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Velvety Three-Cheese Vegetarian Lasagna

Featured in Simple, Tasty Pasta for Every Day.

Decadent white lasagna loaded with buttered mushrooms, sautéed spinach, and three kinds of cheese baked in a creamy sauce. Ideal for meat-free family meals.
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Emily Watson
Updated on Mon, 10 Mar 2025 03:26:11 GMT
White Sauce Lasagna with Spinach and Mushrooms Pin it
White Sauce Lasagna with Spinach and Mushrooms | thefamilycooks.com

This meatless mushroom spinach lasagna elevates simple ingredients into an impressive main dish. The combination of savory mushrooms, fresh spinach and a trio of Italian cheeses comes together with a velvety béchamel sauce to create rich, satisfying layers of flavor.

This recipe was perfected during culinary training in northern Italy, where the chef emphasized properly sautéing the mushrooms until golden to develop their full flavor potential. The resulting dish has become more requested than traditional meat lasagna in many households.

Key Components

  • Mushrooms: Fresh cremini mushrooms provide the best texture
  • Spinach: Use fresh leaves instead of frozen
  • Pasta: Regular or oven-ready sheets work well
  • Ricotta: Whole milk variety for richness
  • Béchamel: European-style butter recommended
  • Cheese Blend: Three varieties for depth of flavor

Preparation Method

Step 1:
Organize all components before starting assembly
Step 2:
Sauté mushrooms in small batches until golden
Step 3:
Prepare béchamel with constant stirring
Step 4:
Cool sauce slightly before layering
Step 5:
Spread each layer to pan edges
Step 6:
Remove air bubbles between layers
Step 7:
Prevent foil from sticking to cheese
Step 8:
Monitor final browning carefully
Step 9:
Rest before cutting
Step 10:
Serve while still warm
Spinach and Mushroom White Lasagna Recipe Pin it
Spinach and Mushroom White Lasagna Recipe | thefamilycooks.com

Traditional Italian technique suggests letting lasagna rest to achieve perfect texture. Always prepare extra béchamel sauce - having too much is preferable to running short.

Layering Technique

  • Begin with thin sauce base
  • Cover entire surface area
  • Maintain uniform thickness
  • Top generously with cheese
  • Eliminate air pockets gently

Professional kitchens use an assembly line approach for efficiency. Each component should be readily accessible for building consistent layers.

Advance Preparation

  • Prepare up to one day ahead
  • Bring to room temperature
  • Seal well with foil
  • Extend cooking time if chilled
  • Reserve extra sauce

Accompaniments

  • Mixed green salad
  • Italian bread
  • Seasonal vegetables
  • Dry white wine
  • Fresh basil garnish
Spinach and Mushroom White Lasagna Recipe Pin it
Spinach and Mushroom White Lasagna Recipe | thefamilycooks.com

Storage Guide

  • Allow to cool completely
  • Portion before storing
  • Add sauce when reheating
  • Freezer storage: 3 months
  • Defrost in refrigerator

This refined vegetarian lasagna demonstrates how meatless dishes can deliver exceptional flavor and satisfaction. The harmonious blend of mushrooms, spinach, and three cheeses creates a memorable dish suitable for any occasion.

Frequently Asked Questions

→ What mushrooms work well in this dish?
Cremini or white button mushrooms are top picks, but mixing them gives a nice depth of flavor too!
→ Can I prep this lasagna earlier?
Sure can! Put it together up to a day before and pop it in the fridge until you're ready to bake.
→ How do I avoid lumpy white sauce?
Keep whisking nonstop while slowly adding warm milk into your butter-flour mix. Stir until it smooths and thickens!
→ Can I skip boiling lasagna noodles?
Absolutely! Just ensure your sauce is a bit runnier since those no-boil noodles soak up more liquid.
→ How long can I store leftovers?
Keep extras in a sealed container in the fridge for up to four days, or freeze them for around three months.

Mushroom Spinach Lasagna

A luxurious veggie lasagna packed with spinach and mushrooms in a creamy white sauce, topped with golden and gooey cheese.

Prep Time
40 Minutes
Cook Time
45 Minutes
Total Time
85 Minutes

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Base Layer

01 12 lasagna sheets, soft and ready to use—choose regular or gluten-free if that’s your jam

→ Hearty Vegetable Filling

02 10 oz of fresh spinach, or frozen that’s been thawed and squeezed dry
03 16 oz of mushrooms, mix it up with cremini and button ones, sliced thin
04 3 garlic cloves, freshly minced
05 1 small sweet onion, finely diced into small bits
06 2 tablespoons olive oil, for cooking

→ Velvety White Sauce

07 A dash of nutmeg powder, about 1/2 teaspoon, for fragrance
08 3 cups of whole milk, making your sauce rich and creamy
09 4 tablespoons of butter, unsalted and softened
10 A sprinkle of sea salt and freshly cracked black pepper
11 1/4 cup of general-purpose flour, or gluten-free flour if that’s your thing

→ Cheese Blend

12 2 cups shredded mozzarella for that classic stretch factor
13 Half a cup of Parmesan cheese, finely grated for extra flavor
14 An egg (large), lightly whisked to mix
15 1 1/2 cups of ricotta cheese, mild and creamy

Instructions

Step 01

Boil water in a very large pot, add some salt to it, and let your lasagna noodles cook until just tender but still a bit firm to the bite. After draining, carefully lay them out flat so they don’t stick together.

Step 02

Heat the olive oil in a big pan over medium heat. Toss in your diced onions and cook until they start to turn clear and soft—about 3 minutes or so. Add the minced garlic, cooking it for another minute until the smell gets amazing. Now, drop in your mushrooms and watch them soften and brown as they cook off their liquid over 8 minutes. Toss in the spinach last, cooking it down just until it wilts. Add enough salt and pepper to make it taste just right.

Step 03

Grab a saucepan and let the butter melt over medium heat. Stir in the flour, whisking constantly for a little over a minute—keep going until the smell turns slightly nutty and the color deepens. Slowly pour in the milk, mixing it all the while to make a smooth sauce. Keep whisking till it thickens, taking about 5-7 minutes. Stir in nutmeg, salt, and pepper to wrap it up.

Step 04

In a medium-sized mixing bowl, stir together the ricotta, mozzarella (just 1/2 cup for now), and the egg. Throw in a pinch of salt to bring everything together.

Step 05

Preheat your oven to 375°F (or 190°C). Coat a 9×13-inch pan lightly with oil. Start building layers by spreading a bit of your white sauce at the base, then lay down the first set of noodles. Spread on a third of your ricotta mixture and half of the veggie filling. Keep stacking layers of noodles, sauces, and fillings until everything's used up, finishing with a top layer of noodles, the remaining sauce, and lots of mozzarella and Parmesan.

Step 06

Cover the dish with foil and pop it into the oven for 25 minutes. Then take off the foil and bake an extra 15-20 minutes until the top is golden brown and bubbly around the edges. Let it cool for 10 minutes before slicing up and enjoying.

Notes

  1. Prep it ahead by assembling the day before—just keep it wrapped up in the fridge until baking time.
  2. Leftovers? No problem! They keep in the fridge for 5 days when packed in an airtight container.
  3. Feel creative? Try experimenting with specialty mushrooms for a unique twist.

Tools You'll Need

  • Big pot for boiling your noodles
  • Large pan for cooking the veggie mix
  • Medium saucepan meant for the sauce
  • A 9×13-inch baking dish is perfect for layering everything
  • A whisk and a trusty wooden spoon
  • Foil to cover the dish for part of the baking time

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy items like milk, ricotta, mozzarella, and Parmesan cheeses
  • Eggs are also used here
  • Contains wheat unless gluten-free substitutions are used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 18 g
  • Total Carbohydrate: 32 g
  • Protein: 24 g