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Creamy Mushroom and Spinach White Lasagna

A luxurious vegetarian lasagna featuring earthy sautéed mushrooms, fresh spinach, and a rich garlic-parmesan béchamel sauce layered with gooey mozzarella.
Print Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 9 slices
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Béchamel Sauce
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cups whole milk warmed
  • 2 cloves garlic minced
  • 1 cup parmesan cheese grated
  • 0.25 tsp nutmeg
Filling
  • 1 lb mushrooms cremini or button, sliced
  • 10 oz fresh spinach wilted
  • 1 onion yellow onion diced
  • 15 oz ricotta cheese
  • 1 large egg
Assembly
  • 12 sheets lasagna noodles no-boil or par-boiled
  • 3 cups mozzarella cheese shredded

Equipment

  • 9x13 Baking Dish
  • Large saucepan
  • Large Skillet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 baking dish.
  2. Sauté onion and mushrooms in olive oil until browned and dry. Add spinach and cook until wilted. Set aside.
  3. Mix ricotta, egg, salt, and pepper in a small bowl.
  4. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk until smooth.
  5. Simmer sauce until thickened. Remove from heat and stir in garlic, seasonings, and parmesan.
  6. Spread a little sauce on the bottom of the dish. Layer noodles, ricotta, veggie mix, sauce, and mozzarella.
  7. Repeat layers twice more. Top with final noodles, remaining sauce, and plenty of cheese.
  8. Bake covered for 25 minutes. Uncover and bake 15-20 minutes until golden. Rest 15 minutes before serving.

Notes

Squeezing excess water out of the spinach (if using frozen) and properly browning the mushrooms prevents a watery lasagna. Resting the dish is essential for clean slices.