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Tasty Three-Cheese Vegetarian Lasagna

Featured in: Main Dishes

Delicious white lasagna stuffed with cooked mushrooms, spinach, and a trio of cheeses in velvety bechamel. A fantastic option for veggie family suppers.
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Twistytaste.com
Updated on Thu, 10 Apr 2025 14:59:50 GMT
Spinach and Mushroom White Lasagna Recipe Pin it
Spinach and Mushroom White Lasagna Recipe | twistytaste.com

This indulgent veggie lasagna turns simple mushrooms and spinach into a fancy dinner showstopper. Every bite combines earthy mushrooms, wilted spinach, and a trio of cheeses tucked between pasta layers, all wrapped in a velvety scratch-made white sauce that'll make your taste buds dance.

I'd always stuck with meaty lasagna until I took a cooking workshop in a small Italian village. The local chef showed me that getting mushrooms golden and moisture-free was the real trick. Now my kids actually beg for this version instead of our old family recipe!

Key Components

  • Mushrooms: Grab cremini for their meaty, rich taste
  • Spinach: Skip the frozen stuff and go with fresh leaves
  • Lasagna Noodles: Regular or quick-cook options do the job
  • Ricotta: Don't skimp with low-fat versions here
  • White Sauce: Everything starts with quality unsalted butter
  • Three Cheeses: Each brings something special to the party

Step-By-Step Guide

Step 1:
Get everything chopped, measured and ready first - this makes assembly way easier.
Step 2:
Don't crowd those mushrooms when cooking or they'll steam instead of getting that lovely brown color.
Step 3:
Keep that whisk moving when making your white sauce to avoid lumps.
Step 4:
Give the sauce a little cooling time before you start building your layers.
Step 5:
Spread everything right to the corners for even cooking throughout.
Step 6:
Lightly flatten each layer to kick out unwanted air bubbles.
Step 7:
Hit the inside of your foil with cooking spray so cheese won't stick.
Step 8:
Keep an eye on that top layer - you want it golden, not charred.
Step 9:
Let it rest properly or you'll end up with a sloppy mess when cutting.
Step 10:
Enjoy it when just warm, not piping hot, for the fullest flavor.
Spinach and Mushroom White Lasagna Recipe Pin it
Spinach and Mushroom White Lasagna Recipe | twistytaste.com

My Nonna always told me that lasagna needs to "gather its thoughts" before serving. She also taught me to make more white sauce than I think I'll need - it's always better to have extra.

Building Beautiful Layers

  • Put a thin sauce swipe on the bottom first
  • Make sure fillings reach all the way to the edges
  • Don't make any layer too thick or thin
  • Save lots of cheese for the very top
  • Tap down softly to push out air pockets

When I taught my little girl to make this dish, we set up a production line in the kitchen. She now tells everyone we're "crafting the ultimate forkful" as we stack everything just right.

Prep-Ahead Perks

  • Put it together a full day before you need to cook
  • Pull from fridge about 30 minutes before baking
  • Wrap with foil snugly before storing
  • Bake a bit longer if it's coming straight from the cold
  • Set aside extra sauce for leftovers

What To Serve With It

  • Fresh salad with zingy dressing
  • Buttery toasted bread with garlic
  • Veggies roasted until caramelized
  • A glass of crisp white wine
  • Snipped herbs sprinkled on top
Spinach and Mushroom White Lasagna Recipe Pin it
Spinach and Mushroom White Lasagna Recipe | twistytaste.com

Keeping Leftovers Fresh

  • Let it cool all the way before putting in fridge
  • Slice before storing to make reheating easier
  • Drizzle fresh sauce when warming up portions
  • Keeps in freezer for up to 3 months
  • Move to fridge overnight before reheating

This veggie lasagna has become our go-to comfort meal. It shows that meatless dishes can be totally filling and fancy at the same time. The mix of three different cheeses with earthy mushrooms and tender spinach creates something that's both cozy and impressive - comfort food that's dressed up for company.

Frequently Asked Questions

→ Which mushrooms should I pick for this dish?
Go with cremini or button mushrooms, or try both together. Cremini mushrooms add a bit more depth to the flavor.
→ Can I fix this lasagna before I need it?
Sure thing, you can put the whole lasagna together and keep it in the fridge for up to a day before you cook it.
→ How do I make sure my white sauce stays smooth?
Keep whisking as you slowly pour warm milk into your butter-flour mix, and don't stop stirring until it gets nice and thick.
→ Will no-boil lasagna sheets work in this?
They'll work just fine. Just make your sauce a bit runnier since these noodles soak up more liquid.
→ How long will this stay good after cooking?
You can pop leftovers in a sealed container in your fridge for 4 days, or freeze them for up to 3 months.

Mushroom Spinach White Sauce Pasta

A hearty veggie lasagna combining mushrooms and spinach layered in creamy bechamel, finished with bubbling mozzarella and parmesan.

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

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Bottom Layer

01 12 soft lasagna sheets, standard or gluten-free options work fine

→ Chunky Veggie Mix

02 2 tbsp good olive oil
03 1 small yellow onion, chopped small
04 3 cloves garlic, crushed and diced
05 16 oz mixed mushrooms (try cremini with button), cut into slices
06 10 oz bright green spinach (or frozen pack, thawed and squeezed dry)

→ Creamy Sauce

07 4 tbsp soft unsalted butter
08 1/4 cup plain flour (swap for GF blend if needed)
09 3 cups full-fat milk for extra creaminess
10 1/2 tsp warming nutmeg powder
11 Good shake of sea salt and cracked black pepper

→ Dairy Mixture

12 1 1/2 cups smooth whole milk ricotta
13 1 large egg, gently whisked
14 2 cups grated mozzarella cheese
15 1/2 cup finely grated Parmesan

Instructions

Step 01

Fill a large pot with water, bring it to a bubble, throw in some salt, and cook those lasagna sheets until they're just right - soft but still a bit firm. Drain them and spread them out so they don't stick together.

Step 02

Heat your olive oil in a big pan. Drop in those diced onions and let them go soft and clear for about 3-4 minutes. Toss in the garlic and cook for just a minute till it smells good. Add your mushrooms and let them cook down and turn golden - about 8 minutes should do it. Last, mix in the spinach until it shrinks down. Add salt and pepper till it tastes spot on.

Step 03

Melt the butter in a decent-sized pot over medium heat. Throw in the flour and keep whisking for 1-2 minutes till it smells toasty and looks a bit golden. Now comes the tricky part - pour in your milk bit by bit, whisking non-stop so it stays smooth. Keep stirring till it gets nice and thick, around 5-7 minutes. Finish with a sprinkle of nutmeg, salt, and pepper.

Step 04

Grab a bowl and mix up the ricotta with your beaten egg and 1/2 cup of the mozzarella. Add a tiny pinch of salt to boost the flavor.

Step 05

Get your oven warming to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Start with a thin spread of white sauce on the bottom, then lay down your first row of pasta sheets. Spread on 1/3 of your ricotta mix, then half the mushroom-spinach stuff. Keep going with more sheets, sauce, and fillings until you top it off with one last layer of pasta, the rest of your white sauce, and a good handful of mozzarella and Parmesan.

Step 06

Cover the dish with foil and stick it in the oven for 25 minutes. Then take the foil off and let it go another 15-20 minutes until the top turns golden and the edges start bubbling. Let it sit for 10 minutes before you cut into it - trust me, it's worth the wait!

Notes

  1. You can put this lasagna together the night before and keep it in the fridge till you're ready to bake it
  2. Any extra portions will stay good in a sealed container in the fridge for up to 5 days
  3. Try swapping in different types of mushrooms to change up the taste

Tools You'll Need

  • Big cooking pot for the pasta
  • Wide pan for cooking vegetables
  • Medium pot for sauce making
  • 9×13-inch baking dish
  • Whisk and mixing spoon
  • Tin foil

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy products (milk, ricotta, mozzarella, Parmesan)
  • Has eggs
  • Has wheat (if not using gluten-free options)

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