Spinach and Mushroom White Lasagna No Boil

Indulge in the creamy, savory layers of Spinach and Mushroom White Lasagna (No Boil)—a perfect blend of hearty comfort and culinary elegance. This meatless lasagna skips the hassle with no-boil noodles and features a velvety homemade white sauce infused with Parmesan, garlic, and a hint of nutmeg. Sautéed mushrooms and fresh spinach bring a rich, earthy depth to every bite, while ricotta and mozzarella cheeses create a luscious, melty texture. Ideal for busy weeknights or a vegetarian dinner party centerpiece, this baked pasta dish is easy to assemble yet impressively decadent. Ready in just 80 minutes, it’s a crowd-pleasing recipe that proves you don’t need meat to create a satisfying, flavor-packed meal.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 12 ounces White button mushrooms, sliced
• 6 cups Fresh spinach
• 3 cloves Minced garlic
• 4 tablespoons All-purpose flour
• 3 cups Whole milk
• 1 cup Heavy cream
• 1.5 cups Grated Parmesan cheese
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Ground nutmeg
• 3 cups Shredded mozzarella cheese
• 15 ounces Ricotta cheese
• 9 sheets No-boil lasagna noodles

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until softened and liquid has evaporated (about 5-7 minutes).

Step 3

Add the spinach and cook until wilted (about 2-3 minutes). Add the minced garlic and sauté for 1 minute. Set mixture aside.

Step 4

In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to make a roux.

Step 5

Gradually whisk in milk and cream, ensuring no lumps form. Cook, stirring frequently, until the sauce thickens (about 4-6 minutes).

Step 6

Stir in Parmesan cheese, salt, black pepper, and nutmeg. Remove from heat and set the white sauce aside.

Step 7

In a 9x13-inch baking dish, spread a thin layer of white sauce to cover the bottom. Lay down 3 no-boil lasagna noodles over the sauce.

Step 8

Spoon half of the spinach and mushroom mixture over the noodles, then dollop half of the ricotta cheese evenly over the vegetables.

Step 9

Sprinkle 1 cup of shredded mozzarella over the ricotta and pour 1/3 of the remaining white sauce over the cheese.

Step 10

Repeat the layering process with another 3 noodles, the remaining spinach and mushroom mixture, the rest of the ricotta, another cup of mozzarella, and 1/3 of the sauce.

Step 11

Finish the lasagna with the final 3 noodles. Pour the remaining white sauce evenly over the top, ensuring all exposed noodles are covered.

Step 12

Sprinkle the remaining 1 cup of mozzarella over the top layer.

Step 13

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is bubbling and golden.

Step 14

Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3011.2g)

Amount per serving	% Daily Value*
Calories	6137.7

Total Fat 343.0g	0%
Saturated Fat 188.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1073.4mg	0%
Sodium 7922.4mg	0%
Total Carbohydrate 493.7g	0%
Dietary Fiber 28.4g	0%
Total Sugars 61.1g
Protein 286.3g	0%

Vitamin D 356.1IU	0%
Calcium 6678.7mg	0%
Iron 26.3mg	0%
Potassium 3236.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 18.5%

Carbs: 31.8%