Creamy Spinach and Mushroom White Lasagna

A rich, creamy vegetarian lasagna layered with sautéed mushrooms, spinach, silky white sauce, mozzarella, ricotta, and Parmesan. Perfect for family dinners or meal prep.

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Servings: 8

Ingredients

For the Vegetable Filling

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 16 oz (450 g) cremini or button mushrooms, sliced
• 8 oz (225 g) fresh spinach (or 10 oz frozen, thawed and squeezed dry)
• 1 teaspoon Italian seasoning
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Creamy White Sauce

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 5 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional)
• 1 cup grated Parmesan cheese

Cheese Layer

• 15 oz (425 g) ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Pinch of salt and pepper

Remaining Ingredients

• 12 lasagna noodles, cooked according to package directions (or oven-ready noodles)
• 4 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese (for topping)
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Prepare the Mushroom & Spinach Filling

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add onion and cook for 4–5 minutes until soft.
3. Stir in garlic and cook for 30 seconds.
4. Add mushrooms and cook for 8–10 minutes until browned and their liquid has evaporated.
5. Mix in Italian seasoning, thyme, salt, pepper, and red pepper flakes.
6. Add spinach and cook until wilted (or heated through if using frozen spinach).
7. Remove from heat and let cool slightly.

2. Make the White Sauce

1. Melt butter in a large saucepan over medium heat.
2. Whisk in flour and cook for 1–2 minutes.
3. Slowly whisk in warm milk until smooth.
4. Stir in heavy cream.
5. Simmer for 5–7 minutes until thickened.
6. Add garlic powder, onion powder, salt, pepper, nutmeg, and Parmesan cheese.
7. Stir until smooth and creamy.

3. Prepare the Ricotta Mixture

In a bowl, combine:

• Ricotta
• Egg
• Parmesan
• Parsley
• Salt and pepper

Mix until smooth.

Assemble the Lasagna

Preheat oven to 375°F (190°C).

In a 9×13-inch baking dish:

1. Spread ½ cup white sauce on the bottom.
2. Add a layer of lasagna noodles.
3. Spread one-third of the ricotta mixture.
4. Add one-third of the mushroom-spinach mixture.
5. Spoon over one-third of the white sauce.
6. Sprinkle with 1 cup mozzarella.

Repeat the layers three times.

Finish with:

• Remaining white sauce
• Remaining mozzarella
• ½ cup Parmesan cheese

Bake

1. Cover loosely with foil.
2. Bake for 35 minutes.
3. Remove foil.
4. Bake another 15–20 minutes until golden and bubbling.
5. Let rest for 15 minutes before slicing.

Serving Suggestions

Serve with:

• Garlic bread
• Caesar salad
• Mixed green salad with balsamic vinaigrette
• Roasted asparagus or broccoli