Spinach and Mushroom White Lasagna

Introduction

Spinach and Mushroom White Lasagna is a delightful and creamy twist on the classic Italian dish, bringing together the richness of a white béchamel sauce with the earthy flavors of sautéed mushrooms and fresh spinach. The layers of tender pasta, combined with the creamy sauce and savory vegetables, make this dish not only satisfying but also wholesome. It’s perfect for those cozy family dinners or holiday gatherings when you want to serve something that’s both comforting and full of flavor.

I first made this lasagna on a chilly evening when I was craving something warm and comforting but wanted to stray from the traditional red sauce lasagna. As I layered the mushrooms, spinach, and rich béchamel sauce, I could already tell it was going to be something special. The smell of garlic and herbs filled the kitchen, and once it was ready, I couldn’t wait to take that first bite. The creamy sauce paired so beautifully with the earthy mushrooms and the vibrant spinach, creating a dish that was rich but not overwhelming.

What I love about Spinach and Mushroom White Lasagna is that it’s so versatile. While it’s a great vegetarian option, it can easily be adapted to include other vegetables or even some protein if you prefer. Plus, it’s a dish that’s guaranteed to impress, whether you’re serving it for a special occasion or a casual dinner. Each bite is a perfect balance of flavors and textures, making it a comfort food that feels indulgent yet wholesome. Try it once, and it might just become your new go-to lasagna recipe!

Perfect for:

• Family dinners
• Holiday feasts
• Vegetarian meals
• Comfort food cravings
• Meal prep

Why You’ll Love This Recipe

Here’s why Spinach and Mushroom White Lasagna will become a staple in your kitchen:

• Rich and Creamy Flavor: The luscious white béchamel sauce, made with butter, flour, and milk, adds a creamy richness that perfectly complements the mushrooms and spinach.
• Vegetarian Delight: This meatless lasagna offers a hearty and satisfying alternative for those who prefer plant-based meals or are looking to enjoy more vegetables.
• Hearty and Filling: With layers of pasta, sautéed mushrooms, spinach, and melted cheese, this dish is both hearty and comforting, yet not too heavy.
• Simple to Make: Although lasagna may seem like a complicated dish, this recipe is straightforward and can be easily assembled in advance.
• Make-Ahead and Freezable: You can prepare the lasagna ahead of time and refrigerate or freeze it, making it perfect for busy weeknights or special occasions.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Servings: 8 servings
• Calories per serving: Approximately 350-400 calories
• Key Nutrients: Protein: 15g, Carbs: 35g, Fat: 20g

Ingredients

Gather the following ingredients to make your Spinach and Mushroom White Lasagna:

For the Lasagna:

• 12 lasagna noodles (regular or no-boil)
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 2 cups mushrooms, sliced (button mushrooms, cremini, or a mix)
• 1 tablespoon garlic, minced
• Salt and pepper, to taste
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil, chopped (optional, for garnish)

For the Béchamel Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk (whole milk is preferred for a richer sauce)
• 1 teaspoon dried thyme or Italian seasoning
• Salt and pepper, to taste
• A pinch of nutmeg (optional)

Ingredient Highlights

• Lasagna Noodles: Use traditional lasagna noodles, or opt for no-boil noodles to save time. If using no-boil noodles, ensure you have enough moisture in the sauce.
• Mushrooms: These earthy and savory vegetables are the star of the dish, offering a deep umami flavor that complements the creamy béchamel.
• Spinach: Fresh spinach adds vibrant color and nutrition to the lasagna, balancing the richness of the cheese and sauce.
• Ricotta and Mozzarella Cheese: The ricotta provides a creamy and mild flavor, while the mozzarella melts beautifully for that perfect lasagna texture.
• Béchamel Sauce: This classic white sauce is the backbone of the lasagna, with butter, flour, and milk creating a creamy base to hold everything together.

Step-by-Step Instructions

Here’s how to make Spinach and Mushroom White Lasagna:

Prepare the Béchamel Sauce:

1. Make the Roux: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a smooth roux. Cook for 1-2 minutes until golden, but not browned.
2. Add Milk: Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a simmer and cook for 5-7 minutes, whisking frequently, until the sauce thickens and coats the back of a spoon.
3. Season the Sauce: Stir in the dried thyme or Italian seasoning, salt, pepper, and a pinch of nutmeg if using. Remove from heat and set aside.

Prepare the Vegetables:

4. Sauté the Mushrooms: In a large skillet, heat olive oil over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Season with salt and pepper.
5. Add the Spinach: Add the chopped spinach to the mushrooms and cook for another 2-3 minutes, or until wilted. Remove from heat and set aside.

Assemble the Lasagna:

6. Cook the Lasagna Noodles: If using regular lasagna noodles, cook them according to package instructions until al dente. Drain and set aside. If using no-boil noodles, skip this step.
7. Layer the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce in the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the sauce, then add a third of the mushroom and spinach mixture, followed by a third of the ricotta cheese, a third of the mozzarella cheese, and a third of the béchamel sauce. Repeat the layers two more times, ending with a layer of béchamel sauce and a generous sprinkle of Parmesan cheese on top.
8. Bake the Lasagna: Cover the lasagna with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.

Serve the Lasagna:

9. Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil if desired.

How to Serve

Spinach and Mushroom White Lasagna is a filling and flavorful dish that can be served in a variety of ways:

• With a Simple Salad: Serve with a fresh green salad dressed in olive oil, lemon juice, and salt to balance the richness of the lasagna.
• With Garlic Bread: Pair with homemade or store-bought garlic bread to sop up any leftover sauce.
• With Roasted Vegetables: Complement the lasagna with a side of roasted vegetables like carrots, zucchini, or bell peppers.
• For Special Occasions: Serve on its own or as part of a larger Italian-inspired meal for a family feast or dinner party.
• For Meal Prep: This lasagna can be prepped ahead and stored in the refrigerator, making it a great option for a make-ahead meal.

Additional Tips

Here are some tips to make your Spinach and Mushroom White Lasagna even better:

• Use Fresh Spinach: Fresh spinach adds a bright, fresh flavor to the lasagna. If using frozen spinach, make sure to drain and squeeze out any excess moisture.
• Grate Your Own Cheese: For the best melt and flavor, grate your own mozzarella and Parmesan cheese rather than using pre-shredded varieties.
• Thicken the Sauce: If you want a thicker béchamel sauce, cook it a little longer until it coats the back of a spoon.
• Customize the Mushrooms: Feel free to mix different types of mushrooms like shiitake, cremini, or portobello for a unique flavor.
• Avoid Overcooking the Noodles: If using traditional lasagna noodles, be careful not to overcook them. They should be al dente since they’ll cook further in the oven.

Recipe Variations

Here are 10 variations to try with Spinach and Mushroom White Lasagna:

• Add Artichoke Hearts: Add chopped marinated artichoke hearts for a tangy and flavorful twist.
• Use Ricotta and Goat Cheese: Mix ricotta with goat cheese for a tangier, more complex flavor.
• Add Roasted Garlic: Roast a few garlic cloves and mix them into the spinach and mushroom mixture for an extra layer of flavor.
• Use Gruyère Cheese: Swap mozzarella with Gruyère for a nutty, slightly sweet flavor.
• Make It Spicy: Add a pinch of red pepper flakes to the béchamel sauce or sauté the mushrooms with a bit of hot pepper.
• Make It Gluten-Free: Use gluten-free lasagna noodles and ensure the béchamel sauce is thickened with cornstarch instead of flour.
• Use Kale Instead of Spinach: Replace the spinach with kale for a heartier, more robust flavor.
• Add Sun-Dried Tomatoes: Layer in some chopped sun-dried tomatoes for a burst of sweetness and color.
• Make It Vegan: Replace the dairy products with plant-based alternatives such as vegan cheese and a cashew cream sauce.
• Add Ricotta and Spinach Stuffed Shells: Layer some stuffed pasta shells with ricotta and spinach between the lasagna layers for an added twist.

Freezing and Storage

• Freezing: Spinach and Mushroom White Lasagna can be frozen before or after baking. To freeze before baking, assemble the lasagna, cover tightly with plastic wrap and foil, and freeze for up to 3 months. To bake, thaw overnight in the fridge and bake as directed.
• Storage: Leftover lasagna can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

Special Equipment

Here are some special equipment items to help you make Spinach and Mushroom White Lasagna:

• 9×13-inch Baking Dish: This is the ideal size for layering your lasagna and ensures even cooking.
• Large Skillet: You’ll need a large skillet for sautéing the mushrooms and spinach.
• Whisk: Essential for making the smooth béchamel sauce and preventing lumps.
• Ladle: A ladle makes layering the béchamel and ricotta cheeses easy and clean.
• Grater: A box grater or food processor is handy for grating the mozzarella and Parmesan cheese.

FAQ Section

1. Can I use frozen spinach for this recipe?
   Yes, frozen spinach works well, but be sure to thaw and drain it completely before using to avoid excess moisture.
2. Can I prepare this lasagna in advance?
   Yes, you can assemble the lasagna a day ahead and refrigerate it overnight before baking.
3. Can I substitute the béchamel sauce with a jarred white sauce?
   While you can use jarred white sauce, making your own béchamel from scratch will give you a creamier and more flavorful result.
4. Can I make this dish gluten-free?
   Yes, just use gluten-free lasagna noodles and make sure the béchamel sauce is thickened with cornstarch instead of flour.
5. How do I store leftovers?
   Store leftover lasagna in an airtight container in the refrigerator for up to 4 days, and reheat in the oven or microwave.

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Conclusion

Spinach and Mushroom White Lasagna is a comforting and creamy dish that brings together earthy mushrooms, fresh spinach, and a rich white sauce. The combination of flavors and textures makes this lasagna a truly satisfying meal, perfect for any occasion. Whether you’re serving it to family, guests, or just enjoying a cozy evening at home, this dish is sure to become a favorite.

With its easy preparation and the ability to customize ingredients, you can adjust it to suit your taste preferences. Swap in your favorite cheese, add extra herbs, or even include other veggies to make it your own. This versatile vegetarian lasagna ensures everyone will find something to love, making it a perfect choice for a hearty, comforting meal.

I can’t wait to see how your Spinach and Mushroom White Lasagna turns out! Don’t forget to snap a photo and tag me on Instagram—I’d love to see your delicious creation!