Spinach and Mushroom White Lasagna
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

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.
