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Delicious Three-Cheese Vegetarian Lasagna

As seen in: Homemade Casserole Recipes: One-Dish Wonders for Every Occasion

Mouth-watering white lasagna packed with sautéed mushrooms, fresh spinach, and a blend of three cheeses in a smooth white sauce. Ideal for veggie-loving families.
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Refreshed on Mon, 07 Apr 2025 17:43:30 GMT
Spinach and Mushroom White Lasagna Recipe Save it
Spinach and Mushroom White Lasagna Recipe | iamcooker.com

This decadent veggie lasagna layers rich mushrooms with wilted spinach and a trio of cheeses, all wrapped in velvety white sauce. Every forkful delivers an impressive meatless main that'll make you forget you're eating vegetables, thanks to the luscious sauce and perfect balance of earthy and creamy flavors.

I'd always stuck with traditional meat lasagna until I took a cooking class while traveling through Italy. The teacher showed me that the secret to amazing texture is cooking mushrooms until they've released all their water. Now my family actually asks for this version more than the meat one!

Key Ingredients

  • Mushrooms: Go for plump, fresh cremini for the best taste
  • Spinach: Skip frozen and use fresh for better texture
  • Lasagna Noodles: You can use regular or the no-boil kind
  • Ricotta: Don't skimp with low-fat - full-fat makes all the difference
  • White Sauce: It all starts with quality butter
  • Three Cheeses: Each brings something special to the party

Step-by-Step Directions

Step 1:
Get everything chopped and ready first - it'll make the whole job smoother.
Step 2:
Don't crowd your mushrooms when cooking or they'll steam instead of turning nice and golden.
Step 3:
Keep stirring that white sauce constantly so it turns out silky smooth.
Step 4:
Let your sauce cool a bit before building the lasagna or your cheese will melt too soon.
Step 5:
Spread each layer all the way to the sides of your pan.
Step 6:
Gently push down on each layer to squeeze out air bubbles.
Step 7:
Spray the foil before covering so your cheese won't stick to it.
Step 8:
Keep an eye on it during final browning - you want golden spots, not burnt ones.
Step 9:
Don't rush the resting time or you'll end up with a messy plate.
Step 10:
Serve it when it's just warm, not piping hot, for the best flavor.
Spinach and Mushroom White Lasagna Recipe Save it
Spinach and Mushroom White Lasagna Recipe | iamcooker.com

My nonna used to tell me that lasagna needs to "gather its thoughts" after baking. She always told me to make more white sauce than I thought I'd need - you'll never regret having extra.

Building Perfect Layers

  • Put a thin sauce coating on the bottom first
  • Make sure you go all the way to the edges
  • Don't make any layer too thick
  • Save enough cheese for a good top layer
  • Push down lightly to get rid of air pockets

I taught my daughter to make this by turning it into a fun assembly line. She now calls our lasagna-making sessions "creating the perfect bite" as we carefully stack all the goodies.

Prep Ahead Options

  • Put it all together up to a day before you need to cook it
  • Take it out of the fridge an hour before baking
  • Wrap it up well with foil
  • Cook it a bit longer if it's coming straight from the fridge
  • Save some extra sauce for when you warm up leftovers

What To Serve With It

  • Fresh green salad
  • Toasted garlic bread
  • Oven-roasted veggies
  • A glass of your favorite wine
  • Sprinkle of fresh herbs on top
Spinach and Mushroom White Lasagna Recipe Save it
Spinach and Mushroom White Lasagna Recipe | iamcooker.com

Storing Leftovers

  • Make sure it's totally cool before putting it in the fridge
  • Cut it into single servings for easier reheating
  • Keep some extra white sauce handy
  • Can stay frozen for about 3 months
  • Let it thaw in the fridge overnight

This veggie lasagna has become our family's comfort food go-to. It shows that you don't need meat to make something truly satisfying and impressive. The mix of mushrooms, three different cheeses, and tender spinach creates something that's both homey and fancy at the same time.

Common Questions

→ Which mushrooms should I pick for this dish?
Go with button or cremini mushrooms, or try mixing them together. Creminis will add a bit more depth to the flavor.
→ Can I put this together the night before?
Absolutely! You can build the whole lasagna up to a day ahead and keep it in the fridge until you're ready to bake it.
→ How do I make sure my sauce isn't lumpy?
Keep whisking as you pour warm milk slowly into your butter-flour mix, and don't stop stirring until the sauce gets thick.
→ Will no-boil pasta sheets work?
They'll work fine! Just make your sauce a bit runnier since these noodles soak up more liquid during baking.
→ How long will this stay good after cooking?
Pop any leftovers in a sealed container and they'll last 4 days in the fridge or up to 3 months in the freezer.

Cheesy Mushroom Veggie Lasagna

A mouthwatering meat-free lasagna that combines mushrooms and spinach between layers of bechamel, finished with bubbly mozzarella and parmesan.

Preparation
40 Mins
Cooking Duration
45 Mins
Complete Duration
85 Mins
By: sofia


Complexity: Moderate

Origin: Italian

Output: 8 Portions

Diet Types: Plant-Based (with dairy/eggs)

What You'll Need

→ Bottom Section

01 12 soft lasagna sheets, standard or gluten-free option works fine

→ Veggie Mix

02 2 tbsp good olive oil
03 1 small yellow onion, chopped finely
04 3 cloves garlic, crushed small
05 16 oz mushrooms (mix of baby bella and white), cut into slices
06 10 oz bright green spinach (or frozen pack, thawed and squeezed dry)

→ Cream Sauce

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

→ Dairy Combo

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

Preparation Steps

01 Step

Fill a large pot with water, bring it to a bubbling boil, toss in some salt, and cook the lasagna sheets until they're slightly firm. Drain them and spread them out flat so they won't stick together.

02 Step

Heat your olive oil in a wide pan. Throw in those tiny onion pieces and cook until they go clear and soft – about 3-4 minutes. Toss in the garlic and let it cook for just 60 seconds. Drop in the mushrooms and cook until they shrink down and turn golden – around 8 minutes. Last, add the spinach and stir until it shrinks down. Add salt and pepper until it tastes good.

03 Step

Melt the butter in a deep pot over medium heat. Sprinkle the flour on top and keep whisking for 1-2 minutes until it smells toasty. Now slowly pour in milk while you keep whisking to avoid lumps. Keep stirring until it gets thick – about 5-7 minutes. Finish with a sprinkle of nutmeg, salt, and pepper.

04 Step

In a bowl, stir together the ricotta, beaten egg and 1/2 cup of the shredded mozzarella. Add a tiny bit of salt to boost the flavor.

05 Step

Turn your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Start with a thin sauce layer, then place down some pasta sheets. Spread 1/3 of the ricotta mix, then half of the mushroom-spinach stuff. Keep making layers – more pasta, more sauce – until you finish with pasta on top, covered with the last of the white sauce and a big handful of mozzarella and Parmesan.

06 Step

Wrap foil over your dish and bake for 25 minutes. Then take the foil off and cook another 15-20 minutes until the top goes golden and the edges bubble up. Let it sit for 10 minutes before you cut into it – tough as that wait might be!

Additional Tips

  1. You can put this together the night before and keep it in the fridge until baking time
  2. It'll stay tasty for up to 5 days if you keep it in a sealed container in the fridge
  3. Try different mushroom types to change up the flavor profile

Required Equipment

  • Big cooking pot for the pasta
  • Large frying pan for vegetables
  • Pot for making the sauce
  • 9×13-inch baking dish
  • Whisk and wooden spoon
  • Tin foil

Allergen Notice

Review ingredients for possible allergens and seek professional medical advice if uncertain.
  • Has dairy products (milk, ricotta, mozzarella, Parmesan)
  • Contains egg
  • Has wheat (unless you use gluten-free options)

Nutritional Information (Each Portion)

Consider these values as estimates rather than definitive health guidance.
  • Energy: 385
  • Fat Content: 18 g
  • Carbohydrates: 32 g
  • Protein Content: 24 g