Description
This Spinach and Mushroom White Lasagna is a creamy, cheesy vegetarian lasagna layered with sautéed spinach, mushrooms, and a rich white béchamel sauce. It combines tender lasagna noodles with a savory mixture of vegetables and ricotta cheese, topped with melted mozzarella for a comforting and flavorful meal perfect for any occasion.
Ingredients
Scale
Lasagna
- 9 lasagna noodles
Vegetable Filling
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 300 grams fresh spinach, washed and chopped
- 300 grams mushrooms, sliced
White Sauce (Béchamel)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 100 grams Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Cheeses
- 200 grams ricotta cheese
- 2 cups mozzarella cheese, shredded
Garnish
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Lasagna Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- Sauté Onions: In a large skillet, heat olive oil over medium heat. Add finely chopped onions and sauté until they become translucent and soft.
- Add Garlic: Add minced garlic to the skillet and sauté for an additional minute until fragrant.
- Cook Mushrooms: Add sliced mushrooms to the skillet and cook for about 5 minutes until they start to brown and release their moisture.
- Add Spinach: Stir in the chopped fresh spinach and cook until wilted. Remove the skillet from heat and set aside the vegetable mixture.
- Prepare White Sauce: In a saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes while stirring until the mixture is smooth and forms a roux.
- Whisk in Milk: Gradually add milk to the roux while whisking continuously. Cook until the sauce thickens and begins to bubble, forming a creamy béchamel.
- Season White Sauce: Stir in grated Parmesan cheese, salt, black pepper, and nutmeg until the cheese is melted and the sauce is smooth.
- Assemble First Layer: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
- Layer Noodles: Place three lasagna noodles evenly over the sauce.
- Add Vegetable and Cheese Layers: Spread half of the spinach and mushroom mixture over the noodles, then dollop half of the ricotta cheese over the vegetables. Pour a third of the white sauce on top.
- Repeat Layers: Add three more noodles, then the remaining spinach and mushrooms, the remaining ricotta cheese, and another portion of the white sauce.
- Top Layers: Place the final three noodles on top and cover with the remaining white sauce.
- Add Mozzarella: Evenly sprinkle shredded mozzarella cheese over the top layer of white sauce.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- Rest: Carefully remove the lasagna from the oven and let it rest for 10 minutes before slicing to allow the layers to set.
- Garnish and Serve: Optionally, garnish with freshly chopped parsley before serving for added color and freshness.
Notes
- Make sure not to overcook the lasagna noodles to avoid soggy layers.
- The béchamel sauce can be prepared ahead and kept warm until assembly.
- Fresh parsley adds a nice color contrast but can be omitted if unavailable.
- For a gluten-free version, substitute lasagna noodles and flour with gluten-free alternatives.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven.
