Spinach and Mushroom White Lasagna Recipe
A white lasagna trades the red sauce for béchamel, and with spinach and mushrooms between the layers it is lighter in color but every bit as comforting as the tomato kind. I’d happily make it just for the mushrooms.
How the layers go together
The vegetables cook first: garlic, sliced mushrooms and chopped spinach sautéed in olive oil until the spinach wilts and the mushrooms are tender, then seasoned with salt, pepper, dried basil and oregano. Mushrooms release a fair amount of liquid, and cooking them until tender drives most of it off before they reach the dish.
The ricotta is mixed with half of the mozzarella and half of the Parmesan. Assembly starts with a thin layer of white sauce in the baking dish, then three already-cooked noodles, half the ricotta mixture and half the vegetables. The layers repeat once and finish with noodles, the remaining sauce and the rest of the cheese. Two cups of béchamel, store-bought or homemade, hold it all together.
It bakes covered with foil first, then uncovered for a few minutes to turn golden, and rests for 10 minutes before cutting so the layers hold together.
PrintSpinach and Mushroom White Lasagna
Lasagna noodles layered with béchamel, a ricotta and mozzarella filling and sautéed spinach, mushrooms and garlic, then baked until golden.
Ingredients
- 9 lasagna noodles, cooked al dente
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups white sauce (béchamel), store-bought or homemade
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add garlic, mushrooms, and spinach. Sauté until spinach wilts and mushrooms are tender. Season with salt, pepper, basil, and oregano.
- In a bowl, mix ricotta cheese with half of the mozzarella and parmesan.
- Spread a thin layer of white sauce in a baking dish. Place 3 lasagna noodles on top.
- Layer half of the ricotta mixture, followed by half of the spinach and mushroom mixture. Repeat layers, ending with noodles.
- Top with remaining white sauce and cheeses. Cover with foil and bake for 25 minutes. Remove foil and bake for another 5 minutes until golden.
- Let cool for 10 minutes before serving.
Notes
Use a store-bought béchamel or your own homemade white sauce. The lasagna noodles go into the dish already cooked al dente.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and thoroughly drain the frozen spinach before using it. Squeeze out as much excess water as possible to prevent a soggy lasagna.
What’s the best substitute for béchamel sauce?
If you’re short on time, a good-quality Alfredo sauce can work in a pinch. However, homemade béchamel is worth the effort for its rich, velvety texture.
Can I make this lasagna ahead of time?
Yes. Assemble the lasagna and bake it the same day you put it together. If it has waited in the fridge, it may need a few extra minutes in the oven.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge and eat them within a few days. Reheat individual portions in the microwave, or cover the dish with foil and warm it in the oven until heated through.
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