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Mushroom and Spinach White Lasagna

Alright, if you’ve ever found yourself craving lasagna but wanted something a little lighter and bursting with fresh flavors, this Mushroom and Spinach White Lasagna is your new best friend. Imagine the creamy, cheesy layers hugging tender mushrooms and vibrant spinach—and no heavy tomato sauce in sight! The velvety white sauce sneaks in with just the right balance of garlic and herbs, creating this luscious, comforting dish that feels fancy but is honestly super easy to pull off. Plus, there’s something so cozy about the warm, earthy aroma filling your kitchen as it bakes. Trust me, once you try this, your lasagna game will have officially leveled up.

Quick Facts

Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Ingredients

For the Main Dish:

9 lasagna noodles
12 oz cremini or white mushrooms, sliced
5 cups fresh spinach, roughly chopped
2 tbsp olive oil
3 cloves garlic, minced
8 oz part-skim ricotta cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
Salt and freshly ground black pepper, to taste

For the White Sauce:

3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups whole milk, warmed
¼ tsp freshly grated nutmeg
Salt and pepper, to taste

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.

Step 2:

Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown—about 6-8 minutes. Toss in the minced garlic and cook for another 1 minute until fragrant. Finally, stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper, then set aside.

Step 3:

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps and browning. Gradually add the warmed milk in a steady stream while whisking vigorously. Continue whisking until the sauce thickens, about 5-7 minutes. Remove from heat and stir in nutmeg, salt, and pepper to taste.

Step 4:

Preheat your oven to 375°F. Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Layer 3 noodles over the sauce, then spread half the ricotta, half the mushroom-spinach mixture, and about a third of the mozzarella over the noodles. Sprinkle with a bit of Parmesan.

Step 5:

Repeat the layering process: noodles, remaining ricotta, the rest of the mushroom-spinach mixture, another third of mozzarella, and some Parmesan. Top with the final 3 noodles, the remaining white sauce, mozzarella, and Parmesan cheese for a golden, bubbly finish.

Step 6:

Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake another 10-15 minutes, until the cheese on top is melted and lightly browned. Let the lasagna rest for 10 minutes before slicing to help it set up beautifully.

Variations & Tips

Add sautéed onions or shallots with the mushrooms for extra depth.
Swap ricotta for cottage cheese if you prefer a lighter texture.
Use no-boil noodles to save time—just add a little extra sauce to keep things moist.
For a heartier version, toss in cooked shredded chicken or Italian sausage.
Make it vegan by using dairy-free cheeses and plant-based milk.
If your white sauce feels too thick, whisk in a splash of milk to loosen it before assembling.

How I Like to Serve It

This lasagna pairs beautifully with a crisp green salad dressed in lemon vinaigrette, letting the creamy richness shine. On chilly evenings, a glass of white wine—think Chardonnay or Pinot Grigio—complements the earthy mushrooms perfectly. It’s also a fantastic dish for casual weekend dinners or impressing guests without fussing over complicated flavors.

Notes

Store leftovers covered in the fridge for up to 4 days. Reheat gently in the oven or microwave with a splash of milk to keep it creamy.
You can prepare this lasagna a day ahead—just assemble and refrigerate, then bake when ready to serve.

Closing: This Mushroom and Spinach White Lasagna is one of those dishes that feels special but is surprisingly easy, making it a reliable, delicious winner for any dinner.

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