Description
This creamy spinach and mushroom white lasagna is a rich and comforting vegetarian dish featuring layers of sautéed mushrooms, fresh spinach, and a velvety white béchamel sauce, combined with ricotta, mozzarella, and Parmesan cheeses. Perfect for a hearty family dinner, this baked lasagna yields 8 generous servings with a delightful blend of textures and flavors.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles, cooked and drained
Vegetables & Aromatics
- 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
Béchamel 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 Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are well browned, about 6 to 8 minutes. Add the minced garlic and cook for an additional minute until fragrant. Add the spinach and sauté until it wilts. Season the mixture with salt and pepper to taste, then set it aside.
- Make Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly add the whole milk while whisking continuously to prevent lumps. Continue whisking until the sauce thickens. Stir in nutmeg, salt, and pepper, then remove from heat.
- Layer the Lasagna: Spread a thin layer of the white béchamel 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 half of the mushroom and spinach mixture. Drizzle with some white sauce and sprinkle with mozzarella and Parmesan cheese. Repeat these layering steps two more times ending with noodle layers topped with sauce and cheese.
- Top and Bake: Add the final layer of noodles, cover with remaining béchamel sauce, and sprinkle with the remaining mozzarella and Parmesan cheeses. Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the lasagna is bubbly and the top is golden brown.
- Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set before slicing and serving for the best texture and flavor.
Notes
- For a gluten-free version, use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel sauce.
- To save time, use pre-sliced mushrooms and fresh minced garlic or garlic paste.
- Feel free to substitute part of the whole milk with half-and-half for an even richer sauce.
- Spinach can be fresh or frozen; just ensure frozen spinach is well thawed and drained to avoid excess moisture.
- Leftovers can be stored in the fridge for up to 3 days and reheat well in the oven or microwave.
