🥬🍄 Spinach and Mushroom White Lasagna
Layers of tender lasagna noodles, garlicky sautĂ©ed mushrooms and spinach, and a rich white bĂ©chamel sauce. A cozy, meatless meal that’s perfect for any night of the week.
đź›’ Ingredients:
For the Lasagna:
12 lasagna noodles
3 cups fresh spinach
2 cups mushrooms, sliced (cremini or button work well)
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper, to taste
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
For the White Sauce (BĂ©chamel):
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/4 teaspoon ground nutmeg (optional)
Salt and black pepper, to taste
👨‍🍳 Instructions:
Cook the Noodles
Boil lasagna noodles according to package directions. Drain and set aside on a parchment-lined tray to prevent sticking.
Sauté Veggies
In a large skillet, heat olive oil over medium heat.
Add garlic, then mushrooms. Sauté until mushrooms are tender and browned (about 5–7 minutes).
Add spinach and cook until wilted. Season with salt and pepper. Set aside.
Make the White Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.
Gradually add milk, whisking constantly to avoid lumps. Cook until thickened (5–7 minutes).
Season with salt, pepper, and a pinch of nutmeg if using.
Assemble the Lasagna
Preheat oven to 375°F (190°C).
In a 9×13” baking dish, spread a thin layer of white sauce.
Layer with 3 noodles, then veggie mixture, a sprinkle of mozzarella, and a few spoonfuls of sauce.
Repeat layers, ending with noodles, remaining sauce, mozzarella, and Parmesan on top.
Bake
Cover with foil and bake for 25 minutes.
Remove foil and bake another 15–20 minutes until bubbly and golden.
Let it rest for 10 minutes before serving.
đź’ˇ Tips:
Add ricotta cheese between layers for extra creaminess.
You can swap spinach for kale or add sun-dried tomatoes for a Mediterranean touch.
đź“Ś Tags:
#VegetarianLasagna #WhiteLasagna #MushroomRecipes #SpinachLovers #ComfortFood #EasyDinner #MeatlessMonday