Spinach Mushroom White Lasagna (Print Version)
Sautéed mushrooms and spinach layered with ricotta and white sauce create a rich, comforting baked dish.
# What You'll Need:
→ Produce
01 -
1 cup diced white onion
02 -
3 cloves garlic, minced
03 -
10 ounces frozen spinach, thoroughly drained
04 -
8 ounces white mushrooms, finely chopped
05 -
2 tablespoons fresh parsley, chopped
→ Dairy
06 -
1 cup whole milk ricotta cheese
07 -
1 ½ cups shredded low-moisture mozzarella cheese, divided
08 -
¾ cup freshly grated Parmigiano Reggiano, divided
09 -
4 tablespoons unsalted butter, divided
10 -
2 cups whole milk, room temperature
11 -
1 large egg
→ Pantry
12 -
9 sheets lasagna noodles
13 -
3 tablespoons all-purpose flour
14 -
1 teaspoon Italian seasoning
15 -
¼ teaspoon freshly grated nutmeg
16 -
Kosher salt, to taste
17 -
Freshly ground black pepper, to taste
18 -
1 teaspoon olive oil
# Steps to Follow:
01 -
Thaw frozen spinach and squeeze out excess moisture thoroughly using a clean kitchen towel or cheesecloth to prevent watery filling.
02 -
Boil lasagna noodles until al dente. Rinse with cold water and spread on parchment paper. Drizzle with olive oil to keep separated.
03 -
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add diced onions, salt, and pepper; sauté until translucent, about 2–3 minutes. Stir in minced garlic and cook for 1 minute more.
04 -
Add chopped mushrooms and Italian seasoning to the skillet. Cook for 7–10 minutes, stirring occasionally, until mushrooms release moisture and brown. Stir in drained spinach and remove from heat to cool.
05 -
In a large bowl, fold together ricotta, half of the mozzarella, half of the Parmigiano Reggiano, egg, and parsley. Gently mix in the cooled mushroom and spinach mixture.
06 -
In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in room-temperature milk until smooth. Continue whisking until sauce thickens and simmers. Remove from heat and stir in remaining Parmigiano Reggiano, nutmeg, salt, and pepper.
07 -
Spread a thin layer of white sauce on the bottom of a baking dish. Layer noodles, white sauce, and ricotta filling. Repeat three times, finishing with noodles and topped with remaining white sauce and mozzarella.
08 -
Cover with greased foil and bake at 350°F (177°C) for 30 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden. Let rest at least 15 minutes before slicing for clean layers.
# Additional Notes:
01 -
To prevent watery lasagna, ensure spinach is thoroughly drained and mushrooms are cooked until all moisture evaporates.
02 -
Resting the dish after baking helps layers set for clean slices.