Mushroom Lasagna

The nutmeg scented white sauce melds beautifully with the mushroom and spinach filling in this vegetarian lasagna.

Mushroom Lasagna
Servings: 12 Prep 20 mins Cook 25 mins Bake 375°F 1 hr


  • White Sauce:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 6 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • Mushroom Filling:
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 1/2 pounds button mushrooms, coarsely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 medium carrots, peeled and coarsely shredded (about 1 cup)
  • Lasagna:
  • 12 sheet s oven-ready, no-boil lasagna (from 8- or 9-ounce box)
  • 1 1/2 cups freshly shredded Parmigiano-Reggiano

Make It

White Sauce:

1. In 3-quart saucepan, melt butter over medium-low heat. Add flour all at once and stir until blended; cook 2 minutes. Slowly add milk, whisking until smooth; sauce at first will become thick, then it will gradually loosen up. Increase heat to medium, stirring constantly, until sauce comes to a simmer. Stir in salt, pepper and nutmeg; simmer 4 minutes more. Remove from heat. (Sauce can be prepared ahead. Pour into bowl; place piece of plastic wrap directly on surface and refrigerate for up to 2 days. Let come to room temperature before using.)

Mushroom Filling:

2. In large skillet, melt butter over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Stir in mushrooms, salt and pepper; cook, stirring frequently, until all the liquid evaporates and mushrooms are tender, about 12 minutes. Remove from heat. Stir in spinach and carrots.

3. Heat oven to 375 degrees F.


4. Spread 1 cup white sauce over bottom of 13 x 9 x 2-inch lasagna pan. Set aside 1 cup white sauce. Stir remaining white sauce into mushroom mixture.

5. Arrange 4 lasagna sheets on top of sauce. Spread with half the mushroom mixture. Sprinkle with 1/2 cup cheese. Repeat layering, ending with sheets. Spread 1 cup sauce over top, spreading to cover pasta completely. Cover with foil.

6. Bake in 375 degree F oven 45 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake 15 minutes more or until browned and bubbling around edges. (If desired, run lasagna under broiler 2 minutes to brown and crisp top.) Let stand 10 minutes before serving. Cut into rectangles to serve. Makes 12 servings.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 297, Fat, total (g): 14, chol. (mg): 42, sat. fat (g): 9, carb. (g): 29, fiber (g): 2, pro. (g): 14, sodium (mg): 1045, Percent Daily Values are based on a 2,000 calorie diet.