Creamy Spinach Mushroom White Lasagna skips the red sauce entirely and leans on a rich, garlicky béchamel instead. If you’ve made our Creamy Spinach Mushroom Lasagna before, this one follows the same white-sauce idea but leans a little heavier on the mushrooms.
I made this for the first time on a rainy Sunday when I didn’t feel like dealing with a jar of marinara, and it turned into one of those recipes I keep coming back to. My daughters weren’t sure about lasagna without red sauce at first, but the béchamel won them over by the second bite.
Here’s the thing: this dish looks fancy on the plate, but there’s nothing complicated about it. It’s just a white sauce, some sautéed vegetables, and layers of noodles and cheese, baked until the top turns golden.
Why You’ll Love This Creamy Spinach Mushroom White Lasagna
This lasagna comes together in about an hour and ten minutes total, which isn’t bad for something that feeds six people and reheats beautifully. The béchamel keeps every layer creamy instead of watery, and the three cheeses give you that pull-apart, melty texture without tasting greasy.
It’s meatless, but nobody at my table has ever asked where the meat is. The mushrooms bring enough savory depth to carry the whole dish.
Leftovers hold up well in the fridge, and you can assemble the entire pan a day ahead if you’re planning a busy week. It also freezes well, which makes it a solid option for stocking up on make-ahead dinners.
Ingredients for Creamy Spinach Mushroom White Lasagna
I’ve made this with both fresh and frozen spinach, and honestly both work fine as long as you handle the frozen kind correctly. In my kitchen, I always keep a bag of frozen spinach around for exactly this reason.
Ingredients:
- 9-12 lasagna noodles, pre-cooked or oven-ready
- 3 cups fresh spinach, or frozen, thawed and drained
- 2 cups sliced mushrooms (cremini, button, or your choice)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups whole milk
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- ¼ teaspoon nutmeg, optional
- Fresh parsley for garnish, optional
If you’re using frozen spinach, squeeze it dry in a clean kitchen towel until your hands get tired. There’s more water hiding in that spinach than you’d expect, and skipping this step is the number one reason white lasagna turns watery.
For the mushrooms, cremini and plain white button both work fine here. I prefer cremini because they brown a little deeper, but don’t rush this step regardless of which kind you use. Pale, undercooked mushrooms taste watery and kind of flat in the final bake.
Regular whole-milk ricotta is what I use every time, but cottage cheese is a common swap if that’s what you have on hand. I add the pinch of nutmeg because I find béchamel tastes a little flat without it, though it’s easy to skip if you’re not a fan.
How to Make Creamy Spinach Mushroom White Lasagna
The key technique here is the béchamel. It’s the only thing holding the layers together since there’s no marinara acting as glue, so getting it right matters more than in a regular lasagna.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil or butter.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms and sauté for 5-7 minutes, until browned and tender.
- Stir in the spinach and cook until wilted, or just heated through if using frozen. Season with salt and pepper and set the mixture aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until light golden. Pro tip: watch this closely, because it goes from perfectly golden to burnt in under a minute.
- Gradually whisk in the milk until smooth. Bring to a simmer and cook for 5-7 minutes until thickened, then season with salt, pepper, and nutmeg if using.
- Spread a thin layer of béchamel on the bottom of the baking dish, then lay down a layer of noodles.
- Top with some of the spinach-mushroom mixture, dollops of ricotta, and a sprinkle of mozzarella and Parmesan. Repeat the layering until you run out, finishing with noodles, béchamel, and the remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered another 10-15 minutes, until the top is golden and bubbly.
- Let it rest 10 minutes before slicing. Pro tip: this step matters more than you’d think, since cutting into it too early means the layers slide apart on the plate.
The most common mistake here is rushing the roux or skipping the resting time. Both lead to a messier, soupier lasagna than you want.
What to Serve with Creamy Spinach Mushroom White Lasagna
Since this lasagna is rich and creamy on its own, I like to serve it with something light and a little acidic to balance it out. A simple arugula salad with lemon vinaigrette works well, and so does a classic Caesar if that’s more your speed.
Garlic bread is basically a requirement in my house whenever lasagna is on the table. Roasted broccoli or green beans add some crunch without competing with the béchamel.
If you want something a little more substantial alongside it, our Delicious Vegetarian Baked Spaghetti makes a fun meatless double-pasta night, though honestly one pan of this lasagna usually feeds my family plenty on its own. A crisp glass of white wine or sparkling water with lemon rounds things out nicely for the adults at the table.
Pro Tips & Variations
Don’t skip browning the mushrooms properly. Pale mushrooms release water in the oven instead of adding flavor, and that’s the fastest way to end up with a soggy middle layer.
I always squeeze frozen spinach harder than feels necessary. If your hands are tired, you’ve probably squeezed out enough water.
For variations, try swapping half the mozzarella for provolone if you want a sharper flavor. You can also stir a handful of sautéed onions into the mushroom mixture for extra sweetness, or add a layer of thinly sliced zucchini for more vegetables.
If you love the white sauce and mushroom combination, our Creamy Mushroom and Spinach Lasagna is worth trying too, since it takes a slightly different approach to the same basic idea.
This recipe also works well assembled a day ahead and refrigerated, unbaked, until you’re ready to pop it in the oven.
Storage & Reheating Tips
This lasagna keeps in the fridge, covered tightly, for up to 4 days. I usually portion it into single servings before storing, which makes weeknight reheating a lot easier.
It also freezes well, either before or after baking. Wrap it tightly and it holds up in the freezer for up to 2 months.
For reheating, a 350°F oven gives you the best texture and keeps the top from turning rubbery. The microwave works fine too if you’re short on time, just expect a slightly softer texture on the noodles.
Common Questions
My béchamel came out lumpy. Did I ruin it?
Probably not. Whisk it hard over low heat and most small lumps will smooth out. If it’s still lumpy, straining it through a fine mesh sieve fixes it.
Can I use regular noodles instead of oven-ready ones?
Yes. Just boil regular lasagna noodles until al dente first, then layer them as usual.
Can I use a plant-based milk instead of whole milk?
You can, but the béchamel will turn out thinner and taste a bit different. I haven’t tested it side by side myself, so I can’t promise the same results.
Why did my lasagna turn out watery in the middle?
Frozen spinach that wasn’t squeezed dry enough is the usual culprit. Undercooked mushrooms releasing extra liquid can also cause it.
Conclusion
This white lasagna has become one of those dinners I make when I want something that feels a little special without much fuss. It’s rich, it’s meatless, and it holds up beautifully as leftovers. If you’re looking for another cozy vegetarian bake to add to your rotation, our Easy Mushroom and Spinach Lasagna is another good one to keep on hand.
Creamy Spinach Mushroom White Lasagna
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with oil or butter.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms and sauté for 5-7 minutes, until browned and tender.
- Stir in the spinach and cook until wilted, or just heated through if using frozen. Season with salt and pepper and set the mixture aside.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until light golden, watching closely so it doesn’t burn.
- Gradually whisk in the milk until smooth. Bring to a simmer and cook 5-7 minutes until thickened, then season with salt, pepper, and nutmeg if using.
- Spread a thin layer of béchamel on the bottom of the baking dish and lay down a layer of lasagna noodles.
- Top with some of the spinach-mushroom mixture, dollops of ricotta, and a sprinkle of mozzarella and Parmesan. Repeat the layering until you run out, ending with noodles, béchamel, and the remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered another 10-15 minutes, until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley if desired and serve warm.
