Creamy Mushroom, Zucchini & Spinach White Lasagna
This Creamy Mushroom, Zucchini & Spinach White Lasagna is comforting, veggie-forward, and indulgent in the best way. A cozy, nourishing dish perfect for gatherings or quiet evenings at home.
Introduction
This Creamy Mushroom, Zucchini & Spinach White Lasagna is a beautiful reminder that comfort food can also be mindful. Earthy mushrooms, tender zucchini, and fresh spinach are layered with a creamy, garlic-forward sauce and just enough cheese to feel rich without being heavy. It’s a satisfying vegetarian lasagna that feels elegant, cozy, and deeply nourishing, absolutely perfect for holidays, family dinners, or a comforting make-ahead meal.
🌿 Mindful Morsel
Mushrooms are rich in antioxidants and immune-supporting compounds, while spinach and zucchini provide fiber, vitamins, and plant-based nutrients that support inflammation reduction. Olive oil contributes healthy fats that enhance nutrient absorption, making this dish both comforting and nourishing.
Recipe Information
Servings: 6–8
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: ~1 hour 5 minutes
Calories per Serving: ~480
Ingredients
½ large yellow onion, diced
5 garlic cloves, minced (or 1 tbsp jarred garlic)
½ lb lasagna noodles
3 tbsp extra-virgin olive oil (plus more for greasing)
¼ cup flour
1 lb baby portobello mushrooms, diced
1 medium zucchini, thinly sliced
4 cups fresh spinach
1½ cups shredded Parmesan cheese, divided
8 oz mozzarella cheese, shredded
¼ cup heavy cream
Salt and pepper, to taste
¼ cup fresh parsley, chopped (for garnish)
Instructions
Prep: Wash mushrooms, zucchini, and spinach. Dice the mushrooms, onion, garlic, and parsley. Thinly slice the zucchini.
Boil: If using traditional lasagna noodles, bring a large pot of salted water to a boil and cook noodles until al dente. Drain and set aside.
Sauté: Heat olive oil in a large pan over medium heat. Add onion and garlic and sauté for 1–2 minutes until fragrant.
Cook Vegetables: Add mushrooms and zucchini and cook for 4–5 minutes, until mushrooms release moisture and onions become translucent.
Season: Season with salt and pepper, stirring to combine.
Thicken: Sprinkle flour over the vegetables and stir continuously for about 30 seconds to coat.
Simmer: Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer and cook for 8–10 minutes, stirring often, until the sauce thickens.
Finish Sauce: Remove from heat and stir in ⅔ of the Parmesan cheese and all of the spinach, allowing the spinach to wilt and the cheese to melt. Taste and adjust seasoning.
Preheat: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.
Assemble: Spread a thin layer of sauce on the bottom of the dish. Add a layer of noodles, followed by sauce and a sprinkle of mozzarella. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
Bake: Bake uncovered for 30 minutes. Cover loosely with foil and bake an additional 10 minutes, until bubbly and lightly golden.
Rest: Remove from oven and let rest for 10 minutes before slicing.
Serve: Garnish with fresh parsley and enjoy!
Tips/Notes
For a lighter version, substitute half-and-half or whole milk for heavy cream.
Add sautéed leeks or shallots for deeper flavor.
This lasagna can be assembled a day ahead and baked when ready.
Leftovers store well in the fridge for up to 4 days.
Easily adaptable with gluten-free lasagna noodles.
Social Media Callout
This Creamy Mushroom, Zucchini & Spinach White Lasagna is cozy, comforting, and perfect for sharing. Save it for your next gathering or weeknight comfort meal and tag @mmmindfulmorsels on Instagram — I’d love to see your slice!