I still remember the first time I layered glossy bechamel, tender spinach, and mushrooms between sheets of pasta — the kitchen smelled like comfort, and every forkful felt indulgent without the heaviness of a red sauce. This Spinach and Mushroom White Lasagna is that kind of dish: creamy ricotta, earthy mushrooms, melty mozzarella, and a silky white sauce that makes it special for weeknights, potlucks, or a meatless Sunday supper.

Why you’ll love this dish

This lasagna gives you all the cozy, casserole-style satisfaction of traditional lasagna but keeps the profile bright and vegetarian-friendly. It’s ideal when you want something that feels a little elevated but isn’t fussy: the bechamel adds richness without weighing the flavors down, and the spinach + mushrooms add texture and umami.

Family-friendly: kids usually like the cheesy layers even if they’re picky about veggies.
Make-ahead friendly: assemble ahead, refrigerate, and bake later.
Versatile: easy to adapt to gluten-free noodles or swap cheeses for what you have.

“A perfect, creamy lasagna without tomato — leftovers still tasted better the next day.” — happy home cook

I sometimes pair this with a light vegetable side or turn the flavor profile into a stuffed vegetable dinner — similar to my method in spinach, mushroom and ricotta stuffed zucchini, where the ricotta-and-veg filling is front and center.

The cooking process explained

Before you begin, here’s the roadmap so you know what to expect:

Boil noodles and prepare bechamel (or use store-bought).
Sauté aromatics, mushrooms, and spinach until all moisture is mostly evaporated.
Mix ricotta with an egg for structure.
Layer bechamel, noodles, ricotta, vegetables, and cheeses in a baking dish, repeating until filled.
Bake covered, then uncover to brown the top. Rest before slicing.

This order keeps layers from getting soggy and helps the lasagna set so slices hold together.

What you’ll need

9 lasagna noodles (regular or no-boil)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced (cremini or baby bella are great)
4 cups fresh spinach, chopped (or 10–12 oz frozen, thawed and squeezed)
15 oz ricotta cheese
1 egg
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 cups bechamel sauce (homemade or store-bought)
Salt and pepper, to taste
1 teaspoon dried oregano

Notes and substitutions:

Short on ricotta? Part-skim cottage cheese works in a pinch (pulse in a blender for smoother texture).
For a gluten-free version, use gluten-free lasagna noodles.
If using frozen spinach, squeeze out as much liquid as possible to avoid a watery lasagna.

Step-by-step instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package directions. Drain, lay flat on a sheet of parchment or lightly oiled tray, and set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
Add the sliced mushrooms. Cook, stirring occasionally, until they release their moisture and begin to brown, about 6–8 minutes.
Stir in the chopped spinach. Cook until wilted and most liquid has evaporated. Season with salt, pepper, and 1 teaspoon dried oregano. Remove from heat and let cool slightly.
In a medium bowl, combine the ricotta cheese and egg. Mix until smooth and season with a pinch of salt and pepper.
Spread a thin layer (about 1/2 cup) of bechamel sauce on the bottom of a 9×13-inch baking dish. Lay three lasagna noodles across the sauce.
Spread one-third of the ricotta mixture over the noodles. Spoon half of the mushroom-spinach mixture on top of the ricotta, then sprinkle about 2/3 cup shredded mozzarella.
Repeat: add three noodles, another layer of ricotta, remaining mushroom-spinach, and another 2/3 cup mozzarella.
Top with the final three noodles. Pour remaining bechamel evenly over the top and finish with the remaining mozzarella and the grated Parmesan.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake another 15 minutes, until the top is golden and bubbly.
Let the lasagna rest for 8–10 minutes before slicing to allow the layers to set.

Short and actionable — follow this flow to avoid common issues like a soupy center or undercooked noodles.

Best ways to enjoy it

Serve slices on warm plates and garnish with extra grated Parmesan and a drizzle of good olive oil.
Pair with a crisp salad — something acidic like arugula with lemon vinaigrette cuts the richness.
For a heartier meal, serve with a bowl of butternut squash, kale and white bean soup to add comforting flavors and a vegetable boost.
Finish with a light dessert (lemon sorbet or a small biscotti) so the meal doesn’t feel overly heavy.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Reheat: For best texture, reheat individual slices in a 350°F (175°C) oven, covered with foil, for 15–20 minutes until warmed through. Microwave works for quick single servings — cover with a damp paper towel to retain moisture.
Freeze: Wrap tightly or place portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Food safety: Don’t leave cooked lasagna at room temperature for more than 2 hours. Reheat to an internal temperature of 165°F (74°C).

Pro chef tips

Drain the vegetables well: After cooking mushrooms and spinach, press them in the skillet or a strainer with a spoon to remove excess liquid. This prevents a watery casserole.
Season each layer: Lightly salt the ricotta and vegetable layers so flavor carries through every bite.
Use whole milk bechamel for a richer sauce, or mix in a pinch of nutmeg for depth.
If you’re short on time, use no-boil noodles and store-bought bechamel; reduce final bake time by 5–10 minutes.
Let it rest: Allowing the lasagna to set after baking makes cleaner slices and better presentation. For thicker, firmer slices, rest 15–20 minutes.

I also reuse the basic ricotta-and-veg mix for stuffed vegetables — a similar approach to the hearty soup sides I often make, like butternut squash, kale and white bean soup, when I want a balanced, seasonal dinner.

Creative twists

Add leeks or thinly sliced fennel for a sweeter, aromatic layer.
Make it spicy: stir a pinch of red pepper flakes into the mushroom mixture.
Add toasted pine nuts or walnuts between layers for crunch.
Swap mozzarella for fontina or provolone for a deeper, nuttier melt.
Make it vegan: use firm tofu blended with nutritional yeast as a ricotta substitute, dairy-free bechamel, and vegan cheese.

Common questions

Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out all excess water. Frozen spinach is more concentrated in flavor, so adjust seasoning.

Q: Do I need to pre-cook the noodles?
A: Use regular noodles according to package instructions and pre-cook. If using no-boil noodles, check manufacturer notes and consider slightly increasing the bechamel so pasta hydrates while baking.

Q: How long can I freeze assembled lasagna before baking?
A: You can freeze assembled, unbaked lasagna up to 1 month. Thaw overnight in the fridge and bake as directed, adding 10–15 minutes to the initial covered bake if still cold.

Q: Can I make this ahead?
A: Yes — assemble, cover, and refrigerate up to 24 hours before baking. If refrigerated longer, cook from chilled but expect longer bake time.

Q: Any tips to avoid a watery lasagna?
A: The biggest causes are undercooked mushrooms/spinach (they release moisture) and too-thin sauce. Cook vegetables until mostly dry and use a bechamel of moderate thickness.

Conclusion

If you love creamy vegetarian comfort food, this Spinach and Mushroom White Lasagna is a dependable crowd-pleaser that’s easy to adapt. For inspiration on similar preparations and to compare textures and layering approaches, see this Creamy Mushroom and Spinach Lasagna | For the Love of Cooking and Kroll’s take on a rich, layered version at Creamy Spinach and Mushroom Lasagna • Kroll’s Korner. These examples can help you tune sauce thickness, mushroom choice, and baking technique for your perfect lasagna.

Spinach and Mushroom White Lasagna

A creamy and comforting vegetarian lasagna layered with ricotta, mushrooms, spinach, and a silky white béchamel sauce, perfect for weeknights or special occasions.

Prep Time 30

Cook Time 40

Total Time 1 10

Serving Size servings

Ingredients

Noodles and Sauce

9 pieces lasagna noodles (regular or no-boil)
2 cups bechamel sauce (homemade or store-bought)

Vegetables

2 tablespoons olive oil
1 piece onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced (cremini or baby bella)
4 cups fresh spinach, chopped (or 10–12 oz frozen, thawed and squeezed)

Cheeses

15 oz ricotta cheese Mix with egg for structure
1 piece egg
2 cups mozzarella cheese, shredded For layering
1 cup Parmesan cheese, grated For topping

Seasonings

to taste Salt and pepper
1 teaspoon dried oregano

Instructions

Preparation

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package directions. Drain, lay flat on a sheet of parchment or lightly oiled tray, and set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms. Cook, stirring occasionally, until they release their moisture and begin to brown, about 6–8 minutes.
Stir in the chopped spinach. Cook until wilted and most liquid has evaporated. Season with salt, pepper, and dried oregano. Remove from heat and let cool slightly.
In a medium bowl, combine the ricotta cheese and egg. Mix until smooth and season with a pinch of salt and pepper.

Layering and Baking

Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish. Lay three lasagna noodles across the sauce.
Spread one-third of the ricotta mixture over the noodles. Spoon half of the mushroom-spinach mixture on top of the ricotta, then sprinkle about 2/3 cup shredded mozzarella.
Repeat: add three noodles, another layer of ricotta, remaining mushroom-spinach, and another 2/3 cup mozzarella.
Top with the final three noodles. Pour remaining béchamel evenly over the top and finish with the remaining mozzarella and the grated Parmesan.
Cover the dish tightly with aluminum foil and bake for 25 minutes.
Remove the foil and bake another 15 minutes, until the top is golden and bubbly.
Let the lasagna rest for 8–10 minutes before slicing to allow the layers to set.

Notes

Short on ricotta? Use part-skim cottage cheese. For gluten-free, use gluten-free lasagna noodles. Make sure to drain the vegetables well to prevent a watery lasagna.