Description
This creamy spinach and mushroom white lasagna is a delicious vegetarian delight featuring layers of sautéed mushrooms and spinach, creamy white sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses baked to golden perfection. It’s a comforting, flavorful dish perfect for family dinners or special occasions.
Ingredients
Scale
Lasagna Layers
- 9 lasagna noodles, cooked and drained
Vegetable Mixture
- 2 tablespoons olive oil
- 3 cups mushrooms, sliced (cremini or button)
- 4 cups fresh spinach (or 1 package frozen, thawed and drained)
- 3 cloves garlic, minced
White Sauce (Béchamel)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
Cheeses
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking during baking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until browned, about 6–8 minutes. Add minced garlic and cook for an additional minute until fragrant. Stir in fresh or thawed spinach and cook until wilted. Season with salt and pepper, then set the mixture aside.
- Make White Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly add milk while whisking continuously to prevent lumps. Continue whisking until the sauce thickens. Stir in nutmeg, salt, and pepper to taste. Remove from heat once smooth and thickened.
- Assemble Lasagna Layers: Spread a thin layer of white sauce on the bottom of the prepared baking dish to prevent sticking. Place 3 cooked lasagna noodles over the sauce. Spread one-third of the ricotta cheese evenly over the noodles. Add half of the mushroom-spinach mixture on top, drizzle with some white sauce, and sprinkle mozzarella and Parmesan cheeses. Repeat this layering process two more times.
- Add Final Layer: Top the lasagna with the remaining noodles, spread the remaining white sauce evenly, and sprinkle with the remaining mozzarella and Parmesan cheeses.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes until the lasagna is bubbly and golden on top.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set. Slice and serve warm for the best flavor and texture.
Notes
- For a lighter version, use milk with lower fat content or substitute part of the mozzarella with part-skim cheese.
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain thoroughly to prevent excess moisture.
- Letting the lasagna rest before slicing helps it set and makes for cleaner slices.
- Make sure to cook the lasagna noodles al dente to avoid overcooking during baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
