Name: Creamy White Lasagna with Spinach and Mushrooms
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: White Béchamel Alfredo Sauce:; 8 Tablespoons unsalted butter; 2 Tablespoons minced fresh garlic (4–6 cloves); 1/2 cup all-purpose flour; 1 quart half and half; 2 cups whole milk; 1 cup grated Parmesan cheese; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground nutmeg; Ricotta Cheese Filling:; 2 Tablespoons olive oil; 8 ounces baby bella mushrooms, sliced; 3 Tablespoons minced garlic; 6 cups fresh baby spinach; 32 ounces whole milk ricotta cheese; 1 cup grated Parmesan cheese; 2 large eggs; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Lasagna Assembly:; 9 oven-ready lasagna noodles; 3 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese

If you’re craving a lasagna that’s rich, indulgent, and packed with fresh veggies, this Creamy White Lasagna with Spinach and Mushrooms is your new go-to. Layers of tender noodles, earthy mushrooms, vibrant spinach, and creamy ricotta come together under a luscious white Bechamel Alfredo sauce, all topped with a golden blanket of mozzarella and Parmesan. Each bite is velvety, cheesy, and utterly satisfying—comfort food at its finest.

Unlike traditional tomato-based lasagna, this white version is elegant, silky, and feels extra special without being complicated. It’s perfect for a cozy family dinner, a weekend treat, or impressing guests at a casual gathering. Trust me, the aroma alone will have everyone eagerly waiting at the table.

Why You’ll Love This Recipe

Creamy and Decadent

The Bechamel Alfredo sauce is smooth, cheesy, and luscious—every layer is pure indulgence.

Veggie-Packed

Fresh spinach and mushrooms add color, nutrients, and earthy flavor to balance the richness.

Make-Ahead Friendly

Prepare the sauce, filling, or even assemble ahead of time for stress-free cooking.

Crowd-Pleasing

Kids and adults alike love a creamy, cheesy lasagna—always a hit.

Elegant Yet Comforting

Perfect for special occasions or a comforting weeknight dinner.

Recipe Origin

White lasagna has its roots in Italian cuisine as an alternative to the classic tomato version. This version with spinach, mushrooms, and a rich Alfredo sauce is inspired by contemporary twists on traditional Italian lasagna, giving it a luxurious, creamy texture and deep flavor.

Kitchen Tools You’ll Need

Large skillet
Saucepan
Mixing bowls
Wooden spoon or spatula
Whisk
Baking dish (9×13-inch works well)
Measuring cups and spoons
Oven

Ingredients in Creamy White Lasagna with Spinach and Mushrooms

Bechamel Alfredo Sauce

Butter, garlic, flour, half-and-half, whole milk, Parmesan, and seasonings create a silky, cheesy sauce that binds all the layers together.

Mushrooms and Spinach

Sautéed mushrooms and tender baby spinach add earthy flavor, freshness, and a beautiful contrast to the creamy sauce.

Ricotta Cheese Filling

Ricotta, Parmesan, eggs, and a touch of seasoning create a smooth, rich filling that adds structure and flavor to the layers.

Lasagna Noodles

Oven-ready noodles save time and provide tender, perfectly textured layers.

Mozzarella and Parmesan

Shredded mozzarella melts beautifully on top, while Parmesan adds a nutty, golden crust.

(Note: the full ingredient list with measurements is provided in the recipe card directly below.)

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C) to ensure even baking.

Make the Bechamel Alfredo Sauce

In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Whisk in flour to form a roux and cook for 1–2 minutes. Gradually add half-and-half and milk, whisking constantly to avoid lumps. Stir in Parmesan, salt, pepper, and nutmeg. Cook until thickened and creamy. Remove from heat.

Prepare Ricotta Filling

In a skillet, heat olive oil and sauté mushrooms until tender. Add minced garlic and cook for another minute. Stir in fresh spinach until wilted. In a large bowl, combine ricotta, Parmesan, eggs, salt, and pepper. Fold in the sautéed mushrooms and spinach.

Assemble the Lasagna

Spread a thin layer of Alfredo sauce on the bottom of a baking dish. Layer 3 oven-ready noodles over the sauce. Spread 1/3 of the ricotta filling on top, followed by 1/3 of the Alfredo sauce. Repeat layers two more times. Top the final layer with shredded mozzarella and grated Parmesan.

Bake

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until cheese is bubbly and golden brown. Let cool for 10 minutes before serving.

Serve

Slice into portions and serve warm. Garnish with fresh herbs, if desired, for a beautiful presentation.

Nutrition Facts

Servings: 8
Calories per serving: ~400–450
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

How to Serve Creamy White Lasagna with Spinach and Mushrooms

With a Side Salad: A crisp green salad with vinaigrette balances the richness.
With Garlic Bread: Perfect for soaking up the creamy sauce.
Family-Style: Serve straight from the baking dish for a cozy meal.
Garnish: Sprinkle fresh parsley or basil for color and aroma.
Wine Pairing: A crisp Chardonnay or light red wine complements the creamy flavors.

Make-Ahead and Storage Tips

Prep Ahead: Sauté mushrooms and spinach or make the Alfredo sauce in advance.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in the oven at 350°F until heated through to maintain creamy texture.

Variations to Try

Add Protein: Incorporate cooked chicken or Italian sausage for extra heartiness.
Extra Veggies: Zucchini, bell peppers, or roasted eggplant can add more texture.
Cheese Twist: Mix in fontina, Gouda, or provolone for a different flavor.
Gluten-Free: Use gluten-free lasagna noodles.
Vegan Version: Use dairy-free cheese, plant-based milk, and tofu ricotta.

Additional Tips

Avoid Overcooking Noodles: Oven-ready noodles cook perfectly if layered with sauce.
Season to Taste: Taste the Alfredo and ricotta fillings before assembling for perfect flavor balance.
Layer Evenly: Ensures every bite has cheese, sauce, and filling.
Rest Before Slicing: Letting the lasagna sit 10–15 minutes prevents it from falling apart.

FAQ Section

Q1: Can I make this ahead of time?
A1: Yes! Assemble the lasagna and refrigerate overnight; bake just before serving.

Q2: Can I freeze it?
A2: Yes, freeze fully assembled but unbaked. Thaw overnight and bake as directed.

Q3: Can I use frozen spinach?
A3: Yes, thaw and squeeze out excess water before adding to ricotta.

Q4: Can I substitute the ricotta?
A4: Cottage cheese or a mix of cream cheese and cottage cheese works in a pinch.

Q5: Can I make it dairy-free?
A5: Use plant-based milk, dairy-free cheese, and vegan butter substitutes.

Q6: Can I add more vegetables?
A6: Yes, bell peppers, zucchini, or roasted eggplant can be added to the layers.

Q7: How long does it last in the fridge?
A7: Up to 3 days in an airtight container.

Q8: Can I reheat in the microwave?
A8: Yes, but the oven keeps the layers creamier and the cheese melted evenly.

Q9: Can I use regular lasagna noodles?
A9: Yes, cook them according to package directions before layering.

Q10: Can I make individual portions?
A10: Yes, use small baking dishes or ramekins for personal lasagna servings.

Conclusion

This Creamy White Lasagna with Spinach and Mushrooms is the ultimate comfort dish—rich, creamy, and full of fresh vegetables. Perfect for weeknight dinners or special occasions, it’s indulgent yet approachable, hearty yet elegant. Layers of flavor, silky sauce, and golden cheese make it irresistible. Gather your ingredients, roll up your sleeves, and enjoy a slice of creamy, cheesy bliss that will have everyone coming back for seconds.