Creamy Spinach Mushroom White Lasagna
A luscious vegetarian lasagna layered with garlicky mushrooms, fresh spinach, and creamy white sauce. Topped with three cheeses and baked until bubbly—perfect for Sunday dinner or meal prep.
Ingredients
- 9 –12 lasagna noodles pre-cooked or oven-ready
- 3 cups fresh spinach or frozen, thawed, and drained
- 2 cups sliced mushrooms cremini, button, or your choice
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 3 cups whole milk
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ¼ teaspoon nutmeg optional
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet.
- Sauté garlic and mushrooms for 5–7 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper; set aside.
- In a saucepan, melt butter.
- See full steps with tips & photos → https://p4pd.org/creamy-spinach-mushroom-white-lasagna/
Notes
- Use no-boil lasagna noodles to save time.
- Frozen spinach works well—just squeeze out excess water.
- Add chopped artichokes or sun-dried tomatoes for extra flavor.