Here’s your Spinach and Mushroom White Lasagna recipe—creamy, hearty, and packed with earthy flavors!
Spinach & Mushroom White Lasagna 🥬🍄
(Serves 6-8)
Ingredients:
Lasagna Base:
- 12 lasagna noodles (oven-ready or boiled)
- 3 cups fresh spinach (or frozen, thawed and drained)
- 2 cups mushrooms, sliced (cremini or white)
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp butter
Creamy Béchamel Sauce:
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- ½ tsp nutmeg
- Salt & pepper to taste
- 1 cup grated Parmesan cheese
Cheese Layers:
- 2 cups shredded mozzarella
- 1 cup ricotta cheese (optional)
Topping:
- ½ cup Parmesan, grated
- Fresh basil or parsley (to garnish)
Instructions:
1. Prep Vegetables
- Sauté onion and garlic in olive oil + butter until soft.
- Add mushrooms and cook until golden (5-7 mins).
- Stir in spinach until wilted. Season with salt & pepper.
2. Make Béchamel
- Melt 4 tbsp butter in a saucepan. Whisk in flour to form a roux (1 min).
- Slowly pour in warm milk, whisking until smooth. Simmer until thickened (~5 mins).
- Stir in nutmeg, salt, pepper, and 1 cup Parmesan.
3. Assemble Lasagna
- Layer 1: Spread ½ cup béchamel in a 9×13″ baking dish.
- Layer 2: 4 noodles → ½ spinach-mushroom mix → ⅓ béchamel → ½ cup mozzarella.
- Repeat layers, ending with noodles, béchamel, and a mix of mozzarella + Parmesan on top.
4. Bake
- Cover with foil and bake at 375°F (190°C) for 30 mins.
- Uncover, bake 10-15 mins until bubbly and golden.
- Rest 10 mins before slicing. Garnish with fresh herbs.
Tips:
- No-boil noodles? Add ½ cup extra sauce to keep moist.
- Make ahead: Assemble and refrigerate overnight (add 10 mins baking time).
- Add protein: Layer in cooked chicken or tofu.
This lasagna is rich, veggie-packed, and comfort-food perfection! Serve with garlic bread and a crisp salad. Enjoy! 😊
Would you like a roasted garlic or sun-dried tomato variation?