oil free cc cream

CREAMY WHITE LASAGNA WITH SPINACH AND MUSHROOMS

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.

CREAMY VEGAN MUSHROOM STROGANOFF

This vegan mushroom stroganoff is the ultimate comfort food! Bursting with umami, rich flavor, and an irresistibly creamy texture, it’s so delicious you won’t believe it’s dairy-free and completely vegan.

INGREDIENTS

  • 3-4 tablespoons olive oil*, divided
  • 2 large leeks or 3 medium leeks
  • 20 ounces (560g) mixed mushrooms (see “Ingredient Rundown” for details)
  • 6 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, roughly chopped, or 1 teaspoon dried thyme
  • Kosher salt
  • 1 1/2 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon vegan Worcestershire sauce (optional)
  • 1/4 cup (~30g) all-purpose flour**
  • 1/2 cup (~120 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 (13.5-ounce/400 ml) can full-fat coconut milk
  • 2 tablespoons tahini
  • 2 tablespoons nutritional yeast
  • 1 teaspoon paprika
  • 1/2 teaspoon Dijon or coarse-grain mustard
  • 12 ounces (340g) pasta of choice
  • 1/4 cup fresh dill, chopped
  • Freshly cracked black pepper, to taste

INSTRUCTIONS

  • Prepare the Mushrooms: Use a paper towel or clean kitchen cloth to wipe off any dirt. Depending on the mushroom type, slice them or tear them by hand (oyster and maitake are easier to tear).
  • Prepare the Leeks: Trim the dark green tops of the leeks, reserving them for broth if desired. Slice each leek lengthwise, then cut horizontally into thick slices. Leeks often contain a lot of dirt, so submerge the chopped pieces in a bowl of cold water, agitate with your hands to loosen dirt, and lift out the leeks with your hands or a slotted spoon. Pat them dry.
  • Cook the Mushrooms and Leeks (First Batch): In a large sauté pan with deep sides or a Dutch oven, heat 1 1/2 to 2 tablespoons olive oil over medium-high. When the oil is shimmering, add half the mushrooms and leeks. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are well-browned.
  • Add Aromatics: Lower the heat to medium, add half the garlic, half the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, until the mushrooms become crispy and fragrant. Transfer this batch to a plate or bowl.
  • Cook the Second Batch: Repeat with the remaining olive oil, mushrooms, leeks, garlic, thyme, and salt.
  • Make the Vegetable Broth Roux: While mushrooms are cooking, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in a bowl until smooth and clump-free.
  • Deglaze the Pan: Pour the white wine into the pan with the cooked mushrooms and use a wooden spoon or spatula to scrape up any browned bits. Let the wine simmer for about 3 minutes until most of the alcohol evaporates.
  • Combine and Simmer the Sauce: Add the vegetable broth roux to the pan, whisking until smooth. Bring to a simmer, then add the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt, and paprika. Simmer on medium-low for 10 minutes, until the sauce is thick and creamy.
  • Cook the Pasta: In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and keep warm.
  • Finish the Sauce and Serve: Stir the Dijon mustard into the sauce, then toss in the hot pasta and chopped dill. Mix well to coat.
  • Plate and Garnish: Serve the pasta in bowls, topping each with some of the crispy mushroom-leek mixture from the first batch and a sprinkle of fresh dill or parsley.

Notes

*If using a Dutch oven or ceramic pan, you may need extra oil. **For gluten-free instructions, refer to the “how to make this recipe gluten-free” section.