This creamy white lasagna with spinach and mushrooms is one of the best vegetarian options for the holiday season. Layers of tender lasagna noodles are topped with a rich béchamel sauce, complemented by a flavorful ricotta mixture with sautéed spinach and mushrooms. It’s the ideal dish to make your Christmas Eve celebration even more special!
INGREDIENTS
White Bechamel Alfredo Sauce:
- 8 tablespoons unsalted butter
- 2 tablespoons minced fresh garlic (about 4-6 cloves)
- ½ cup all-purpose flour
- 1 quart half-and-half
- 2 cups whole milk
- 1 cup grated Parmesan cheese
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ 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
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Lasagna Assembly:
- 9 oven-ready lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
INSTRUCTIONS
PREPARE THE WHITE BECHAMEL ALFREDO SAUCE
In a large saucepan or skillet, melt the butter over medium heat until it stops foaming. Add the minced garlic and sauté for about 1 minute.
Sprinkle the flour over the butter and garlic, whisking constantly until fully incorporated. Cook for another minute.
Gradually pour in the half-and-half and milk while whisking to avoid lumps. Continue to whisk and cook for 2-3 minutes until the sauce thickens.
Remove from heat and stir in the Parmesan cheese, salt, pepper, and nutmeg. Set aside.
MAKE THE RICOTTA CHEESE FILLING
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until softened and browned.
Add the minced garlic and fresh spinach, cooking for 1-2 minutes until the spinach wilts. Remove from heat and set aside.
In a large bowl, combine the ricotta cheese, mozzarella, Parmesan, eggs, salt, and pepper. Stir until smooth.
Fold in the sautéed mushrooms and spinach mixture and mix well.
ASSEMBLE THE LASAGNA
Preheat your oven to 375°F (190°C) and grease a deep 9×13-inch baking dish with olive oil or cooking spray.
Spread 1-2 cups of the white sauce on the bottom of the baking dish. Layer three lasagna noodles on top. Spread one-third of the ricotta cheese mixture over the noodles, then top with one-third of the shredded mozzarella and grated Parmesan cheeses.
Pour half of the remaining white sauce over the cheese layer. Repeat the process with another layer of noodles, ricotta cheese, mozzarella, and Parmesan.
Top with the remaining white sauce and finish with the final layer of noodles, ricotta cheese mixture, and the remaining mozzarella and Parmesan cheese.
BAKE THE LASAGNA
Cover the dish with foil and bake for 50 minutes. Remove the foil and bake for an additional 10 minutes to allow the cheese to brown and bubble.
Let the lasagna rest for at least 15 minutes before slicing and serving.
NOTES
- Noodles: Fresh or regular lasagna noodles can replace oven-ready noodles. If using regular noodles, cook them to al dente before layering.
- Sauce: You can substitute the white sauce with 6 cups of store-bought Alfredo sauce or mix it with red marinara sauce for a different flavor profile.
- Cheese: Feel free to substitute the Parmesan with Pecorino Romano, Asiago, or Fontina. For an extra golden finish, switch to the broiler for a few minutes at the end of baking.
- Vegetables: You can replace or combine the spinach and mushrooms with other vegetables like broccoli, asparagus, rapini, broccolini, or artichokes.
- Gluten-Free Option: Use gluten-free flour for the sauce and substitute gluten-free lasagna noodles.
- Make-Ahead: Prepare the sauce and ricotta filling up to 3 days in advance. Assemble the lasagna and refrigerate it for up to 3 days before baking. Alternatively, wrap it in plastic and freeze for up to 2 months. Thaw before baking, and note that baking time may be slightly longer.
- Leftovers: Store leftover lasagna in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or oven until warmed through.
