Go Back
–+ servings
White Lasagna with Spinach and Mushrooms

Irresistible White Lasagna with Spinach and Mushrooms Delight

A comforting White Lasagna with Spinach and Mushrooms that features creamy béchamel and savory veggies for an impressive, vegetarian dinner.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Béchamel Sauce
  • 4 tablespoons Unsalted Butter Substitution: Use salted butter if unsalted is unavailable and adjust salt content accordingly.
  • 2 cloves Minced Garlic Substitution: Garlic powder can be used if fresh garlic is not available.
  • 1/4 cup All-Purpose Flour For a gluten-free version, substitute with gluten-free flour.
  • 2 cups Half and Half Substitution: Whole milk can replace half and half for a lighter option.
  • 1 cup Whole Milk Substitution: Non-dairy milk can be used for a lighter version.
  • 1 cup Grated Parmesan Cheese Substitution: Mix with asiago or pecorino for complexity.
  • 1 teaspoon Kosher Salt Substitution: Sea salt can be used instead.
  • 1 teaspoon Black Pepper Adjustment: Use white pepper for a milder flavor.
  • 1 pinch Ground Nutmeg Omit if not preferred.
For the Vegetables
  • 2 tablespoons Olive Oil Substitution: Butter or vegetable oil can be used.
  • 8 ounces Baby Bella Mushrooms Substitution: Use button mushrooms or other preferred varieties.
  • 4 cups Fresh Baby Spinach Substitution: Kale or Swiss chard can be used for a different flavor profile.
For the Cheese Filling
  • 15 ounces Whole Milk Ricotta Cheese Substitution: Cottage cheese works as a lower-fat option.
  • 1 large Egg Substitution: For a vegan option, use flax or chia eggs.
For the Lasagna Layers
  • 12 ounces Oven-Ready Lasagna Noodles Note: Regular lasagna noodles can be cooked beforehand.
  • 1 cup Shredded Mozzarella Cheese Substitution: Mix with provolone or fontina for added flavor.

Equipment

  • Medium Saucepan
  • large skillet
  • mixing bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Whisk in all-purpose flour, cooking for another minute. Gradually add half and half and whole milk, whisking constantly for 5-7 minutes until thickened. Stir in grated Parmesan, kosher salt, black pepper, and nutmeg, then set aside.
  2. In a large skillet, heat olive oil over medium heat. Add baby bella mushrooms, cooking for 5-7 minutes until browned. Add fresh spinach, stirring until wilted, about 2 minutes. Remove from heat and cool slightly before mixing into the cheese filling.
  3. In a mixing bowl, combine ricotta cheese, egg, grated Parmesan, and a pinch of salt and pepper. Fold in the cooled vegetable mixture until well combined.
  4. Preheat oven to 375°F (190°C). Grease a baking dish and spread a thin layer of béchamel sauce at the bottom. Layer lasagna noodles, half of the cheese filling, and a sprinkle of mozzarella cheese. Repeat layers, ending with noodles topped with remaining béchamel and mozzarella.
  5. Cover with aluminum foil and bake for 50 minutes. Remove foil and bake for an additional 10-15 minutes until golden brown and bubbly.
  6. Allow the lasagna to cool for 15 minutes before slicing to let layers set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 560mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This creamy lasagna is perfect for busy weeknights and can be customized to your taste. Serve alongside a fresh salad for an impressive meal.

Tried this recipe?

Let us know how it was!