Description
A creamy and delicious White Mushroom Lasagna that combines layers of pasta, ricotta cheese, mushrooms, and béchamel sauce for a delightful meal.
Ingredients
- 8 ounces lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 ounces white mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups spinach, fresh or frozen (thawed and drained if frozen)
- 2 cups béchamel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and have released their moisture, about 8-10 minutes. Stir in the thyme, oregano, salt, and pepper. Remove from heat and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, egg, and half of the mozzarella cheese. Mix well.
- In a 9×13 inch baking dish, spread a thin layer of béchamel sauce on the bottom. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the mushroom mixture and half of the spinach. Drizzle with béchamel sauce.
- Repeat the layers: noodles, remaining ricotta mixture, remaining mushroom mixture, remaining spinach, and more béchamel sauce. Top with the final layer of noodles, the remaining béchamel sauce, and sprinkle the remaining mozzarella and all of the Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Notes
- For a richer flavor, add a pinch of nutmeg to the béchamel sauce.
- You can substitute the white mushrooms with a mix of wild mushrooms for a more complex taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg