Description
A decadent white lasagna featuring layers of sautéed mushrooms, wilted spinach, and a velvety béchamel sauce.
Ingredients
Scale
Equipment
- Large skillet
- 8x8-inch baking dish
- Mixing bowls
- Whisk
Lasagna Ingredients:
- 1 cup ricotta
- ¼ cup mozzarella, shredded, plus more for layers & the top of the lasagna
- 2 tbsp parmesan, freshly grated (plus more for the top of lasagna)
- 1 small egg, beaten
- 1 tbsp fresh parsley, chopped (plus more for garnish)
- A dash of fresh nutmeg, grated
- Sea salt and freshly cracked pepper, to taste
- 1½ tbsp butter, divided
- ½ small yellow onion, diced
- 2 large handfuls of baby spinach
- Pinch of crushed red pepper flakes
- 8 oz button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves of garlic, minced
- No-cook lasagna noodles
White Sauce:
- 2½ tbsp butter
- 2½ tbsp flour
- 2½ cups whole milk
- A dash of fresh nutmeg, grated
- Sea salt and freshly cracked pepper, to taste
Instructions
- Prepare the ricotta mixture by combining the ricotta cheese, ¼ cup of mozzarella cheese, 2 tbsp freshly grated Parmesan cheese, a small egg, fresh parsley, a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper, to taste. Stir until well combined; set aside.
- Prepare the onion and spinach by heating ½ tablespoon of butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes. Add the baby spinach and a pinch of crushed red pepper flakes. Cook, stirring constantly, for 1 minute, until the spinach is just starting to wilt. Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Pour into a bowl; set aside.
- Prepare the mushrooms by heating 1 tablespoon of butter in the same large skillet over medium-high heat. Add the mushrooms and cook, stirring very rarely, for 3-4 minutes. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste, then cook, stirring constantly, for 1 minute. Remove from the heat. Pour into another bowl; set aside.
- Prepare the white sauce by heating the remaining 2½ tablespoons of butter in the same large skillet over medium-high heat. Add the flour to the melted butter, then stir with a whisk for 1-2 minutes, stirring constantly. Slowly add the milk to the skillet while continuously whisking. Cook and whisk over medium heat until bubbly and thickening. Season with a dash of freshly grated nutmeg, sea salt, and freshly cracked pepper, to taste. Remove from the heat.
- Preheat the oven to 375 degrees. Coat an 8 x 8-inch or small baking dish with cooking spray.
- Prepare the lasagna by spooning some sauce into the bottom of the pan. Place a layer of no-bake lasagna noodles (or cooked noodles if you prefer) on the bottom of the dish. Spread some of the ricotta mixture onto the noodles, followed by half of the spinach. Next, add half of the mushrooms, then a light sprinkling of mozzarella cheese.
- Place another layer of noodles and repeat the process using the remaining ingredients. Place the third and final layer of noodles, followed by the remaining white sauce. Sprinkle the top with more shredded mozzarella and a bit of freshly grated parmesan.
- Bake for 35-40 minutes, or until it’s bubbling and the top is starting to become golden brown.
- Rest for 10-15 minutes before sprinkling the top with fresh parsley. Slice and serve. Enjoy!
Notes
- For best results, use whole milk ricotta and freshly grated cheeses.
- Make sure to let the lasagna rest before serving to allow the layers to set properly.
- Store leftovers in the refrigerator for up to 3-4 days.
- This lasagna can be assembled ahead of time and refrigerated until ready to bake.
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 4-6