No-Boil Spinach Mushroom White Lasagna
Creamy béchamel-based lasagna layered with sautéed mushrooms, spinach, and a blend of havarti and gouda cheeses. The no-boil noodles absorb moisture from the sauce as it bakes, creating tender layers without pre-cooking pasta. Rich, earthy mushrooms and bright herbs balance the mild cheese flavors. Ideal for weeknight dinners or make-ahead entertaining. This version uses a quick stovetop sauce instead of heavy cream, keeping it approachable while maintaining restaurant-quality results.
Ingredients
- 5 tablespoon butter, divided
- 16 ounce mushrooms, sliced
- ¾ cup onion, finely chopped
- 3 clove garlic, minced
- 10 ounce spinach, frozen chopped, thawed, squeezed dry
- ½ teaspoon pepper, ground
- ½ teaspoon salt, table
- 10 lasagna noodle pasta, no-boil, whole
- ¼ cup flour, all-purpose
- 1 ½ cup broth, chicken or vegetable
- 1 cup milk, 2% low-fat
- 1 teaspoon thyme, dried
- ½ teaspoon basil, dried
- ½ pound havarti cheese, shredded
- 7 ounce gouda cheese, shredded
Instructions
- 1
Melt 1 tablespoon butter in a large sauté pan over medium-high heat; add mushrooms and cook until golden.
- 2
Add onions and garlic; sauté until softened.
- 3
Stir in drained spinach, salt, and pepper; sauté to combine.
- 4
In a saucepan over medium heat, melt 4 tablespoons butter; whisk in flour, stirring constantly.
- 5
Gradually add broth and milk; cook stirring until smooth and thickened.
- 6
Remove from heat as soon as sauce boils; stir in thyme and basil.
- 7
Mix shredded cheeses together in a bowl.
- 8
Spread 1/2 cup sauce on the bottom of a 9x13-inch baking pan.
- 9
Arrange 5 noodles in a single layer.
- 10
Layer half the mushroom-spinach mixture, half the cheese blend, and half the remaining sauce.
- 11
Repeat noodles, mushroom-spinach mixture, cheese, and sauce layers.
- 12
Cover tightly with foil; bake at 350F for 45 minutes.
- 13
Remove foil and bake 15 minutes longer until edges bubble.
- 14
Let rest a few minutes before serving.
Tips
Squeeze spinach thoroughly after thawing to prevent excess moisture that can make the lasagna watery and prevent proper no-boil noodle hydration.
Whisk flour into melted butter constantly to create a smooth roux; this prevents lumps and ensures a silky béchamel sauce.
Assemble and refrigerate up to 24 hours before baking; add 10-15 minutes to bake time if baking from cold.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 20-25 minutes until warmed through.
Assemble completely, cover with foil, and refrigerate up to 24 hours before baking. Add 10-15 minutes to bake time if starting from cold.
Let rest 5 minutes after baking to allow layers to set before cutting. Serve with a simple green salad and crusty bread.
Common Mistakes
Skip wringing out spinach thoroughly to avoid a soggy, overly moist lasagna with mushy noodles
Don't brown the flour roux to prevent a bitter, dark sauce
Avoid baking uncovered the entire time to prevent dried-out edges; cover with foil for the first 45 minutes
Substitutions
Dairy-Free Swaps
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General Alternatives
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FAQ
Can I use fresh spinach instead of frozen?
Yes, use 12-14 ounces fresh spinach. Sauté it separately in the pan with mushrooms and onions until wilted, then squeeze out excess moisture thoroughly before layering.
What if I don't have havarti cheese?
Substitute with fontina, gruyere, or an additional 1/2 pound gouda. Avoid very hard cheeses like parmesan as they won't melt smoothly in the layers.
Can I freeze this lasagna before baking?
Yes, assemble completely, wrap tightly with plastic wrap then foil, and freeze up to 2 months. Bake from frozen at 350F for 75-90 minutes covered, then 15 minutes uncovered.