Spinach Mushroom White Layers

This creamy spinach mushroom white lasagna offers a delicious twist on the traditional Italian classic by layering tender noodles with sautéed mushrooms and spinach bathed in a luscious ricotta mixture and rich béchamel sauce. The dish finishes with golden melted mozzarella and a dusting of Parmigiano Reggiano, creating a comforting meal perfect for family dinners or special gatherings. Letting it rest after baking ensures the layers stay neat and flavors deepen for a truly satisfying experience.

I first made this for a book club gathering and it vanished quickly, which told me I had a winner. Now it’s a requested meal whenever friends come over.

Ingredients

• Butter: for sautéing and sauce Look for unsalted butter so you control the salt level
• White onion or shallot: Adds a mild sweetness and depth to the sauté shallots provide a gentler flavor
• Fresh minced garlic: Gives a bright aromatic kick essential for balance
• Kosher salt and freshly ground black pepper: Bring out the natural flavors of vegetables and cheese
• White mushrooms: Choose firm, smooth mushrooms without any soft spots for the best texture
• Italian seasoning: A quality blend with oregano, basil, and thyme introduces classic herb notes
• Frozen spinach: Ensure it is fully thawed and squeezed dry to avoid watery filling bright green color indicates freshness
• Whole milk ricotta: Supplies creamy richness and smooth texture avoid low-fat versions for best taste
• Parmigiano Reggiano: Use freshly grated for bold savory depth or Grana Padano as a substitute
• Eggs: Bind the filling together large fresh eggs yield the best structure
• Fresh parsley: Adds a fresh, herbaceous brightness to the rich cheese mix
• Low moisture mozzarella: Shred it yourself for a stringy, melty topping
• Lasagna noodles: Pick classic or no boil noodles should be flexible and unbroken before layering
• Flour and whole milk: Make a smooth béchamel white sauce fresh whole milk gives the right creaminess
• Nutmeg: Just a pinch grated fresh if possible intensifies the sauce with a subtle warmth

Instructions

Thaw and Drain the Spinach:

Press the thawed spinach firmly using a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible. This step is crucial to prevent sogginess and ensure your lasagna layers remain firm.

Prep the Lasagna Noodles:

Boil the noodles until they are just al dente to avoid overcooking in the oven. Rinse them under cold water to stop the cooking process and spread them flat on parchment paper. Lightly drizzle with olive oil to keep them from sticking together.

Sauté the Aromatics:

Melt butter over medium-high heat in a large skillet. Add diced onions along with salt and pepper, cooking gently for 2 to 3 minutes until translucent. Stir in minced garlic and cook for an additional minute to build a fragrant flavor base.

Cook the Mushrooms:

Add finely chopped mushrooms and Italian seasoning to the skillet. Sauté for 7 to 10 minutes, stirring occasionally until the mushrooms release their moisture and begin to brown. Fold in the drained spinach and let the mixture cool to room temperature.

Mix the Ricotta Filling:

In a large bowl, combine ricotta cheese, half of the shredded mozzarella, Parmigiano Reggiano, eggs, and chopped fresh parsley. Gently fold the cooled spinach and mushroom mixture in, taking care to keep the filling light and airy.

Make the White Sauce:

In a heavy saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually add room temperature milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens and simmers. Stir in grated Parmesan, nutmeg, salt, and pepper for a silky, flavorful béchamel.

Assemble the Lasagna:

Spread a thin layer of white sauce at the bottom of your baking dish. Layer noodles, white sauce, and the ricotta-vegetable filling. Repeat this layering process three times, finishing with a top layer of noodles and the remaining white sauce. Sprinkle the remaining mozzarella cheese evenly over the top.

Bake:

Cover the dish with foil greased on the side touching the lasagna to prevent sticking. Bake in a preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is bubbling and golden brown. Let the lasagna cool for at least 15 minutes to allow layers to set for clean slicing.

Parmigiano Reggiano is my favorite ingredient in this lasagna as it adds a savory backbone that holds all the flavors together. It reminds me of the time I made this for my mother’s birthday dinner and ever since, it’s the recipe she requests each year without fail.

Storage Tips

Allow the lasagna to cool completely before transferring to airtight containers. Store in the refrigerator for up to four days. For longer storage, wrap individual slices tightly in plastic wrap and foil then freeze for up to three months. Reheat gently in the oven covered with foil to maintain moisture and avoid drying out.

Ingredient Substitutions

White mushrooms can be swapped for cremini or portobello mushrooms if you prefer a deeper earthiness. Cottage cheese blended until smooth works as a ricotta substitute if needed. Gluten free lasagna noodles can be used without issue but watch the baking time as they might cook faster. Fresh spinach can replace frozen by sautéing until wilted and pressing out excess water before adding it to the filling.

Serving Suggestions

This lasagna is satisfying on its own but pairs beautifully with a crisp green salad or roasted vegetables. Garlic bread is always a crowd-pleaser alongside it. For a full Italian inspired meal, start with antipasto and finish with a scoop of homemade or high quality gelato for dessert.

This spinach mushroom white lasagna is a make ahead crowd pleaser that rewards patience with deeper flavors after resting or overnight. Pair with a crisp salad or garlic bread for a satisfying complete meal.

Common Questions About the Recipe

→ How do I prevent watery lasagna?

Drain and squeeze excess liquid from spinach and cook mushrooms thoroughly to evaporate moisture, ensuring firm, well-layered slices.

→ Can this be assembled ahead of time?

Yes, assemble a day before, refrigerate covered, and let sit at room temperature before baking for best results.

→ Can I use fresh spinach instead of frozen?

Fresh spinach can be sautéed until wilted and squeezed dry before mixing to maintain proper texture and consistency.

→ What cheese works best for the layers?

Whole milk ricotta, shredded mozzarella, and freshly grated Parmigiano Reggiano balance creaminess and savory flavor throughout the dish.

→ How do I achieve a golden, bubbly top?

Bake covered with foil first, then remove foil near the end and broil briefly to brown the cheese, watching carefully to avoid burning.

→ Do lasagna noodles need to be cooked before layering?

Traditional noodles should be cooked al dente, rinsed, and lightly oiled to prevent sticking and overcooking during baking.