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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- In a bowl, combine ricotta (or cottage cheese) with half the mozzarella and a pinch of salt. Stir until creamy.
- 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.
- 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.
- 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