Lasagne Bianca ai Funghi e Spinaci (Mushroom and Spinach White Lasagne)
Silky fresh pasta sheets layered with garlicky mushrooms, spinach and a creamy bechamel, baked until golden and bubbling.
Made with White bechamel sauce and Fresh egg pasta dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 40
- LevelMedium
- Costabout £1.38 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the fresh egg pasta dough (see the base recipe) and rest it. Roll it into long sheets about 1.5 mm thick and cut them to fit your baking dish, about 20 by 28 cm. Keep the cut sheets under a clean damp tea towel.
- 2
Bring a large pan of salted water to the boil. Cook the sheets in batches for 30 seconds, then lift into a bowl of cold water and lay them out on clean tea towels.
0 min 30 s - 3
Heat the olive oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 6 to 8 minutes until they have given up their water and turned golden. Add the garlic and thyme for the last minute.
7 min - 4
Add the spinach a handful at a time and stir until wilted, about 2 minutes. Tip into a sieve and press out the liquid, then season with salt, pepper and the nutmeg.
2 min - 5
Warm your ready made bechamel sauce (see the base recipe) in a pan until loose and pourable. Add a splash of milk if it has thickened in the fridge.
- 6
Heat the oven to 190°C (170°C fan). Butter the dish. Spread a thin layer of bechamel on the bottom, then add a layer of pasta, a third of the mushroom mixture, a few spoonfuls of bechamel and a scatter of cheese. Repeat for three layers.
- 7
Finish with a layer of pasta, the rest of the bechamel and the remaining cheese. Cover loosely with foil.
- 8
Bake covered for 20 minutes, then uncover and bake for 20 minutes more until the top is golden and bubbling at the edges.
40 min - 9
Rest for 10 minutes before cutting so the layers set. Serve with a green salad.
Tips
- Squeeze the cooked spinach very dry. Wet spinach makes a loose lasagne that slides apart when you cut it.
- Fresh sheets only need 30 seconds in boiling water. If your bechamel is generous and the sauce is wet, you can skip the pre-boil and layer them raw.
- Ask for a hard cheese made with vegetarian rennet if you need this to be vegetarian, as traditional Parmigiano Reggiano is not.
Storing and freezing
Cool within 2 hours and keep covered in the fridge for up to 3 days. Freeze portions for up to 2 months, thaw overnight and reheat in a hot oven until steaming hot all the way through.
Questions
Can I use shop bought fresh lasagne sheets?
Yes. Use about 450 g of chilled fresh sheets and skip the boiling step. The homemade dough gives a more tender, silky bite but the layers work the same way.
Can I make this the day before?
Yes. Assemble the lasagne, cover and chill for up to 24 hours, then add 10 minutes to the covered baking time. Bake until it is steaming hot in the middle.
How do I stop it being watery?
Cook the mushrooms until the pan is dry and squeeze the spinach well. Let the baked lasagne rest for 10 minutes so the sauce firms up before you cut it.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.