The Most Delicious Creamy Spinach and Mushroom White Lasagna

Spinach and Mushroom White Lasagna is not just another layered dish—it’s a creamy, dreamy masterpiece that transforms your kitchen into an Italian bistro with every bite. Whether you’re preparing a cozy family dinner or hosting a potluck with friends, this Spinach and Mushroom White Lasagna easy recipe delivers elegance, flavor, and comfort all on one plate.

This recipe isn’t just about pasta and cheese—it’s about home, tradition, and the story of how Recipes Tasteful came to be. Our founder, a former food truck chef turned home cook enthusiast, launched the blog with one goal: to make gourmet recipes accessible to every kitchen, no matter the experience level. This lasagna, inspired by chilly nights and cravings for something rich without meat, became the very first white sauce recipe featured on the site. Now, it’s become a staple among fans searching for Spinach mushroom lasagna, Spinach lasagna with white sauce, and even heartier spins like Mushroom spinach beef lasagna.

In this article, we’ll explore everything you need to know about making the Spinach and Mushroom White Lasagna easy, from selecting the right noodles to nailing the béchamel. Plus, we’ll cover popular twists such as the famous Spinach and Mushroom Lasagna Jamie Oliver version and options for making it without spinach or meat.

Let’s get layering.

Table of Contents

Table of Contents

Why Spinach and Mushroom White Lasagna Easy Is a Must-Try

What Makes This Recipe Unique?

What separates this dish from traditional lasagna is its luxurious white béchamel sauce and the flavor-packed combination of mushrooms and spinach. Where tomato-based lasagna can be acidic, this version leans into creamy comfort—perfect for those looking for a cozy, savory, and vegetarian-friendly main course.

Unlike red sauce lasagnas, the white sauce layers offer a milder taste, making it a hit with kids and adults alike. The mushrooms give it an earthy, umami profile, while spinach adds nutrients and color. For fans of Spinach lasagna with white sauce and creamy pastas, this recipe hits all the high notes.

An Easy White Lasagna Anyone Can Make

Despite its gourmet taste, this is an incredibly easy lasagna recipe. There’s no need for complicated steps or hard-to-find ingredients. From prepping the filling to layering and baking, everything is laid out in a beginner-friendly way.

Whether you’re cooking for guests, prepping weekday meals, or just want to try something new, this Spinach and Mushroom White Lasagna easy recipe delivers satisfying results without stress.

Essential Ingredients for Spinach and Mushroom White Lasagna Easy

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Creating the best Spinach and Mushroom White Lasagna begins with selecting high-quality, well-matched ingredients. While the recipe is simple, each element plays a key role in the dish’s flavor, texture, and creaminess. Let’s break down what you need—and why it matters.

Choosing the Right Lasagna Noodles

We recommend sticking with traditional wavy Barilla lasagna noodles for the best structure and bite. Cook them al dente, about 2 minutes less than the box instructions suggest. This helps prevent the noodles from becoming too soft after baking. Avoid oven-ready or no-boil noodles unless you’ve already tested them in this specific white sauce variation. They often soak unevenly and can alter the lasagna’s final texture.

Why White Onion and Garlic Matter

Don’t underestimate the flavor impact of a well-chopped white onion. When sautéed with mushrooms, it adds subtle sweetness and depth to the dish. As for garlic, always go with fresh cloves. The jarred versions lack the punchy, aromatic impact that makes the filling so satisfying. Garlic anchors the dish’s Italian roots and works magic with mushrooms.

All About the Mushrooms

This recipe calls for white button mushrooms, which are affordable, easy to clean, and soak up flavor well. Chop them finely for a balanced texture throughout, or leave them slightly chunky if you want to create a more “meaty” mouthfeel—great if you’re trying to satisfy meat-eaters.

These mushrooms are the backbone of the flavor. They provide umami richness, especially important since this is a vegetarian dish. If you’re curious about bolder options, you could mix in cremini or baby bella mushrooms for deeper flavor.

The Power of Frozen Spinach (And How to Use It Right)

Frozen spinach is not only convenient—it’s perfect for this recipe. Just remember to thaw completely and squeeze out all excess moisture. A watery spinach layer can ruin your lasagna’s structure. Place thawed spinach in a clean towel or cheesecloth and wring it out well before mixing it with other ingredients.

Frozen spinach also adds a nutritional boost without compromising on convenience. It holds up beautifully under heat and keeps your layers bright and green.

Creamy Ricotta with a Secret Trick

Use whole milk ricotta for a creamier, richer filling. While part-skim works, it just doesn’t offer the same silkiness. Adding eggs to the ricotta mixture helps bind the filling so it doesn’t slide out when sliced.

Here’s a bonus tip: mix the ricotta with grated Parmigiano Reggiano and a touch of seasoning (parsley, salt, pepper) for a deeper flavor. This combination takes the lasagna filling to a whole new level.

Looking for a lighter twist?
Check out our low-carb Zucchini Parmesan Bake —another creamy, veggie-based comfort dish.

Parmigiano Reggiano – Grate It Fresh!

Pre-shredded parmesan won’t cut it here. For a nutty, salty pop that balances the béchamel, buy a fresh block of Parmigiano Reggiano and grate it yourself. Fresh cheese melts more evenly and infuses every bite with flavor.

Building the White Sauce: Butter, Flour, and Whole Milk

The béchamel sauce is what makes this white lasagna shine. It starts with equal parts butter and flour to make a roux. Slowly stir in whole milk at room temperature to avoid curdling and whisk until smooth.

This sauce coats each layer like velvet and blends with the ricotta and vegetables to create that creamy interior everyone loves.

Herbs and Seasonings That Make the Dish

The key spices and herbs include:

• Salt & pepper
• Nutmeg – just a pinch adds depth to the béchamel
• Italian seasoning – for aromatic notes
• Parsley – fresh or dried, it brightens up the flavor

When combined, these seasonings bring harmony to the white sauce, ricotta mix, and veggie layers. Even traditionalists who swear by red lasagna will appreciate the flavor balance.

Want to deepen your sauce skills?
Learn how to perfect creamy sauces like this Classic Homemade Alfredo—a great base for any white lasagna.

Mastering the White Sauce for Lasagna

A true Spinach and Mushroom White Lasagna lives or dies by its béchamel sauce. Unlike tomato-based versions, white lasagna depends on this sauce for flavor, moisture, and that signature creamy finish. Getting it right is easier than you think—and once you master it, you’ll want to pour it on everything.

Step 1: Making the Roux – Your Sauce Base

To start, melt 4 tablespoons of butter in a large saucepan over medium heat. Once fully melted, whisk in 4 tablespoons of flour. This combination forms your roux, the thickening agent that keeps the sauce from becoming runny.

Stir continuously for 2–3 minutes. You’re cooking out the raw flour taste but not browning it—this is a white sauce, after all.

Tip: Don’t walk away here. A burnt roux means starting over.

Step 2: Adding the Milk Slowly (No Lumps Allowed)

With your roux smooth and bubbling, begin adding room-temperature whole milk—about 3½ to 4 cups—in small increments. Start with a splash, whisk until fully incorporated, then repeat. This keeps the mixture smooth and prevents clumps.

Bringing the milk to room temperature is crucial—it blends more easily and prevents curdling. Cold milk straight from the fridge can shock the roux and create lumps.

Step 3: Seasoning the Béchamel Sauce

Once your sauce thickens to the consistency of warm pudding, remove it from the heat and stir in:

• 1 teaspoon of salt
• ½ teaspoon black pepper
• A pinch of nutmeg (just a pinch, but don’t skip it—it gives the sauce depth)
• 1 tablespoon of dried Italian seasoning
• 2 tablespoons chopped parsley (optional for color and freshness)

These spices round out the flavor and complement the spinach-mushroom filling beautifully.

Looking for inspiration? Try our béchamel-based Stuffed Shells with Ricotta and Spinach for another cheesy classic.

Step 4: Stirring in Parmigiano Reggiano

With the sauce off heat but still warm, stir in ½ cup of grated Parmigiano Reggiano. This adds a nutty, umami kick and helps the sauce cling to every bite of pasta.

If you want a stretchier top, you can reserve a handful of mozzarella cheese to melt into the béchamel at this stage—but it’s optional. The core purpose of the béchamel is to stay smooth, creamy, and pourable.

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Pro Sauce Tips

Step	Pro Tip
Roux	Whisk constantly to avoid clumping
Milk	Add slowly in small batches at room temp
Season	Nutmeg enhances depth without overpowering
Cheese	Add cheese off heat to avoid curdling

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What If You Mess It Up?

No worries. If your sauce turns lumpy:

• Run it through a fine-mesh strainer
• Blend it with an immersion blender or standard blender
• Add a splash more warm milk and whisk vigorously

And if it’s too thick? Add more warm milk, a tablespoon at a time, until it loosens up.

This silky béchamel is what turns your Spinach and Mushroom White Lasagna easy into a decadent, restaurant-quality meal without the hassle.

Looking for a creamy twist on shell pasta?
Try our Creamy Spinach Mushroom Shrimp Shells for a rich, seafood spin on spinach and mushroom flavors.

Step-by-Step Assembly Guide

Now that your ingredients are prepped and your béchamel is silky smooth, it’s time to assemble your Spinach and Mushroom White Lasagna. This part is where the magic happens—layer by creamy layer.

Preparing Your Baking Dish

Start with a 9×13 inch oven-safe baking dish. Lightly grease it with a bit of butter or oil spray. This prevents sticking and ensures the bottom layer develops a slight crust—absolutely divine!

Spread about ½ cup of your béchamel sauce evenly across the bottom. This base layer keeps the noodles from sticking and adds flavor from the first bite.

First Layer

• Lay 3–4 cooked lasagna noodles side by side over the béchamel.
• Add ⅓ of your spinach and mushroom ricotta filling, spreading it evenly.
• Spoon over a generous layer of white sauce.

Make sure each noodle is fully coated—this keeps every bite moist and flavorful.

Repeat Layers

Repeat the process two more times:

• Noodles
• Spinach-mushroom ricotta
• White sauce

Each time you layer, gently press down with a spatula to keep things compact and prevent air pockets.

Discover great ideas like our Creamy Garlic Parmesan Chicken Pasta — another comforting classic that uses béchamel beautifully.

Final Layer

• Top with a final layer of lasagna noodles.
• Pour the remaining béchamel sauce over the top.
• Sprinkle with 1–1½ cups shredded mozzarella (or more Parmigiano Reggiano if you prefer).

This top cheese layer will melt into a golden, bubbly crust that’s impossible to resist.

Baking Instructions

1. Cover with foil and bake at 375°F (190°C) for 30 minutes.
2. Remove the foil and bake another 10–15 minutes or until the top is:
   • Lightly browned
   • Bubbling around the edges
   • Slightly crispy on top

Want more browning? Broil for the final 2 minutes—but watch it carefully!

Let It Rest

Once baked, remove from the oven and let the lasagna rest for at least 15 minutes before slicing. This gives the cheese and sauce time to firm up, resulting in clean slices that hold their shape.

Assembly Checklist

Step	Task
1	Grease pan + add base béchamel
2	Layer noodles, filling, sauce
3	Repeat layers twice
4	Finish with noodles, sauce, cheese
5	Bake covered, then uncovered
6	Cool before slicing

This assembly technique ensures that your Spinach and Mushroom White Lasagna easy turns out luscious and picture-perfect every time. Whether you’re new to lasagna or a seasoned home cook, this structure makes layering simple and mess-free.

Want a twist with sweet heat and savory depth?
Don’t miss our Hot Honey Feta Chicken—a spicy-sweet combo that pairs beautifully with creamy side dishes like white lasagna.

Expert Tips to Perfect Your Lasagna Every Time

Making lasagna isn’t hard, but turning a good one into a great one? That’s where the real skill comes in. With the right techniques, your Spinach and Mushroom White Lasagna easy won’t just be tasty—it’ll be unforgettable. These pro-level tips will help you get the most flavor, the cleanest slices, and that restaurant-quality finish you’ve been dreaming about.

Tip #1: Get Serious About Draining the Spinach

Even a little extra moisture can lead to a watery middle that ruins the texture of your lasagna.

Here’s how to do it right:

• Thaw the spinach completely.
• Place it in a clean dish towel or layered paper towels.
• Squeeze until no more water drips out.

You should end up with a dense, nearly dry ball of spinach that mixes well with the ricotta and mushrooms without turning your filling into soup.

Tip #2: Cook Mushrooms Just Right

Sautéing mushrooms may seem straightforward, but overcooking them can make them rubbery and lifeless. For that rich, savory bite, you want to:

• Cook over medium-high heat.
• Stir just enough to prevent burning.
• Pull them from the skillet once they start to brown and shrink—but before they turn soggy.

Want an upgrade? Add a splash of dry white wine or broth at the end for a deeper, more savory punch.

Tip #3: Cool Before You Build

If your spinach and mushroom mixture is piping hot when it meets your ricotta-egg blend, the eggs can start to cook prematurely. That means curdled, clumpy cheese instead of a smooth and creamy filling.

Give the veggie mix about 5–10 minutes to cool before adding it to the ricotta. This step keeps the filling cohesive and helps the lasagna hold its shape when sliced.

Bonus Tip: Warm fillings also soften the noodles too soon. Cooling keeps your pasta layers firm and structured during baking.

Tip #4: White Sauce Isn’t a Garnish—It’s the Backbone

In a Spinach and Mushroom White Lasagna, the béchamel isn’t just an add-on—it’s the soul of the dish. You want every noodle coated in that velvety goodness.

Don’t be shy with the sauce. Spread it evenly between every layer and be generous with that top layer too. It creates moisture, binds everything together, and gives you that signature golden, creamy finish.

Tip #5: Let the Lasagna Rest—Seriously

Yes, it smells amazing. Yes, you’re hungry. But if you slice right after baking, everything will spill out into a cheesy mess. Letting your lasagna sit for at least 15 minutes after baking helps the layers settle, the sauce thicken, and the cheese firm up.

Your patience will be rewarded with clean, gorgeous slices every single time.

Tip #6: Cut with the Right Knife

You might not think your knife matters, but trust us—it does. For the best slice:

• Use a serrated knife (like a bread knife).
• Gently saw through the top layer instead of pressing down.
• Wipe the blade between slices for a cleaner finish.

This ensures each piece looks as good as it tastes, especially when you’re serving guests.

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Quick Tip Chart: Lasagna Like a Pro

Tip	Why It Works
Dry your spinach	Prevents a soggy center
Don’t overcook mushrooms	Keeps texture chewy and rich
Let fillings cool	Maintains smooth cheese layers
Be generous with white sauce	Keeps each bite moist and flavorful
Rest before slicing	Makes for perfect presentation
Use a serrated knife	Cleaner, neater cuts

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By following these no-fail tips, you’ll elevate your Spinach and Mushroom White Lasagna easy from a simple dinner to a memorable main course. Whether you’re cooking for your family or hosting friends, these little details make a big difference. With crisp layers, creamy sauce, and bold flavor in every forkful, your lasagna will be the dish everyone talks about.

Looking for other creamy dishes with bold Italian flavor?
Discover great ideas like our Creamy Italian Chicken Pasta—it’s rich, garlicky, and perfect for pasta night.

Creative Variations for Every Palate

The beauty of a well-crafted Spinach and Mushroom White Lasagna is its flexibility. Whether you’re craving more protein, going meatless, or experimenting with flavors from your favorite chefs, there’s a variation for you. This dish easily adapts to personal preferences, dietary needs, and seasonal ingredients without losing its creamy, crowd-pleasing charm.

Go Gourmet: Inspired by Jamie Oliver’s Version

If you’ve ever searched for Spinach and Mushroom Lasagna Jamie Oliver, you know his take leans toward rustic and bold. To bring that same energy to your dish:

• Use thick-cut mushrooms for a hearty, meaty bite.
• Sauté the mushrooms with a dash of olive oil, fresh thyme, and garlic until they’re golden.
• Layer with fresh spinach instead of frozen, and finish with torn fresh basil.

For an added Jamie-style flair, try mixing in a handful of crushed pine nuts or drizzling a touch of truffle oil on top before baking.

This spin is ideal for dinner parties or special occasions where you want to impress.

Craving Meat? Try Mushroom Spinach Beef Lasagna

Prefer a lasagna with more bite? Just add ground beef or Italian sausage into the mix for a mushroom spinach beef lasagna version that’s ultra-satisfying.

Here’s how:

• Brown ½ pound of lean ground beef with garlic and onion.
• Stir in the mushrooms and season well.
• Drain any excess fat before mixing with the spinach and ricotta.

This version combines earthy vegetables with savory meat to create a lasagna that pleases even the pickiest carnivore.

Looking for another cozy classic?
Don’t miss our Chicken Alfredo Lasagna Recipe — it’s rich, creamy, and loaded with comfort.

Going Green: Use Fresh Seasonal Veggies

For a garden-fresh variation, swap spinach for:

• Kale (sautéed lightly with garlic)
• Swiss chard
• Zucchini ribbons
• Roasted broccoli or cauliflower florets

This version is especially good in spring and summer when fresh produce is abundant. It’s still creamy and satisfying, but with a lighter, veggie-forward twist.

Spinach-Free? No Problem.

Not a spinach fan? You’re not alone. You can still enjoy the flavors of this dish by removing the greens altogether. Just increase the mushroom quantity and:

• Add sautéed leeks, onions, or bell peppers.
• Use ricotta and béchamel as your filling foundation.

This essentially becomes a white lasagna without spinach, still rich in flavor and perfectly cheesy.

Cheese Lovers, Rejoice

Want to dial up the decadence? Add:

• Fontina or provolone for melty texture
• Goat cheese for a tangy layer in the ricotta mix
• Smoked mozzarella on top for depth

Play around with cheese combos until you find the one that fits your flavor profile.

Variation Recap Table

Variation	Key Ingredients	Ideal For
Jamie Oliver-Inspired	Thick mushrooms, basil, pine nuts	Special occasions
With Beef	Ground beef, mushroom, spinach	Meat-lovers
Fresh Veggie	Zucchini, kale, roasted broccoli	Seasonal eaters
Spinach-Free	Extra mushrooms, onions	Spinach-averse
Extra Cheesy	Fontina, goat cheese, smoked mozz	Cheese lovers

The foundation of Spinach and Mushroom White Lasagna easy is so versatile, you can riff on it endlessly. Whether you’re adjusting for dietary needs or just experimenting with flavor, there’s room to personalize—and each version brings something uniquely delicious to the table.

Making It Ahead and Storing

Planning ahead can turn a great meal into a stress-free success. That’s one of the best parts about this Spinach and Mushroom White Lasagna easy recipe—it’s not only delicious fresh out of the oven, but it’s also incredibly friendly for prepping in advance, freezing for later, or storing leftovers the smart way.

Assemble It Early, Bake It Later

Want to skip cooking on a busy night? You can build this entire lasagna up to two days ahead of time. Prepare all your layers as usual—creamy béchamel, tender noodles, flavorful spinach-mushroom filling—and stack them in your baking dish.

Once assembled:

• Cover tightly with plastic wrap, then a layer of foil.
• Refrigerate for up to 48 hours.

Pro Tip: Before baking, let the lasagna sit at room temperature for about 20 minutes. This helps it bake more evenly and reduces the chance of the center staying cold.

This make-ahead method is perfect when you’re hosting or juggling multiple meals in a busy week.

Freeze It and Forget It (Until You Need It)

This Spinach and Mushroom White Lasagna freezes beautifully—before or after baking—making it ideal for long-term meal planning.

❄️ Option 1: Freeze Before Baking

• Use a disposable foil pan or a freezer-safe glass baking dish.
• Assemble as usual but don’t bake it.
• Wrap it with plastic wrap, then a tight layer of foil.
• Label it with the date and “bake from frozen” instructions.
• Store in the freezer for up to 3 months.

❄️ Option 2: Freeze After Baking

• Let the lasagna cool completely.
• Slice into individual portions for easy reheating.
• Wrap each slice in foil or parchment, then seal in a freezer bag or container.

This version is great for quick lunches, solo dinners, or avoiding waste from a big batch.

Don’t miss our make-ahead favorite: Zucchini Parmesan Bake, another veggie-packed dish that freezes well!

Reheat Without Losing Texture

To keep that gooey top and soft interior intact, reheating is all about the method.

If reheating from the fridge:

• Cover the lasagna with foil.
• Bake at 350°F for about 25 minutes, or until warmed through.

Microwaving is faster but may cause uneven texture. To avoid that, microwave individual slices on medium power, then crisp the top under a broiler for a minute or two.

If reheating from the freezer (unbaked):

• Remove any plastic wrap, keep the foil on.
• Bake directly from frozen at 375°F for 60–70 minutes.
• Remove foil in the last 10–15 minutes to brown the top.

If frozen after baking, it’s best to thaw overnight in the refrigerator before reheating.

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Quick Reference Guide: Make, Store & Reheat

Prep Method	Storage Time	Baking/Reheating Instructions
Assembled, Unbaked (Fridge)	Up to 2 days	Let sit at room temp, then bake as usual
Baked (Fridge)	3–4 days	Cover and bake at 350°F for 25 mins
Assembled, Unbaked (Freezer)	Up to 3 months	Bake from frozen at 375°F for ~1 hour
Baked (Freezer)	2 months	Thaw first, then reheat or bake at 350°F

With a little prep and proper storage, your Spinach and Mushroom White Lasagna easy can be enjoyed days or even weeks after it’s made—still creamy, still delicious, and totally stress-free. Whether you’re feeding a big group or planning meals for one, this lasagna is the ultimate comfort dish that works on your schedule.

FAQs About Spinach and Mushroom White Lasagna Easy