Spinach and Mushroom White Lasagna 🥬🍄

Creamy, cheesy, and packed with earthy flavors—this vegetarian lasagna is pure comfort food!

Ingredients

For the Lasagna:

• 12 lasagna noodles (oven-ready or boiled)
• 3 cups fresh spinach (or frozen, thawed & squeezed dry)
• 2 cups mushrooms, sliced (cremini or white button)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil or butter
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional)

For the White Sauce (Béchamel):

• 4 tbsp butter
• ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg
• 1 cup shredded mozzarella
• ½ cup grated Parmesan

For the Cheese Layer:

• 1½ cups ricotta cheese
• 1 egg (optional, for binding)
• ½ cup grated Parmesan
• 1 tsp dried basil or Italian seasoning

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Instructions

1. Prep the Vegetables

1. Heat olive oil in a pan over medium heat.
2. Sauté onion until soft (~3 min), then add garlic and mushrooms. Cook until mushrooms release moisture (~5 min).
3. Stir in spinach until wilted. Season with salt, pepper, and nutmeg. Set aside.

2. Make the White Sauce (Béchamel)

1. Melt butter in a saucepan over medium heat.
2. Whisk in flour and cook for 1-2 min (don’t let it brown).
3. Gradually pour in warm milk, whisking constantly until smooth.
4. Simmer until thickened (~5 min), then stir in mozzarella and Parmesan until melted.

3. Prepare the Cheese Mixture

• In a bowl, combine ricotta, egg (if using), Parmesan, and basil.

4. Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of white sauce.
3. Layer in this order:
   • 4 lasagna noodles
   • ½ ricotta mixture
   • ½ spinach-mushroom mix
   • ⅓ white sauce
   • Repeat layers, ending with noodles and remaining white sauce.
4. Sprinkle extra Parmesan on top.

5. Bake & Serve

• Cover with foil and bake 25 min.
• Uncover and bake 10-15 min until bubbly and golden.
• Let rest 10 min before slicing.

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Tips for Success

✔ No-boil noodles? Add ½ cup extra liquid (water or milk) to the sauce.
✔ Make ahead: Assemble, refrigerate, and bake the next day (add 10 min to baking time).
✔ Extra protein? Add a layer of sautéed tofu or plant-based “sausage.”

This creamy, veggie-packed lasagna is a crowd-pleaser! Perfect with a crisp salad and garlic bread. 🍽️✨