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Spinach and Mushroom White Lasagna

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Layers of tender lasagna noodles, creamy béchamel sauce, earthy mushrooms, and fresh spinach create a comforting yet elegant twist on the classic Italian dish.

Ingredients

  • Lasagna Noodles: 12 sheets, cooked al dente
  • Fresh Spinach: 10 ounces, wilted and drained
  • Cremini Mushrooms: 16 ounces, sliced
  • Olive Oil: 2 tablespoons
  • Butter: 4 tablespoons
  • All-Purpose Flour: 4 tablespoons
  • Whole Milk: 4 cups
  • Nutmeg: 1/4 teaspoon
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Ricotta Cheese: 15 ounces
  • Mozzarella Cheese: 2 cups, shredded
  • Parmesan Cheese: 1 cup, grated

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a skillet, heat olive oil over medium heat. Sauté mushrooms until browned and moisture evaporates. Add spinach and cook until wilted. Set aside.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly pour in milk, whisking constantly until thickened. Season with nutmeg, salt, and pepper.
  4. Spread a thin layer of béchamel in the baking dish. Layer noodles, ricotta, mushroom-spinach mix, mozzarella, béchamel, and Parmesan. Repeat until ingredients are used, ending with béchamel and cheeses on top.
  5. Cover with foil and bake for 25 minutes. Uncover and bake an additional 15 minutes until golden and bubbly.
  6. Let rest 10–15 minutes before slicing and serving.

Notes

  • Drain spinach thoroughly to prevent watery layers.
  • Add a pinch of nutmeg to enhance béchamel flavor.
  • Let lasagna rest before slicing for clean servings.

Nutrition

Find it online: https://tastyze.com/spinach-and-mushroom-white-lasagna/