Spinach and Mushroom White Lasagna đŸ„ŹđŸ„

Spinach and Mushroom White Lasagna đŸ„ŹđŸ„

 

 

Why You’ll Love This Recipe

  1. Creamy & Comforting : The bĂ©chamel sauce creates a velvety base that’s rich and indulgent.
  2. Packed with Veggies : Spinach and mushrooms add color, flavor, and nutrients.
  3. Meatless Marvel : A satisfying vegetarian option that doesn’t skimp on flavor.
  4. Customizable : Add ingredients like caramelized onions, roasted garlic, or sun-dried tomatoes for extra flair.
  5. Make-Ahead Friendly : Assemble ahead of time and bake when ready—perfect for stress-free entertaining.

Ingredients You’ll Need

Serves 6–8

For the BĂ©chamel Sauce:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk , warmed
  • 1/2 tsp nutmeg (optional, but adds warmth)
  • Salt and pepper , to taste

For the Filling:

  • 2 tbsp olive oil
  • 1 lb mushrooms , sliced (cremini, button, or your favorite variety)
  • 1 medium onion , finely chopped
  • 3 cloves garlic , minced
  • 5 cups fresh spinach , roughly chopped
  • Salt and pepper , to taste

For Assembly:

  • 9 lasagna noodles (oven-ready or cooked according to package instructions)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Optional : Fresh basil or parsley for garnish

Step-by-Step Instructions

Step 1: Make the BĂ©chamel Sauce

  1. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux.
  2. Gradually whisk in the warm milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens (about 5–7 minutes).
  3. Stir in the nutmeg, salt, and pepper. Remove from heat and set aside.

Step 2: Prepare the Filling

  1. Heat olive oil in a large skillet over medium heat. Add the mushrooms and cook until golden brown and their liquid has evaporated (about 8–10 minutes).
  2. Add the chopped onion and cook for another 3–4 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant.
  3. Add the spinach to the skillet and cook until wilted, about 2–3 minutes. Season with salt and pepper, then remove from heat.

Step 3: Preheat the Oven

  1. Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish.

Step 4: Assemble the Lasagna

  1. Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
  2. Place a layer of lasagna noodles over the sauce. Top with half of the mushroom-spinach mixture, a third of the remaining béchamel sauce, and a generous sprinkle of mozzarella and Parmesan cheeses.
  3. Repeat the layers: noodles, mushroom-spinach mixture, béchamel, and cheese.
  4. Finish with a final layer of noodles, the remaining béchamel sauce, and a thick layer of mozzarella and Parmesan cheeses.

Step 5: Bake

  1. Cover the dish loosely with aluminum foil and bake for 25 minutes .
  2. Remove the foil and bake for an additional 15–20 minutes , or until the top is golden brown and bubbly.

Step 6: Cool and Serve

  1. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley, if desired.

Why This Recipe Works

  • BĂ©chamel Base : Adds creaminess and ties the dish together without overwhelming the delicate flavors of the veggies.
  • Mushroom Umami : SautĂ©ed mushrooms bring a savory depth that mimics the richness of meat.
  • Spinach Freshness : Wilted spinach adds color, nutrients, and a light, fresh contrast to the creamy layers.

Variations to Try

  • Add Protein : Stir in cooked sausage, ground turkey, or shredded chicken for a heartier version.
  • Roasted Garlic Twist : Mix roasted garlic into the bĂ©chamel for an extra layer of flavor.
  • Gluten-Free Option : Use gluten-free lasagna noodles and substitute cornstarch for flour in the bĂ©chamel.
  • Veggie Boost : Add roasted zucchini, caramelized onions, or diced bell peppers for extra color and flavor.
  • Spice It Up : Add red pepper flakes or a pinch of cayenne to the bĂ©chamel for a subtle kick.

Tips for Success

  • Don’t Overcook the Spinach : Spinach cooks quickly and retains its vibrant green color if not overcooked.
  • Use Fresh Nutmeg : Freshly grated nutmeg adds a warm, aromatic note to the bĂ©chamel.
  • Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Serving Suggestions

  • Romantic Touch : Garnish with edible flowers or microgreens for elegance.
  • Brunch Staple : Pair with coffee, tea, or fresh fruit for a complete meal.
  • Party Platter : Serve alongside other Italian-inspired dishes like garlic bread, Caesar salad, or antipasto skewers for variety.

Final Thoughts

This Spinach and Mushroom White Lasagna is a celebration of bold flavors, creamy textures, and effortless indulgence, offering a dish that feels luxurious yet approachable. With its customizable options, endless charm, and ease of preparation, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.

Your Turn! Have you ever made lasagna or experimented with vegetarian pasta dishes? Share your favorite variations or serving ideas below. đŸ„Ź