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Creamy Vegetarian Lasagna

Featured in Dinner Winners Every Time.

A hearty white lasagna featuring mushrooms, spinach, and three cheeses layered in a smooth creamy sauce. Great for veggie dinners.
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Updated on Tue, 08 Apr 2025 23:37:04 GMT
Layered White Lasagna with Mushrooms and Spinach Pin it
Layered White Lasagna with Mushrooms and Spinach | cookwithtaste.com

This indulgent veggie lasagna turns simple mushrooms and spinach into a fancy dinner centerpiece. Layered with earthy mushrooms, fresh spinach, and a trio of tasty cheeses, all wrapped in a velvety homemade white sauce that'll make your taste buds dance with every forkful.

I spent ages making traditional meat-based lasagna until I stumbled upon this veggie version at a cooking workshop in Italy. The teacher showed me that properly cooking mushrooms until they drop all their water is the real secret to amazing texture. These days my family actually asks for this version more than the meat one.

Key Ingredients

  • Mushrooms: Pick plump, sturdy cremini for richer taste
  • Spinach: Opt for fresh leaves instead of thawed frozen
  • Lasagna Noodles: Regular or quick-cook types both do the job
  • Ricotta: Whole milk version delivers the most luxurious results
  • White Sauce: Begins with premium, unsalted butter
  • Three Cheeses: Each brings something special to the party

Detailed Instructions

Step 1:
Get everything chopped, measured and ready before you start building your lasagna.
Step 2:
Don't crowd your mushrooms - cook them in small batches till they're nice and brown.
Step 3:
For the white sauce, keep stirring non-stop to avoid any lumps.
Step 4:
Let your sauce cool a bit so it won't melt the cheese too early.
Step 10:
Enjoy it slightly warm rather than piping hot for the best flavor experience.
Step 9:
Give it proper time to sit before cutting for cleaner portions.
Step 8:
Keep an eye on it during final cooking - you want golden spots not burnt patches.
Step 7:
Spray your foil with cooking oil so the cheese won't stick when removed.
Step 6:
Tap down softly on each noodle layer to push out trapped air.
Step 5:
Make sure each layer reaches all the way to the sides of your dish.
Mushroom Spinach White Lasagna Pin it
Mushroom Spinach White Lasagna | cookwithtaste.com

My nonna always told me good lasagna needs time to "gather its thoughts." She also taught me it's better to make too much white sauce than not enough - you'll thank yourself later.

Building Perfect Layers

  • Pour a thin sauce coating on the dish bottom
  • Make sure fillings reach right into the corners
  • Try to make all layers the same thickness
  • Top everything with plenty of cheese
  • Push down slightly to get rid of air bubbles

When I showed my kid how to put this lasagna together, we turned it into a production line. She calls our system "creating the ultimate bite" as we carefully stack each tasty component.

Prep Ahead Tricks

  • Put it all together up to a day before you need to cook it
  • Pull it out of the fridge early so ingredients warm up
  • Wrap it well with aluminum foil
  • Cook it a bit longer if it's been in the fridge
  • Save some extra sauce for warming up leftovers

What to Serve With It

  • Fresh garden salad
  • Buttery garlic toast
  • Oven-roasted veggies
  • A glass of something nice
  • Sprinkle of chopped herbs on top
Mushroom Spinach White Lasagna Pin it
Mushroom Spinach White Lasagna | cookwithtaste.com

Keeping and Warming Up

  • Let it cool all the way before putting in the fridge
  • Slice into single servings for easier warming
  • Drizzle extra white sauce when heating up
  • Keeps in the freezer for up to 3 months
  • Move to fridge overnight before reheating

This veggie lasagna has become our family's favorite comfort food. It shows that you don't need meat to create something truly satisfying and special. The blend of cheeses working with earthy mushrooms and soft spinach creates something magical - every bite balances homey comfort with a touch of fancy restaurant flair.

Frequently Asked Questions

→ What mushrooms should I use for this dish?
Go for cremini or button mushrooms, or mix things up by using both for fuller flavor.
→ Can I prep this lasagna in advance?
Absolutely! Put it together up to a day ahead and keep it in the fridge until you're ready to bake.
→ How do I keep my white sauce smooth?
Keep whisking as you gently pour warm milk into the butter-flour blend. Stir until it turns creamy and thick.
→ Can I substitute no-boil noodles?
You can! Just thin out your sauce a bit since no-boil noodles soak up extra liquid while cooking.
→ How long do leftovers last?
Store them in a sealed container in the fridge for up to four days or freeze for three months.

Three-Cheese Veggie Lasagna

Layers of cheesy goodness with mushrooms, spinach, and creamy white sauce. Perfect meatless meal for any occasion.

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

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Base Layer

01 One dozen lasagna noodles—choose either regular or your favorite gluten-free option

→ Full-Flavored Veggie Filling

02 2 tablespoons of good quality olive oil
03 1 small yellow onion, finely chopped
04 3 garlic cloves, minced into tiny bits
05 16 ounces of mushrooms (use a mix like cremini and white button), sliced thin
06 10 ounces of fresh spinach leaves (or use defrosted frozen spinach, fully drained)

→ Smooth White Sauce

07 4 tablespoons of unsalted butter, softened
08 1/4 cup of regular or gluten-free all-purpose flour
09 3 cups of whole milk (for extra creaminess)
10 1/2 teaspoon of warm ground nutmeg
11 A dash of sea salt and fresh cracked black pepper

→ Cheese Combo

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

Instructions

Step 01

Get a huge pot of salted water boiling, then cook your noodles until they're soft yet still a bit firm. Carefully drain and lay them out flat so they don't stick together.

Step 02

Heat olive oil in a large pan over medium heat. Throw in the diced onion first and let it soften—3 minutes or so should do it. Add your garlic and stir until fragrant, just under a minute. Mix in the mushrooms, allowing them to cook down and turn golden brown in around 8 minutes. Finally, stir in the spinach and cook until it’s wilted nicely. Sprinkle with salt and pepper to taste.

Step 03

Melt butter in a medium pot over medium heat. Stir in the flour and keep whisking for a couple of minutes, just until it smells nutty and looks slightly golden. Slowly pour in your milk, a little at a time, whisking constantly to keep it lump-free. Keep stirring as it thickens to a smooth texture—should take 5 to 7 minutes. Add a touch of nutmeg, plus salt and pepper to finish.

Step 04

Grab a bowl and mix together the ricotta, beaten egg, and 1/2 cup of the mozzarella. Sprinkle in a pinch of salt to enhance the flavor.

Step 05

Set your oven to 375°F (190°C) to preheat. Lightly grease a 9×13-inch dish. Spread a bit of white sauce on the bottom, add a layer of noodles, follow with 1/3 of the ricotta mix, and layer on half your veggie filling. Repeat the noodles, sauce, and fillings, leaving enough sauce for the top. Finish with one last noodle layer, sauce, and a sprinkle of mozzarella and Parmesan.

Step 06

Cover with foil and bake for about 25 minutes. Remove the foil and bake another 15-20 minutes until the top is golden brown and bubbling. Let it sit for 10 minutes before slicing—it’s hard to wait, but worth it!

Notes

  1. You can prepare this ahead of time and refrigerate it overnight—just bake it when you’re ready.
  2. Store leftovers in an airtight container, and they’ll stay fresh in the fridge for up to 5 days.
  3. Try swapping the mushrooms for other varieties to give your dish a fun twist.

Tools You'll Need

  • Large pot for boiling noodles
  • Big skillet for cooking vegetables
  • Medium pot for preparing white sauce
  • 9×13-inch pan for baking
  • Whisk and sturdy wooden stirring tool
  • Foil for baking

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (milk, ricotta, mozzarella, Parmesan)
  • Contains eggs
  • Features 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