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Spinach and Mushroom White Lasagna

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This Spinach and Mushroom White Lasagna is a creamy, cheesy, and comforting vegetarian dish layered with ricotta, mozzarella, sautéed mushrooms, spinach, and a silky white sauce. Perfect for family dinners or gatherings, this lasagna is rich in flavor and guaranteed to impress.

Ingredients

Scale
  • 4 Tbsp. unsalted butter
  • 1/2 cup white onion or shallot, finely diced
  • 6 cloves garlic, minced
  • 1 tsp. kosher salt and a few grinds black pepper
  • 8 oz. white mushrooms, finely chopped
  • 1 Tbsp. Italian seasoning
  • 16 oz. frozen spinach, thawed and drained
  • 30 oz. whole milk ricotta
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 2 large eggs
  • 1/4 cup fresh parsley, chopped
  • 8 oz. low moisture mozzarella cheese, shredded, divided
  • 1 lb. lasagna noodles (about 20 noodles)
  • 5 Tbsp. unsalted butter
  • 5 Tbsp. flour
  • 5 cups whole milk, room temperature
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 1 tsp. kosher salt, or more to taste
  • 1/2 tsp. ground nutmeg
  • Olive oil for noodles (optional)
  • Non-stick spray for foil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Thaw frozen spinach and squeeze out excess liquid using a cheesecloth or metal steamer basket.
  3. Cook lasagna noodles until al dente. Drain, rinse under cold water, and lay flat on parchment paper. Drizzle with olive oil to prevent sticking.
  4. In a large nonstick skillet over medium-high heat, melt 4 Tbsp. butter. Sauté onions with salt and pepper for 2-3 minutes. Add garlic and cook 1 minute more. Stir in mushrooms and Italian seasoning; cook 7-10 minutes until liquid evaporates. Stir in spinach and season to taste. Set aside to cool.
  5. In a large bowl, mix ricotta, Parmesan, half of the mozzarella, eggs, and parsley. Fold in cooled spinach-mushroom mixture until combined.
  6. For the white sauce: In a saucepan, melt 5 Tbsp. butter over medium heat. Whisk in flour to make a roux, cooking 1 minute. Gradually whisk in milk, stirring continuously. Bring to a boil until thickened. Remove from heat and stir in Parmesan, nutmeg, salt, and pepper.
  7. Lightly grease a 9×13-inch baking dish. Spread 1/2 cup white sauce on the bottom. Layer noodles, 1/3 of ricotta mixture, and 1/2 cup white sauce. Repeat layers two more times. Finish with noodles, remaining white sauce, and remaining mozzarella.
  8. Cover with foil sprayed with non-stick spray (greased side down). Bake 30 minutes covered, then 10 minutes uncovered until bubbly and golden. Broil briefly if desired, watching closely.
  9. Cool for 15 minutes before slicing and serving.

Notes

  • You can prepare the lasagna ahead and refrigerate overnight before baking.
  • Use fresh spinach instead of frozen if preferred; sauté lightly to wilt.
  • Substitute Gruyère or Fontina for a richer flavor.
  • Allow the lasagna to rest after baking for cleaner slices.

Nutrition

Find it online: https://amandafood.com/spinach-and-mushroom-white-lasagna/