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Creamy Vegetarian White Lasagna

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Comforting white lasagna, packed with spinach, mushrooms, and three cheeses. A great meat-free option everyone will love.
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Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Sun, 13 Apr 2025 11:10:32 GMT
Cheesy Mushroom Spinach Lasagna Save it
Cheesy Mushroom Spinach Lasagna | kylierecipes.com

A rich, velvety mushroom and spinach lasagna that turns simple veggies into a stunning meatless masterpiece. Every level combines earthy mushrooms, wilted spinach, and a trio of perfectly matched cheeses, all wrapped in a smooth, homemade white sauce that makes this dish unforgettable.

I spent forever making meat-based lasagna until I stumbled across this veggie version during a cooking workshop in Italy. The teacher showed me that getting the texture just right means cooking the mushrooms properly until they let go of all their water. These days my family actually likes this better than the meaty one I used to make.

Key Ingredients

  • Mushrooms: Pick plump, fresh cremini for richer taste
  • Spinach: Go with fresh leaves for better bite
  • Lasagna Noodles: Regular or quick-cook options work fine
  • Ricotta: Whole milk type delivers the most luxurious feel
  • White Sauce: Begins with premium unsalted butter
  • Three Cheeses: Each brings its own special taste and melt

Step-By-Step Guide

Step 1:
Get everything ready and organized before you start building your lasagna.
Step 2:
Brown mushrooms in small amounts so they don't get soggy - aim for a nice golden color.
Step 3:
Mix white sauce bit by bit, stirring all the time for a lump-free result.
Step 4:
Wait till the sauce cools down a bit before layering so your cheese doesn't melt too soon.
Step 5:
Spread each ingredient right to the sides of the dish.
Step 6:
Lightly push down on the pasta sheets to push out any air bubbles.
Step 7:
Spray the foil with cooking oil so it won't stick to the top cheese layer.
Step 8:
Keep an eye on it during final browning - you want golden spots but not burnt patches.
Step 9:
Let it sit long enough so it won't fall apart when cut.
Step 10:
Enjoy while slightly warm for the best flavor experience.
Spinach and Mushroom White Lasagna Recipe Save it
Spinach and Mushroom White Lasagna Recipe | kylierecipes.com

My nonna always told me a proper lasagna needs time to "rest its soul." She always taught me to make more white sauce than needed - you'll never regret having extra but you'll hate running short.

Building Perfect Layers

  • Put thin sauce coating on dish bottom
  • Make sure fillings reach all corners
  • Aim for uniform layer thickness
  • Top with plenty of cheese
  • Softly press to get rid of air gaps

When I showed my kid how to make this lasagna, we set up a little assembly line. She calls it "crafting the ideal mouthful" as we carefully stack each item.

Prep-Ahead Tricks

  • Put together up to a day before baking
  • Bring stuff to room temp before cooking
  • Wrap with foil completely
  • Cook extra 10 minutes if it's been in the fridge
  • Save some backup sauce for later

What To Serve With It

  • Fresh side salad
  • Buttery garlic toast
  • Oven-baked veggies
  • Mild wine choice
  • Snipped herbs on top
Spinach and Mushroom White Lasagna Recipe Save it
Spinach and Mushroom White Lasagna Recipe | kylierecipes.com

Keeping Leftovers Fresh

  • Let it cool all the way before storing
  • Slice into smaller bits for easier warming
  • Drizzle fresh white sauce when reheating
  • Keeps frozen for 3 months max
  • Move to fridge overnight to defrost

This veggie lasagna has turned into our family's favorite comfort food. It shows that meatless meals can be just as filling and fancy as the ones with meat. The mix of three cheeses, flavorful mushrooms, and soft spinach makes layers of taste that blend comfort with a touch of class in every bite.

FAQ sur la recette

→ Which mushrooms taste best in this dish?
Go for button or cremini mushrooms, or mix both for deeper flavors.
→ Is it possible to prepare this ahead of time?
Absolutely, you can assemble it a day before and chill it in the fridge.
→ How do I stop the white sauce from going clumpy?
Keep whisking as you gently pour warm milk into the butter-flour mix, and stir until it thickens smoothly.
→ Can I switch to no-boil lasagna pasta?
For sure! Just make the sauce a little thinner since no-boil noodles soak up extra liquid.
→ How long does leftover lasagna last?
Store in an airtight container in the fridge for 4 days, or freeze for up to 3 months.

Mushroom Spinach White Lasagna

A cheesy, satisfying lasagna loaded with spinach and mushrooms, topped with melty mozzarella and parmesan in a velvety white sauce.

Préparation
40 minutes
Temps de cuisson
45 minutes
Durée totale
85 minutes
Écrit par: Kylie

Type de recette: Main Dishes

Niveau de difficulté: Moyen

Cuisine: Italian

Quantité obtenue: 8 Nombre de portions

Régimes: Végétarien(ne)

Composition

→ Base Layer

01 12 lasagna noodles, soft and easy to work with—go gluten-free if needed

→ Veggie Filling Full of Flavor

02 2 tablespoons of quality olive oil
03 1 small onion, diced finely
04 3 cloves of garlic, minced into tiny bits
05 16 ounces of mushrooms (mix cremini and white button for variety) sliced up
06 10 ounces of fresh spinach leaves (or drain thawed frozen spinach thoroughly)

→ Creamy White Sauce

07 4 tablespoons of butter, not salted
08 1/4 cup of regular or gluten-free all-purpose flour
09 3 cups of whole milk for that perfect creamy base
10 1/2 teaspoon of fragrant ground nutmeg
11 A pinch of salt and freshly cracked black pepper, to taste

→ Cheesy Layer

12 1 1/2 cups of ricotta cheese
13 1 egg from happy hens, lightly stirred
14 2 cups of shredded mozzarella, fresh if possible
15 1/2 cup of Parmesan cheese, finely grated

Étapes de réalisation

Étape n°01

Fill up a big pot with water and bring it to a rolling boil. Salt the water well, then drop in your lasagna sheets. Cook them until they're soft but still hold together. Carefully drain and lay them flat so they don't stick.

Étape n°02

In a large skillet, get your olive oil hot. Stir in diced onion and cook just until it's soft and clear around 3 minutes. Add the garlic and stir for a minute to bring out its fragrance. Toss in the mushrooms and let them soften and brown as their juices cook off (about 8 minutes). Finally, throw in the spinach and cook until wilted. Add seasoning to your taste.

Étape n°03

Melt the butter in a saucepan over medium. Stir in the flour and keep whisking constantly for about 1-2 minutes, until it smells nutty and gets a light golden color. Slowly add the milk a little at a time, whisking without stopping to avoid lumps. Let it cook and thicken for about 5-7 minutes. Season with nutmeg, salt, and pepper right at the end.

Étape n°04

In a bowl, stir together your ricotta, beaten egg, and a half cup of mozzarella. Sprinkle in a little salt to give it a flavor boost.

Étape n°05

Preheat your oven to 375°F (190°C). Spread a bit of oil in a baking dish. Start by covering the base with a thin layer of white sauce. Add your first noodles, then spread on a third of the cheesy ricotta mixture. Spoon on half of the cooked vegetables. Repeat the layers with more noodles, sauce, ricotta, and veggies. End with noodles, the last of the white sauce, and top it with a mix of mozzarella and Parmesan.

Étape n°06

Wrap foil over the dish and pop it in the oven for 25 minutes. Take off the foil and bake another 15-20 minutes until bubbly and golden on top. Let it sit for 10 minutes before digging in!

Détails supplémentaires

  1. You can assemble this dish a day ahead—just store it in the fridge until you're ready to bake it.
  2. Keep leftovers in an airtight container in the fridge, and they'll be good for up to 5 days.
  3. Switch up the mushrooms for other varieties to tweak flavors to your liking.

Outils et ustensiles nécessaires

  • A big pot for boiling noodles
  • A large skillet to cook the veggies
  • Medium pot to make the sauce
  • A 9×13-inch baking dish
  • Whisk and sturdy spoon
  • Foil for covering the dish

Informations sur les allergènes

Vérifie les ingrédients pour repérer d’éventuels allergènes et consulte un expert médical en cas de doute.
  • Contains milk-based ingredients (like ricotta, mozzarella, Parmesan)
  • Eggs are included
  • Includes wheat unless gluten-free options are used

Apports nutritionnels (par portion)

Ces données sont uniquement indicatives et ne se substituent pas à un avis médical professionnel.
  • Kcal: 385
  • Matières grasses: 18 gr
  • Glucides: 32 gr
  • Protéines: 24 gr