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White Mushroom Spinach Lasagna on a white plate with red casserole dish in the background
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5 from 4 votes

White Mushroom Spinach Lasagna

A delicious and decadent vegetarian meal
Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: main
Cuisine: American
Keyword: white spinach lasagna
Servings: 9
Calories: 400kcal
Author: Loaves and Dishes


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


  • 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 9x9 heavy baking dish with cooking spray. Apply two large spoonfuls of the cheese mix to the bottom of the 9x9 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.


white cheesy and delicious


Calories: 400kcal