Spinach Mushroom White Lasagna
A creamy, comforting lasagna layered with sautéed spinach, mushrooms, rich white sauce, and melted cheeses, perfect for a cozy family dinner or special meal.
Equipment
- 1 large skillet for sautéing vegetables
- 1 saucepan for making white sauce
- 1 baking dish for assembling and baking lasagna
- 1 foil to cover dish while baking
Ingredients
- 9 to 12 lasagna noodles regular or no-boil
- 2 to 3 tablespoons olive oil or butter
- 1 onion finely chopped
- 3 to 4 garlic cloves minced
- 10 to 14 ounces sliced mushrooms
- 4 to 5 cups fresh spinach
- Salt and freshly ground black pepper to taste
- 3 cups ricotta or cottage cheese optional
- 2 to 3 cups shredded mozzarella cheese
- ½ to 1 cup grated Parmesan cheese
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk whole or 2%
- Pinch of nutmeg optional
- Salt and pepper to taste
Instructions
- Cook lasagna noodles according to package directions if using regular noodles. Drain and set aside; no-boil noodles can be used directly.
- Heat olive oil or butter in a large skillet over medium heat. Cook chopped onion until softened.
- Add minced garlic and cook until fragrant.
- Add sliced mushrooms and cook until they release moisture and begin to brown.
- Stir in fresh spinach and cook until wilted. Season vegetables with salt and pepper; remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute.
- Gradually whisk in milk, stirring constantly until sauce thickens and is smooth.
- Season the white sauce with salt, pepper, and optional nutmeg.
- Preheat oven to 350°F (180°C).
- Spread a thin layer of white sauce on the bottom of the baking dish.
- Layer noodles over sauce, then add sautéed vegetables, ricotta (if using), mozzarella, and Parmesan cheese.
- Repeat layers, finishing with sauce and a generous cheese topping.
- Cover the dish with foil and bake for 25 to 30 minutes.
- Remove foil and bake for another 10 to 15 minutes until cheese is golden and bubbly.
- Let lasagna rest for 5 to 10 minutes before slicing and serving warm.
Notes
- Add zucchini, artichokes, or roasted red peppers for extra flavor.
- Substitute fontina or provolone cheeses for a richer taste.
- Fresh basil or thyme enhances the herb flavor.
- Assemble ahead and refrigerate; bake when ready.