Creamy Mushroom and Spinach Lasagna

There’s something magical about pulling a bubbling, golden-topped lasagna from the oven that makes every moment spent in the kitchen worthwhile. This Creamy Mushroom and Spinach Lasagna recipe has become my ultimate comfort food masterpiece! While it does require a bit of time and creates a small mountain of dishes (I won’t lie to you about that!), every layer of mushroomy, spinachy, cheesy goodness makes the effort absolutely worth it.

When I first created this white lasagna recipe, I was craving something rich and decadent – something different from the traditional red sauce version. The combination of earthy mushrooms, vibrant spinach, and a silky homemade white sauce creates a lasagna experience that’s truly unforgettable. My husband practically licked his plate clean, and even my son (who typically prefers classic red sauce) gave it a thumbs up!

Why You’ll Love This Mushroom and Spinach Lasagna

This creamy, dreamy white lasagna is the kind of dish that makes people’s eyes widen when they take their first bite. Each forkful delivers:

• Rich, velvety texture from the homemade white sauce
• Earthy depth from two varieties of sautéed mushrooms
• Bright contrast from fresh spinach and herbs
• Cheesy goodness in every single layer

I served this indulgent lasagna with freshly baked bread and a vibrant kale salad dressed with orange vinaigrette to create a perfectly balanced meal. The fresh, citrusy salad provided a wonderful counterpoint to the rich lasagna – a pairing I highly recommend!

Ingredients You’ll Need

For the Ricotta Mixture:

• 1 cup ricotta cheese
• ¼ cup shredded mozzarella (plus more for layering and topping)
• 2 tablespoons freshly grated parmesan (plus more for topping)
• 1 small egg, beaten
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• A dash of freshly grated nutmeg
• Sea salt and freshly cracked pepper to taste

For the Vegetables:

• 1½ tablespoons butter, divided
• ½ small yellow onion, diced
• 2 large handfuls of baby spinach
• Pinch of crushed red pepper flakes
• 8 oz button mushrooms, sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves of garlic, minced

For the White Sauce:

• 2½ tablespoons butter
• 2½ tablespoons all-purpose flour
• 2½ cups whole milk
• A dash of freshly grated nutmeg
• Sea salt and freshly cracked pepper to taste

Additional Ingredients:

• No-cook lasagna noodles
• Extra mozzarella and parmesan for layering and topping

How to Make a Creamy Mushroom and Spinach Lasagna

Creating this spectacular lasagna involves several components, but don’t let that intimidate you! Breaking it down into manageable steps makes the process enjoyable and the result incredibly rewarding.

Step 1: Prepare the Ricotta Mixture

In a medium bowl, combine the ricotta cheese, ¼ cup mozzarella, 2 tablespoons parmesan, beaten egg, chopped parsley, freshly grated nutmeg, salt, and pepper. Mix until everything is well incorporated and set aside.

Pro Tip: Using whole milk ricotta creates a creamier texture, but part-skim works too if you prefer a lighter option.

Step 2: Cook the Spinach and Onions

Heat ½ tablespoon butter in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and slightly translucent. Add the baby spinach and a pinch of crushed red pepper flakes, then cook for just about a minute, stirring constantly, until the spinach just begins to wilt.

Season with salt and pepper, then transfer to a bowl and set aside.

Pro Tip: Don’t overcook the spinach! It will continue cooking in the oven, and we want it to maintain some texture.

Step 3: Sauté the Mushrooms

Using the same skillet (one less dish to wash!), melt 1 tablespoon of butter over medium-high heat. Add both types of mushrooms and let them cook undisturbed for 1-2 minutes to develop some color. Then stir occasionally for another 2-3 minutes.

Once the mushrooms have reduced in size and released their moisture, add the minced garlic and season with salt and pepper. Cook for another minute, stirring constantly, then remove from heat and transfer to another bowl.

Pro Tip: For the best mushroom flavor, don’t crowd the pan and resist the urge to stir too frequently. This allows the mushrooms to caramelize rather than steam.

Step 4: Make the White Sauce

Again using the same skillet (we’re being efficient!), melt 2½ tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux and cook out the raw flour taste.

Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue cooking and whisking until the sauce bubbles and thickens enough to coat the back of a spoon. Season with freshly grated nutmeg, salt, and pepper, then remove from heat.

Pro Tip: For the smoothest sauce, make sure your milk is at room temperature before adding it to the roux.

Step 5: Assemble the Lasagna

Preheat your oven to 375°F and coat an 8×8-inch baking dish with cooking spray.

Start by spreading a thin layer of white sauce on the bottom of the dish. This prevents the noodles from sticking and ensures every bite has flavor.

Layer the ingredients as follows:

1. No-cook lasagna noodles (break if needed to fit the pan)
2. Spread some of the ricotta mixture
3. Add half of the spinach mixture
4. Add half of the mushrooms
5. Sprinkle lightly with mozzarella
6. Drizzle with white sauce

Repeat these layers once more, then finish with:

1. Final layer of noodles
2. Remaining white sauce
3. A generous sprinkle of mozzarella and parmesan cheese

Pro Tip: Don’t worry about making perfect layers – the rustic look is part of the charm!

Step 6: Bake to Perfection

Bake your assembled lasagna for 35-40 minutes, until it’s bubbling around the edges and the top has turned a beautiful golden brown.

Allow the lasagna to rest for 10-15 minutes before garnishing with fresh parsley and slicing. This resting time is crucial – it allows the layers to set and makes serving much neater.

Recipe Variations and Tips

Customize Your Lasagna:

• Add protein: Cooked shredded chicken or Italian sausage would be delicious additions
• Try different mushrooms: Oyster or shiitake mushrooms add wonderful flavor complexity
• Extra veggies: Roasted red peppers or artichoke hearts would complement the existing flavors
• Cheese options: Fontina or Gruyère would make lovely additions to the cheese blend
• Make ahead: Assemble the day before, refrigerate, and bake when needed (may need extra baking time)

Troubleshooting Tips:

• Watery lasagna? Make sure to properly thaw and drain the spinach if using frozen
• Too dry? Add a bit more sauce between layers or reduce baking time slightly
• Noodles not tender? Cover with foil for part of the baking time to trap moisture

Why This Mushroom and Spinach Lasagna Works

There’s science behind what makes this lasagna so irresistible! The combination of different mushroom varieties creates complex umami flavors that pair perfectly with the mild, creamy ricotta and bright spinach. The white sauce (béchamel) adds richness while helping to bind all the ingredients together.

I love serving this lasagna for special gatherings or Sunday family dinners – it never fails to impress. While it takes a bit of time to prepare, much of the work can be done ahead, and the final result is absolutely worth every minute spent in the kitchen.

When you pull this golden, bubbling masterpiece from the oven, be prepared for the incredible aroma that will fill your kitchen and the inevitable “oohs” and “aahs” from everyone at the table. This Creamy Mushroom and Spinach Lasagna isn’t just a meal – it’s an experience to be savored and shared.

Recipe FAQ

Can I use regular lasagna noodles instead of no-cook? Absolutely! Simply cook them according to package directions until al dente, then proceed with the recipe.

Can I make this lasagna ahead of time? Yes! Assemble up to 24 hours ahead, cover tightly, and refrigerate. When ready to bake, add 10-15 minutes to the baking time.

How should I store leftovers? Cover tightly and refrigerate for up to 3-4 days. Reheat individual portions in the microwave or larger portions covered in the oven.

Can I freeze this lasagna? Yes! Either freeze the entire unbaked lasagna or freeze individual portions after baking. Thaw in the refrigerator before reheating.

What side dishes pair well with this lasagna? A crisp green salad, roasted vegetables, or garlic bread make perfect accompaniments to balance the richness of the lasagna.

I hope this Creamy Mushroom and Spinach Lasagna becomes a favorite in your household as it has in mine! If you try it, I’d love to hear how it turned out for you in the comments below.

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