Spinach Mushroom White Lasagna

This creamy spinach and mushroom lasagna is everything I want in a cozy baked dinner earthy mushrooms and tender spinach nestled in creamy ricotta topped with melty mozzarella and wrapped in rich white sauce. It is the perfect dish for Sunday evenings or any time you want to feed a crowd something impressive yet comforting.

When I made this for my book club it disappeared before I could even grab a second piece. It is that good and always gets recipe requests.

Ingredients

• Butter for sautéing and sauce: Look for unsalted so you can control the seasoning
• White onion or shallot: Adds subtle sweetness and depth Go with real shallot if you want a gentle flavor
• Garlic: Minced fresh for the best aroma and kick
• Kosher salt and black pepper: Key for waking up the flavors throughout
• White mushrooms: Go for firm smooth mushrooms with no mushy spots
• Italian seasoning: Choose a quality blend with oregano basil and thyme for the authentic touch
• Frozen spinach: Make sure it is thoroughly drained otherwise your filling will be watery Lush green color signals freshness
• Whole milk ricotta: That classic creamy texture Use whole milk for richness and avoid the grainy lowfat stuff
• Parmigiano Reggiano: Freshly grated for bold savory notes You can use Grana Padano in a pinch
• Eggs: Helps the filling hold together Use large fresh eggs for best results
• Fresh parsley: Brings brightness and freshness Look for vibrant green leaves
• Low moisture mozzarella: Shred it yourself for the longest stringiest melt
• Lasagna noodles: Use classic noodles or no boil if you want to skip a step They should be pliable and not cracked
• Flour and whole milk: Essential for a silky béchamel White sauce needs both
• Nutmeg: Just a pinch takes the white sauce to the next level Use whole nutmeg and grate fresh if possible

Step by Step Instructions

Thaw and Drain the Spinach:

Squeeze thawed spinach thoroughly using a clean kitchen towel or cheesecloth Removing as much water as possible ensures your lasagna will not become soggy

Prep the Lasagna Noodles:

Boil noodles until just al dente then rinse with cold water and spread flat on parchment paper Drizzle with a touch of olive oil so they stay separate

Sauté the Aromatics:

In a large skillet melt butter over medium high Add diced onions salt and pepper Sauté 2 to 3 minutes until translucent Stir in garlic cook 1 minute more

Cook the Mushrooms:

Add finely chopped mushrooms and Italian seasoning Cook 7 to 10 minutes stirring occasionally until mushrooms have released their liquid and browned Stir in drained spinach and let cool

Mix the Ricotta Filling:

In a large bowl combine ricotta half the mozzarella Parmesan eggs and parsley Fold together gently then add cooled spinach mushroom mixture

Make the White Sauce:

Melt butter in a heavy saucepan over medium Whisk in flour and cook 1 minute Then gradually add room temperature milk whisking constantly until smooth Continue whisking until sauce comes to a simmer and thickens Stir in Parmesan nutmeg salt and pepper

Assemble the Lasagna:

Spread a small amount of white sauce on the bottom of your baking pan Layer noodles sauce spinach ricotta mixture and repeat three times ending with noodles and the last of the sauce Top with remaining mozzarella

Bake:

Cover with greased foil and bake thirty minutes Remove foil and bake ten minutes more until bubbly and golden brown Let cool at least fifteen minutes before slicing

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I absolutely love using Parmigiano Reggiano in both the filling and the sauce It gives the whole lasagna a savory backbone I once made this for my mom’s birthday dinner and now it is the recipe she asks for every year without fail

Storage Tips

Cool the lasagna completely before transferring to airtight containers Store in the fridge for up to four days To freeze wrap individual slices tightly and keep up to three months Reheat gently in the oven covered with foil to restore moisture

Ingredient Substitutions

You can swap white mushrooms for cremini or portobello if you want a bit more earthiness No ricotta Use cottage cheese blended until smooth Gluten free noodles work perfectly just watch the baking time Fresh spinach can be used Just sauté until wilted and drain well

Serving Suggestions

This lasagna is delicious on its own but I love to pair it with a crisp green salad or roasted vegetables Garlic bread always wins over guests too For a full Italian feast start the meal with antipasto and end with a scoop of homemade gelato

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Cultural and Historical Context

Lasagna is an Italian classic traditionally made with meat sauce but this vegetarian version has roots in rustic cucina povera where home cooks made the most of garden vegetables Using rich white béchamel sauce is a nod to northern Italian lasagna styles especially from Emilia Romagna

Recipe FAQs

→ How do I prevent watery lasagna?

Be sure to drain and squeeze excess liquid from the spinach. Cooking down the mushrooms until their moisture evaporates also helps ensure firm, well-layered slices.

→ Can this be assembled ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it covered. Let it sit at room temperature while the oven preheats before baking.

→ Can I use fresh spinach instead of frozen?

Absolutely. Sauté fresh spinach until wilted and squeeze out extra moisture before mixing it with the mushrooms and cheese.

→ What cheese works best for the layers?

Whole milk ricotta, mozzarella, and Parmigiano Reggiano create a creamy balance of flavor and texture throughout the dish.

→ How do I achieve a golden, bubbly top?

Bake with foil for most of the time, then remove foil and broil briefly to brown the cheese. Watch closely to prevent burning.

→ Do lasagna noodles need to be cooked before layering?

Traditional noodles should be cooked al dente, rinsed, and oiled slightly before layering to prevent sticking and overcooking.