Description
This creamy spinach and mushroom white lasagna is a decadent vegetarian dish featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, rich ricotta cheese, and a luscious homemade white sauce infused with garlic and nutmeg. Perfectly baked until bubbly and golden, it’s an elegant yet comforting meal that serves 8 and is ideal for family dinners or special occasions.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles, cooked and drained
Vegetable Filling
- 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
- 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 Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add sliced mushrooms and sauté until browned, about 6 to 8 minutes. Add minced garlic and cook for an additional minute, then stir in spinach and cook until wilted. Season with salt and pepper, then set aside.
- Make White Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for one minute to create a roux. Gradually whisk in the whole milk, stirring constantly until the sauce thickens. Add nutmeg, salt, and pepper to taste, then remove from heat.
- Assemble Lasagna Layers: Spread a thin layer of white sauce on the bottom of the prepared baking dish. Lay down 3 cooked lasagna noodles. Spread one-third of the ricotta cheese over the noodles, then add a portion of the mushroom-spinach mixture. Drizzle with some white sauce and sprinkle with mozzarella and Parmesan cheeses. Repeat this layering process two more times.
- Top Lasagna: Finish the assembly by topping with the remaining noodles, spreading the remaining white sauce over them, and sprinkling with the rest of the mozzarella and Parmesan cheeses.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the lasagna is bubbly and golden on top.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing. This helps set the layers for neat serving. Enjoy warm.
Notes
- For a lighter version, substitute whole milk with 2% milk or use part-skim cheeses.
- Fresh spinach provides a better texture but frozen spinach can be used; just ensure it’s fully thawed and excess water squeezed out.
- Lasagna noodles can be swapped with no-boil noodles to save prep time, adjusting cooking time as necessary.
- Adding a pinch of crushed red pepper flakes to the white sauce can give the dish a nice subtle heat.
- Ensure to let the lasagna rest after baking to help it firm up and make serving easier.
