Description
This creamy and comforting white lasagna features layers of tender spinach, savory mushrooms, and rich cheeses, all smothered in a luscious white sauce. It’s a delightful twist on traditional lasagna, perfect for vegetarians or anyone craving a flavorful, cheesy dish.
Ingredients
For the lasagna:
- 12 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 cups fresh mushrooms, sliced
- 4 cups fresh spinach, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 ½ cups grated Parmesan cheese
For the white sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
1️⃣ Preheat oven & cook noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions (if using regular noodles). Drain and set aside.
2️⃣ Sauté veggies: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
3️⃣ Cook mushrooms & spinach: Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 5-6 minutes. Stir in the spinach and cook for another 2-3 minutes until wilted. Season with oregano, salt, and pepper. Set aside to cool slightly.
4️⃣ Make the white sauce: For the white sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes until slightly golden.
5️⃣ Add liquids & season: Gradually whisk in the milk and heavy cream. Bring the mixture to a simmer, stirring constantly until it thickens, about 5-7 minutes. Stir in the garlic powder, nutmeg, salt, and pepper. Remove from heat.
6️⃣ Prepare ricotta mixture: In a large bowl, combine the ricotta cheese, 1 cup of mozzarella, and 1/2 cup of Parmesan. Stir in the mushroom-spinach mixture.
7️⃣ Assemble the lasagna: To assemble, spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles on top. Add half of the ricotta-spinach-mushroom mixture, then pour over some white sauce. Repeat with another layer of noodles, the remaining ricotta-spinach-mushroom mixture, and more white sauce.
8️⃣ Top with cheeses: Finish with a final layer of noodles, the remaining white sauce, and top with the remaining mozzarella and Parmesan cheeses.
9️⃣ Bake the lasagna: Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
🔟 Cool and serve: Let the lasagna cool for about 10 minutes before slicing and serving.
Notes
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No-boil noodles: If using no-boil noodles, there’s no need to pre-cook them. Just layer directly into the dish.
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Extra veggies: Feel free to add other vegetables like zucchini or bell peppers to the mushroom-spinach mixture for more variety.
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Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Prep Time: 20 min
- Cook Time: 50 min