What’s the difference between white lasagna and regular lasagna?

Traditional lasagna typically uses a red tomato sauce with ground meat, while white lasagna swaps in a creamy béchamel base. Instead of acidity, you get a rich, buttery texture layered with ricotta, cheese, and vegetables like spinach and mushrooms. It’s just as hearty, but a lot smoother in flavor—especially great for anyone who finds red sauce too overpowering.

Can I make this lasagna without spinach?

Absolutely. If spinach isn’t your thing, try leaving it out entirely and doubling up on the mushrooms for a heartier bite. You can also replace spinach with: Lightly sautéed kale Thin slices of zucchini Chopped roasted peppers This transforms it into a white lasagna without spinach , still packed with flavor and texture.

Can I use fresh spinach instead of frozen?

Yes, you can—just know it takes a little extra prep. Fresh spinach should be sautéed first to wilt it down and release moisture. After cooking, press out the excess liquid (just like you would with frozen) before mixing it with the other ingredients. Use about 16–20 oz of fresh spinach to match the volume of one box of frozen.

Can I add meat to this lasagna?

Definitely! While the base recipe is vegetarian, many readers love the heartier twist of a mushroom spinach beef lasagna . Simply cook ground beef , chicken , or Italian sausage with onions and garlic, then fold it into your mushroom mixture before layering. This is a great option for meat-lovers who want the comfort of lasagna with a more traditional, savory punch.

Spinach and Mushroom White Lasagna – The Best Creamy Lasagna You’ll Ever Make

Name: The Most Delicious Creamy Spinach and Mushroom White Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 9 lasagna noodles, cooked and drained; 2 tablespoons olive oil; 3 cups mushrooms, sliced (cremini or button); 4 cups fresh spinach (or 1 package frozen, thawed and drained); 3 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1/4 teaspoon nutmeg; Salt and pepper, to taste; 1 1/2 cups ricotta cheese; 1/2 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese

Description

Spinach and Mushroom White Lasagna is a cozy, creamy vegetarian twist on classic lasagna. Layers of sautéed mushrooms, garlicky spinach, and velvety béchamel sauce are nestled between sheets of tender noodles and bubbling cheese for a satisfying, elegant meal.

Ingredients

Scale

9 lasagna noodles, cooked and drained
2 tablespoons olive oil
3 cups mushrooms, sliced (cremini or button)
4 cups fresh spinach (or 1 package frozen, thawed and drained)
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon nutmeg
Salt and pepper, to taste
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a skillet, heat olive oil over medium heat. Sauté mushrooms until browned, about 6–8 minutes. Add garlic and cook for 1 minute more. Stir in spinach and cook until wilted. Season with salt and pepper. Set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, until thickened. Stir in nutmeg, salt, and pepper. Remove from heat.
Spread a thin layer of white sauce on the bottom of the baking dish. Add 3 lasagna noodles, then spread with 1/3 of the ricotta, followed by mushroom-spinach mixture, a drizzle of sauce, and a sprinkle of mozzarella and Parmesan. Repeat for 2 more layers.
Top with remaining noodles, white sauce, and cheeses.
Cover with foil and bake for 25 minutes. Remove foil and bake for 10–15 minutes more, until bubbly and golden.
Let rest for 10 minutes before slicing and serving.

Notes

Substitute kale or Swiss chard for spinach if desired.
Add a pinch of crushed red pepper for subtle heat.
Use oven-ready lasagna noodles for quicker prep (adjust sauce accordingly).
Make ahead and refrigerate overnight before baking for enhanced flavor.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 5g
Sodium: 420mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 60mg