Lasagne Bianca with Wild Mushrooms and Spinach
Fresh pasta sheets layered with garlicky mushrooms, spinach and creamy bechamel, no tomato needed.
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 30
- LevelMedium
- Costabout £1.22 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 bechamel and fresh pasta dough first (see the base recipes). Heat the oven to 190°C (170°C fan) and butter a 30 x 20 cm dish.
- 2
Roll your ready made pasta dough very thin and cut into sheets to fit your dish. Boil the sheets in batches for 1 minute, then lift into cold water and lay on a clean cloth.
1 min - 3
Heat the oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 6 to 8 minutes until golden and dry. Add garlic and thyme for 1 minute.
8 min - 4
Add the spinach and stir until it wilts. Squeeze out any liquid, season well and stir in a third of the bechamel.
- 5
Layer the dish with pasta sheets, mushroom mix, bechamel and a sprinkle of cheese, repeating until all is used. Finish with bechamel and cheese.
- 6
Bake for 30 minutes until golden and bubbling. Rest for 10 minutes before serving.
30 min
Tips
- Fry mushrooms in batches so they brown rather than steam. Crowded pans make grey, watery mushrooms.
- Squeeze wilted spinach dry or the layers will turn wet.
- Add a few spoonfuls of the pasta water to loosen the bechamel if it is stiff.
Storing and freezing
Keeps up to 3 days in the fridge once cooled within 2 hours, or 3 months frozen. Reheat until piping hot.
Questions
Can I use dried lasagne sheets?
Yes. Use 250 g no pre-cook sheets and skip the fresh dough. Bake for an extra 10 minutes covered with foil.
Which mushrooms work best?
Brown cap mushrooms give a good flavour. A mix with oyster or shiitake adds depth. Dried porcini soaked in hot water add a lot of flavour.
Is the cheese vegetarian?
Only if it is labelled vegetarian. Traditional parmesan uses animal rennet, so look for a vegetarian hard cheese.
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.