Creamy Spinach Mushroom White Lasagna Comfort in 45 Minutes

Name: Creamy Spinach Mushroom White Lasagna Comfort in 45 Minutes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 lasagna noodles; 2 cups fresh spinach; 1 cup sliced mushrooms; 3 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups béchamel sauce; 2 cloves garlic, minced; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Author: Carry

Published: November 5, 2025

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There’s something magical about a steaming dish of spinach mushroom white lasagna coming out of the oven – that golden cheese crust giving way to layers of creamy ricotta, earthy mushrooms, and bright spinach. I’ve been making this vegetarian showstopper for years, ever since my Italian neighbor Maria taught me the secret to perfect béchamel back in my tiny first apartment kitchen. What started as a “let’s see if this works” experiment quickly became our family’s most requested comfort food – whether for cozy weeknight dinners or holiday gatherings where carnivores don’t even miss the meat.

The beauty of this spinach mushroom white lasagna lies in its simplicity. Just a handful of fresh ingredients come together to create something greater than the sum of its parts. I love how the mushrooms add deep umami richness while the spinach keeps things fresh and vibrant. That creamy white sauce? Pure velvet comfort. After decades of tweaking, I can confidently say this version hits all the right notes – satisfying enough for hungry teens, elegant enough for dinner parties, and quick enough (under an hour!) for those “what’s for dinner?” emergencies.

spinach mushroom white lasagna - detail 1

Why You’ll Love This Spinach Mushroom White Lasagna

Oh, where do I even start? This lasagna isn’t just food—it’s a hug on a plate. If you’re looking for a dish that wows with minimal fuss, you’ve hit the jackpot. Here’s why this recipe has earned a permanent spot in my kitchen (and probably will in yours too!):

Weeknight lifesaver: From fridge to table in under an hour—no fancy techniques, no babysitting the oven. Just simple, honest cooking that works every time.
Creamy without the guilt: That luscious white sauce? It’s rich but balanced, thanks to the bright pop of spinach and meaty mushrooms. Even my “more cheese, please” kids don’t realize how many veggies they’re eating.
Vegetarian magic: Perfect for Meatless Mondays or impressing your plant-based friends. The mushrooms bring such deep flavor, no one ever asks “where’s the beef?”
Crowd-pleaser credentials: I’ve served this at everything from book club to potlucks—always comes home in an empty dish. Pro tip: double the recipe if you want leftovers (you won’t).

Seriously, this lasagna checks all the boxes. It’s the kind of recipe you’ll scribble on a stained index card and pass down like I did—because some meals are just too good not to share.

Ingredients for Spinach Mushroom White Lasagna

Gather these simple ingredients – measurements matter here for that perfect creamy, veggie-packed bite. No eyeballing amounts unless you want a lasagna identity crisis! Here’s exactly what you’ll need:

12 lasagna noodles – the classic no-boil kind work great here
2 cups fresh spinach – packed tight in the measuring cup (trust me, it wilts down to nothing!)
1 cup sliced mushrooms – cremini or white button both work beautifully
3 cups ricotta cheese – whole milk for maximum creaminess
2 cups shredded mozzarella – divided (some for mixing, some for that golden top)
½ cup grated Parmesan – the real stuff, not the green can!
2 cups béchamel sauce – homemade or quality store-bought
2 cloves garlic – minced fine (or 1 tsp pre-minced in a pinch)
1 tbsp olive oil – for sautéing those gorgeous veggies
1 tsp salt – divided between layers
½ tsp black pepper – freshly cracked if you’ve got it

Ingredient Notes & Substitutions

Life happens – here’s how to adapt without losing that signature lasagna magic:

Noodles: Gluten-free? Swap in your favorite GF lasagna sheets (Barilla’s works great). Just adjust cooking time per package.

Spinach: In a bind? Frozen works if you thaw and squeeze it bone-dry first (wet spinach = watery lasagna disaster). Use about 10 oz frozen.

Mushrooms: Fresh are best for texture, but in a pinch, 1 oz dried porcini (soaked) adds incredible depth. Just chop them small!

Béchamel: Short on time? A quality store-bought Alfredo works (about 16 oz). Or make quick “cheater béchamel” with 2 tbsp butter, 2 tbsp flour, and 2 cups warm milk whisked until thick.

Cheese swaps: Cottage cheese can sub for ricotta if you blend it smooth first. Vegan? Try cashew ricotta and plant-based mozzarella – the mushrooms carry the flavor!

Equipment Needed

No fancy gadgets required here—just the basics from your kitchen that’ll make assembling this spinach mushroom white lasagna a breeze. Here’s what you’ll want to grab before diving in:

9×13 inch baking dish – My trusty Pyrex has seen more lasagna layers than I can count. Metal works too, but glass lets you peek at those golden edges!
Large pot – For boiling noodles (or just use the biggest saucepan you’ve got—I’ve been there).
Mixing bowls – One medium for the cheese blend, maybe a small one for prepped ingredients. My grandma’s chipped ceramic bowls still get the job done.
Skillet – Any 10-12 inch pan will do for sautéing those mushrooms and garlic until your kitchen smells like an Italian trattoria.
Wooden spoon – My weapon of choice for stirring béchamel without scratching pans. Also perfect for sneaking tastes of the cheese mixture.
Colander – Because nobody likes fishing slippery noodles out of hot water with forks (learned that the hard way).

That’s it! No stand mixers, no mandolines—just good old-fashioned tools that prove delicious food doesn’t need complicated equipment. Now let’s get layering!

How to Make Spinach Mushroom White Lasagna

Alright, let’s get to the fun part—turning these simple ingredients into that dreamy, creamy spinach mushroom white lasagna you’ve been craving. I’ll walk you through each step like I’m right there in your kitchen (just don’t blame me if you start drooling).

Step 1: Prep the Noodles and Vegetables

First things first—get that oven preheating to 375°F (190°C). While it’s warming up, let’s tackle the noodles and veggies:

For the noodles: Cook them just until al dente—about a minute less than the package says. They’ll finish cooking in the oven, and nobody wants mushy lasagna layers. Drain them well and lay them flat on a clean kitchen towel (this stops them from sticking together in one big pasta blob).

For the veggies: Heat that olive oil in your skillet over medium heat. Add the garlic and let it sizzle for about 30 seconds until your kitchen smells amazing. Toss in the mushrooms and cook until they release their juices and get golden—about 5 minutes. Then add the spinach in handfuls, stirring until it wilts down (like magic!). Drain any excess liquid from the pan—we want flavor, not a watery lasagna.

Step 2: Layer the Spinach Mushroom White Lasagna

Now for the satisfying part—building those beautiful layers! Here’s how I do it:

Start with a thin layer of béchamel sauce in the bottom of your baking dish—just enough to coat it. Then add your first layer of noodles (I usually fit 3-4 depending on the dish). Next comes the ricotta mixture—spoon it over the noodles and spread it gently with the back of your spoon. Scatter some of those gorgeous sautéed veggies on top, then drizzle with more béchamel. Repeat these layers until you run out of ingredients, ending with a final noodle layer topped with the remaining mozzarella (this gives you that gorgeous golden crust).

Pro tip: Don’t press down too hard as you layer—we want light, distinct layers, not a compressed lasagna brick!

Step 3: Bake and Rest

Pop that beauty in the oven and bake for about 30 minutes. You’ll know it’s done when the cheese is melted and bubbly with golden brown spots (the best part!). Here’s the hardest step—let it rest for 10 minutes before cutting. I know, I know—the smell is torture, but this waiting period lets the layers set so you get perfect slices instead of a cheesy landslide.

When it’s time to serve, watch how the cheese stretches as you lift each piece—that’s the moment you know you nailed it. Dig in while it’s still warm—that first bite of creamy, veggie-packed goodness is pure heaven!

Tips for Perfect Spinach Mushroom White Lasagna

Okay, let’s talk pro tips—the little things that take this spinach mushroom white lasagna from good to “can I have the recipe?” greatness. These are the tricks I’ve picked up after making this dish more times than I can count. Trust me, they’re game-changers!

Dry your spinach: Whether you’re using fresh or thawed frozen spinach, make sure it’s as dry as possible. I grab handfuls and squeeze them over the sink until no more water comes out. Wet spinach = watery lasagna, and nobody wants that.
Season every layer: Don’t just salt the veggies—sprinkle a tiny pinch of salt and pepper on each layer as you build. It makes every bite pop with flavor.
Watch the cheese: If your mozzarella is browning too fast, loosely tent the lasagna with foil for the last 10 minutes of baking. This keeps it golden instead of burnt.
Don’t overload the veggies: It’s tempting to pile on extra spinach and mushrooms, but too many can make the layers slide apart. Stick to the recipe amounts—it’s the perfect balance.
Let it rest: I know it’s hard to wait, but those 10 minutes of resting time are crucial. It lets the lasagna set so you get clean slices instead of a messy, cheesy puddle.
Use room temp ingredients: Let your ricotta and béchamel sauce sit out for 20-30 minutes before assembling. Cold ingredients can make baking uneven.

Follow these tips, and you’ll have a spinach mushroom white lasagna that’s as stunning as it is delicious. Bonus? You’ll look like a total pro in the kitchen—even if it’s your first time making it!

Serving Suggestions

Now that your spinach mushroom white lasagna is ready to wow, let’s talk about what to serve alongside it. This dish is rich and creamy, so you’ll want something fresh or crunchy to balance it out. Here are my go-to pairings that make this meal feel complete:

Garlic bread: It’s a classic for a reason! Toasted crusty bread slathered with garlic butter is perfect for mopping up every last bit of that creamy béchamel. Bonus points if you sprinkle it with parsley or Parmesan.
Crisp green salad: A simple salad with mixed greens, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the lasagna beautifully. I love adding a handful of shaved Parmesan or toasted nuts for extra texture.
Roasted veggies: Keep it seasonal! Roasted asparagus in spring, zucchini in summer, or Brussels sprouts in fall all add a caramelized, earthy contrast to the creamy layers.
Antipasto platter: For a fancier spread, add some marinated olives, roasted red peppers, and artichoke hearts. It feels like a feast without any extra work.
Wine pairing: If you’re in the mood for a glass, a crisp Pinot Grigio or a light Chardonnay complements the flavors perfectly. For non-alcoholic, sparkling water with a splash of lemon works wonders.

Keep it simple—this lasagna is the star of the show, after all. Whether it’s a cozy family dinner or a dinner party with friends, these sides will round out the meal and leave everyone happily stuffed. Enjoy!

Storage & Reheating

Let’s be real—this spinach mushroom white lasagna is so good, leftovers are a rare treat in my house. But if you’re lucky enough to have some, here’s how to keep it tasting just as amazing the next day (or days after that!):

Storing: Once cooled, cover your baking dish tightly with foil or transfer individual slices to airtight containers. It’ll keep in the fridge for up to 3 days. Pro tip: If you’re planning ahead, assemble the lasagna (but don’t bake it), wrap it well, and refrigerate for up to 24 hours before baking. It’s a lifesaver for busy days!

Reheating: The oven is your best friend here. Preheat to 350°F (175°C), cover the lasagna with foil to prevent drying out, and bake for about 20 minutes or until heated through. If you’re in a hurry, individual slices can be microwaved for 1-2 minutes, but the texture won’t be quite as perfect. For that crispy cheese top, pop it under the broiler for the last minute—just keep an eye on it so it doesn’t burn!

Freezing: Yes, you can freeze this lasagna! Wrap it tightly in foil and plastic wrap (or use a freezer-safe container) before baking. It’ll keep for up to 3 months. To cook, thaw overnight in the fridge, then bake as directed, adding an extra 10-15 minutes if needed. Trust me, having a ready-to-bake lasagna in the freezer feels like winning the dinner lottery on hectic nights.

Spinach Mushroom White Lasagna FAQs

Got questions about this spinach mushroom white lasagna? I’ve got answers! Here are the most common ones I’ve been asked over the years (and a few I wondered myself when I first started making it):

Can I freeze this lasagna? Absolutely! Assemble it completely, but don’t bake it. Wrap it tightly in foil and plastic wrap (or use a freezer-safe container) and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then bake as directed—just add an extra 10-15 minutes if needed. It’s like having a homemade meal on standby!

Can I use cottage cheese instead of ricotta? Yes, you can! Just make sure to drain it well and blend it smooth first. The texture will be slightly different, but it’s still delicious. I’ve even mixed cottage cheese and ricotta half-and-half when I was running low—worked like a charm!

How do I make this lasagna vegan? Easy! Swap the ricotta for cashew ricotta (blend soaked cashews with lemon juice, nutritional yeast, and a bit of garlic), use plant-based mozzarella, and make sure your béchamel is dairy-free (use almond or oat milk with vegan butter and flour). The mushrooms and spinach still bring all the flavor, so you won’t miss a thing.

Can I use no-boil noodles? Definitely! No-boil noodles work great here—just make sure to add a little extra béchamel sauce or water to the layers so they cook through properly. I’ve used them countless times when I’m in a hurry, and it’s always a win.

Why is my lasagna watery? This usually happens if the spinach or mushrooms aren’t drained well enough. Squeeze the spinach dry and let the mushrooms release all their liquid while sautéing. Also, make sure your béchamel isn’t too thin—it should coat the back of a spoon before using. A little troubleshooting goes a long way!

Still have questions? Drop them in the comments—I’m here to help you nail this recipe!

Nutritional Information

Okay, let’s talk numbers—but with a big ol’ disclaimer first! Nutritional info can vary depending on your exact ingredients (like full-fat vs part-skim ricotta or how generous you are with that mozzarella). Here’s the ballpark per serving (based on cutting this spinach mushroom white lasagna into 8 generous slices):

Calories: 350
Fat: 18g (10g saturated—hey, cheese is worth it!)
Protein: 20g (thanks to all that glorious cheese and eggs in the noodles)
Carbs: 30g
Fiber: 2g (spinach for the win!)
Sugar: 3g

Remember—this isn’t diet food (and honestly, it’s too delicious to care). But between the protein-packed cheeses and veggie goodness, it’s way more balanced than your average comfort food feast. Want to lighten it up? Try part-skim cheeses or loading up on extra spinach. Prefer indulgence? Go wild with extra Parmesan—I won’t judge!

Now quit overthinking and go make this spinach mushroom white lasagna already—then come back and tell me how it turned out in the comments!