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Spinach Mushroom White Lasagna: 6 Layers of Comfort

Spinach Mushroom White Lasagna
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Creamy Spinach and Mushroom White Lasagna for Cozy Nights

Ingredients

Scale
  • 4 cups Fresh Spinach
  • 8 ounces Mushrooms (cremini or button)
  • 1 large Onion (finely chopped)
  • 2 cloves Garlic (minced)
  • 2 tablespoons Olive oil or butter
  • to taste Salt and black pepper
  • 15 ounces Ricotta cheese
  • 2 cups Mozzarella cheese (shredded)
  • ½ cup Parmesan cheese (grated)
  • 1 large Egg (optional for ricotta mixture)
  • 4 tablespoons Butter (for roux)
  • ¼ cup All-purpose flour
  • 2 cups Milk (whole preferred)
  • to taste Nutmeg (optional)
  • 12 slices Lasagna noodles (no-boil or regular)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or butter.
  2. In a large skillet over medium heat, melt 2 tablespoons of olive oil or butter. Sauté one finely chopped onion and 2 minced garlic cloves for 3-4 minutes.
  3. Add 8 ounces of sliced mushrooms, cooking for 5-7 minutes until browned. Stir in 4 cups of fresh spinach until wilted, about 2-3 minutes. Season with salt and pepper.
  4. In a medium bowl, combine 15 ounces of ricotta cheese with an optional egg, a handful of grated Parmesan, and a pinch of salt and pepper. Mix thoroughly.
  5. In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of all-purpose flour until smooth. Gradually add 2 cups of milk, whisking until thickened.
  6. Begin layering your greased dish with béchamel sauce at the bottom, followed by noodles, ricotta mixture, sautéed filling, and mozzarella cheese. Repeat layers, finishing with noodles, béchamel, mozzarella, and Parmesan.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for 15-20 minutes until top is golden and bubbly.
  8. Let the lasagna rest for 10-15 minutes before slicing to allow layers to set.

Notes

    Nutrition

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