Creamy Spinach Mushroom White Lasagna You’ll Crave

There’s something so comforting about lasagna, especially when it’s packed with tender spinach, savory mushrooms, creamy béchamel, and loads of melty cheese.

I still remember the first time I served this white lasagna at a family dinner—it disappeared before I could blink!

This version skips the red sauce but doubles down on richness and flavor.

Perfect for cozy nights or a meatless dinner that still feels indulgent.

Why I Love This Recipe

This creamy spinach mushroom white lasagna is pure comfort with every forkful.

It’s layered with velvety béchamel, earthy mushrooms, leafy spinach, and three kinds of cheese.

It’s hearty, cozy, and elegant enough for guests—yet easy enough for weeknights.

What You’ll Need (Ingredient Highlights)

 Lasagna noodles – Pre-cooked or oven-ready work great.

Spinach – Use fresh or frozen—both add vibrant green flavor.

Mushrooms – Cremini or button mushrooms bring depth and umami.

Garlic + olive oil – Simple aromatics for the veggie layer.

Béchamel sauce – A rich white sauce made from butter, flour, and milk.

Ricotta, mozzarella, and Parmesan – Creamy, melty, and golden on top.

Nutmeg – Optional, but adds a warm, subtle note to the sauce.

Fresh parsley – For garnish and color at the end.

Pro Tips Before You Start

Sauté mushrooms until golden for best flavor. Don’t rush this step.

Use oven-ready noodles to skip boiling—or pre-cook if using regular noodles.

Whisk béchamel constantly to prevent lumps.

Let lasagna rest after baking—it sets and slices more cleanly.

Fresh spinach works great, but frozen is super convenient.

How to Make Spinach Mushroom White Lasagna

 Step 1: Preheat and Prep

Preheat oven to 375°F (190°C).

Grease a 9×13-inch baking dish with oil or butter.

Step 2: Cook the Vegetables

In a large skillet, heat olive oil over medium.

Add minced garlic and sliced mushrooms.

Sauté for 5–7 minutes, until mushrooms are browned and tender.

Add spinach, and cook until wilted (or heated through if using frozen).

Season with salt and pepper, then set aside.

Step 3: Make the Béchamel Sauce

In a saucepan, melt butter over medium heat.

Whisk in flour and cook for 1–2 minutes until light golden.

Gradually add milk, whisking constantly until smooth.

Bring to a simmer and cook for 5–7 minutes, until thickened.

Season with salt, pepper, and a pinch of nutmeg if using.

Step 4: Assemble the Lasagna

Spread a thin layer of béchamel on the bottom of the baking dish.

Lay down a layer of lasagna noodles.

Top with part of the spinach and mushroom mixture, dollops of ricotta, and a sprinkle of mozzarella and Parmesan.

Repeat the layers: noodles → veggies → cheeses → béchamel.

End with a final layer of noodles, béchamel, and the remaining mozzarella and Parmesan on top.

Step 5: Bake

Cover the dish with foil and bake for 25 minutes.

Remove foil and bake uncovered for an additional 10–15 minutes, until the top is golden and bubbly.

Step 6: Rest and Serve

Let the lasagna rest for 10 minutes before slicing.

Garnish with fresh parsley, if desired.

Serve warm and cheesy!

What to Serve It With

Garlic knots or rustic bread

Simple green salad with balsamic vinaigrette

Roasted veggies like carrots or Brussels sprouts

A chilled glass of Pinot Grigio or sparkling water with lemon

Variations / Substitutions

Add shredded rotisserie chicken for a heartier version.

Swap ricotta for cottage cheese if you prefer.

Try kale or Swiss chard instead of spinach.

Add a layer of sliced zucchini or roasted red peppers.

For a spicy twist, sprinkle in some crushed red pepper flakes.

Storage & Leftovers

Fridge: Store in an airtight container up to 4 days.

Freezer: Freeze before or after baking, tightly wrapped, for up to 2 months.

Reheat: In oven at 350°F or in the microwave until warmed through.

FAQs

Can I make this ahead of time?
Yes! Assemble the lasagna and refrigerate up to 24 hours before baking.

Do I need to cook the lasagna noodles first?
If using oven-ready noodles, no. Otherwise, cook until al dente before layering.

Can I use almond or oat milk in the béchamel?
Yes, but the sauce may be thinner and taste slightly different.

Is nutmeg necessary in white sauce?
It’s optional but adds a classic warmth. Use just a pinch.

How do I keep the top from drying out?
Bake covered for the first 25 minutes, then uncover to brown the top.

Can I freeze individual portions?
Definitely! Let cool completely, then slice and wrap individually.

What’s the best way to reheat leftovers?
Oven is best for texture, but microwave works fine too—just cover with a damp paper towel.

Final Thoughts

This creamy spinach mushroom white lasagna is comfort food layered with love.

The creamy sauce, garlicky mushrooms, and rich cheese blend into something that feels both elegant and homey.

It’s a great meatless option, but even carnivores will come back for seconds!