Spinach and Mushroom White Lasagna Recipe – Best Creamy Veggie Dinner

Introduction

The first time I pulled a bubbling, golden tray of spinach and mushroom white lasagna from the oven, the aroma alone told me I’d hit on something special. There’s just something magical about the way creamy béchamel, tender spinach, and savory mushrooms come together between delicate sheets of pasta. I remember standing in my kitchen, fork at the ready, impatiently waiting for it to cool just enough to taste that first dreamy bite. Honestly, it’s the kind of meal that makes you want to gather everyone around the table, no matter what day of the week it is.

This spinach and mushroom white lasagna recipe wasn’t always a staple in my kitchen. It started as a “what’s left in the fridge” experiment when I was out of tomato sauce but craving lasagna’s comfort. Turns out, skipping the red sauce was a happy accident! Now, it’s my go-to for cozy Sunday dinners, potlucks, or whenever someone in the family requests something “creamy and veggie-loaded.”

What I love most is how this white lasagna manages to feel both elegant and homey. It’s packed with veggies (always a win in my book), easy to adapt, and genuinely crowd-pleasing. Plus, if you’re feeding picky eaters or committed carnivores, this dish speaks for itself. I’ve tested it more times than I can count – with fresh and frozen spinach, cremini and button mushrooms, even a sneaky handful of kale once. It never disappoints. So, if you’re looking for a satisfying, creamy veggie dinner that feels like a big, cozy hug, this spinach and mushroom white lasagna is about to become your new favorite.

Why You’ll Love This Recipe

You know that feeling when you finally find a veggie lasagna that’s both creamy and hearty, but not heavy or bland? That’s exactly what you’ll get with this spinach and mushroom white lasagna. I’ve fine-tuned this recipe after many kitchen experiments, and it always gets rave reviews—whether it’s a weeknight family dinner or a special occasion.

• Quick & Easy: Comes together in just over an hour, and you can prep most of it ahead. Perfect for busy weeknights or lazy weekends.
• Simple Ingredients: No fancy specialty items here—just classic pantry staples like spinach, mushrooms, cheese, and pasta.
• Perfect for Entertaining: This dish looks impressive on the table and always disappears fast at potlucks, holiday gatherings, or Sunday suppers.
• Crowd-Pleaser: Even folks who claim they “don’t like mushrooms” come back for seconds. Kids and adults both adore the creamy layers and cheesy goodness.
• Unbelievably Delicious: The combination of garlicky mushrooms, tender spinach, and velvety béchamel is pure comfort food—without feeling too heavy.

What sets this spinach and mushroom white lasagna apart is the homemade béchamel sauce. Instead of a jarred Alfredo or a shortcut white sauce, you’ll make a quick, silky roux that soaks into every bite. I always blend the spinach with the mushrooms to keep the filling lush and even—no stringy clumps here! Plus, I add a touch of nutmeg to the sauce for that cozy, aromatic finish.

Let’s face it: There are a lot of veggie lasagna recipes out there, but most either drown in cheese or end up watery. Not this one. Each layer is balanced, creamy, and loaded with flavor. It’s the kind of dish that makes you pause after the first forkful—eyes closed, smile spreading—because it just feels so right. Whether you’re impressing guests, sneaking more veggies into your meals, or just need a comforting pick-me-up, this spinach and mushroom white lasagna is the answer.

What Ingredients You Will Need

This spinach and mushroom white lasagna uses simple, wholesome ingredients to deliver bold flavors and a creamy, melt-in-your-mouth texture. Most of these are pantry staples or easy finds at any grocery store. Here’s what you’ll need, with a few tips and swaps I’ve learned along the way:

• For the Lasagna Layers:
  • 9-12 lasagna noodles (regular or oven-ready; about 225g)
  • Olive oil (for sautéing and noodle prep)
• For the Vegetable Filling:
  • 16 oz (450g) fresh baby spinach (or 10 oz/285g frozen, thawed and squeezed dry)
  • 16 oz (450g) mushrooms, sliced (cremini, button, or a mix—whatever you have works)
  • 1 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • Salt and black pepper (to taste)
  • 1/4 tsp ground nutmeg (adds warmth)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • Optional: 1 cup chopped kale (for extra greens)
• For the White Sauce (Béchamel):
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk (can swap with 2% or unsweetened plant milk)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp white pepper (or black pepper)
  • Pinch of nutmeg
• For the Cheese Layers:
  • 2 cups (200g) shredded mozzarella cheese
  • 1 cup (250g) ricotta cheese (or cottage cheese for a lighter option)
  • 1/2 cup (50g) grated Parmesan cheese (for topping)

Ingredient Notes & Swaps:

• Mushrooms: I love cremini for their rich flavor, but white buttons work too. Portobello gives a “meatier” texture if you want more bite.
• Spinach: Fresh is quickest, but frozen works in a pinch—just squeeze out all the liquid. Sometimes, I toss in extra greens like chopped kale or Swiss chard when I want a nutrition boost.
• Cheese: If you’re dairy-free, try a good plant-based mozzarella and ricotta. For gluten-free, swap the noodles and use gluten-free flour in the béchamel.
• Milk: Any unsweetened milk (even oat or almond) works for the sauce—just avoid anything with strong flavors.

If you’re missing something, don’t sweat it—this recipe is very forgiving. I’ve swapped in Greek yogurt for ricotta, tried different cheeses, and even thrown in roasted red peppers for a little color. Make it your own!

Equipment Needed

Here’s what you’ll need to whip up this spinach and mushroom white lasagna—nothing too fancy, promise.

• Large skillet or sauté pan: For cooking the mushrooms, onions, and spinach. If you don’t have a huge pan, just cook in batches.
• Medium saucepan: For whisking up your béchamel sauce. I like using one with a heavy bottom to prevent scorching.
• 9×13-inch (23x33cm) baking dish: The classic lasagna size. Glass, ceramic, or metal all work. If you only have an 8×11, just use fewer noodles or make a taller lasagna.
• Mixing bowls: For combining the cheese filling and keeping things organized.
• Whisk and wooden spoon: Essential for stirring the béchamel and veggie filling. A silicone spatula works too.
• Colander or strainer: For draining cooked noodles and squeezing spinach.
• Aluminum foil: To cover the lasagna while baking so it stays moist.

If you’re short on tools, don’t worry. I’ve made this lasagna with a single big pot (for everything) and a disposable foil baking pan when traveling. Just give your skillet a good scrub between steps! And if you use nonstick pans, remember not to use metal utensils—trust me, I’ve learned the hard way.

For budget-friendly options, thrift store baking dishes and hand-me-down pans have worked just as well for me as pricier ones. Just check for any chips before using.

Preparation Method

1. Preheat oven and prepare noodles: Heat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package instructions, usually 8-10 minutes in salted boiling water. Drain, drizzle with a little olive oil, and lay flat on a clean towel to prevent sticking. (Oven-ready noodles can be used straight from the box.)
2. Cook the veggie filling: In a large skillet over medium heat, add 2 tablespoons olive oil. Sauté the diced onion for 4-5 minutes until softened. Add sliced mushrooms, season with salt and pepper, and cook for 7-8 minutes until mushrooms are browned and most of their liquid has evaporated.
3. Add spinach and flavorings: Stir in the minced garlic and thyme. Cook for about 1 minute until fragrant. Add the fresh spinach (in batches if needed). Cook until just wilted, about 2-3 minutes. If using frozen spinach, add now and cook until any extra moisture has evaporated. Sprinkle in nutmeg, adjust salt and pepper. Remove from heat. (If there’s excess liquid, drain or blot with paper towels.)
4. Make the béchamel sauce: In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in 1/4 cup flour and cook, stirring, for 2 minutes (the mixture will be pale and bubbly—don’t let it brown). Gradually whisk in the 3 cups milk, about 1/2 cup at a time, stirring constantly to avoid lumps. Bring to a gentle simmer; sauce will thicken after 4-5 minutes. Stir in 1/2 cup Parmesan, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and a pinch of nutmeg. Remove from heat. If lumps form, strain or whisk vigorously.
5. Mix cheese filling: In a bowl, combine ricotta (or cottage cheese) with half the mozzarella and a pinch of salt. Stir until creamy.
6. Assemble the lasagna: Spread a thin layer of béchamel on the bottom of your baking dish (about 1/2 cup). Layer 3-4 lasagna noodles over the sauce. Top with half the spinach-mushroom mixture, then dollop and spread half the cheese filling over the veggies. Drizzle with about 1 cup béchamel. Repeat: noodles, remaining veggies, cheese filling, more béchamel. Finish with a final layer of noodles, the rest of the béchamel, and sprinkle all remaining mozzarella and Parmesan on top.
7. Bake: Cover the dish tightly with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes, until the top is golden and bubbly. (If you like extra browning, broil for 2-3 minutes, watching closely.)
8. Rest and serve: Let the lasagna rest for at least 15 minutes before slicing. This helps the layers set and prevents a cheesy, delicious mess!

Personal Notes: If the top browns too quickly, lay a piece of foil loosely over it. And if your lasagna looks a bit soupy when hot, don’t worry—it firms up as it cools. For extra flavor, sometimes I add a few roasted garlic cloves to the béchamel. Trust me, it’s worth it!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks for making spinach and mushroom white lasagna reliably delicious every time. Here are my best tips (and a couple of hard-learned lessons):

• Drain your veggies well: Mushrooms and spinach release a lot of water. Always cook them until most of the moisture evaporates, or your lasagna might turn out watery. Once, I skipped this and ended up with a soggy dinner—never again!
• Don’t rush the béchamel: Take a few extra minutes to cook the flour and butter together before adding milk. This step keeps the sauce smooth and prevents any raw flour taste.
• Layer carefully: Spread each layer as evenly as possible. If the noodles stick together, rinse with a bit of cool water or drizzle with oil.
• Season each component: Taste your veggie filling and sauce before assembling. It’s easier to fix blandness now than after baking.
• Let it rest: I know, it smells amazing, but don’t skip the resting step! The lasagna slices much better and won’t slide apart.
• Use the right pan size: Overfilling a small dish leads to spills. If you’re using a smaller pan, just make fewer layers or save extra filling for a quick pasta lunch.
• Multitasking: Start the sauce while the veggies cook, or boil noodles while prepping the filling. It saves time and keeps things moving.

One more thing: Don’t stress if things aren’t perfect. I’ve had lumpy sauces and uneven layers and it still tasted amazing. The key is to enjoy the process (and sneak some cheese while assembling).

Variations & Adaptations

One of the best things about spinach and mushroom white lasagna is how easy it is to tweak for different tastes, dietary needs, or even just what’s languishing in your fridge. Here are a few of my favorite spins:

• Gluten-Free: Use gluten-free lasagna noodles and substitute the flour in the béchamel with a 1:1 gluten-free blend or cornstarch.
• Dairy-Free/Vegan: Use plant-based butter, milk, and cheeses. Brands like Violife or Miyoko’s make great vegan mozzarella and ricotta. Swap the béchamel with a cashew-based white sauce for extra richness.
• Protein Boost: Mix in cooked lentils or diced roasted tofu with the veggie filling. I’ve even added a layer of white beans for a more filling dinner.
• Seasonal Add-Ins: In the fall, try adding roasted butternut squash or sweet potato between layers. Spring? Toss in sautéed leeks or peas.
• Spice It Up: Sprinkle in red pepper flakes, a bit of pesto, or fresh basil for a flavor punch.
• Allergen Swaps: For nut allergies, stick with traditional dairy or allergy-friendly vegan cheeses. For soy-free, double-check your cheese and noodle choices.

My personal favorite? I sometimes stir a little lemon zest into the béchamel for brightness or layer in thin-sliced zucchini with the mushrooms. The beauty of this lasagna is that it welcomes your creativity—try something new each time!

Serving & Storage Suggestions

To serve, I like to cut generous squares and pile them high on warm plates. This spinach and mushroom white lasagna is best enjoyed hot, right from the oven, but it’s also surprisingly tasty at room temperature—perfect for potlucks or lunchboxes.

• Presentation: Garnish with a sprinkle of fresh parsley or basil, and maybe a little extra Parmesan. For a dinner party, serve with a simple green salad and crusty bread.
• Beverage Pairings: A crisp white wine (like Pinot Grigio) or sparkling water with lemon complements the creamy sauce.
• Storing Leftovers: Once cooled, cover tightly with foil or transfer to airtight containers. Refrigerate for up to 4 days.
• Freezing: This lasagna freezes beautifully. Cut into portions, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F (175°C) oven, covered, for 20-25 minutes or until heated through. A splash of milk before reheating keeps it creamy.
• Flavor Development: The flavors actually deepen after a day or two in the fridge. Leftovers make an amazing lunch!

Nutritional Information & Benefits

Each serving of this spinach and mushroom white lasagna is packed with veggies, protein, and satisfying carbs. You’ll get roughly 350-400 calories per slice (assuming 8 servings), with about 17g protein, 16g fat, and 37g carbs—give or take, depending on your cheese and noodle choices.

Thanks to spinach and mushrooms, you’re getting a hefty dose of fiber, iron, and B vitamins. The béchamel can be made lighter with lower-fat milk, and you can easily adjust the cheese for your dietary needs. It’s naturally vegetarian, and with a few swaps, can be made gluten-free or dairy-free.

Allergens to watch: wheat (in noodles and béchamel), dairy (in cheese and sauce). As someone who tries to eat more plant-forward meals, I find this lasagna leaves me full and happy, without that weighed-down feeling some casseroles bring.

Conclusion

If you’re searching for a comforting, indulgent, yet veggie-forward meal, this spinach and mushroom white lasagna truly delivers. It’s creamy, loaded with flavor, and flexible enough to fit just about any dietary need or craving. Whether you’re cooking for family, hosting friends, or meal-prepping for the week, this recipe is a winner.

Don’t be afraid to put your own spin on it—swap in your favorite greens, play with the cheeses, or add a boost of spice. That’s the beauty of homemade lasagna: it welcomes creativity and a little bit of kitchen improvisation.

Honestly, I make this whenever I need some comfort or want to wow my loved ones with something special (with minimal stress). If you give it a try, I’d love to hear how you make it your own! Leave a comment, share your tweaks, or snap a photo for Pinterest. Happy cooking—and enjoy every creamy, veggie-filled bite!

FAQs

Can I make spinach and mushroom white lasagna ahead of time?

Absolutely! Assemble the lasagna up to a day in advance, cover, and refrigerate. Bake as usual, adding 5-10 minutes extra if it’s cold from the fridge.

Can I use frozen spinach and mushrooms?

Yes, you can use frozen spinach (just squeeze it dry!) and even frozen mushrooms. Cook off any extra liquid to avoid a watery lasagna.

How do I make this gluten-free?

Use gluten-free lasagna noodles and swap the all-purpose flour for a gluten-free blend or cornstarch in the béchamel sauce. The rest of the recipe stays the same.

Can I add other vegetables?

Definitely! Try zucchini, bell peppers, or roasted squash—just be sure to cook off any extra moisture before layering.

What’s the best way to reheat leftover lasagna?

Cover with foil and warm in the oven at 350°F (175°C) for 20-25 minutes. For a quick option, microwave individual slices with a splash of milk to keep it moist.

Spinach and Mushroom White Lasagna

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• Author: Leana
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This creamy, veggie-loaded white lasagna features layers of tender spinach, savory mushrooms, and a homemade béchamel sauce, making it a comforting and crowd-pleasing vegetarian dinner. Perfect for family gatherings, potlucks, or cozy weeknights, it’s easy to adapt and always delicious.

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Ingredients

Scale 1x2x3x

• 9–12 lasagna noodles (regular or oven-ready; about 8 oz)
• Olive oil (for sautéing and noodle prep)
• 16 oz fresh baby spinach (or 10 oz frozen, thawed and squeezed dry)
• 16 oz mushrooms, sliced (cremini, button, or a mix)
• 1 large yellow onion, diced
• 3–4 garlic cloves, minced
• Salt and black pepper, to taste
• 1/4 tsp ground nutmeg
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Optional: 1 cup chopped kale
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (or 2% or unsweetened plant milk)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp white pepper (or black pepper)
• Pinch of nutmeg
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese (or cottage cheese)
• 1/2 cup grated Parmesan cheese (for topping)

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Instructions

1. Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook according to package instructions (8-10 minutes in salted boiling water). Drain, drizzle with olive oil, and lay flat on a towel. Oven-ready noodles can be used as is.
2. In a large skillet over medium heat, add 2 tablespoons olive oil. Sauté diced onion for 4-5 minutes until softened. Add sliced mushrooms, season with salt and pepper, and cook for 7-8 minutes until browned and most liquid has evaporated.
3. Stir in minced garlic and thyme; cook for 1 minute until fragrant. Add fresh spinach (in batches if needed) and cook until wilted, about 2-3 minutes. If using frozen spinach, add now and cook until moisture evaporates. Sprinkle in nutmeg, adjust salt and pepper, and remove from heat. Drain excess liquid if needed.
4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring, for 2 minutes (do not brown). Gradually whisk in milk, about 1/2 cup at a time, stirring constantly to avoid lumps. Bring to a gentle simmer; sauce will thicken after 4-5 minutes. Stir in 1/2 cup Parmesan, 1/2 tsp salt, 1/4 tsp white pepper, and a pinch of nutmeg. Remove from heat.
5. In a bowl, combine ricotta (or cottage cheese) with half the mozzarella and a pinch of salt. Stir until creamy.
6. Spread a thin layer of béchamel on the bottom of a 9×13-inch baking dish. Layer 3-4 lasagna noodles over the sauce. Top with half the spinach-mushroom mixture, then half the cheese filling. Drizzle with about 1 cup béchamel. Repeat: noodles, remaining veggies, cheese filling, more béchamel. Finish with a final layer of noodles, the rest of the béchamel, and sprinkle remaining mozzarella and Parmesan on top.
7. Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes, until the top is golden and bubbly. For extra browning, broil for 2-3 minutes, watching closely.
8. Let the lasagna rest for at least 15 minutes before slicing and serving.

Notes

Drain mushrooms and spinach well to avoid watery lasagna. Let the lasagna rest before slicing for clean layers. For extra flavor, add roasted garlic to the béchamel or lemon zest. Easily adapted for gluten-free or dairy-free diets with appropriate swaps. Freezes well and tastes even better the next day.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (1/8 of lasagna)
• Calories: 375
• Sugar: 7
• Sodium: 650
• Fat: 16
• Saturated Fat: 8
• Carbohydrates: 37
• Fiber: 4
• Protein: 17

Keywords: spinach lasagna, mushroom lasagna, white lasagna, vegetarian lasagna, creamy veggie dinner, béchamel lasagna, Italian comfort food, meatless lasagna