Best Spinach and Mushroom White Lasagna Recipe

There’s something undeniably comforting about a bubbling lasagna fresh from the oven—especially when it’s layered with creamy béchamel, earthy mushrooms, and vibrant spinach. This Spinach and Mushroom White Lasagna is my go-to when I crave something rich yet wholesome, a dish that feels indulgent without weighing you down. It’s the kind of meal that turns a simple weeknight into something special, or the perfect centerpiece for a cozy dinner with friends.

Ingredients You’ll Need

Here’s what you’ll need to bring this comforting dish to life:

• Lasagna noodles – I prefer no-boil for convenience, but traditional work just fine (just par-cook them first).
• Baby spinach – Fresh and tender, it wilts beautifully into the layers.
• Cremini mushrooms – Their deep, earthy flavor pairs perfectly with the creamy sauce.
• Garlic – Because everything tastes better with garlic.
• Butter and flour – The base of our velvety béchamel sauce.
• Whole milk – For richness, though 2% works in a pinch.
• Nutmeg – Just a pinch—it adds warmth and depth.
• Parmesan and mozzarella – A mix for both sharpness and gooey meltiness.
• Salt and pepper – To taste, because seasoning is everything.

Step-by-Step Instructions

Let’s walk through the process together—don’t worry, it’s easier than it looks!

1. Sauté the veggies: In a large pan, melt a little butter and sauté the mushrooms until golden. Add the garlic and spinach, cooking just until the spinach wilts. Season with salt and pepper, then set aside.
2. Make the béchamel: Melt butter in a saucepan, whisk in flour to form a roux, then slowly pour in the milk, stirring constantly until thickened. Add a pinch of nutmeg and a generous handful of Parmesan.
3. Layer it up: Spread a thin layer of béchamel in your baking dish, then add a layer of noodles, followed by the spinach-mushroom mixture, more sauce, and a sprinkle of mozzarella. Repeat until you’ve used up all your ingredients, finishing with a cheesy top.
4. Bake to perfection: Cover with foil and bake at 375°F for 30 minutes, then uncover and bake another 10–15 minutes until golden and bubbly.

Tip: Let the lasagna rest for 10 minutes before slicing—it helps the layers set beautifully!

Pro Tips, Variations, and Substitutions

This spinach and mushroom white lasagna is wonderfully adaptable, so don’t be afraid to tweak it to suit your tastes or what you have on hand!

• Cheese Swap: If you’re not a fan of ricotta, try cottage cheese blended until smooth for a similar texture. For a richer flavor, mix in a bit of goat cheese or mascarpone.
• Veggie Variations: Swap spinach for kale or Swiss chard, or add roasted butternut squash for a touch of sweetness. Sun-dried tomatoes also add a lovely pop of flavor.
• Protein Boost: For a heartier dish, layer in cooked chicken, Italian sausage, or even crumbled tofu for a vegetarian protein option.
• Gluten-Free: Use gluten-free lasagna noodles or thinly sliced zucchini or eggplant for a low-carb alternative.

What to Serve With Spinach and Mushroom White Lasagna

This creamy, comforting lasagna pairs beautifully with simple sides that balance its richness:

• A crisp green salad with a lemony vinaigrette to cut through the creaminess.
• Garlic bread or a crusty baguette for soaking up any extra sauce.
• Roasted vegetables like asparagus or Brussels sprouts for a wholesome touch.
• A light, chilled white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Tips

Leftovers? No problem—this lasagna keeps and reheats beautifully!

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly in foil or transfer to a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Cover with foil and warm in a 350°F oven for 20–25 minutes, or microwave individual portions in 1-minute intervals until heated through. Add a splash of milk if the sauce thickens too much.

Frequently Asked Questions

Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna up to a day in advance, cover, and refrigerate. Bake as directed, adding an extra 10–15 minutes if chilled.

Can I use frozen spinach instead of fresh?

Yes! Thaw and thoroughly drain frozen spinach (squeeze out excess water with a clean towel) before using to prevent a soggy lasagna.

Why is my lasagna watery?

This usually happens if the mushrooms or spinach weren’t cooked long enough to release their moisture. Make sure to sauté both until most of the liquid evaporates.

Can I omit the mushrooms?

Of course! Just increase the spinach or substitute with another veggie like roasted bell peppers or zucchini.

Final Thoughts

There’s something truly magical about a bubbling, golden lasagna fresh from the oven—especially one as cozy and flavorful as this spinach and mushroom white lasagna. Whether you’re serving it for a special occasion or just a comforting weeknight dinner, it’s sure to become a beloved favorite. The creamy sauce, earthy mushrooms, and vibrant spinach come together in perfect harmony, making every bite pure comfort. So gather your ingredients, preheat that oven, and get ready to enjoy a dish that’s as nourishing as it is delicious. Happy cooking!

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