Mushroom Spinach White Lasagna (Version imprimable)
A cheesy, satisfying lasagna loaded with spinach and mushrooms, topped with melty mozzarella and parmesan in a velvety white sauce.
# 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:
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.
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.
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.
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.
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.
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:
01 -
You can assemble this dish a day ahead—just store it in the fridge until you're ready to bake it.
02 -
Keep leftovers in an airtight container in the fridge, and they'll be good for up to 5 days.
03 -
Switch up the mushrooms for other varieties to tweak flavors to your liking.