Discover a delicious white lasagna recipe featuring creamy spinach mushrooms Perfect for a hearty meal thats both comforting satisfying 154 chars
Author:L.Anderson
Prep Time:30 minutes
minutes:10
Cook Time:1 hour
Total Time:1 hour 30 minutes
Yield:8 servings 1x
Category:Main Course
Cuisine:Italian
Ingredients
Scale
9 lasagna noodles (whole wheat or gluten-free varieties optional)
2 cups fresh spinach, chopped (frozen can be substituted)
2 cups mushrooms, sliced
2 cups ricotta cheese (cottage cheese can be used as a substitute)
3 cups mozzarella cheese, shredded
1 cup grated Parmesan cheese
3 cloves garlic, minced
2 cups béchamel sauce (store-bought or homemade)
Olive oil, salt, and pepper, to taste
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, season with salt and pepper, and sauté for 5-7 minutes until golden brown. Stir in spinach until wilted and remove from heat.
Warm or prepare the béchamel sauce by melting butter, adding flour, and whisking in milk until smooth. Season lightly.
In a baking dish, start with a thin layer of béchamel sauce, then add three noodles, a third of the vegetable mixture, half of the ricotta, and top with mozzarella and Parmesan. Repeat layers twice more, finishing with noodles, béchamel, and remaining cheeses.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until golden and bubbly. Let cool for 10 minutes before slicing.
