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Spinach and Mushroom White Lasagna

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Lasagna noodles layered with béchamel, a ricotta and mozzarella filling and sautéed spinach, mushrooms and garlic, then baked until golden.

Ingredients

Scale

  • 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

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. In a bowl, mix ricotta cheese with half of the mozzarella and parmesan.
  4. Spread a thin layer of white sauce in a baking dish. Place 3 lasagna noodles on top.
  5. Layer half of the ricotta mixture, followed by half of the spinach and mushroom mixture. Repeat layers, ending with noodles.
  6. 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.
  7. 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.

Find it online: https://www.receipster.com/spinach-mushroom-white-lasagna-2/