Mushroom and Spinach Lasagna With White Sauce
When you’re looking for a creamy mushroom and spinach lasagna with white sauce, this is it! It’s layered in everything you’d expect and the result is pure decadence.
Mushrooms, spinach, and cream sauce altogether just makes sense. And when it’s layered on top of one another, it lends itself to a satisfying meal.
This tag-team combination tastes great as is but keep in mind that this recipe is versatile and makes an excellent base for so many variations of creamy lasagna.
Keep all of the directions the same, just simply swap out the mushroom and spinach for any other veggie like asparagus or artichoke. You could even add in chicken to the dish and it would taste great. Whichever route you go, your tastebuds will be cheering.
This post is about how to make mushroom and spinach lasagna with white sauce.
Mushroom and Spinach Lasagna With White Sauce
What do I need to make mushroom spinach lasagna?
There are three main parts to this lasagna. We have the filling, a garlic sauce, and a basil cream sauce. To make this recipe you will need:
- Lasagna Noodles
- Mushrooms
- Spinach
- Onion
- Garlic
- Oil
- Parmesan Cheese
- Salt and Pepper
- Garlic Sauce
- Garlic
- Butter
- Flour
- Milk
- Salt
- Basil Cream
- Heavy Cream
- Dried Basil
How do I make spinach mushroom lasagna?
There are multiple components to this lasagna, so we are going to get all of the parts ready then assemble it all together in a baking dish.
Start by boiling a pot of water for the noodles.
Next, preheat the oven to 375°F.
Make the Basil Cream Sauce
This is the simplest step. Mix the heavy cream with the dried basil and set it aside.
Make the Garlic Sauce
We’re going to make a roux to set up the base for the garlic sauce.
In a medium saucepan, melt 3 tablespoons of butter on medium heat. Stir in the flour and cook for about 2 minutes.
Next, slowly whisk in the hot milk, garlic, and salt. Keep whisking until it thickens, about 3-5 minutes, then set it aside.
Cook the Lasagna Noodles
Once the water is boiling, add salt and the noodles. Cook only until al dente (firm but pliable). Drain the noodles and transfer to a bowl of cold water until we are ready to assemble.
Make the Mushroom Mixture
In a large skillet on medium-high heat, add the oil, chopped onion, sliced mushrooms, and chopped spinach. Saute for about 3-5 minutes.
Add the parmesan and half of the basil cream sauce and stir it all together.
Assemble
Now that all of the components are ready (including the mushroom filling, sauces, and half-cooked noodles) it’s time to assemble the lasagna.
Start by greasing a 9×13 inch baking dish. Spread about 3/4 cup garlic sauce on the bottom. Then, drain 3 lasagna noodles and lay them, side by side, on top of the garlic sauce. Top the noodles with half of the mushroom mixture.
Next, layer on 3 lasagna noodles on top of the mushroom mixture. Top these noodles with the remaining mushroom mixture. Then, layer on the last 3 noodles.
Now, combine the rest of the garlic sauce and basil cream sauce together and spoon it on top of the noodles.
Sprinkle it with the remaining parmesan cheese.
Bake the lasagna until golden, about 40-45 minutes.
Let the lasagna sit for 15 minutes before serving.
If you like this recipe, you may also enjoy these great recipes:
- Oh So Good Easy Spinach Artichoke Dip
- The Absolute Best Tortellini Soup with Spinach
- The Ultimate Simple Lasagna Recipe
- Perfect Pasta Sauce With Crushed Tomatoes
- My Go-To Spring Mix Salad Recipe
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This post was about how to make a mushroom and spinach lasagna with white sauce.
Mushroom and Spinach Lasagna With White Sauce
Ingredients
- ½ box lasagna noodles 9 pieces
- ½ cup parmesan cheese grated
Basil Cream Sauce
- 1 cup heavy cream
- 2 teaspoons dried basil
Garlic Sauce
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 ½ cups milk hot
- 1 teaspoon salt
Mushroom and Spinach Mixture
- 3 tablespoons olive oil
- 2 medium onions chopped
- 4 cloves garlic minced
- 1 pound mushrooms sliced
- 3 cups spinach chopped
- ½ cup parmesan cheese grated
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Start by boiling a pot of water for the lasagna noodles.Preheat the oven to 375°F.
Make the Basil Cream Sauce
- Mix the heavy cream with the dried basil and set it aside.
Make the Garlic Sauce
- In a medium saucepan, melt 3 tablespoons of butter on medium heat. Stir in the flour and cook for about 2 minutes.
- Next, slowly whisk in the hot milk, garlic, and salt. Keep whisking until it thickens, about 3-5 minutes, then set it aside.
Cook the Lasagna Noodles
- Once the water is boiling, add some salt and cook the noodles only until al dente (firm but pliable). Drain the noodles and transfer to a bowl of cold water until we are ready to assemble.
Make the Mushroom Spinach Mixture
- In a large skillet on medium-high heat, add the oil, chopped onion, sliced mushrooms, and chopped spinach. Saute for about 3-5 minutes.Add the parmesan and half of the basil cream sauce and stir it all together.
Assemble
- Grease a 9x13 inch baking dish. Spread about 3/4 cup garlic sauce on the bottom.
- Drain 3 lasagna noodles and lay them, side by side, on top of the garlic sauce. Top the noodles with half of the mushroom mixture.
- Next, layer on 3 more lasagna noodles. Top these noodles with the remaining mushroom mixture. Then, layer on the last 3 noodles.
- Combine the remaining garlic sauce and basil cream sauce together and spoon it on top of the noodles.
- Sprinkle with ½ cup of grated parmesan cheese. Bake the lasagna until golden, about 40-45minutes.Enjoy!