If you’re looking for a comforting, crowd-pleasing dish that feels like a warm hug on a plate, I have just the thing for you: the Creamy Spinach and Mushroom White Lasagna Recipe. This lasagna takes the traditional tomato-based layers and reinvents them with a luscious white sauce, fresh spinach, and earthy mushrooms that meld together beautifully. Each bite is creamy, cheesy, and perfectly balanced with subtle notes of garlic and nutmeg, making it a fantastic option for those cozy family dinners or special occasions when you want to impress without stress.
Ingredients You’ll Need
Every ingredient in this recipe is simple but plays a vital role in building layers of flavor, texture, and color that make this lasagna shine. From the tender spinach to the rich, cheesy white sauce, these basics come together to create something truly special.
- Lasagna noodles: Use 9 noodles, cooked and drained for perfect layering without stickiness.
- Olive oil: Adds a subtle fruitiness and helps sauté mushrooms to golden perfection.
- Mushrooms: 3 cups sliced cremini or button mushrooms give that earthy, meaty texture.
- Fresh spinach: 4 cups fresh or one package frozen, brings vibrant color and fresh flavor.
- Garlic: 3 cloves minced for an aromatic kick that pairs beautifully with creamy sauce.
- Butter: 2 tablespoons to start the white sauce base with richness.
- All-purpose flour: 2 tablespoons to thicken the sauce for that luscious, silky feel.
- Whole milk: 2 cups for creaminess in the béchamel-like sauce.
- Nutmeg: A pinch (1/4 teaspoon) adds warmth and subtle complexity to the sauce.
- Salt and pepper: To taste and bring all the flavors together.
- Ricotta cheese: 1 1/2 cups for creamy richness in each lasagna layer.
- Parmesan cheese: 1/2 cup grated adds savory depth and a slightly nutty finish.
- Mozzarella cheese: 1 1/2 cups shredded for that gooey, melty topping everyone loves.
How to Make Creamy Spinach and Mushroom White Lasagna Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the lasagna layers won’t stick, making clean-up a breeze.
Step 2: Sauté the Mushrooms and Spinach
Warm the olive oil in a skillet over medium heat and sauté those mushrooms until they develop a gorgeous golden brown, about 6 to 8 minutes. Next, add the minced garlic and cook it just a minute until fragrant, then stir in the spinach until it wilts down nicely. Season with salt and pepper, giving this filling layer savory flavor that perfectly complements the creamy sauce.
Step 3: Make the Creamy White Sauce
In a saucepan, melt the butter over medium heat, then whisk in the flour and cook it for a minute to get rid of the raw taste. Gradually whisk in the cold milk, stirring constantly so the sauce thickens smoothly with no lumps. Once thick and creamy, stir in the nutmeg along with salt and pepper, then remove from heat. This velvety sauce is the heart of the Creamy Spinach and Mushroom White Lasagna Recipe.
Step 4: Layer the Lasagna
Spread a thin layer of the white sauce on the bottom of your prepared dish to keep everything from sticking. Arrange 3 lasagna noodles on top, then dollop and spread one-third of the ricotta cheese over the noodles. Add a generous layer of the mushroom-spinach mixture, drizzle with some white sauce, and sprinkle mozzarella and Parmesan cheeses. Repeat this layering two more times to build that beautiful, flavorful stack you crave.
Step 5: Finish and Bake
Top the lasagna with the remaining noodles, the last of your creamy white sauce, and cheeses. Cover the dish with foil to keep moisture locked in and bake for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes to achieve a bubbly, golden top that makes your mouth water just looking at it.
Step 6: Rest Before Serving
Once out of the oven, give your lasagna 10 minutes to rest. This little pause lets everything set up perfectly, so your creamy layers stay intact when you slice into it.
How to Serve Creamy Spinach and Mushroom White Lasagna Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a fresh pop of color and herbaceous brightness that contrasts beautifully with the richness of the lasagna layers. For an extra touch, a light dusting of grated Parmesan just before serving brings a nutty finish.
Side Dishes
Keep it simple with a crisp green salad dressed lightly with lemon vinaigrette to balance the creaminess. You can also serve it alongside some roasted garlic bread or crusty baguette to soak up those lovely white sauce drippings.
Creative Ways to Present
For dinner parties, consider individual servings in small ramekins or ceramic dishes for an elegant touch. You can also layer the lasagna in glass pans, so guests appreciate the gorgeous layers before tucking in. A light drizzle of truffle oil over the sliced servings elevates the flavor and turns this dish into a more gourmet experience.
Make Ahead and Storage
Storing Leftovers
This lasagna holds beautifully for up to 3 days in the fridge. Cover it tightly with plastic wrap or foil and keep it chilled. When you’re ready to eat more, just warm portions in the oven or microwave until hot throughout.
Freezing
If you want to plan ahead, the Creamy Spinach and Mushroom White Lasagna Recipe freezes wonderfully. Wrap the entire dish tightly in foil and then plastic wrap or use an airtight container. Freeze for up to 2 months without losing any of its creamy goodness.
Reheating
To reheat, defrost overnight in the fridge if frozen. Warm covered in the oven at 350°F for 20-30 minutes, or microwave individual servings until heated through, adding a splash of milk to keep it creamy if needed.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much liquid as possible before adding it to avoid watery layers in the lasagna.
Is it possible to make this dish dairy-free?
You can substitute the dairy ingredients with plant-based alternatives such as almond milk, vegan butter, and dairy-free cheeses. The texture may vary slightly, but it will still be delicious.
How long can I store the lasagna in the fridge?
The lasagna is best enjoyed within 3 days to maintain freshness and flavor.
Can I prepare this dish ahead of time and bake later?
Definitely! Assemble the lasagna and refrigerate it for up to 24 hours before baking to save time on the day of your meal.
What’s the best way to get the white sauce thick and creamy?
Whisking constantly while gradually adding cold milk and cooking the roux (butter and flour) briefly prevents lumps and ensures a smooth, thick sauce perfect for this recipe.
Final Thoughts
If you’re craving a dish that’s both indulgent and wholesome, the Creamy Spinach and Mushroom White Lasagna Recipe is your new go-to. With its harmonious blend of fresh veggies, silky sauce, and melty cheeses, it promises not only incredible flavor but also that satisfying comfort we all yearn for. Trust me, once you try it, this recipe will become a favorite you’ll want to make again and again.
Print
Creamy Spinach and Mushroom White Lasagna Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This creamy spinach and mushroom white lasagna is a delicious vegetarian delight featuring layers of sautéed mushrooms and spinach, creamy white sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses baked to golden perfection. It’s a comforting, flavorful dish perfect for family dinners or special occasions.
Ingredients
Lasagna Layers
- 9 lasagna noodles, cooked and drained
Vegetable Mixture
- 2 tablespoons olive oil
- 3 cups mushrooms, sliced (cremini or button)
- 4 cups fresh spinach (or 1 package frozen, thawed and drained)
- 3 cloves garlic, minced
White Sauce (Béchamel)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
Cheeses
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking during baking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until browned, about 6–8 minutes. Add minced garlic and cook for an additional minute until fragrant. Stir in fresh or thawed spinach and cook until wilted. Season with salt and pepper, then set the mixture aside.
- Make White Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly add milk while whisking continuously to prevent lumps. Continue whisking until the sauce thickens. Stir in nutmeg, salt, and pepper to taste. Remove from heat once smooth and thickened.
- Assemble Lasagna Layers: Spread a thin layer of white sauce on the bottom of the prepared baking dish to prevent sticking. Place 3 cooked lasagna noodles over the sauce. Spread one-third of the ricotta cheese evenly over the noodles. Add half of the mushroom-spinach mixture on top, drizzle with some white sauce, and sprinkle mozzarella and Parmesan cheeses. Repeat this layering process two more times.
- Add Final Layer: Top the lasagna with the remaining noodles, spread the remaining white sauce evenly, and sprinkle with the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes until the lasagna is bubbly and golden on top.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Slice and serve warm for the best flavor and texture.
Notes
- For a lighter version, use milk with lower fat content or substitute part of the mozzarella with part-skim cheese.
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain thoroughly to prevent excess moisture.
- Letting the lasagna rest before slicing helps it set and makes for cleaner slices.
- Make sure to cook the lasagna noodles al dente to avoid overcooking during baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
