Description
Spinach and Mushroom White Lasagna is a creamy, comforting vegetarian lasagna layered with tender noodles, sautéed spinach and mushrooms, and a rich white béchamel sauce. It’s a delicious, hearty meatless dish perfect for cozy dinners or gatherings.
Ingredients
- 9 lasagna noodles (or no-boil equivalent)
- 3 cups fresh spinach
- 12 oz mushrooms (cremini or button), sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups milk
- 1/4 cup all-purpose flour
- 1/4 cup butter (for béchamel sauce)
- 1/4 tsp ground nutmeg (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook lasagna noodles according to package directions if not using no-boil. Drain and set aside.
- In a skillet, heat olive oil or butter. Sauté onion and garlic until soft. Add mushrooms and cook until browned. Stir in spinach until wilted. Season with salt and pepper. Set aside.
- For béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk, cooking until thickened. Season with salt, pepper, and nutmeg if using. Stir in 1/4 cup Parmesan.
- To assemble: Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, veggie mixture, dollops of ricotta, mozzarella, and more sauce. Repeat layers, ending with sauce, mozzarella, and remaining Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
- Add roasted red peppers or artichoke hearts for extra flavor.
- Use kale or chard instead of spinach.
- Use part-skim ricotta and low-fat milk for a lighter version.
- Substitute store-bought white sauce if short on time.
- Make it gluten-free with GF noodles and flour for béchamel.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
