Description
This creamy spinach and mushroom white lasagna is a rich and satisfying vegetarian dish featuring layers of tender lasagna noodles, sautéed baby bella mushrooms and fresh spinach, all enveloped in a luscious homemade béchamel sauce with ricotta, mozzarella, and Parmesan cheeses. Perfectly baked to golden bubbly perfection, it’s a comforting and flavorful main course ideal for family dinners or special occasions.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 16 oz baby bella mushrooms, sliced
- 10 oz fresh spinach, roughly chopped
Lasagna & Cheese
- 9 lasagna noodles
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons olive oil
Instructions
- Prepare Noodles: Preheat the oven to 375°F. Cook the lasagna noodles according to package directions until al dente, then drain and lay them flat on a parchment-lined surface to prevent sticking.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Sauté the diced onion until translucent, about 4 minutes. Add minced garlic and cook for 30 seconds more. Stir in sliced mushrooms and cook until browned and most liquid evaporates, about 8–10 minutes. Add chopped spinach and cook until wilted. Season with salt, pepper, and red pepper flakes if using. Remove from heat and set aside.
- Make Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add milk and cream while whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Stir in Parmesan cheese and nutmeg. Adjust seasoning with salt and pepper as needed.
- Assemble Lasagna: Spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish. Layer with 3 noodles, half of the mushroom-spinach mixture, spoonfuls of ricotta, shredded mozzarella, and a layer of béchamel sauce. Repeat layers once more, ending with noodles, remaining sauce, and a final layer of mozzarella cheese.
- Bake: Cover the lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 15–20 minutes until the top is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing to allow the layers to set for clean serving.
Notes
- For a time-saving option, use oven-ready noodles but add extra sauce to ensure they cook through properly.
- For deeper flavor, sauté the mushrooms in a splash of white wine before adding spinach.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Use fresh spinach instead of frozen for better texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg
