Lasagne Bianca with Mushrooms and Spinach
Layers of garlicky mushrooms and spinach with a creamy cheese sauce, a rich vegetarian lasagne without any tomato.
Made with Cheese sauce and Soffritto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelMedium
- Costabout £1.31 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
Heat the oven to 190°C (170°C fan). Heat the oil in a large frying pan over a high heat and fry the mushrooms in two batches for 6 to 8 minutes until golden and dry.
7 min - 2
Return all the mushrooms to the pan and add the garlic, thyme and your ready made soffritto (see the base recipe). Cook for 3 minutes.
3 min - 3
Add the spinach a handful at a time until wilted, about 2 minutes. Season well and drain off any liquid.
- 4
Warm your ready made cheese sauce (see the base recipe) in a pan, loosening with a splash of milk until pourable.
- 5
Spread a thin layer of sauce in a large baking dish. Add a layer of lasagne sheets, then a third of the vegetables and a third of the remaining sauce. Repeat twice more, finishing with sauce.
- 6
Scatter over the mozzarella and Italian hard cheese. Bake for 35 to 40 minutes until golden and bubbling, then rest for 10 minutes before cutting.
40 min
Tips
- Fry mushrooms in batches without crowding the pan. This browns them and stops them leaking water into the lasagne.
- Squeeze the spinach dry. Extra water makes the layers slide apart when cutting.
- Let the lasagne rest for 10 minutes before cutting so it holds together.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days or in the freezer for 2 months. Reheat until steaming hot all the way through, covered with foil at {t180}, for 25 to 30 minutes.
Questions
Can I make this lasagne ahead?
Yes. Assemble it up to 1 day ahead, covered in the fridge, then bake for an extra 10 minutes. It also freezes well before baking.
Do I need to cook the lasagne sheets first?
No, as long as the dried sheets are fully covered by sauce. Use no pre-cook sheets and make sure the sauce is not too thick.
Is lasagne bianca traditional?
White lasagne with a milk based sauce is common across northern Italy. Versions with a cheese sauce are a British and modern take.
More made with cheese 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.