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White Lasagna with Spinach and Mushrooms

Creamy White Lasagna with Spinach and Mushrooms Delight

This White Lasagna with Spinach and Mushrooms is a cozy vegetarian dish that is easy to prepare and perfect for gatherings.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Béchamel Sauce
  • 4 tablespoons Unsalted Butter Substitute with olive oil for a lighter version.
  • 2 cloves Minced Fresh Garlic Use garlic powder in a pinch.
  • 1/4 cup All-Purpose Flour Consider gluten-free flour for a gluten-free version.
  • 2 cups Half and Half Whole milk can be used for a lighter alternative.
  • 1 cup Whole Milk Substitute with more half and half if desired.
  • 1 cup Grated Parmesan Cheese Pecorino Romano works as a substitute.
  • 1 teaspoon Kosher Salt Use sea salt or table salt as alternatives.
  • 1/2 teaspoon Black Pepper White pepper can be used for a subtler flavor.
  • 1/4 teaspoon Ground Nutmeg Omit if you prefer a neutral flavor.
For the Filling
  • 2 tablespoons Olive Oil Can be replaced with butter for flavor.
  • 8 ounces Baby Bella Mushrooms Substitute with button mushrooms or other vegetables if preferred.
  • 4 cups Fresh Baby Spinach Kale or Swiss chard can be used as alternatives.
  • 15 ounces Whole Milk Ricotta Cheese Cottage cheese can be a lighter substitute.
  • 2 large Eggs Flax eggs may be used for a vegan version.
For Assembly
  • 9 ounces Oven-Ready Lasagna Noodles Ensure these are gluten-free if required.
  • 1 cup Shredded Mozzarella Cheese Other melting cheeses like gouda can be substituted.

Equipment

  • medium saucepan
  • large skillet
  • Mixing Bowl
  • 9x13-inch Casserole Dish

Method
 

Preparation
  1. In a medium saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour to create a roux, cooking for 2 minutes. Gradually whisk in half and half and whole milk until smooth. Cook for 5-7 minutes until sauce thickens and coats the back of a spoon. Mix in Parmesan, salt, pepper, and nutmeg.
  2. In a large skillet, heat olive oil over medium-high heat. Add sliced baby bella mushrooms, sautéing for about 5 minutes until softened and slightly browned. Stir in another clove of minced garlic and cook for 1 minute more. Add fresh baby spinach, cooking until wilted, about 2-3 minutes. Remove from heat and cool slightly.
  3. In a mixing bowl, combine ricotta cheese, shredded mozzarella cheese, eggs, and a pinch of salt and pepper. Fold in the sautéed mixture until evenly distributed.
  4. Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish. Layer béchamel sauce, lasagna noodles, cheese mixture, sauce, repeat layers, finishing with noodles and sauce on top.
  5. Cover with foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden.
  6. Let the lasagna rest for at least 15 minutes before serving to allow layers to set.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This White Lasagna with Spinach and Mushrooms is sure to become a cherished recipe in your home! Enjoy crafting this creamy delight.

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