Description
This vegetarian twist on the classic lasagna combines earthy mushrooms, creamy ricotta, and spinach layered with tender pasta and a rich white sauce. Perfect for family dinners or potlucks, it’s comfort food at its best.
Ingredients
For the Filling:
- 4 tablespoons unsalted butter
- 1/2 cup white onion or shallot, finely diced
- 6 garlic cloves, minced
- 1 teaspoon kosher salt
- A few grinds of black pepper
- 8 ounces white mushrooms, finely chopped
- 1 tablespoon Italian seasoning
- 16 ounces frozen spinach, thawed and drained
- 30 ounces whole milk ricotta
- 1/2 cup grated Parmigiano Reggiano
- 2 large eggs
- 1/4 cup fresh parsley, chopped
- 8 ounces low-moisture mozzarella, shredded
- 1 pound lasagna noodles
For the White Sauce:
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups whole milk, room temperature
- 1/2 cup grated Parmigiano Reggiano
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt (or to taste)
- A few grinds of black pepper
Instructions
- Prepare the Spinach:
- Thaw frozen spinach and squeeze out as much water as possible using a cheesecloth or steamer basket.
- Cook the Lasagna Noodles:
- Boil lasagna noodles in salted water until al dente. Drain, rinse under cold water, and lay flat on parchment paper, drizzling lightly with olive oil to prevent sticking.
- Sauté the Mushrooms and Onions:
- Melt butter in a large skillet over medium heat.
- Add diced onion, salt, and pepper, sautéing for 2-3 minutes until translucent.
- Stir in garlic and cook for another minute. Add mushrooms and Italian seasoning, cooking until mushrooms release their liquid and it evaporates (about 7-10 minutes).
- Mix in the drained spinach and adjust seasoning if needed. Set aside to cool.
- Prepare the Ricotta Mixture:
- In a large bowl, combine ricotta, grated Parmesan, half the shredded mozzarella, eggs, and parsley.
- Fold the cooled spinach and mushroom mixture into the ricotta. Mix until fully combined.
- Make the White Sauce:
- Melt butter in a saucepan over medium heat.
- Whisk in flour to form a roux, cooking for 1-2 minutes. Gradually whisk in milk, ensuring each addition is fully incorporated before adding more.
- Cook until the sauce thickens and reaches a gentle boil. Remove from heat and stir in Parmesan, nutmeg, salt, and pepper.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup of white sauce over the bottom of a greased 9×13-inch baking dish.
- Layer lasagna noodles, 1/3 of the spinach-ricotta mixture, and 1/2 cup white sauce. Repeat the layers two more times, finishing with noodles, remaining white sauce, and the rest of the shredded mozzarella.
- Bake:
- Cover with foil (spray the underside with non-stick spray to prevent sticking).
- Bake for 30 minutes, then uncover and bake for 10-15 minutes more until the top is golden and bubbly. Broil for 2-3 minutes for extra browning, watching closely.
- Cool and Serve:
- Let the lasagna rest for 15 minutes before slicing to ensure clean cuts.
Notes
- Customize Layers: Add roasted red peppers or artichokes for extra flavor.
- Make Ahead: Assemble lasagna a day in advance and refrigerate. Bake when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian