Spinach and Mushroom White Lasagna
Creamy, cheesy, and packed with earthy mushrooms and tender spinach, this white lasagna is a comforting twist on the classic—perfect for cozy dinners or impressive make-ahead meals.
Recipe
Ingredients:
9 lasagna noodles
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
16 oz mushrooms, sliced
5 oz fresh spinach
1/4 teaspoon nutmeg
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/4 cup chopped fresh parsley
Directions:
Cook lasagna noodles according to package directions. Drain and lay flat on a towel to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add onion and sauté until soft, about 3-4 minutes. Stir in garlic and cook for 30 seconds.
Add mushrooms and cook until tender and browned, about 7-8 minutes. Add spinach and cook until wilted. Season with nutmeg, salt, and pepper. Set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook, stirring frequently, until thickened, about 5-7 minutes. Stir in Parmesan and season with salt and pepper.
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spread a small amount of the white sauce on the bottom of the dish. Layer 3 noodles, followed by half the mushroom-spinach mixture, dollops of ricotta, a layer of mozzarella, and more white sauce. Repeat layers, ending with noodles, white sauce, and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes or until bubbly and golden. Let rest for 10 minutes before serving.
Garnish with chopped parsley.
Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes
Kcal: 420 kcal | Servings: 8 servings
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