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Mushroom Lasagna With White Sauce

This delicious easy mushroom lasagna with white sauce will have your friends and family screaming for more more more!! This is the perfect special occasion food!

Mushroom Lasagna with white sauce
White Mushroom Spinach Lasagna

Mushroom Lasagna with White Sauce

Just imagine serving this to your friends with cheese pulls galore when you scoop a serving from the pan as the steam rises from the baking dish – your friends eyes will go wide with delight!

And just wait till they taste it! Oh my! Mushrooms and spinach make a beautiful sight!

So far, I’ve heard that this dish has traveled the world and has ridden across New York City in a cab to a party. Where will you take this mushroom Lasagna with White Sauce, because it is fantastic!

If you LOVE lasagna, you might want to try my very meaty version of Cowboy Lasagna, it too is pretty popular as is our Best Classico Lasagna Recipe!

lasagna noodles

Here’s What You’ll Need

  • Noodles
  • Cheeses
  • Spices
  • Mushrooms
  • Spinach
  • Cream

Here’s How You Do It

  1. Saute the mushrooms and spinach
  2. Boil the noodles
  3. Make the cheese sauce
  4. Assemble and bake!
mushroom lasagna with white sauce with whisk

Special Equipment

You won’t need any special equipment, just a baking dish and a few sauce pans. A nice whisk makes all the difference in making the sauce though.

mushroom lasagna with white sauce

Tips and Tricks

  • Use good quality lasagna noodles. I recommend the regular style cook noodles rather than the no cook type.
  • Once you remove the noodles and drain them, you will want to coat with some vegetable oil to keep them from sticking together while you work. Just a very light coat will do.
  • When sautéing the veggies, you will probably want to add the spinach and cook it a bit, but honestly, it isn’t worth your time. Simply cover that dish with a lid and let the heat do the work for you. Spinach wilts in no time at all and it is going to get cooked a second time in the lasagna, so no worries!
  • This seems like a lot of work, but honestly, it isn’t. The directions are simple.
  • If you are using a dish that is larger than 9×9, you will need more noodles.
  • Because all of the ingredients are cooked when you add them to the baking dish, you really only have to bring it all up to temp and let bubble then brown the top. It’s done.

Substitutions

  • Lasagna Noodles – you COULD make this with any pasta, theoretically, but then it wouldn’t be a lasagna. I do not recommend the no cook noodles, but you are welcome to try them.
  • Butter – its fine to use a margarine type substitute.
  • Onion – you can use the frozen chopped onions or a Tbs of onion powder sprinkled over the sauteed mushrooms. If onion isn’t a flavor for you, just skip it or try garlic powder instead.
  • Cream Cheese – Neufchatel is fine or the low fat cream cheese, either one.
  • Whole Milk – a milk with less percentage is fine.

Frequently Asked Questions (FAQ’s)

How Long Does This Last

The lasagna will last for 5 days if kept covered in the fridge.

Can I Freeze This Lasagna

You can freeze this lasagna, but the texture may be a bit different when thawed.

Mushroom Lasagna with white sauce and fork

Watch Me Make a Lasagna

This is a cowboy lasagna but the premise is similar

Can You Give Me a Hand

Please leave a 5 STAR comment in the comment section below. This helps others to find the recipes at Loaves and Dishes. Thank you!

mushroom lasagna with white sauce

Mushroom Lasagna with White Sauce

A delicious thick hearty lasagna filled with mushroom, lasagna and CHEESE!
5 from 4 votes
Print Pin Save Rate
Course: main
Cuisine: American
Keyword: mushroom lasagna with cheese sauce
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 9 servings
Calories: 482kcal

Ingredients

  • 9 noodles Lasagna cooked according to package instructions
  • 2 Tbs butter
  • 6 Tbs butter
  • 1 medium sweet onion large dice
  • 8 oz Baby Bella Mushrooms quartered
  • 8 oz button mushroom quartered
  • 2 cloves garlic minced
  • 2 Cups spinach chopped
  • Salt and pepper to taste
  • 8 oz cream cheese
  • ½ Cup heavy cream
  • ½ cup whole milk
  • 1 Cup Parmesan Cheese grated
  • ¾ C Asiago cheese grated
  • 1 lb mozzarella fresh
  • 4-8 sprigs Thyme chopped
  • 2-4 sprigs basil chopped
  • 2-4 sprigs oregano chopped

Instructions

  • Preheat the oven to 300
  • Place 9 lasagna noodles in boiling water (lightly salt the cooking water) and cook per package directions, remove from heat and drain.
  • In a large skillet, melt two tablespoons of butter over medium heat then add the onions and mushrooms. Cook until the mushrooms have released their water and the onions are translucent. If the onions caramelize a little – even better! Turn the heat off and add the garlic and spinach to the pan and place a lid on the skillet and let the spinach wilt. Salt lightly to taste. Add pepper to taste. Stir frequently.
  • In a separate pot, on medium low heat melt the rest of the butter, add the cream cheese, cream and milk and stir frequently until melted. Add parmesan cheese and asiago cheese. When melted, remove pan from the heat.
  • Spray a 9×9 heavy baking dish with cooking spray. Apply two large spoonfuls of the cheese mix to the bottom of the 9×9 baking dish. Layer lasagna noodles, mushroom/spinach mixture, cheese sauce, fresh mozerella, fresh herbs and repeat ending with fresh mozzarella on top – reserve a small sprinkling of herbs for finishing the dish after cooking.
  • Bake x 35 mins and place oven on “broil” for the last 5 minutes to develop a browned crust on the top of the lasagna. Sprinkle with remaining fresh herbs when removed from oven.

Notes

    • Use good quality lasagna noodles. I recommend the regular style cook noodles rather than the no cook type.
    • Once you remove the noodles and drain them, you will want to coat with some vegetable oil to keep them from sticking together while you work. Just a very light coat will do.
    • When sautéing the veggies, you will probably want to add the spinach and cook it a bit, but honestly, it isn’t worth your time. Simply cover that dish with a lid and let the heat do the work for you. Spinach wilts in no time at all and it is going to get cooked a second time in the lasagna, so no worries!
    • This seems like a lot of work, but honestly, it isn’t. The directions are simple.
    • If you are using a dish that is larger than 9×9, you will need more noodles.
    • Because all of the ingredients are cooked when you add them to the baking dish, you really only have to bring it all up to temp and let bubble then brown the top. It’s done.
SUBSTITUTIONS
  • Lasagna Noodles – you COULD make this with any pasta, theoretically, but then it wouldn’t be a lasagna. I do not recommend the no cook noodles, but you are welcome to try them.
  • Butter – its fine to use a margarine type substitute.
  • Onion – you can use the frozen chopped onions or a Tbs of onion powder sprinkled over the sauteed mushrooms. If onion isn’t a flavor for you, just skip it or try garlic powder instead.
  • Cream Cheese – Neufchatel is fine or the low fat cream cheese, either one.
  • Whole Milk – a milk with less percentage is fine.

Nutrition

Nutrition Facts
Mushroom Lasagna with White Sauce
Amount Per Serving
Calories 482 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 24g120%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 109mg36%
Sodium 887mg37%
Potassium 376mg11%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 5g6%
Protein 22g44%
Vitamin A 1702IU34%
Vitamin C 5mg6%
Calcium 349mg35%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

This article originally appeared on the pages of Loaves and Dishes on November 7, 2014 and has been updated as follows: Removed stories about the origins of this recipe, Added “Here’s What You’ll Need” “Here’s How You Do It” “Special Equipment” “Tips and Tricks” “FAQ” and substitutions and YouTube video link, recipe card updated with equipment, description, nutrition info, notes, substitutions.

A Verse to Share

God is always there and what a comfort that is.

Matthew 28:20

Teaching them to observe all that I have commanded you. And behold, I am with you always, to the end of the age.

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating




Ann

Friday 1st of June 2018

Wendi, as I was reading your comments at the very top of this page, I had failed to see the little green box you were mentioning above with the letters L & D. It is not showing up for me on my computer. I am so happy to know that God helped you with the favicon.

Wendi Spraker

Friday 1st of June 2018

Lol. These days you should see a red and white gingham check :). That post was written before I had the current design on my website. See? God looks after us

Ann

Friday 1st of June 2018

Wendi. I just wanted to tell you, that I made this wonderful recipe last evening (May 31st 2018) it was my first time ever making lasagna. The preparation was lengthy, but WoW! it was so yummy.It turned out really great, I did add a small container of ricotta cheese to the recipe, only because I had it in my frig, and wanted to use it up. Thank you for a great recipe. Have a glorious day in the Lord. Please continue with your bible verses. I Love them.

Wendi Spraker

Friday 1st of June 2018

Ann. You are precious. Thank you! I'm glad you enjoyed it. :)

Moxie

Friday 2nd of February 2018

Love it!

Emily

Monday 2nd of March 2015

I served this last night at my first-ever dinner party. It was delicious and no one noticed that the entire menu was vegetarian! I used more garlic in mine as well as a selection of meatier mushrooms (portobello, cremini and oyster) with a larger volume and fresh lasagna sheets. My oven doesn't allow for broiling AND I had to transport it right out of the oven by cab - and it still turned out great. So glad I found this when I searched for "decadent lasagna."

wendi.spraker@yahoo.com

Monday 2nd of March 2015

EMILY! I am SO EXCITED that you enjoyed this dish! Apparently it is turning into a dinner party super star! I can't believe you had to transport it via cab though! That is so far removed from where/the way I live (way way on out in the country). By all means - use the spices and ingredients that appeal to you! I always think more garlic and mushrooms can never be wrong! :) Thanks for visiting and cooking and please come back soon!

Amy Brown

Sunday 16th of November 2014

Doubled the spinach in this recipe because I was feeding several! Easy to follow directions were so helpful!

wendi.spraker@yahoo.com

Sunday 16th of November 2014

Amy - thanks for the feedback! So happy you tried it!

15585

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