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

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!

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!

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.

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)

Watch Me Make a Lasagna

This is a cowboy lasagna but the premise is similar

Can You Give Me a Hand

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Mushroom Lasagna with White Sauce

A delicious thick hearty lasagna filled with mushroom, lasagna and CHEESE!

5 from 4 votes

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Course: main

Cuisine: American

Keyword: mushroom lasagna with cheese sauce

Prep Time: 40 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 9 servings

Calories: 482kcal

Author: Wendi Spraker

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.

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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.

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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.