Description
A creamy and flavorful Spinach and Mushroom White Lasagna featuring layers of tender lasagna noodles, sautéed mushrooms and spinach, and a rich ricotta and béchamel sauce topped with melted mozzarella and Parmesan cheese. Perfect for a comforting vegetarian main dish with Italian-American flair.
Ingredients
Scale
Pasta
- 12 lasagna noodles
Vegetables
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 5 ounces fresh spinach, roughly chopped
White Sauce
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup ricotta cheese
Cheese Toppings
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Oven and Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until they are al dente. Drain and set aside to cool.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened. Stir in the minced garlic and sliced mushrooms and cook for 6 to 8 minutes until mushrooms release their moisture and begin to brown. Add the chopped spinach and cook until wilted. Remove from heat and set aside.
- Make White Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the whole milk, stirring constantly, and cook until the sauce thickens. Season with salt, black pepper, and nutmeg. Remove from heat and stir in the ricotta cheese until smooth.
- Assemble the Lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Lay three lasagna noodles over the sauce. Add a portion of the mushroom and spinach mixture, pour over more white sauce, and sprinkle with some shredded mozzarella cheese. Repeat the layering process with remaining noodles, vegetable mixture, sauce, and mozzarella. Finish with a top layer of sauce, remaining mozzarella, and Parmesan cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 15 minutes until the lasagna is bubbly and the top is lightly golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes to set before slicing. Garnish with chopped fresh parsley and serve warm.
Notes
- You can substitute frozen spinach that has been thawed and well-drained if fresh spinach is not available.
- For extra flavor, add a pinch of red pepper flakes to the mushroom mixture during sautéing.
- Allowing the lasagna to rest before cutting helps it hold its shape when served.
