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White Lasagna with Spinach and Mushrooms

Creamy White Lasagna with Spinach and Mushrooms: Cozy Comfort

This Creamy White Lasagna with Spinach and Mushrooms is a must-try comfort dish filled with layers of béchamel, spinach, and mushrooms, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Béchamel Sauce
  • 4 tablespoons Unsalted Butter Can substitute with salted butter
  • 2 cloves Minced Garlic Garlic powder can be a substitute
  • 1/4 cup All-Purpose Flour Use gluten-free flour for gluten-free option
  • 1 cup Half and Half Can replace with whole milk for a lighter option
  • 1 cup Whole Milk Use non-dairy milk if desired
  • 1 cup Grated Parmesan Cheese Mix with asiago or pecorino for added flavor
  • 1 teaspoon Kosher Salt Sea salt is a suitable alternative
  • 1 teaspoon Black Pepper Adjust amount to taste; white pepper can be used
  • 1 pinch Ground Nutmeg Can be omitted if not preferred
For the Filling
  • 2 tablespoons Olive Oil Can substitute with butter or vegetable oil
  • 8 ounces Baby Bella Mushrooms Substitute with button mushrooms if needed
  • 4 cups Fresh Baby Spinach Kale or Swiss chard can be used as alternatives
  • 15 ounces Whole Milk Ricotta Cheese Cottage cheese can be used as a lighter substitute
  • 1 large Egg Use flax or chia eggs for vegan options
For the Lasagna Assembly
  • 1 package Oven-Ready Lasagna Noodles Regular noodles can be cooked beforehand
  • 1 cup Shredded Mozzarella Cheese Combine with provolone or fontina for added flavor

Equipment

  • medium saucepan
  • large skillet
  • 9x13-inch baking dish
  • Mixing bowl

Method
 

Béchamel Sauce
  1. Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1 minute. Whisk in 1/4 cup of all-purpose flour, cooking for another minute until golden. Gradually pour in 1 cup of half and half and 1 cup of whole milk, whisking constantly until thickened, about 5-7 minutes. Stir in 1 cup of grated Parmesan cheese, kosher salt, black pepper, and nutmeg until smooth.
Cook the Vegetables
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 8 ounces of sliced baby bella mushrooms and cook until browned, about 5 minutes. Stir in 4 cups of fresh baby spinach until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
Make the Cheese Filling
  1. In a mixing bowl, combine 15 ounces of ricotta cheese, 1 large egg, and 1 cup of shredded mozzarella. Season with salt and pepper. Gently fold in the cooled vegetable mixture.
Assemble the Lasagna
  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Spread a thin layer of béchamel, then a layer of lasagna noodles. Spoon half of the cheese filling, followed by more béchamel and another layer of noodles. Repeat and finish with béchamel and an additional cup of mozzarella on top.
Bake the Lasagna
  1. Cover tightly with foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
Cool & Serve
  1. Remove from oven and let cool for 15 minutes. Cut into squares and serve warm with a salad or garlic bread.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Whisk constantly for a smooth béchamel. Let rest for 15 minutes after baking for easier slicing. Avoid overcooking the greens to preserve color and nutrients.

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