There’s something about a bubbling, cheesy lasagna that just feels like a warm hug from the oven, isn’t there? And when you switch things up from the classic red sauce and go with a creamy white béchamel, it instantly feels a little more special — maybe even a little fancy. But don’t worry, this Spinach and Mushroom White Lasagna isn’t fussy. It’s packed with flavor, totally satisfying, and comes together in a way that feels doable even on a busy weeknight.
This is one of those recipes I reach for when I want something comforting, cozy, and crowd-pleasing — whether that crowd is a dinner party full of friends or just my family gathered around the kitchen table. The richness of the béchamel, the earthy mushrooms, and the fresh spinach all layer together with gooey melted cheese in the most mouthwatering way. It’s hearty enough to satisfy even the meat-lovers in your life, and honestly, no one ever misses the meat when this is on the table.
So let’s dive into this creamy, dreamy recipe! Whether you’re a seasoned home cook or just learning the ropes, this step-by-step guide will help you get a perfect white lasagna on the table with minimal stress and maximum flavor.
LAYING THE FOUNDATIONS FOR A FLAVOR-PACKED LASAGNA
We’re kicking things off by making our silky béchamel sauce and cooking up that deeply flavorful spinach and mushroom filling. Don’t skip these steps — they’re what really make this white lasagna shine!
Step 1: Make the Béchamel Sauce
This is the creamy backbone of our lasagna. If you’ve never made béchamel before, don’t stress — it’s just a fancy name for a simple white sauce made with butter, flour, and milk. Here’s how you do it:
In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter.
Once melted, whisk in 1/4 cup of all-purpose flour and cook for about 1–2 minutes. This forms what’s called a roux — it helps thicken our sauce without giving it a floury taste.
Slowly pour in 4 cups of warm whole milk, whisking constantly to keep things smooth and lump-free.
Keep cooking the sauce for 5 to 7 minutes, whisking regularly, until it thickens to a creamy, pourable consistency. It should coat the back of a spoon.
Season it with 1/2 teaspoon of nutmeg (optional, but highly recommended for a warm, nutty depth), plus salt and pepper to taste.
Once it’s silky and flavorful, remove it from the heat and set it aside.
Pro Tip: If your sauce seems too thick, just whisk in a splash more warm milk. It should be rich, but not gluey.
Step 2: Prepare the Filling
Now it’s time to cook up the star of the show — a savory, garlicky blend of mushrooms and spinach. This adds all the hearty, umami-rich flavor we need to balance out that creamy sauce.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add 1 pound of sliced mushrooms (any kind you like — cremini, button, or a mix work great). Cook them for about 8 to 10 minutes, stirring occasionally, until they’re browned and most of the liquid has cooked off.
Stir in 1 finely chopped medium onion and cook for another 3 to 4 minutes until softened.
Add 3 cloves of minced garlic and cook for just a minute more, until fragrant.
Toss in 5 cups of chopped fresh spinach, stirring until it wilts down, about 2 to 3 minutes.
Season the filling with salt and pepper to taste, then remove from heat.
Pro Tip: If your skillet seems too crowded while cooking the mushrooms, try sautéing them in two batches. You’ll get better browning and flavor!
Spinach and Mushroom White Lasagna – Assembling and Baking to Perfection
Now that we’ve got our béchamel sauce velvety and smooth, and that earthy, savory spinach-mushroom filling ready to go, it’s time for the best part — layering it all up! If you’ve ever made traditional lasagna before, the process here will feel pretty familiar. The big difference is that instead of tomato sauce and meat, we’re going all in on creamy sauce and vegetables.
There’s something so satisfying about stacking up those noodles, spreading out those rich layers, and then watching it all bubble up into a golden, cheesy masterpiece in the oven. And trust me, this lasagna delivers on all fronts — taste, texture, and total comfort food vibes.
Let’s get into the rest of the steps and I’ll walk you through everything from assembling the layers to baking it just right.
LAYER, BAKE, AND SERVE THAT LASAGNA LOVE
We’re picking up right where we left off, with everything prepped and ready for the oven.
Step 3: Preheat the Oven
Before you start layering, get your oven heating to 375°F (190°C). You want it nice and hot so the lasagna cooks evenly and the top gets that irresistible golden crust.
While the oven preheats, go ahead and lightly grease a 9×13-inch baking dish. This will help prevent sticking and make cleanup easier later on.
Step 4: Assemble the Lasagna
This part is really all about building those flavorful layers. Here’s how to do it step by step:
Start with Sauce
Spread a thin layer of your béchamel sauce over the bottom of the baking dish. This keeps the noodles from sticking and adds flavor from the very first bite.Layer the Noodles
Place a layer of lasagna noodles over the sauce. If you’re using oven-ready noodles, no need to boil them — they’ll soften as they bake. If you’re using traditional noodles, cook them first according to the package directions.Add the Filling
Spread half of your spinach and mushroom mixture evenly over the noodles.Add the Sauce and Cheese
Spoon about one-third of the remaining béchamel sauce over the vegetables, then sprinkle generously with shredded mozzarella and a bit of grated Parmesan.Repeat
Add another layer of noodles, then the remaining mushroom-spinach mixture, another third of the béchamel, and more cheese.Top It Off
Finish with one last layer of noodles, the rest of the béchamel sauce spread over the top, and a generous sprinkle of mozzarella and Parmesan. Don’t skimp — this is what’s going to give you that gorgeous golden top.
Optional Touch: Want to dress it up a bit? Add a few dollops of ricotta cheese between the layers, or sprinkle in some Gruyère or Fontina for extra flavor depth.
Step 5: Bake
Cover the baking dish loosely with aluminum foil. You want it tented just enough so it doesn’t stick to the cheese on top.
Bake in the preheated oven for 25 minutes.
Then, remove the foil and bake for an additional 15 to 20 minutes, or until the top is bubbly, golden, and irresistible.
Keep an eye on it in those last few minutes — the cheese should be lightly browned, not too dark.
Step 6: Cool and Serve
Once the lasagna is done, resist the urge to cut into it right away. Let it rest for about 10 minutes. This allows everything to set up so you can slice it cleanly (and not have it fall apart into a cheesy pile).
Before serving, you can sprinkle some chopped fresh basil or parsley over the top for a fresh, herby finish.
Helpful Tips & Variations
Make it ahead: You can assemble this lasagna a day in advance, cover it tightly, and refrigerate it. Just add an extra 10–15 minutes to the baking time if it’s going straight from the fridge to the oven.
Use no-boil noodles? Make sure your béchamel sauce is on the thinner side. No-boil noodles need extra moisture to cook properly.
Cheese swap ideas: Mozzarella and Parmesan are classic, but Gruyère, Fontina, or even provolone add extra richness and melt beautifully.
Want to go gluten-free? Use gluten-free lasagna noodles and swap the all-purpose flour in the béchamel with a 1:1 gluten-free blend.
Spinach and Mushroom White Lasagna – FAQs and Final Thoughts
We’ve layered it, baked it to golden perfection, and let it rest just long enough to slice beautifully. At this point, your kitchen smells incredible, and hopefully you’re getting ready to dig in. But before we wrap things up, let’s talk through some common questions that tend to come up with white lasagna recipes like this one.
Whether you’re planning to make it ahead, freeze it, or just curious about swapping ingredients, I’ve got answers that will help you feel even more confident in the kitchen.
FREQUENTLY ASKED QUESTIONS
Can I make this lasagna ahead of time?
Absolutely! This white lasagna is a great make-ahead dish. Just assemble it completely, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. You’ll want to add about 10–15 extra minutes to the covered bake time if it’s going into the oven straight from the fridge.
Can I freeze it?
Yes, you can freeze it either baked or unbaked. If you freeze it unbaked, wrap it tightly in foil and freeze for up to 2 months. When you’re ready to eat it, thaw it in the fridge overnight and bake as directed, adding extra time as needed. If you’ve already baked it, let it cool completely, then wrap and freeze. Reheat it covered in the oven at 350°F until heated through.
What’s the best way to reheat leftovers?
The best way is to reheat slices in the oven at 350°F until warm (usually about 20 minutes). For a quicker option, the microwave works too — just cover the slice with a damp paper towel to keep it from drying out.
Can I add other vegetables?
Definitely. This lasagna is really flexible. Try adding roasted red peppers, thinly sliced zucchini, or even cooked butternut squash. Just make sure any veggies you add are pre-cooked and not watery, or they’ll throw off the texture of the layers.
Is there a lighter version of this recipe?
You can make a few simple swaps: use low-fat milk in the béchamel, cut back a little on the cheese, and opt for part-skim mozzarella. You can also use whole wheat or lentil-based lasagna noodles if you’re looking to boost the nutrition.
Do I need to use fresh spinach, or can I use frozen?
You can use frozen spinach if that’s what you have on hand. Just thaw it completely, squeeze out as much excess moisture as possible, and stir it into the sautéed mushroom mixture just like you would with fresh.
Can I make this gluten-free?
Yes! Just use gluten-free lasagna noodles and substitute the flour in the béchamel with a gluten-free all-purpose blend (a 1:1 swap works well). The rest of the recipe is naturally gluten-free.
A Few Final Thoughts
There’s just something undeniably comforting about a slice of hot, cheesy lasagna — and this Spinach and Mushroom White Lasagna hits all the right notes. It’s creamy, full of flavor, and offers up that classic layered feel without a drop of tomato sauce. Perfect for vegetarians or anyone wanting something a little different from the usual lasagna rotation.
This is the kind of dish that’s just as at home on a cozy weeknight dinner table as it is as the centerpiece of a dinner party. It’s make-ahead friendly, freezer-friendly, and crowd-approved — basically, it checks all the boxes.
If you try this recipe, I’d love to hear how it turns out for you! Did you make any swaps? Add your own twist? Drop your thoughts in the comments and let’s keep the lasagna love going. And if you’re lucky enough to have leftovers, don’t worry — they taste even better the next day.
Now go grab a fork and dig in. You’ve earned it.
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Spinach and Mushroom White Lasagna
Description
This creamy, comforting white lasagna is a rich and satisfying vegetarian main dish. Featuring layers of sautéed mushrooms and spinach, silky béchamel sauce, and gooey melted cheese, it’s a hearty and elegant meal perfect for dinner parties or cozy family nights.
Ingredients
For the Béchamel Sauce
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon nutmeg (optional, adds warmth)
Salt and pepper, to taste
For the Filling
2 tablespoons olive oil
1 pound mushrooms, sliced (cremini, button, or your preferred variety)
1 medium onion, finely chopped
3 cloves garlic, minced
5 cups fresh spinach, roughly chopped
Salt and pepper, to taste
For Assembly
9 lasagna noodles (oven-ready or cooked as directed)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Optional: Fresh basil or parsley for garnish
Instructions
Step 1: Make the Béchamel Sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, forming a pale roux. Slowly pour in the warm milk while whisking continuously to prevent lumps. Cook the sauce for 5 to 7 minutes, stirring constantly, until thickened to a creamy consistency. Season with nutmeg, salt, and pepper. Remove from heat and set aside.
Step 2: Prepare the Filling
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden and their liquid has mostly evaporated, about 8 to 10 minutes. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for another minute until fragrant. Add the chopped spinach and cook for 2 to 3 minutes until wilted. Season the mixture with salt and pepper to taste and remove from heat.
Step 3: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Step 4: Assemble the Lasagna
Spread a thin layer of the béchamel sauce across the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Add half of the spinach and mushroom mixture, then spoon one-third of the remaining béchamel over it. Sprinkle generously with mozzarella and Parmesan cheeses. Repeat this layering once more. For the final layer, add noodles, spread the remaining béchamel sauce over the top, and finish with a generous layer of both cheeses.
Step 5: Bake
Cover the lasagna loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, or until the top is golden brown and bubbling.
Step 6: Cool and Serve
Allow the lasagna to rest for about 10 minutes before slicing. Garnish with chopped basil or parsley if desired, and serve warm.
Notes
This white lasagna is best enjoyed fresh but can also be made a day ahead and reheated. For a nuttier flavor, try adding a handful of grated Gruyère or Fontina cheese to the béchamel. If you’re using no-boil noodles, make sure the sauce is slightly thinner to ensure proper cooking. Leftovers can be stored in the refrigerator for up to three days.
