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Spinach and Mushroom White Lasagna That Melts in Your Mouth Recipe

Spinach and Mushroom White Lasagna That Melts in Your Mouth Recipe
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5.3 from 15 reviews

A rich and creamy vegetarian lasagna layered with sautéed mushrooms, wilted spinach, and velvety béchamel sauce. Topped with golden melted cheese, this spinach and mushroom white lasagna is a comforting, crowd-pleasing dish perfect for weeknight dinners or special occasions.

Ingredients

For the Lasagna

  • 12 lasagna noodles

Vegetables

  • 3 cups spinach
  • 2 cups mushrooms, sliced

Sauces & Cheese

  • 4 cups béchamel sauce
  • 2 cups mozzarella, shredded
  • 1/2 cup parmesan cheese

Seasoning

  • 1 tsp nutmeg

Instructions

  1. Prepare the Noodles – Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente. Drain and lay them flat on a clean towel to prevent sticking.
  2. Sauté the Vegetables – Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned and tender. Add spinach and sauté until wilted. Stir in nutmeg and season with a pinch of salt.
  3. Make the Béchamel Sauce – Prepare a béchamel sauce from scratch by whisking butter, flour, and milk until smooth and creamy. Season with salt and pepper to taste. Alternatively, use a high-quality store-bought version.
  4. Assemble the Lasagna – In a 9×13 baking dish, start with a thin layer of béchamel sauce. Add a layer of noodles, followed by mushroom-spinach mixture, mozzarella, and parmesan. Repeat layers, finishing with sauce and cheese on top.
  5. Bake – Preheat oven to 375°F (190°C). Cover lasagna with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden. Let rest 10 minutes before slicing and serving.

Notes

  • Use fresh spinach for brighter flavor, or substitute with frozen (well-drained).
  • Add cooked shredded chicken or white beans for extra protein if desired.
  • Can be assembled a day ahead and baked before serving.
  • Pairs well with garlic bread and a light green salad.
  • To make gluten-free, use GF noodles and flour for the béchamel.

Nutrition

Find it online: https://lauracooks.com/spinach-and-mushroom-white-lasagna-that-melts-in-your-mouth-recipe/