Description
This Creamy White Lasagna with Spinach and Mushrooms is a comforting twist on the classic Italian dish. Layers of ricotta, mozzarella, spinach, and mushrooms are baked with a luscious homemade white béchamel Alfredo sauce. Rich, cheesy, and satisfying, it’s the perfect vegetarian lasagna for family dinners or special occasions.
Ingredients
Scale
- White Béchamel Alfredo Sauce:
- 8 Tablespoons unsalted butter
- 2 Tablespoons minced fresh garlic (4–6 cloves)
- 1/2 cup all-purpose flour
- 1 quart half and half
- 2 cups whole milk
- 1 cup grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- Ricotta Cheese Filling:
- 2 Tablespoons olive oil
- 8 ounces baby bella mushrooms, sliced
- 3 Tablespoons minced garlic
- 6 cups fresh baby spinach
- 32 ounces whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Lasagna Assembly:
- 9 oven-ready lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the White Béchamel Alfredo Sauce: In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1–2 minutes. Slowly whisk in half and half and whole milk until smooth. Simmer until thickened, about 5–7 minutes. Stir in Parmesan cheese, salt, pepper, and nutmeg. Remove from heat.
- Prepare the Ricotta Cheese Filling: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until browned, about 5 minutes. Stir in garlic and cook 1 minute more. Add spinach and sauté until wilted. Remove from heat and let cool slightly. In a large bowl, combine ricotta, Parmesan, eggs, salt, pepper, and the spinach-mushroom mixture. Mix until well blended.
- Assemble the Lasagna: Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Place 3 noodles on top. Spread 1/3 of the ricotta filling, 1 cup mozzarella, 1/3 cup Parmesan, and a layer of béchamel sauce. Repeat the process 2 more times (noodles, ricotta mixture, mozzarella, Parmesan, sauce). Finish with a top layer of noodles, béchamel sauce, and remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 20–25 minutes, until cheese is golden and bubbly.
- Let rest for 10–15 minutes before slicing and serving.
Notes
- You can prepare the lasagna ahead of time and refrigerate overnight before baking.
- Add a pinch of red pepper flakes to the béchamel for a little spice.
- Try mixing in artichokes or zucchini for extra veggies.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg