Spinach Mushroom White Lasagna (Print Format)
Creamy layers of spinach, mushrooms, white sauce, and cheese make this a savory, comforting Italian favorite.
# Ingredients:
→ Filling
01 -
4 Tbsp. unsalted butter
02 -
1/2 cup finely diced white onion or shallot
03 -
6 cloves garlic, minced
04 -
1 tsp. kosher salt
05 -
A few grinds of black pepper
06 -
8 oz. finely chopped white mushrooms
07 -
1 Tbsp. Italian seasoning
08 -
16 oz. frozen spinach, thawed and drained
09 -
30 oz. whole milk ricotta cheese
10 -
1/2 cup finely grated Parmigiano Reggiano
11 -
2 large eggs
12 -
1/4 cup chopped fresh parsley
13 -
8 oz. shredded low moisture mozzarella cheese, divided
14 -
1 lb. lasagna noodles (approximately 20 noodles)
→ White Sauce
15 -
5 Tbsp. unsalted butter
16 -
5 Tbsp. all-purpose flour
17 -
5 cups whole milk, room temperature
18 -
1/2 cup finely grated Parmigiano Reggiano
19 -
1 tsp. kosher salt, or more to taste
20 -
A few grinds of black pepper
21 -
1/2 tsp. ground nutmeg
# Steps:
01 -
Thaw the frozen spinach and squeeze out the excess liquid. Use a metal steamer basket or cheesecloth for better efficiency.
02 -
Boil lasagna noodles until al dente. Drain, rinse under cold water, and lay flat on parchment paper. Drizzle with olive oil for easier handling.
03 -
Heat a large nonstick skillet over medium-high heat. Melt the butter and add onions, salt, and black pepper. Sauté for 2-3 minutes. Add garlic and cook for 1 more minute. Stir in chopped mushrooms and Italian seasoning. Cook until mushrooms have softened and liquid has evaporated (7-10 minutes). Remove from heat, stir in drained spinach, and season as needed.
04 -
In a large bowl, mix ricotta cheese, Parmesan cheese, half of the mozzarella, eggs, and parsley. Combine this with the cooled spinach and mushroom mixture.
05 -
In a heavy saucepan, melt butter over medium heat. Whisk in flour to create a roux. Gradually add milk, whisking between each addition. Continue whisking over medium heat until the mixture boils and thickens. Stir in Parmesan cheese, nutmeg, salt, and black pepper. Remove from heat.
06 -
Set the oven temperature to 375°F.
07 -
Spread 1/2 cup of white sauce on the bottom of a 9x13-inch baking dish. Add a layer of noodles, followed by 1/3 of the spinach mixture, and 1/2 cup white sauce. Repeat the layering process two more times. Top with a final layer of noodles, remaining white sauce, and mozzarella cheese.
08 -
Cover the lasagna with greased foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until the top is golden and bubbly. For extra browning, broil briefly.
09 -
Allow the lasagna to cool for 15 minutes before serving.
# Tips:
01 -
Use a cheesecloth for the spinach to extract all excess liquid for better texture in the filling.