Description
A creamy, comforting Spinach and Mushroom White Lasagna made with layers of tender noodles, sautéed vegetables, ricotta, mozzarella, and a luscious white sauce for a rich vegetarian main dish.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cups mushrooms, sliced
- 4 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 15 oz ricotta cheese
- 1 large egg
- 12 lasagna noodles, cooked
- 3 cups shredded mozzarella cheese
- Extra parmesan for topping
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and mushrooms until softened, then add garlic and cook 1 minute.
- Add spinach, salt, and pepper; cook until wilted. Set aside.
- In a saucepan, melt butter and whisk in flour to form a roux. Cook 1–2 minutes.
- Slowly whisk in milk and cook until thickened. Stir in parmesan and Italian seasoning to create the white sauce.
- In a bowl, mix ricotta with egg until smooth.
- Assemble the lasagna: spread a layer of white sauce in the baking dish, add noodles, ricotta mixture, spinach mushroom filling, mozzarella, and repeat layers.
- Top with mozzarella and parmesan.
- Bake for 30–35 minutes until bubbly and golden. Let rest 10 minutes before slicing.
Notes
- Add roasted garlic to the white sauce for deeper flavor.
- Use no-boil noodles by increasing sauce slightly.
- Substitute kale or Swiss chard for spinach if desired.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American