CREAMY SPINACH AND MUSHROOM LASAGNA WITH WHITE SAUCE

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Introduction

This Creamy Spinach & Mushroom Lasagna with White Sauce is the ultimate comfort food, perfect for family dinners or special occasions. Layers of tender lasagna sheets are filled with a rich combination of sautéed mushrooms, fresh spinach, creamy ricotta, and mozzarella, all enveloped in a luxurious white sauce (béchamel). This vegetarian lasagna is hearty, satisfying, and packed with flavor. Whether you’re a seasoned chef or a kitchen novice, this recipe will make you feel like a culinary pro.

Ingredients

For the Lasagna:

  • 12 lasagna sheets (no-boil or boiled as per package instructions)
  • 2 cups fresh spinach, chopped
  • 2 cups mushrooms, thinly sliced (e.g., cremini or button)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the White Sauce (Béchamel):

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk (whole milk preferred)
  • ½ teaspoon nutmeg (optional, for added depth)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Cheese Layer:

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

For Topping:

  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Preparation

Step 1: Prepare the Spinach and Mushroom Filling

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add the mushrooms and sauté until they release their moisture and become golden brown, about 5–7 minutes.
  3. Add the minced garlic, spinach, thyme, salt, and pepper. Cook until the spinach is wilted, about 2–3 minutes. Remove from heat and set aside.

Step 2: Make the White Sauce

  1. In a medium saucepan, melt butter over medium heat.
  2. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture forms a smooth paste (roux).
  3. Gradually pour in the milk, whisking continuously to avoid lumps.
  4. Cook until the sauce thickens, about 5 minutes.
  5. Stir in salt, pepper, and nutmeg (if using). Remove from heat and set aside.

Step 3: Assemble the Cheese Mixture

  1. In a bowl, combine ricotta, mozzarella, and Parmesan cheese. Mix until well blended.

Step 4: Layer the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of white sauce at the bottom of a 9×13-inch baking dish.
  3. Lay down 3 lasagna sheets (or enough to cover the base).
  4. Spread ⅓ of the spinach and mushroom mixture over the sheets.
  5. Dollop and spread ⅓ of the cheese mixture over the vegetables.
  6. Pour a ladle of white sauce over the cheese layer.
  7. Repeat this layering process (sheets, vegetables, cheese, sauce) two more times.
  8. Finish with a layer of lasagna sheets topped with white sauce. Sprinkle the shredded mozzarella and Parmesan for the topping.

Step 5: Bake the Lasagna

  1. Cover the baking dish with foil (to prevent drying).
  2. Bake in the preheated oven for 25 minutes.
  3. Remove the foil and bake for an additional 15–20 minutes, or until the top is bubbly and golden.
  4. Let the lasagna rest for 10–15 minutes before slicing and serving.

Cooking Notes

  • Mushroom Options: Use a mix of mushrooms like portobello, shiitake, or oyster for a richer flavor.
  • Make-Ahead Tip: Assemble the lasagna a day ahead, cover tightly, and refrigerate. Bake when ready to serve.
  • White Sauce Shortcut: Store-bought Alfredo sauce can be used in place of homemade béchamel for convenience.

Serving Suggestions

  • Pair this lasagna with a crisp green salad dressed in balsamic vinaigrette.
  • Serve with garlic bread or toasted baguette slices for a satisfying meal.
  • Complement with a glass of light white wine, like Pinot Grigio or Chardonnay.

Tips

  1. Prevent Sticking: For no-boil lasagna sheets, ensure each layer is well-coated with sauce to cook evenly.
  2. Perfectly Thick Sauce: If the béchamel is too thick, whisk in a little extra milk until desired consistency is achieved.
  3. Freezing: Freeze leftover lasagna in individual portions for an easy meal. Reheat in the oven or microwave.

Prep Time:

20 minutes

Cooking Time:

40 minutes

Total Time:

1 hour

Nutritional Information (Per Serving):

  • Calories: 380
  • Protein: 16g
  • Sodium: 480mg

Conclusion

This Creamy Spinach & Mushroom Lasagna with White Sauce is a hearty, crowd-pleasing dish that brings comfort and elegance to the table. Its creamy layers and rich flavors make it a vegetarian favorite that even meat lovers will enjoy. Whether it’s a family dinner, potluck, or festive gathering, this lasagna is sure to impress.

Print
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  • Author: Imili Johnson
  • Total Time: 1 hour
Print Recipe

Ingredients

Scale

For the Lasagna:

  • 12 lasagna sheets (no-boil or boiled as per package instructions)
  • 2 cups fresh spinach, chopped
  • 2 cups mushrooms, thinly sliced (e.g., cremini or button)
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme or Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the White Sauce (Béchamel):

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk (whole milk preferred)
  • ½ teaspoon nutmeg (optional, for added depth)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Cheese Layer:

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

For Topping:

  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Spinach and Mushroom Filling

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add the mushrooms and sauté until they release their moisture and become golden brown, about 5–7 minutes.
  3. Add the minced garlic, spinach, thyme, salt, and pepper. Cook until the spinach is wilted, about 2–3 minutes. Remove from heat and set aside.

Step 2: Make the White Sauce

  1. In a medium saucepan, melt butter over medium heat.
  2. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture forms a smooth paste (roux).
  3. Gradually pour in the milk, whisking continuously to avoid lumps.
  4. Cook until the sauce thickens, about 5 minutes.
  5. Stir in salt, pepper, and nutmeg (if using). Remove from heat and set aside.

Step 3: Assemble the Cheese Mixture

  1. In a bowl, combine ricotta, mozzarella, and Parmesan cheese. Mix until well blended.

Step 4: Layer the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of white sauce at the bottom of a 9×13-inch baking dish.
  3. Lay down 3 lasagna sheets (or enough to cover the base).
  4. Spread ⅓ of the spinach and mushroom mixture over the sheets.
  5. Dollop and spread ⅓ of the cheese mixture over the vegetables.
  6. Pour a ladle of white sauce over the cheese layer.
  7. Repeat this layering process (sheets, vegetables, cheese, sauce) two more times.
  8. Finish with a layer of lasagna sheets topped with white sauce. Sprinkle the shredded mozzarella and Parmesan for the topping.

Step 5: Bake the Lasagna

  1. Cover the baking dish with foil (to prevent drying).
  2. Bake in the preheated oven for 25 minutes.
  3. Remove the foil and bake for an additional 15–20 minutes, or until the top is bubbly and golden.
  4. Let the lasagna rest for 10–15 minutes before slicing and serving.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: 380
  • Sodium: 480mg
  • Protein: 16g

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