 1 cup ricotta cheese optional
  • 2 cups mozzarella cheese shredded
  • 1/4 cup Parmesan cheese for topping
  • fresh basil or parsley for garnish

Equipment

  • Large Skillet
  • Saucepan
  • 9x13-inch Baking Dish
  • Whisk

Method
 

  1. Step 1: Heat olive oil in a large skillet over medium heat. Sauté finely chopped onion for 4 to 5 minutes until soft and fragrant. Add minced garlic and cook for 1 minute.
  2. Step 2: Add sliced mushrooms to the skillet. Season with salt, black pepper, and thyme or Italian seasoning if using. Cook for 7 to 10 minutes until mushrooms release moisture and turn golden. Stir in chopped spinach and cook until wilted. Remove from heat and set aside.
  3. Step 3: In a separate saucepan, warm olive oil over medium heat. Whisk in flour and cook gently for 1 to 2 minutes until golden and bubbly, without browning.
  4. Step 4: Gradually whisk in warm milk and cream, stirring constantly to keep the sauce smooth. Add nutmeg, salt, and pepper. Let sauce thicken for 5 to 7 minutes. Stir in grated Parmesan until melted and silky.
  5. Step 5: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of white sauce on the bottom.
  6. Step 6: Layer 3 to 4 cooked lasagna noodles evenly over the sauce. Add half of the mushroom and spinach filling. Dollop ricotta cheese over filling if using. Sprinkle shredded mozzarella and top with white sauce.
  7. Step 7: Repeat layering once more. Finish with a final layer of noodles, white sauce, mozzarella, and a sprinkle of Parmesan cheese.
  8. Step 8: Cover the dish with lightly greased foil and bake for 25 minutes. Remove foil and bake uncovered for another 15 to 20 minutes until the top is bubbly and golden brown.
  9. Step 9: Let lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley and serve.

Notes

Make cheese swaps like fontina or provolone for different textures. Use baby kale or Swiss chard instead of spinach. For a vegan version, use dairy-free milk, vegan cheese, and olive oil or vegan butter. Add cooked chicken or Italian sausage for a protein boost. Store leftovers covered in fridge for 3 to 4 days or freeze for up to 2 months.