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Spinach and Mushroom White Lasagna Recipe

Spinach and Mushroom White Lasagna Recipe
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★★★★★

4.9 from 12 reviews

A creamy and comforting Spinach and Mushroom White Lasagna layered with béchamel sauce, tender sautéed mushrooms, fresh spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses. This vegetarian-friendly dish is perfect for a hearty dinner and showcases a delicate nutmeg-infused béchamel that ties the flavors together beautifully.

Ingredients

Scale

Lasagna Base

  • 9–12 lasagna noodles (pre-cooked or oven-ready)

Vegetables

  • 3 cups fresh spinach (or frozen, thawed, and drained)
  • 2 cups sliced mushrooms (cremini, button, or your choice)
  • 2 cloves garlic, minced

Cheese

  • 1 cup ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Béchamel Sauce

  • 3 cups whole milk
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ¼ teaspoon nutmeg (optional)
  • Salt and pepper to taste

Other

  • 3 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking during baking.
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced mushrooms, cooking until mushrooms turn golden brown and tender, about 5-7 minutes. Add fresh spinach and cook until wilted, or heated through if using frozen spinach. Season with salt and pepper to taste, then set the mixture aside.
  3. Make Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes until the mixture turns lightly golden. Gradually whisk in whole milk, stirring constantly to keep the sauce smooth. Bring to a gentle simmer and cook until thickened, about 5-7 minutes. Season with salt, pepper, and nutmeg if using.
  4. Assemble the Lasagna: Spread a thin layer of béchamel sauce in the bottom of the prepared baking dish. Layer lasagna noodles over the sauce followed by the spinach and mushroom mixture, dollops of ricotta cheese, and a sprinkle of mozzarella and Parmesan cheeses. Repeat the layering process, finishing with a final layer of noodles topped with béchamel sauce and remaining mozzarella and Parmesan cheeses.
  5. Bake: Cover the baking dish with aluminum foil to prevent over-browning. Bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the top is golden and bubbly.
  6. Rest and Serve: Allow the lasagna to rest for 10 minutes after baking to set properly. Garnish with fresh parsley if desired, then slice and serve warm.

Notes

  • For a richer béchamel, use whole milk but you can substitute with 2% milk for a lighter version.
  • Oven-ready noodles save time by skipping boiling; if using regular noodles, cook according to package instructions.
  • The nutmeg in the béchamel is optional but adds a subtle warm flavor that complements the cheese and spinach nicely.
  • Ensure excess moisture is squeezed out from frozen spinach to prevent watery lasagna.
  • Allowing the lasagna to rest before slicing helps it hold its shape when serving.

Nutrition

Keywords: spinach mushroom lasagna, white lasagna, vegetarian lasagna, béchamel sauce recipe, creamy lasagna

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