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Rich Creamy Vegetarian Lasagna

Featured in Pasta dishes that make everyone smile.

Vegetarian lasagna with mushrooms, spinach, and creamy sauce. Ideal for a crowd-pleasing dinner.
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Maria from tastyhush
Updated on Fri, 02 May 2025 17:38:19 GMT
Mushroom Spinach White Lasagna Pin it
Mushroom Spinach White Lasagna | tastyhush.com

This velvety mushroom and spinach lasagna turns basic veggies into a fancy meatless dish. Every tier blends earthy mushrooms, wilted spinach, and a trio of complementary cheeses, all wrapped in a smooth homemade white sauce that makes each mouthful unforgettable.

I'd always made traditional meat lasagna until I stumbled upon this veggie version at an Italian cooking workshop. The teacher showed me that getting the texture just right means cooking mushrooms properly till they let out all their water. These days my family actually likes this one better than the meat-based classic.

Key Ingredients

  • Mushrooms: Pick solid, new cremini for tastiest results
  • Spinach: Go with fresh for better bite than frozen
  • Lasagna Noodles: Regular or no-boil types work fine
  • Ricotta: Whole milk version gives the smoothest outcome
  • White Sauce: Begins with top-notch butter
  • Three Cheeses: Each brings unique taste and consistency

Step-by-Step Guide

Step 1:
Get everything ready before you start building - having stuff prepared makes things go smoother.
Step 2:
Sauté mushrooms in small amounts so they don't steam - they need to turn nice and brown.
Step 3:
Create white sauce bit by bit, stirring all the time for silkiness.
Step 4:
Cool the sauce a bit before assembly so cheese doesn't melt too soon.
Step 5:
Stack ingredients evenly, making sure each part reaches the sides.
Step 6:
Push down softly on pasta sheets to get rid of bubbles.
Step 7:
Spray the foil edges with cooking oil to stop cheese from sticking.
Step 8:
Keep an eye on final browning - you want gold spots without burning.
Step 9:
Give it enough cooling time for clean cutting.
Step 10:
Eat when it's just warm for fullest flavor.
Spinach and Mushroom White Lasagna Recipe Pin it
Spinach and Mushroom White Lasagna Recipe | tastyhush.com

My grandma from Italy always told me good lasagna needs time to "gather its thoughts." She taught me to make more white sauce than needed - better to have extra than run short.

Crafting Beautiful Layers

  • Begin with a thin sauce coating on bottom
  • Push ingredients right to the edges
  • Maintain consistent thickness in layers
  • Top with lots of cheese
  • Press down lightly to push out air

When I showed my daughter how to make this lasagna, we set up an assembly system. She calls our method "creating the ideal bite" as we carefully stack each element.

Prep-Ahead Tricks

  • Put together up to a day before baking
  • Warm ingredients to room temp
  • Wrap securely with foil
  • Cook longer by 10 minutes if chilled
  • Save spare sauce for warming up leftovers

What to Serve With It

  • Fresh green salad
  • Buttery garlic bread
  • Oven-baked veggies
  • Suitable wine match
  • Sprinkle of fresh herbs
Spinach and Mushroom White Lasagna Recipe Pin it
Spinach and Mushroom White Lasagna Recipe | tastyhush.com

Keeping and Warming

  • Let it cool all the way before storing
  • Slice into pieces for easier warming
  • Drizzle more white sauce when heating up
  • Keeps frozen for up to 3 months
  • Defrost overnight in fridge

This veggie lasagna has turned into our family's favorite comfort food. It shows how dishes without meat can be just as fulfilling and fancy as the classics. The mix of three cheeses, mushrooms, and silky spinach creates flavor layers that make each bite perfectly balanced between cozy and sophisticated.

Frequently Asked Questions

→ What mushrooms should I use?
Go for button, cremini, or mix them up for a richer taste.
→ Can I prep it ahead?
Sure! Assemble it, cover, and refrigerate for up to a day before baking.
→ How do I avoid lumpy white sauce?
Add warm milk slowly while whisking, and keep stirring until smooth and thick.
→ Is it okay to use no-boil noodles?
Yes, just make the sauce a bit thinner since those noodles absorb liquid.
→ How long can leftovers last?
Store them in the fridge for up to 4 days or freeze for 3 months.

Three-Cheese Creamy Lasagna

Layers of spinach and mushrooms in creamy white sauce, topped with melted cheese make this lasagna irresistibly good.

Prep Time
40 Minutes
Cook Time
45 Minutes
Total Time
85 Minutes
By: Maria

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Base Layer

01 12 wide lasagna sheets, classic or a gluten-free pick you love

→ Hearty Vegetable Filling

02 10 ounces of fresh leafy spinach (or a frozen pack, thawed and squeezed dry)
03 2 tablespoons of rich olive oil
04 16 ounces of sliced mushrooms (a mix of button and cremini is great)
05 3 cloves of garlic, finely chopped
06 1 small onion, diced into small bits

→ Velvety White Sauce

07 4 tablespoons of smooth unsalted butter
08 A generous pinch of both sea salt and ground black pepper
09 1/4 cup of plain flour (gluten-free blends work too)
10 1/2 teaspoon of ground nutmeg, for a warm touch
11 3 cups of whole milk to make it creamy

→ Cheese Blend

12 1 large egg, lightly whisked
13 2 cups of freshly shredded mozzarella
14 1/2 cup of freshly grated Parmesan cheese
15 1 1/2 cups of creamy ricotta

Instructions

Step 01

Fill a big pot with water, bring it to a bubbling boil, and toss in some salt. Cook your noodles until just soft but not mushy. Drain them and spread flat so they don't stick.

Step 02

Heat olive oil in a large pan. Add chopped onions and cook for a few minutes until clear and soft. Stir in your garlic and let it get fragrant for a minute. Toss in your mushrooms and cook until they're golden brown and their liquid is gone, about 8 minutes. Finally, wilt the spinach down in the pan and season with pepper and salt to your liking.

Step 03

In a medium saucepan, melt butter over medium heat. Mix in your flour and stir constantly for about a minute until golden and fragrant. Slowly pour in the milk and whisk like crazy to avoid lumps. Cook until thickened, about 5-7 minutes. Add a sprinkle of nutmeg, salt, and pepper at the end.

Step 04

In a bowl, mix the ricotta, egg, and half a cup of mozzarella. Add just a bit of salt to enhance the flavor.

Step 05

Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a thin layer of white sauce on the bottom, then lay down your first layer of pasta sheets. Add 1/3 of the ricotta mix and then half the spinach-mushroom mix. Repeat the layers and finish with noodles, the remaining sauce, and a top layer of both mozzarella and Parmesan.

Step 06

Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake another 15-20 minutes until the top turns golden brown and the edges bubble. Let it rest for 10 minutes before cutting into it.

Notes

  1. You can prepare this dish up to a day in advance and refrigerate it, covered, until baking time.
  2. Store leftovers in an airtight container in the fridge; they stay good for 5 days.
  3. Play around with mushroom types to switch things up a bit.

Tools You'll Need

  • Large pot for boiling noodles
  • Big skillet for cooking vegetables
  • Medium saucepan to whip up the sauce
  • A 9×13-inch dish for layering everything together
  • Handy whisk and a wooden spoon
  • Foil to cover the dish while baking

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk, Parmesan, ricotta, mozzarella)
  • Includes eggs
  • Contains wheat unless gluten-free pasta is 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