Description
A creamy, comforting white lasagna layered with sautéed mushrooms, vibrant spinach, ricotta, mozzarella, and a silky béchamel sauce. Perfect for family dinners, make-ahead meals, and vegetarian feasts.
Ingredients
Scale
- 12 lasagna sheets, pre-cooked or oven-ready
- 10 ounces fresh spinach, washed and drained
- 16 ounces mushrooms, sliced (cremini or button)
- 15 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Combine Ingredients: In a large skillet, heat 2 tablespoons olive oil over medium heat, sauté minced garlic for 30 seconds, then add sliced mushrooms and cook until golden and their liquid has evaporated, about 6–8 minutes. Add spinach and cook until wilted, then season with salt and pepper. In a bowl, combine ricotta with 1/2 cup grated Parmesan and a pinch of salt and pepper, stir until smooth.
- Prepare Your Cooking Vessel: In a medium saucepan, melt 4 tablespoons butter over medium heat, whisk in 4 tablespoons flour and cook 1–2 minutes. Gradually whisk in 4 cups whole milk until the sauce thickens and coats the back of a spoon. Season with 1/4 teaspoon nutmeg, salt, and pepper to taste to make the béchamel.
- Assemble the Dish: Spread a thin layer of béchamel on the bottom of the prepared baking dish. Arrange a layer of lasagna noodles, spread a portion of the ricotta mixture, top with a third of the mushroom-spinach mixture, drizzle béchamel, and sprinkle mozzarella. Repeat layers until ingredients are used, finishing with béchamel and remaining mozzarella and Parmesan.
- Cook to Perfection: Cover the lasagna with foil and bake for 25 minutes. Remove foil and bake an additional 20 minutes until bubbly and golden on top.
- Finishing Touches: Remove from the oven and let the lasagna rest for 10–15 minutes to set. Garnish with extra grated Parmesan and chopped fresh parsley if desired.
- Serve and Enjoy: Slice into 8 portions and serve warm with a crisp salad or garlic bread.
Notes
- Use fresh spinach for best color and texture, or use thawed, well-drained frozen spinach.
- Sauté mushrooms until golden to avoid watery layers.
- Shred your own mozzarella for better melting and texture.
- Let the lasagna rest before slicing so it holds together cleanly.
Nutrition
- Serving Size: 1/8 of recipe (about 1 slice)
- Calories: 410
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
Keywords: spinach, mushroom, white lasagna, lasagna bianca, vegetarian, comfort food, béchamel, ricotta