Description
Spinach and Mushroom White Lasagna is a creamy, comforting vegetarian dish layered with tender lasagna noodles, sautéed mushrooms, wilted spinach, and a rich béchamel-style white sauce. It’s cheesy, satisfying, and perfect for family dinners or gatherings.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 3 garlic cloves, minced
- 16 oz mushrooms, sliced
- 5 cups fresh spinach, roughly chopped
Lasagna Components
- 9 lasagna noodles, cooked and drained
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
White Sauce (Béchamel)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warm
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna later.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and sliced mushrooms; sauté until mushrooms turn golden and all liquid evaporates, about 8 minutes. Stir in the roughly chopped spinach and cook until wilted. Season the mixture with salt and black pepper to taste, then set aside.
- Make Béchamel Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the warm milk, stirring constantly to keep the sauce smooth. Add ground nutmeg, salt, and black pepper. Continue cooking and stirring frequently until the sauce thickens, roughly 5 to 7 minutes.
- Assemble Lasagna Layers: Grease a 9×13-inch baking dish. Spread a thin layer of the béchamel sauce on the bottom. Layer three lasagna noodles on top. Add one-third of the mushroom-spinach mixture, dollops of ricotta cheese, a sprinkle of shredded mozzarella, and some grated Parmesan. Repeat layering two more times, finishing with noodles, the remaining béchamel sauce, and all the remaining mozzarella and Parmesan cheeses layered on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the ingredients to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 15 to 20 minutes until the top turns golden and bubbly.
- Rest Before Serving: Let the lasagna rest at room temperature for 10 minutes after baking to set and make slicing easier before serving.
Notes
- You can use frozen spinach; just thaw it completely and squeeze out the excess water to avoid watery lasagna.
- Add a pinch of crushed red pepper flakes to the béchamel sauce for a subtle hint of heat if desired.
- This lasagna can be assembled ahead of time and refrigerated until ready to bake, making it great for meal prepping or entertaining.
