Name: The Most Delicious Creamy Spinach and Mushroom White Lasagna Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian-American
Ingredients: 1 small yellow onion, diced; 3 cloves garlic, minced; 16 oz baby bella mushrooms, sliced; 10 oz fresh spinach, roughly chopped; 9 lasagna noodles; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional); 2 tablespoons olive oil

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If you’re looking for a dish that feels both luxurious and soul-satisfying, let me introduce you to The Most Delicious Creamy Spinach and Mushroom White Lasagna. This is the kind of cozy, bubbling casserole that makes your kitchen smell amazing and your dinner table the place everyone wants to be. With layers of tender noodles, velvety white sauce, heaps of baby bella mushrooms, and fresh spinach, every bite is a celebration of texture and flavor. Whether you’re serving this for a special occasion or just to brighten a weeknight, get ready for requests for seconds—and the recipe, too!

The Most Delicious Creamy Spinach and Mushroom White Lasagna Recipe - Recipe Image

Ingredients You’ll Need

The magic of The Most Delicious Creamy Spinach and Mushroom White Lasagna lies in its simple, honest ingredients. Each one adds its own special touch—richness from the dairy, earthiness from the veggies, and just the right amount of spice and cheese to bring it all together.

Lasagna noodles (9): The pasta backbone, holding together all those luscious layers—classic or oven-ready both work well.
Olive oil (2 tablespoons): For sautéing the vegetables and adding a subtle fruitiness to the dish.
Yellow onion, diced (1 small): Brings sweetness and depth to every bite.
Garlic, minced (3 cloves): Essential for that warm, savory aroma and flavor.
Baby bella mushrooms, sliced (16 oz): Meaty, flavorful, and they soak up all the delicious sauce.
Fresh spinach, roughly chopped (10 oz): Packs in color, nutrients, and a fresh, green flavor.
Salt (1/2 teaspoon): Brings out the natural flavors in every layer.
Black pepper (1/4 teaspoon): Adds a gentle kick and earthiness.
Crushed red pepper flakes (1/4 teaspoon, optional): For those who love a subtle heat, sprinkle these in.
Unsalted butter (2 tablespoons): The start of a rich, creamy béchamel sauce.
All-purpose flour (2 tablespoons): Thickens the sauce so it hugs every noodle perfectly.
Whole milk (2 cups): Adds body and creaminess to the sauce.
Heavy cream (1 cup): For that ultra-luxurious texture.
Parmesan cheese, grated (1/2 cup): Brings a nutty, salty punch to the sauce.
Ground nutmeg (1/4 teaspoon): A classic white sauce addition—just a pinch brings warmth and depth.
Mozzarella cheese, shredded (2 cups): For those irresistible melty, gooey layers.
Ricotta cheese (1 cup): Adds creaminess and a pillowy texture between the noodles.

How to Make The Most Delicious Creamy Spinach and Mushroom White Lasagna

Step 1: Prep the Noodles

Start by preheating your oven to 375°F. Cook your lasagna noodles according to the package directions—al dente is key so they don’t get mushy in the oven. Once they’re done, drain them and lay them flat on a parchment-lined surface to keep them from sticking. If you’re using oven-ready noodles, you can skip the boiling step—just make sure you have enough sauce to keep everything moist while baking.

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Toss in your diced onion first, sautéing until it turns soft and translucent—about four minutes. Add the minced garlic and let it cook for another 30 seconds, just until fragrant. Now, add the sliced mushrooms and let them cook down, stirring occasionally, until they’re golden and most of their liquid has evaporated (roughly 8 to 10 minutes). Stir in the chopped spinach and cook until it just wilts. Season the mixture with salt, black pepper, and red pepper flakes if you like a hint of heat. Set the veggie filling aside—it’ll smell so good, you’ll want to sneak a bite!

Step 3: Make the White Sauce

Melt the butter in a medium saucepan over medium heat. Once it’s bubbling, sprinkle in the flour and whisk constantly for about a minute to cook out any raw flavor. Slowly pour in the whole milk and heavy cream, whisking all the while so the sauce stays smooth. Keep stirring until the mixture thickens up, which takes about five minutes. Stir in the grated Parmesan and a touch of nutmeg, then taste and adjust the seasoning. This sauce is the secret to the creamy, dreamy texture that makes The Most Delicious Creamy Spinach and Mushroom White Lasagna so irresistible.

Step 4: Assemble the Lasagna

Spread a thin layer of your white sauce on the bottom of a 9×13-inch baking dish. Lay down three noodles, then add half the mushroom and spinach mixture, dollops of ricotta, a sprinkle of mozzarella, and a generous ladle of white sauce. Repeat this layering once more, then top with the final noodles, the rest of the sauce, and a blanket of mozzarella. The layers are what make every forkful a little bit different—and absolutely delicious.

Step 5: Bake to Perfection

Cover the lasagna with foil and bake for 25 minutes to let everything meld together. Then, remove the foil and continue baking for another 15 to 20 minutes, until the top is bubbling and golden brown. Let the lasagna rest for about 10 minutes before slicing—this helps the layers set and makes serving so much easier. Your patience will be rewarded with slices that hold together beautifully and taste even better than they look.

How to Serve The Most Delicious Creamy Spinach and Mushroom White Lasagna

Garnishes

Give your lasagna a finishing flourish with fresh chopped parsley, a dusting of extra Parmesan, or a few turns of cracked black pepper. These little touches add brightness and make every plate look extra inviting.

Side Dishes

This lasagna is rich and creamy, so a crisp green salad tossed with a tangy vinaigrette makes a lovely contrast. Consider serving with garlic bread or a simple roasted vegetable medley for a well-rounded, satisfying meal.

Creative Ways to Present

For a dinner party, cut the lasagna into neat squares and plate individually with a drizzle of olive oil and a sprinkle of microgreens. Or, serve family-style right from the baking dish for a cozy, casual vibe that invites everyone to dig in together.

Make Ahead and Storage

Storing Leftovers

Leftovers of The Most Delicious Creamy Spinach and Mushroom White Lasagna keep beautifully. Simply cover the baking dish tightly or transfer slices to an airtight container and refrigerate for up to four days. The flavors actually deepen, making tomorrow’s lunch or dinner extra special.

Freezing

This lasagna freezes like a dream! Assemble it up to the baking step, wrap tightly in foil and plastic wrap, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed (you may need to add a few extra minutes to the bake time).

Reheating

To reheat, place slices in a baking dish, cover with foil, and warm in a 350°F oven until heated through. For single servings, the microwave works too—just cover and heat in short bursts to keep the sauce creamy and prevent drying out.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw and squeeze out as much water as possible before adding it to your mushroom mixture. This helps prevent excess moisture and keeps the lasagna perfectly creamy.

What can I substitute for ricotta cheese?

If you’re not a fan of ricotta, cottage cheese or mascarpone are good alternatives. Both will give you a creamy, rich texture that works beautifully in The Most Delicious Creamy Spinach and Mushroom White Lasagna.

Is it possible to make this dish gluten-free?

Yes! Use your favorite gluten-free lasagna noodles and substitute a gluten-free flour blend in the white sauce. The results are just as comforting and delicious.

Can I add other vegetables to the filling?

Definitely. Feel free to toss in sautéed zucchini, artichoke hearts, or roasted red peppers for extra color and flavor. Just make sure any added veggies are cooked and drained to avoid excess moisture.

How do I prevent the lasagna from getting watery?

The key is to cook the mushrooms until most of their liquid evaporates and to drain the spinach well. Also, let the lasagna rest before slicing so the layers can set up nicely.

Final Thoughts

If you’re ready for a show-stopping vegetarian centerpiece or a comforting family favorite, you’ll fall in love with The Most Delicious Creamy Spinach and Mushroom White Lasagna. It’s a recipe that invites you to savor every layer, share seconds, and come back for more. Give it a try—you may just find it becomes a new classic in your kitchen!

The Most Delicious Creamy Spinach and Mushroom White Lasagna Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This creamy spinach and mushroom white lasagna is a rich and satisfying vegetarian dish featuring layers of tender lasagna noodles, sautéed baby bella mushrooms and fresh spinach, all enveloped in a luscious homemade béchamel sauce with ricotta, mozzarella, and Parmesan cheeses. Perfectly baked to golden bubbly perfection, it’s a comforting and flavorful main course ideal for family dinners or special occasions.

Ingredients

Scale

Vegetables and Aromatics

1 small yellow onion, diced
3 cloves garlic, minced
16 oz baby bella mushrooms, sliced
10 oz fresh spinach, roughly chopped

Lasagna & Cheese

9 lasagna noodles
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese

Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons olive oil

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Instructions

Prepare Noodles: Preheat the oven to 375°F. Cook the lasagna noodles according to package directions until al dente, then drain and lay them flat on a parchment-lined surface to prevent sticking.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds more. Stir in sliced mushrooms and cook until browned and most liquid evaporates, about 8–10 minutes. Add chopped spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if using. Remove from heat and set aside.
Make Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add milk and cream while whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Stir in Parmesan cheese and nutmeg. Adjust seasoning with salt and pepper as needed.
Assemble Lasagna: Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish. Layer with 3 noodles, half of the mushroom-spinach mixture, spoonfuls of ricotta, shredded mozzarella, and a layer of béchamel sauce. Repeat layers once more, ending with noodles, remaining sauce, and a final layer of mozzarella cheese.
Bake: Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the top is golden and bubbly.
Rest and Serve: Let the lasagna rest for 10 minutes before slicing to allow the layers to set for clean serving.

Notes

For a time-saving option, use oven-ready noodles but add extra sauce to ensure they cook through properly.
For deeper flavor, sauté the mushrooms in a splash of white wine before adding spinach.
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Use fresh spinach instead of frozen for better texture and flavor.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American