A decadent vegetarian white lasagna layered with sautéed mushrooms, wilted spinach, creamy ricotta filling, and a luscious béchamel sauce.

Scale

1 cup ricotta

¼ cup shredded mozzarella (plus more for layering and topping)

2 tbsp grated parmesan (plus more for topping)

1 small egg, beaten

1 tbsp fresh parsley, chopped (plus more for garnish)

Dash of fresh nutmeg, grated

Sea salt and freshly cracked pepper, to taste

1½ tbsp butter, divided

½ small yellow onion, diced

2 large handfuls baby spinach

Pinch of crushed red pepper flakes

8 oz button mushrooms, sliced

8 oz cremini mushrooms, sliced

2 cloves garlic, minced

No-cook lasagna noodles

— White Sauce —

2½ tbsp butter

2½ tbsp flour

2½ cups whole milk

Dash of fresh nutmeg, grated

Sea salt and freshly cracked pepper, to taste

Combine ricotta, ¼ cup mozzarella, 2 tbsp parmesan, egg, parsley, nutmeg, salt, and pepper. Set aside.
Heat ½ tbsp butter in skillet, sauté onion 4–5 min. Add spinach, red pepper flakes; cook 1 min. Season with salt & pepper. Remove and set aside.
Add 1 tbsp butter to skillet, cook mushrooms 3–4 min without stirring much. Add garlic, salt, and pepper. Cook 1 more min. Set aside.
In same skillet, melt remaining 2½ tbsp butter. Add flour, whisk constantly 1–2 min. Slowly whisk in milk. Cook until thickened. Season with nutmeg, salt, and pepper. Remove from heat.
Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.
Spread white sauce on bottom. Layer noodles, ricotta mix, half spinach, half mushrooms, light mozzarella.
Repeat layer. Finish with noodles, white sauce, remaining mozzarella and parmesan.
Bake 35–40 minutes until bubbling and golden. Let rest 10–15 min. Garnish with fresh parsley, slice, and serve.

Keywords: Creamy mushroom spinach lasagna, vegetarian lasagna, white lasagna, easy weeknight lasagna