Spinach and Mushroom White Lasagna

Looking for a hearty, creamy, and delicious lasagna with a twist? Spinach and Mushroom White Lasagna is your answer! Unlike traditional lasagna, which uses a tomato-based sauce, this version features a rich white sauce (béchamel) that perfectly complements the earthy flavors of spinach and mushrooms. It’s a wonderful vegetarian option that’s both satisfying and comforting.

Layers of lasagna noodles, creamy béchamel, tender spinach, and sautéed mushrooms make this dish irresistible. It’s an excellent choice for family dinners, special occasions, or whenever you’re craving a little comfort food. The balance of creamy, savory flavors and healthy ingredients makes this lasagna a dish that feels indulgent yet nourishing. While it may seem fancy, it’s surprisingly simple to prepare, even for those new to cooking. This white lasagna is a crowd-pleaser that will have everyone asking for seconds!

Why You’ll Love This Recipe

This Spinach and Mushroom White Lasagna is a delightful twist on a classic comfort food. It brings together the richness of a homemade béchamel sauce with the earthiness of mushrooms and spinach, creating a harmonious blend of flavors. It’s perfect for those looking for a vegetarian option that’s both filling and delicious.

Kitchen Equipment You’ll Need

• Large skillet
• Medium saucepan
• 9×13-inch baking dish
• Whisk
• Aluminum foil

Ingredients:

• 9-12 lasagna noodles (pre-cooked or oven-ready)
• 3 cups fresh spinach (or frozen, thawed, and drained)
• 2 cups sliced mushrooms (cremini, button, or your choice)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 3 cups whole milk
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• ¼ teaspoon nutmeg (optional)
• Fresh parsley for garnish (optional)

Step-by-step Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Sauté the garlic and mushrooms until the mushrooms are golden brown and tender, about 5-7 minutes. Add the spinach and cook until wilted (or heated through if using frozen spinach). Season with salt and pepper. Set aside.
3. To make the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until lightly golden. Gradually add the milk, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5-7 minutes until thickened. Season with salt, pepper, and a pinch of nutmeg (if using).
4. In the prepared baking dish, spread a thin layer of béchamel sauce. Lay down a layer of lasagna noodles over the sauce. Add a portion of the spinach and mushroom mixture, followed by dollops of ricotta and a sprinkle of mozzarella and Parmesan. Repeat the layers, ending with a final layer of noodles and béchamel sauce. Top with the remaining mozzarella and Parmesan.
5. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
6. Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh parsley, if desired.

Tips for Success

To ensure your lasagna turns out perfectly, make sure to sauté the mushrooms until they’re nicely browned as this enhances their flavor. When making the béchamel sauce, whisk continuously to prevent any lumps from forming. Let the lasagna rest before serving to allow it to set and make slicing easier.

Additional Tips and Variations

Feel free to add other vegetables like zucchini or bell peppers for extra flavor and nutrition. If you’re a cheese lover, try incorporating a mix of cheeses such as Fontina or Gruyère for added depth. For a gluten-free version, use gluten-free noodles and a gluten-free flour blend in the béchamel.

Nutritional Highlights (Per Serving)

While specific nutritional information may vary based on portion size and exact ingredients used, this lasagna offers a wholesome balance of carbohydrates, proteins, and fats, complemented by the nutrients found in spinach and mushrooms.

Frequently Asked Questions (FAQ)

1. Can I use other vegetables in this lasagna?
   Yes, you can substitute or add vegetables like zucchini, bell peppers, or even kale for more variety.
2. Can I make this lasagna ahead of time?
   Absolutely! You can assemble the lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking.
3. Can I freeze white lasagna?
   Yes, this lasagna freezes well. Assemble the lasagna and freeze it before baking. When ready to eat, bake from frozen, adding 15-20 minutes to the cooking time.
4. Can I use a different type of cheese?
   Feel free to experiment with cheeses! Fontina, Gruyère, or even a blend of mozzarella and provolone can add extra flavor.
5. Can I use gluten-free noodles?
   Yes, simply replace regular lasagna noodles with gluten-free ones, and use a gluten-free flour blend in the béchamel.

Conclusion

Spinach and Mushroom White Lasagna is the perfect dish for those who love creamy, comforting flavors but want a break from traditional red sauce lasagna. This recipe delivers rich, earthy, and cheesy goodness in every bite, making it a hit for both vegetarians and meat-eaters alike. It’s surprisingly easy to prepare and works well for meal prepping, family dinners, or special occasions. Plus, with options to adapt the ingredients based on your preferences, you can make this lasagna truly your own. Serve it with a side salad or garlic bread, and you’ll have a complete meal that’s sure to impress!

We hope you enjoy making and eating this delicious lasagna as much as we do. If you give it a try, please share your experience with us in the comments below. Bon appétit!