If you are looking for a dish that perfectly blends comfort and elegance, look no further than this Creamy Spinach and Mushroom White Lasagna Recipe. It’s a heavenly medley of tender pasta, luscious spinach and mushroom filling, and a velvety white sauce that brings everything together in rich, cheesy harmony. This lasagna stands out with its creamy texture and delicate flavors, making it an irresistible centerpiece for family dinners or special occasions. Trust me, once you try this dish, it will become one of your all-time favorites to prepare and share.
Ingredients You’ll Need
As simple as it may look, every ingredient in this recipe plays a vital role in creating the perfect balance of taste, texture, and color. From fresh mushrooms for earthiness to creamy cheeses for richness, each component adds a layer of flavor that’s hard to resist.
- Lasagna noodles: Nine cooked and drained noodles form the foundational layers for this lasagna’s structure.
- Olive oil: Just a couple of tablespoons to sauté the mushrooms and add a subtle fruity note.
- Mushrooms: Three cups of sliced cremini or button mushrooms bring an earthy umami richness.
- Fresh spinach: Four cups of fresh spinach (or thawed frozen) offer vibrant color and a tender, leafy bite.
- Garlic: Three cloves minced to infuse the dish with aromatic depth.
- Butter: Two tablespoons for making the silky white sauce base.
- All-purpose flour: Two tablespoons to thicken the sauce and give it body.
- Whole milk: Two cups provide creaminess for the luscious white sauce that ties everything together.
- Nutmeg: A quarter teaspoon adds a subtle warmth that enhances the sauce.
- Salt and pepper: To taste, essential for balancing and highlighting all the flavors.
- Ricotta cheese: One and a half cups add a smooth, creamy texture between the layers.
- Parmesan cheese: Half a cup grated for a sharp, savory kick.
- Mozzarella cheese: One and a half cups shredded to create that irresistible gooey, golden top.
How to Make Creamy Spinach and Mushroom White Lasagna Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to make sure your lasagna layers don’t stick and slide easily onto your plate later.
Step 2: Sauté Mushrooms, Garlic, and Spinach
Heat olive oil in a skillet over medium heat. Toss in the mushrooms and cook them until they develop a beautiful, golden-brown color—around 6 to 8 minutes. Add the minced garlic and cook for one more minute until fragrant. Stir in the spinach and cook until wilted, seasoning with salt and pepper to amplify the flavors. Set this irresistible mixture aside for layering.
Step 3: Whisk Up That Creamy White Sauce
In a saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about one minute to cook the raw flour taste away. Gradually pour in the whole milk, continuing to whisk until the sauce thickens to a rich, creamy consistency. Add nutmeg, salt, and pepper to bring subtle warmth and seasoning to this luscious white sauce.
Step 4: Layer Your Lasagna
Begin by spreading a thin layer of the white sauce at the bottom of your prepared baking dish. Lay down three cooked lasagna noodles, then spread one-third of the ricotta cheese over them. Next, add the sautéed mushroom and spinach filling, drizzle a bit of white sauce on top, and sprinkle with mozzarella and Parmesan cheeses. Repeat this process two more times, building those layers of creamy goodness carefully.
Step 5: Top It Off
Add the final layer of noodles, cover with the remaining white sauce, and generously sprinkle the last portions of mozzarella and Parmesan cheeses. This top coat will melt beautifully to form a golden, bubbly crown for your lasagna.
Step 6: Bake and Brown
Cover the dish with foil and bake the lasagna for 25 minutes. Then remove the foil and bake for an additional 10 to 15 minutes so the top becomes irresistibly bubbly and golden brown. Your kitchen will fill with the most delightful aroma during this stage!
Step 7: Rest and Serve
Once out of the oven, let the lasagna rest for 10 minutes. This step allows the layers to set slightly, making it easier to slice, and gives the flavors a chance to meld even more beautifully.
How to Serve Creamy Spinach and Mushroom White Lasagna Recipe
Garnishes
To elevate this dish even further, sprinkle some freshly chopped basil or parsley on top right before serving. A light drizzle of extra virgin olive oil can add a fresh shine, and a few cracks of black pepper will add just the right finishing touch.
Side Dishes
This lasagna pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to balance the richness. Roasted garlic bread or a simple bruschetta make excellent companions, absorbing any leftover creamy sauce on the plate.
Creative Ways to Present
If you’re hosting a dinner party, consider serving this Creamy Spinach and Mushroom White Lasagna Recipe in individual ramekins or mini cast iron skillets for a charming, personalized touch. You can also layer it in clear glass dishes to showcase those gorgeous layers for an impressive presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your lasagna tightly with plastic wrap or foil and place it in the refrigerator. It will keep well for up to 3 to 4 days without losing its creamy texture or flavor richness.
Freezing
This recipe freezes beautifully! To enjoy it later, wrap the baked lasagna tightly in foil and freeze for up to 2 months. When you’re ready to indulge, thaw it overnight in the refrigerator before reheating.
Reheating
For reheating, cover the lasagna with foil and warm it in a 350°F (175°C) oven for about 20-25 minutes or until heated through. Removing the foil for the last 5 minutes helps restore that perfectly melty top layer.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well as long as it’s fully thawed and drained of excess moisture to prevent a watery lasagna. It’s a convenient option that still packs plenty of flavor and nutrients.
Do I need to pre-cook the lasagna noodles?
Yes, cooking the noodles first ensures they soften properly and integrate perfectly with the creamy layers. Make sure to cook them al dente and drain well to avoid sogginess.
Can I substitute any cheeses in this recipe?
You can experiment with other cheeses if you like, but the ricotta, Parmesan, and mozzarella combination offers the best balance of creaminess, sharpness, and meltiness that defines this lasagna.
Is nutmeg really necessary in the white sauce?
While it’s a subtle ingredient, nutmeg adds a wonderful warmth and complexity to the white sauce that enhances the overall flavor. A tiny pinch goes a long way!
How long does this lasagna last after baking?
When stored properly in the refrigerator, this creamy lasagna stays deliciously fresh for up to four days, making it perfect for leftovers or meal prepping.
Final Thoughts
There’s something truly special about making and sharing this Creamy Spinach and Mushroom White Lasagna Recipe that brings warmth and satisfaction to any table. Its rich layers, silky textures, and bursting flavors make it a go-to dish you’ll want to return to again and again. Give it a try, and I promise it will become a cherished favorite in your recipe collection.
Print
Creamy Spinach and Mushroom White Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy spinach and mushroom white lasagna is a decadent vegetarian dish featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, rich ricotta cheese, and a luscious homemade white sauce infused with garlic and nutmeg. Perfectly baked until bubbly and golden, it’s an elegant yet comforting meal that serves 8 and is ideal for family dinners or special occasions.
Ingredients
Lasagna Components
- 9 lasagna noodles, cooked and drained
Vegetable Filling
- 2 tablespoons olive oil
- 3 cups mushrooms, sliced (cremini or button)
- 4 cups fresh spinach (or 1 package frozen, thawed and drained)
- 3 cloves garlic, minced
White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
Cheeses
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until browned, about 6 to 8 minutes. Add minced garlic and cook for an additional minute, then stir in spinach and cook until wilted. Season with salt and pepper, then set aside.
- Make White Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for one minute to create a roux. Gradually whisk in the whole milk, stirring constantly until the sauce thickens. Add nutmeg, salt, and pepper to taste, then remove from heat.
- Assemble Lasagna Layers: Spread a thin layer of white sauce on the bottom of the prepared baking dish. Lay down 3 cooked lasagna noodles. Spread one-third of the ricotta cheese over the noodles, then add a portion of the mushroom-spinach mixture. Drizzle with some white sauce and sprinkle with mozzarella and Parmesan cheeses. Repeat this layering process two more times.
- Top Lasagna: Finish the assembly by topping with the remaining noodles, spreading the remaining white sauce over them, and sprinkling with the rest of the mozzarella and Parmesan cheeses.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the lasagna is bubbly and golden on top.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing. This helps set the layers for neat serving. Enjoy warm.
Notes
- For a lighter version, substitute whole milk with 2% milk or use part-skim cheeses.
- Fresh spinach provides a better texture but frozen spinach can be used; just ensure it’s fully thawed and excess water squeezed out.
- Lasagna noodles can be swapped with no-boil noodles to save prep time, adjusting cooking time as necessary.
- Adding a pinch of crushed red pepper flakes to the white sauce can give the dish a nice subtle heat.
- Ensure to let the lasagna rest after baking to help it firm up and make serving easier.
