Description
Indulge in a comforting and creamy Spinach and Mushroom White Lasagna that’s perfect for cozy family dinners or special gatherings. Layers of tender lasagna noodles, savory mushrooms, fresh spinach, and a rich white sauce come together in this delicious vegetarian dish.
Ingredients
Lasagna Noodles:
- 9 lasagna noodles, cooked and drained
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 16 oz mushrooms, sliced
- 5 cups fresh spinach (or 1 package frozen, thawed and drained)
White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Cook Filling: Sauté onion, garlic, and mushrooms. Add spinach, season, and set aside.
- Make White Sauce: Melt butter, whisk in flour, gradually add milk and cream. Season and stir in Parmesan.
- Assemble: Layer noodles, filling, ricotta, mozzarella, and sauce. Repeat layers and finish with cheese.
- Bake: Cover and bake for 25 minutes, then uncover and bake for an additional 15 minutes until golden.
- Rest: Let the lasagna rest for 10 minutes before serving.
Notes
- Substitute kale for spinach if desired.
- You can make the lasagna a day ahead and refrigerate before baking.
